French bread.
The Greek word bakterion, meaning rod or stick, is the source of both baguette, a stick-shaped loaf of French bread, and of bacteria, the stick-shaped microorganisms that surround us everywhere. The Greek bakterion gave rise to the Latin baculum, which evolved into the Italian bacchio, still with the sense of stick. The diminutive of bacchio—bacchetta, meaning little stick—was then borrowed by the French as baguette, a name they proceeded to bestow upon the bread. In English, references to this French loaf do not appear until 1958, although before this, dating back to the early eighteenth century, baguette had been used in English as an architectural term referring to a kind of decorated moulding.