"Baguette de Tradition Française"
Well as the name suggests, the "tradition française" must be made using the traditional methods, while a normal regular baguette can include extra ingredients.
A tradition française must be made using only flour, yeast, salt and water – the recipe specified in the French government's 'bread decree' of 1993.
It was at this point that the tradition française was born, as bakers used the name to indicate that their loaf was made in the traditional manner, and does not contain any additives or preservatives.
We too maintain that tradition in the baguettes and all our breads