New! Chowhound Cities: Satisfy your curiosity and your palate. Explore Cities
Markets & Stores 20

Fantastic baguettes -- LeoNora Bakery, Arlington

alkapal | Oct 31, 2011 09:10 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: 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.

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.

Want to stay up to date with this post?

Recommended From Chowhound