Some 60 French and Italian bakers worked nearly seven hours on Sunday to bake the French bread characterised by its soft middle and crusty exterior, methodically moving a specially designed portable oven along the length of the doughy preparation.
The bakers worked at a rate of 20 metres an hour, their progress complicated by working outdoors and the biggest challenge to avoid any breakage.
“It’s very difficult to do a big baguette because we are outside, you know, the temperature, it’s cold and we are outside so for the dough it’s not easy,” said Dominique Anract, one of the bakers and owner of the La Pompadour bakery in Paris.
The Italian maker of Nutella, Ferrero, backed the enterprise to beat the 111-metre record held by a French supermarket chain.
Once certified as a record-breaker by a judge from Guinness World Records, the baguette was cut and smeared with Nutella to share with the hundreds of Expo-goers.
It was at least the fourth world record declared during the six-month Expo, which closes on October 31, including the longest pizza at 1.5954 kilometres.