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Parisian-style baguette?

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Parisian-style baguette?

doctorandchef | Oct 15, 2011 03:13 PM

Hi

have been searching hi and low for a decent baguette in GBA, baked properly with:

1) a crisp (yes, I want crisp!!) and light crust
2) proper reddish brown hue
3) open crumb structure with a creamy appearance
4) chewy texture
5) firm enough that when you break the baguette in half, it makes noise, yet soft enough that it doesn’t break apart completely
6) Smell of wheat

here's the "best" of what I've tried:

a) Whole foods: epic FAIL. Crust like a sponge, wrong color
b) Roche brothers: hard like a breadstick. A disgrace.
c) If pigs could fly Brookline: stiffer than Roche Brothers, it actually snapped in half when I carried it home.
d) Clear Flour: not bad but not close to what I'm looking for. Wrong color, crust not crispy. Must have been that darn plastic bag Crumb structure is nice and good chew.
e) Iggy's: Crumb is too dense, good crust but again, not crispy enough. Color is nice.

Used to work as a baker and understood how extremely difficult it is to make a perfect baguette due to so many variables, it really shows the skill and attention to detail of the head baker.

longing for those perfect loaves from Paris.... Eric Kayser, Gosselin, Lenotre.... even the average neighbourhood boulangerie's baguette beats anything I've had here so far.

Any suggestions?

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