A lot of bakers make good bread that I like. The sourdough and the rye from Atwater, the Pugliese from Quail Creek, even the some of the corporate artisanal stuff from Pain Quotidian. But I am increasingly convinced that there hasn't been a decent baguette in this town since before the Bread Line got sold. The other day I broke down and bought a baguette from Marvelous Market and it seemed as good as anything around. It's all edible. It's none of it memorable. You know what I need: a rich brown crust that audibly crackles as you tear through it, enveloping a creamy, bubbly mie that taste of yeast and heaven and the finest flour.
And, speaking of heaven, coming back from the morning errands to a crispy little ficelle smeared with sweet butter and enclosing sliced of hard salami or saucisson sec, washed back with a rustic red wine is pretty close, as well. I don't think they exist at all any more.
(Anyone suggesting Bonapart Bakery will be shot, by the way).
A Decent Freaking Baguette -- and maybe a ficelle
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