Baguette

A classic artisan baguette relies on slow fermentation for its flavor, and sourdough or slow-rise breads appear more frequently on histamine sensitivity lists than standard commercial versions — though the precise mechanism behind this is not fully established.

• Fermentation time — the longer the dough ferments using sourdough or slow-rise methods, the more it tends to feature in sensitivity references; standard commercial yeast baguettes with short fermentation times are generally considered lower concern

• Freshness is key — a baguette eaten the day it's baked is generally lower risk than one that's sat out or been stored for a day or two

Same-day fresh from the bakery is usually your best bet, and simpler commercial versions tend to be gentler than artisan slow-fermented ones.