Vintage 1920s French Baguette Board

Prized for their rich patina and authenticity, bread trays were functional items for making a French man’s daily bread–loaves could be as long as six feet.

When French law mandated that no person could be called to work before 4 a.m. the bread recipe had to change in order to be ready for breakfast. Longer slender loaves cooked faster and for two centuries the crispy exterior and moist chewy interior of a baguette has ruled. Today, the burns scars, flour deposits and knicks in authentic baguette trays speak to a purposed history. Use to present charcuterie, cupcakes, cheese, or a clever presentation for grilled lamb lollipops protruding from sweet potatoes, or maki sushi for a crowd. Line with tea lights and fresh herbs for a rustic tablescape indoors or out, or seasonal fruit on a kitchen or dining table instead of flowers.