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Baguette in Pinellas County

Ken | Apr 10, 200508:09 PM

I am looking for a true (or close to) French baguette in Pinellas County. A baguette as described by Stephanie Curtis in an article:

“What to Look for in a Baguette
The first sign of quality is a hard crust of a rich, dark caramel color. A flimsy crust, a pale, straw yellow color and an underside marked by tiny dots all indicate that the bread has been cooked in an industrial oven often from frozen dough.
The inside (or "mie" in French) of a good baguette should be a creamy color with large irregular air holes. The industrial loaf, on the other hand, will be cotton white, with tiny, regular air holes.
The texture of a good baguette should be moist and slightly chewy with a full, almost nutty flavor. The industrial version is cottony, tasteless and dry.”

I have been to France over 30 times and know breaking the crust should leave a multitude of crumbs on the table or plate. I have tried several bakeries here but nothing seems to come close to the original. Any suggestions either in Pinellas County or even Tampa will be appreciated.

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