Baguette vs. Breadstick

Baguettenoun

A narrow, relatively long rectangular shape.

Baguettenoun

A gem cut in such a shape.

Baguettenoun

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

Baguettenoun

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

Baguettenoun

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

Baguettenoun

A French person, or a person of French descent.

Baguettenoun

narrow French stick loaf

Baguettenoun

a long, narrow French loaf.

Baguettenoun

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

Baguettenoun

a small moulding, semicircular in section.

Baguettenoun

a slim, rectangular handbag with a short strap.

Baguette

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.

Breadsticknoun

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

Breadsticknoun

a crisp stick-shaped roll; often served with soup

Breadsticknoun

a long, thin, crisp piece of baked dough.

Breadstick

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