How to fold an origami baguette

Narrow a strip, fold three slanted pleats across it like the cuts a baker makes on top, and round both ends into a long loaf.

You need: 1 strip of paper about 22 × 6 cm, golden brown on one side. Easy, 8 steps, about 6 minutes.

Steps

Slimmer. Lay the strip golden side up, long side across. Fold the top and bottom edges behind a little.
Cut 1: over. A third of the way along, fold the right part over to the left on a slanted line.
Cut 1: back. Fold it straight back to the right on a parallel line a few millimetres to the left. The little ledge looks like a baker's cut.
Cut 2: over. Further along, fold the right part over to the left again on a slanted line, like the first.
Cut 2: back. Fold it straight back to the right on a parallel line a few millimetres to the left. The little ledge looks like a baker's cut.
Cut 3: over. Further along, fold the right part over to the left again on a slanted line, like the first.
Cut 3: back. Fold it straight back to the right on a parallel line a few millimetres to the left. The little ledge looks like a baker's cut.
Round the ends. Fold all four corners behind on slants, so both ends of the loaf are round and pointy.

Draw a few tiny dots of flour on the crust. Fold a basket of them for a play bakery or a picnic.