Do good baguettes really exist in LA?
I’ve got a traveling friend from Austria staying with me now, who is lamenting the lack of really excellent bakery bread– you know, the kind you can find baking even in European gas stations and it’s still 100 times better thn the baguettes you get at the supermarket. I’m talking the kind of bread where when you bite into it, you have more crumbs on your lap than in your mouth, with a wonderful crispness to the outside and a softness on the inside, without the gumminess and chew that characterizes American attempts at European bread. Please help, fellow hounds! Mr.
