On Sat, 8 Oct 2016 08:40:32 -0400, Dave Smith
> wrote:

>On 2016-10-08 7:56 AM, Bruce wrote:
>> In article >,
>> says...
>>>
>>> On 2016-10-08 5:11 AM, sf wrote:
>>>> On Sat, 8 Oct 2016 16:49:30 +1100, Bruce >
>>>> wrote:
>>>
>>>>> I know what a baguette is in France. I'm not sure if it's the same thing
>>>>> in the US.
>>>>
>>>> That's what it is here too.
>>>
>>> I wonder how the quality compares. There are lots of long skinny loaves
>>> here called baguettes, but that is where the resemblance ends. There are
>>> some better quality "baguettes" available, but really good baguettes
>>> like those commonly available in France are hard to find.
>>
>> I think the absence of any fat in the bread might be a difference. No
>> fat means crunchy bread, but very little shelf life. The French accept
>> that and buy fresh bread every day.
>>
>
>I imagine that there are places in the US where you can get good quality
>baguettes, just like there are here, though they may be the exception
>rather than the rule. Things are getting better, but for a long time the
>only thing that resembled a baguette in any way was what they called
>French Stick, a long skinny loaf with a hard crust and a bland center.
>I am surprised to see that they still sell those things because there is
>much better available.

At my supermarket I can buy ready to cook banquettes and they are
excellent but you need to take it home and bake pronto for best
results.