Baguettes are notoriously short-lived. They will often get stale by the end of the day you buy them. But although many people outside of France may not know it, the French have a tried-and-true method for reviving stale baguettes. It works best with a true, French-style baguette–the kind with a hard crust and fluffy interior.

Things You'll Need

Eat as much as possible of the baguette when it is fresh. It will never be quite this good again.

Save leftover baguette in a loosely closed bag. The ideal container is the paper bag baguettes are usually sold in, just folded over to lessen the exposure to air. Avoid storing in a tightly sealed plastic bag, because this will soften the crust.

Moisten your hands with tap water, and briefly massage the crust of the second-day baguette, which is probably too hard to cut or chew. Just barely moisten the crust.

Place the baguette in a microwave at low or medium power for 30 to 60 seconds. Alternatively, put it in a conventional oven preheated to about 300 degrees Fahrenheit for a few minutes.

Take the baguette out of the microwave or oven. It will once again soft enough to cut or chew, while the crust remains crispy. A good-quality baguette will even give off that yeasty, oven-fresh fragrance again.

Use the baguette for a sandwich or as accompaniment to a meal, or toast as a tartine.

References and Resources

French bakery website