'Paris Baguette' and 'Paris Croissant'

The premium difference between 'Paris Baguette' and 'Paris Croissant' found in the naming of Korean food culture brands reflects the local French diet and the aesthetics of bread as they are. It deeply explores the position and significance of baguettes as daily necessities on the table and butter-flavored viennoiserie croissants, symbolizing the leisure of the weekend, within Europe.

Baguette: A staple food responsible for everyday dining tables.

• Eating target and timing:

People of all ages eat it 'every day,' regardless of weekdays or weekends. In the morning, we split it in half and spread butter and jam on it (tartin), or for lunch, we enjoy a sandwich with only ham and butter (Jambon Beurre), and at dinner, we serve as both a "dish accessory" and a staple food, wiping the sauce off the plates with stews or salads.

• Price and accessibility:

It costs around 1 to 1.5 euros (approximately ₩1,500 to ₩2,200) based on local neighborhood boulangerie. The 'Baguette de Tradition,' which is legally mandated to use only four ingredients—flour, water, salt, and yeast—is a representative daily necessity that the French government has strictly managed prices for a long time.

• Recognition:

The baguette, with its crispy exterior and chewy interior, is a symbol of "simpleness without trying too hard." Rather than enjoying bread itself as a dessert, it is recognized as the most basic staple food that complements daily nutrition, like Korean "rice."

Croissant: A special luxury item for a moment of leisure.

• Eating target and timing:

Unlike baguettes, they are consumed intensively during the morning hours. Especially on busy weekday mornings, it holds great significance as a "special gourmet" where the whole family can slowly enjoy freshly baked croissants with newspapers, espresso, or Cafe Olle.

• Price and manufacturing process:

While regular croissants range from 1.5 to 2.5 euros (approximately 2,200 to 3,700 won), croissants from famous pastry shops that use high-quality butter and have undergone hand-layering can cost over 3-4 euros each.