A baker prepares baguettes prior to cook them in the 18th-century wood-fired oven built in 1765 during the reign of French King Louis XV, at the 'Au Petrin Moissagais' bakery in Bordeaux, south-west France, on January 13, 2024. Due to their refractory bricks and dome shape, traditional wood-fired ovens guarantee even heat distribution in the baking chamber, resulting in perfectly baked bread with a crisp crust and soft interior. (Photo by Philippe LOPEZ / AFP)