+
Restaurants & Bars

Is there a truly great baguette to be had in L.A?

Bob Brooks | Jul 17, 200602:12 AM     37

When I was a young boy, living in Barcelona, I used to buy bread for the family every day at the local panaderia. It was a medium blonde crust with a relatively light and airy interior that had a nice bite without being the least bit chewey. It was perfect.

I've eaten great baguettes like this in Paris, but I've yet to find one that's even close in L.A.

I remember watching the French film, "Diva," which had a wonderful scene in which the protagonist talks about using a loaf and describes how it must be "fresh, but not too fresh." He then slices it along its length, slathers it with butter and a very generous amount of purloined caviar. It was a perfect shade of gold and had lots of air pockets. I swooned! I've been looking for it here, ever since. Alas, to no avail.

So far, I've tried the following:

La Brea Bakery: Fughettaboutit. Way too dense and chewey;
Bread Bar: Not a fine crust and also too dense:
Lorraine's Baguette: Crust too thin, doughy interior;
Pavillions Artisenal Baguettes: several types, all awful;
La Maison du Pain: Not bad, and their ficelles were pretty good, but I read that their French baker lost his visa, haven't been there since;
Grace Bakery: I think this is a San Francisco bakery that ships to Ralphs, good flavor but pricey and still not the right texture because it is still slightly denser than what I seek;
Rustic Bread from Gelsons: This is actually pretty good but, again, just a bit too dense;
Le Pain Quotidienne: see Bread Bar;
BF Baguette: Also too dense and obscenely over priced!

So, what I'm looking for is a very crisp and somewhat dense golden crust with a light interior with lots of taste and yeasty holes. If anyone has found this somewhere that I have been yet to find, I'd be very grateful for the referral.

Want to stay up to date with this post? Sign Up Now ›

More from Chowhound

Treat Yourself to Tapas at Home for a Virtual Spanish Vacation
Explore

Treat Yourself to Tapas at Home for a Virtual Spanish Vacation

by Jessica Merritt | With coronavirus making travel a tricky and even potentially dangerous prospect this year, we're embracing...

Throw an Italian Aperitivo That Will Put Summer Happy Hours to Shame
Entertaining

Throw an Italian Aperitivo That Will Put Summer Happy Hours to Shame

by Pamela Vachon | With coronavirus making travel a tricky and even potentially dangerous prospect this year, we're embracing...

11 Grilled Chicken Recipes with Global Flavors for BBQ That's Never Boring
Recipe Round-Ups

11 Grilled Chicken Recipes with Global Flavors for BBQ That's Never Boring

by Caitlin M. O'Shaughnessy and Jen Wheeler | With coronavirus making travel a tricky and even potentially dangerous prospect this year, we're embracing...

11 International Sauces to Enliven Your BBQ, from Aji Verde to Zhoug
Recipe Round-Ups

11 International Sauces to Enliven Your BBQ, from Aji Verde to Zhoug

by Pamela Vachon | With coronavirus making travel a tricky and even potentially dangerous prospect this year, we're embracing...

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.