The French bakery around the corner– fresh baguette on rough hemp ready to bake in the wood burning oven. Doesn't it sound so very romantic, French and long ago… ah, when I was a kid it was– Wonder (White sliced) Bread at the grocery store in downtown Willows… and peanut butter and jelly sandwiches tasted so very good… with a glass of milk fresh from our dairy.
French baguettes are usually baked twice day. Early in the morning and again around four in the afternoon for dinner. Rare is the French person who keeps a baguettte from the day before for the next day's meal. Quelle scandal! Sometimes when a bakery runs out of baguettes they will offer baguettes that they have kept frozen, thawed and sell them as such. Rarer is the French person who would buy a frozen baguette. Baguettes makes the world go around in France.
My mom use to take the old Wonder Bread and make French Toast, gosh it was good. French Toast in French is called: Pain Perdu…Lost Bread.
You may buy a half of a baguette. But that never works out in our household, because my guys eat an entire baguette before they get around the corner. AND they are thin those two guys of mine.
The art of wrapping. A single sheet of square paper, held flat in a diamond-shaped-angle at the middle of the baguette, take the two exposed corners on either side and twist. Perfect for carrying home.
Underneath this bouquet are some shafts of wheat… or is it? My father grew rice so I could be mistaken. Anyway, the beginning of a baguette is in the hands of the one who grows the wheat. The beginning is often not seen. Culture and tradition at the root… cultivated.
Note: My first post with my MACBOOK… more about that later. You could say it is hot out of the oven! And by the way it is so very thin.
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