Following World War I, French workers rebelled against the upper crust for low wages and poor working conditions. By the early 1920s, the workers’ strikes had won important reforms, including strict limitations on long and grueling work hours. Under the new laws, French bakeries were forbidden to operate between the hours of 10 p.m. and 4 a.m. Un- fortunately, well-rested bakers also meant that traditional French boules (round loaves) would not have enough time to bake before breakfast. Some historians suspect that this turn of events gave rise to the popularity of the baguette—a long, thin loaf with a shorter baking time—a shoo-in for the new breakfast-bread favorite among the French. Today, baguettes are a favorite nearly everywhere, all the time. At Trader Joe’s, our conventional baguette has always been the best-selling item in our artisan sections. Now, we have the opportunity to offer a version made with organic, unbleached flour at a highly competitive price. Each 11.5-ounce Organic French Baguette is an amazing $1.99. While that’s a price that post-War French workers could never afford, the average 21st century American should have no problem. At Trader Joe’s, value is not only ‘in the bag’… it’s in the Bag-uette!