In France. The French call it a baguette. Most French eat them every day.

Just like the croissant, the french baguette was invented in Vienna. This is, at least, on of the more accepted theories: 1) baguette: "A baguette (pronounced ba-get) is a variety of bread distinguishable by its much greater length than width, and noted for its very crispy crust. A standard baguette is five or six centimeters wide and three or four centimeters tall, but can be up to a meter in length. It typically weighs 250 grammes (8.8 oz). It is also known in English as a French stick or a French loaf." "Baguettes are seen as closely connected to France and especially to Paris, though they are available around the world. In France, not all long loaves are baguettes — for example, a standard thicker stick is a flûte and a thinner loaf is a ficelle." "The baguette is a descendant of the bread developed in Vienna in the mid-19th century when steam ovens were first brought into use, helping to make possible the crisp crust and the white crumb pitted with holes that still distinguish the modern baguette. Long loaves had been made for some time but in October 1920 a law prevented bakers from working before 4am, making it impossible to make the traditional, often round loaf in time for customers' breakfasts. The slender baguette solved the problem because it could be prepared and baked much more rapidly." Source and further information: http://en.wikipedia.org/wiki/Baguette 2) croissant: "Fanciful stories of how the bread was created are modern culinary legends. These include tales that it was invented in Poland to celebrate the defeat of a Muslim invasion at the decisive Battle of Tours by the Franks in 732, with the shape representing the Islamic crescent; that it was invented in Vienna in 1683 to celebrate the defeat of the Turkish siege of the city, as a reference to the crescents on the Turkish flags, when bakers staying up all night heard the tunneling operation and gave the alarm; tales linking croissants with the kifli and the siege of Buda in 1686; and those detailing Marie Antoinette's hankering after a Viennese specialty." Source and further information: http://en.wikipedia.org/wiki/Croissant 3) French fries: "French fried potatoes also know as "French Fries" were likely inented during the 18th century in the area that later became Belgium. The name "French" was applied to them in English at the beginning of the 19th century." "Culinary origin of the term The straightforward explanation of the term is that it means potatoes fried in the French sense of the verb "to fry" , which can mean either sautéing or deep-fat frying, while its French origin, frire, unambiguously means deep-frying : frites being its past participle used with a plural feminine substantive, as in pommes de terre frites ("deep-fried potatoes"). Thomas Jefferson, famous for serving French dishes, wrote exactly the latter French expression. In the early 20th century, the term "French fried" was being used for foods such as onion rings or chicken, apart from potatoes. The verb "to french", though not attested until after "French fried potatoes" had appeared, can refer to "julienning" of vegetables as is acknowledged by some dictionaries while others only refer to trimming the meat off the shanks of chops. In the UK "French-trimmed" lamb chops (particularly for serving as a 'rack of lamb') have the majority of the fat removed together with a small piece of fatty meat from between the ends of the chop bones, leaving mainly only the meat forming the "eye" of the chop attached. - Belgium The Belgians claim that "French" fries are in fact Belgian, but definitive evidence for the origin has not been presented. Belgian historian Jo Gerard recounts that potatoes were already fried in 1680 in the Spanish Netherlands, in the area of "the Meuse valley between Dinant and Liège, Belgium. The poor inhabitants of this region allegedly had the custom of accompanying their meals with small fried fish, but when the river was frozen and they were unable to fish, they cut potatoes lengthwise and fried them in oil to accompany their meals." The Dutch concur with a Southern Netherlandish or Belgian origin when referring to Vlaamse frieten ('Flemish fries'). In 1857, the newspaper Courrier de Verviers devotes an article to Fritz (assumed pun with 'frites'), a Belgian entrepreneur selling French fries at fairs, calling them "le roi des pommes de terre frites". In 1862, a stall selling French fried potatoes (see frietkot) called "Max en Fritz" was established near Het Steen in Antwerp. A Belgian legend claims that the term "French" was introduced when British or American soldiers arrived in Belgium during World War I, and consequently tasted Belgian fries. They supposedly called them "French", as it was the official language of the Belgian Army at that time. But the term "French fried potatoes" had been in use in America long before the Great War. Whether or not Belgians invented them, "frites" "quickly became the national snack and a substantial part of both national dishes — making the Belgians their largest consumers, and to Europe, their "symbolic" creators. - France Many Americans attribute the dish to France — although in France they are often thought of as Belgian — and offer as evidence a notation by U.S. President Thomas Jefferson. "Pommes de terre frites à cru, en petites tranches" ("Potatoes deep-fried while raw, in small cuttings") are noted in a manuscript in Thomas Jefferson's hand (circa ) and the recipe almost certainly comes from his French chef, Honoré Julien. It is worth nothing, though, that France had recently annexed what is now Belgium, and would retain control over it until the Congress of Vienna of 1815 brought it under Dutch reign. In addition, from 1813 on, recipes for what can be described as French fries, occur in popular American cookbooks. By the late 1850s, one of these mentions the term "French fried potatoes." Recipes for fried potatoes (not clearly specified how) in French cookbooks date back at least to Menon's Les soupers de la cour (1755). It is true that eating potatoes was promoted in France by Parmentier, but he did not mention fried potatoes in particular. And the name of the dish in languages other than English does not refer to France; in French, they are simply called "pommes de terres frites" or, more commonly, simply "pommes frites" or 'frites'. - Spain Some claim that the dish was invented in Spain, the first European country in which the potato appeared via the New World colonies, and assumes the first appearance to have been as an accompaniment to fish dishes in Galicia, from which it spread to the rest of the country and further to the Spanish Netherlands, more than a century before Belgium was created there. Professor Paul Ilegems, curator of the Friet-museum in Antwerp, Belgium, believes that Saint Teresa of Ávila fried the first chips, referring also to the tradition of frying in Mediterranean cuisine." Source: http://en.wikipedia.org/wiki/French_fries 4) Begium: "The Eighty Years' War (1568–1648) divided the area into the northern United Provinces ('federate' Belgica Foederata in Latin) and the Southern Netherlands ('royal' Belgica Regia). The latter were ruled successively by the Spanish and the Austrian Habsburgs and comprised most of modern Belgium. Until independence the area was sought after by numerous French conquerors and was the theatre of most Franco-Spanish and Franco-Austrian wars during the seventeenth and eighteenth centuries. Following the campaigns of 1794 in the French Revolutionary Wars, the Low Countries – including territories that were never nominally under Habsburg rule, such as the Prince-Bishopric of Liège – were annexed by the French First Republic, ending Spanish-Austrian rule in the region. The reunification of the Low Countries as the United Kingdom of the Netherlands occurred at the dissolution of the First French Empire in 1815. The 1830 Belgian Revolution led to the establishment of an independent, Catholic, and neutral Belgium under a provisional government and a national congress." "An estimated 59% of the Belgian population speaks Dutch (often referred to as Flemish), and French is spoken by 40%." Source: http://en.wikipedia.org/wiki/Belgium

Actually the French stole this one too. The reason the bread has such a lovely crust and creamy holed interior is from steam, lots of it! And the process for steaming your ovens came from Vienna, the place that all those lovely pastries came from. But the French did adopt it for their own and turned it into a baguette and much more. They have taken it to new heights and continue to develop it as it isn't done yet. Improvements and new ways are still being discovered.