Baguette vs. Breadstick — What's the Difference?

A baguette (; French: [baɡɛt] (listen)) is a long, thin type of bread of French origin that is commonly made from basic lean dough (the dough, though not the shape, is defined by French law). It is distinguishable by its length and crisp crust.

Breadsticks, also known as grissini, grissino or dipping sticks, are generally pencil-sized sticks of crisp, dry baked bread that originated in Italy.

A long, narrow French loaf.

A long, thin, crisp piece of baked dough.

A gem, especially a diamond, cut in a long rectangular shape

A long, very slender loaf of crisp bread smaller than a baguette; for example, grissini from Italy and rosquilletas from Spain.

A small moulding, semicircular in section.

A crisp stick-shaped roll; often served with soup

A slim, rectangular handbag with a short strap.

A long narrow loaf of French bread.

A gem cut in the form of a narrow rectangle.

The form of such a gem.

(Architecture)A narrow convex molding.

A shallow rectangular handbag.

A narrow, relatively long rectangular shape.

A gem cut in such a shape.

A variety of bread that is long and narrow in shape.

(architecture) A small molding, like the astragal, but smaller; a bead.

(zoology) One of the minute bodies seen in the divided nucleoli of some Infusoria after conjugation.

A French person, or a person of French descent.

Narrow French stick loaf