On Sun, 06 Aug 2006 21:48:44 +1000, Peter Moylan
> wrote:

>On the other hand, we have a few (not many) "French bread shops",
>usually run by Vietnamese, and many of these make genuine baguettes. The
>trick to it, I'm told, is to have the sort of oven that can get hot
>enough. The air inlet has to be placed properly with respect to the
>prevailing wind, and you get the best bread on windy days.
>

There is a Vietnamese restaurant and bakery here in Orlando that makes
small (about 6" long) loaves of French bread with a crust that is
sharp enough to shave with. They must be eaten either on premises or
at least within a few hours of leaving the premises because they go
stale so fast.

It's an unpretentious place with a few tables, food served from behind
the counter, and the only decor touch a bad copy of a French horse
racing print that is hung crookedly. So unpretentious that they call
the mini-baguettes "rolls" and sell them for 50 cents or three for a
dollar.


--


Tony Cooper
Orlando, FL