I thought this was good, as store-bought baguettes go. It didn't have the really thick, chewy crust of the best ones I've had in restaurants, but overall its flavor and texture were as good as I think one can expect from the grocery store species.
Someday maybe I'll go to Paris and buy one fresh from a boulangerie, after which I can become all snooty about how everything else is a poor imitation. But until then, I'll enjoy this.
Will I buy it again?
Yes.
Incidentally, I think I've earned one billion bonus blogger points for managing to time this post to fall on National French Bread Day.
The crust is a little better if you heat the bread in the oven for a few minutes.
ReplyDeleteThis is one of the bakery products that is different in each region, the stores source from local suppliers.
ReplyDeleteDefinitely big points for posting on national french bread day! (??? That’s a thing??)
Ttrockwood
My comment disappeared? Again, baguettes are not supposed to have thick.\, chewy crusts. They should be thin, dry, flaky. Heating in an oven as Paul suggested above should help any not-super-fresh baguette, as long as the middle doesn't dry out.
ReplyDelete