"Ed Pawlowski" wrote in message
...

On 10/8/2016 8:40 AM, 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.
>

An entire generation has no idea what good bread is like. Today, people
go to the supermarket for everything and think they are getting good
food. Even with an in-house bakery, it is not as good as a real bakery
with a top notch baker. They are hard to find.

We have pretty good bread at a place 3 miles from us, but limited
selection. Good rye bread no longer exists since the Polish bakery
close about 30 miles from us

Same is true with cakes and pastry. Hard to find the good stuff.

===

Which is why I make all my own. Nothing against you or anyone who buys it,
I am just stating my situation.



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