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Fantastic baguettes -- LeoNora Bakery, Arlington

alkapal | Oct 31, 201109:10 AM

Yesterday at Arrowine, we bought two baguettes for our assorted cheeses. **

One was "seeded" and the other plain. I had not seen these before, but they were terrific! Better than those from Firehook, which in their heyday were the best.

The seeded one was nice and savory -- what a treat! I see that someone else shares my high opinion: http://donnaxander.blogspot.com/2011/... I found that review because I actually was trying to identify the seeds in there -- maybe three varieties -- but I haven't baked bread in a while and am not recalling the seed types. i think one was flax, though, and another was pumpkin seed.

The plain one was great, too. But that seeded one is special. It'd be terrific with a hearty soup, too.

The crust is …well, crusty., but it doesn't crackle apart like many "baguettes" I've had around here. The inside is of a slightly "rustic" texture -- not doughy like many.

I had to keep the leftover baguette pieces overnight, and amazingly from the ziplock the bread was softer! Well, I guess that isn't so amazing, but that seeded baguette with Bucheron made a nice breakfast, I'll say.

The bakery is in Clarendon. I've never been, but am anxious to check it out. http://www.leonorabakery.com/www.leon...

In the photo, you'll see the baguette pieces top and bottom along with a five year old Gouda (the darkest, top left and bottom right), Swiss unpasteurized "Hozhofer" (bottom) and Bucheron -- plus mortadella. Excellent cheeses. That Swiss one's rind had microcrystallization from salt, like you find in a larger way in good Parm. Neat. It was definitely a strong cheese. The gouda was nutty and so savory that a tiny little chunk had a big flavor. The Bucheron, well, the rind zone this time was the best, the rind and the really ripened part just inside the rind.

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