"One of the basic rules of French culture is the rigidly applied law which states that any person buying a baguette is obliged to eat the end of the loaf at some point between the boulangerie door and his place of residence. Failure to do so risks serious punishment. Happily, no one has discovered what the punishment is because it is actually impossible to carry a freshly baked baguette for more than seven metres without breaking off the end and eating it. Eating the end of the loaf – le quignon – is so irresistible that, if you are planning to go off on your own to buy the bread every day of your holiday, it is probably a good idea to try and convince your household that the loaves are actually sold by the baker without the ends on them."
I don't know where I picked up this text, but it is appropriate and completely true. This particular baguette is "artisinale", a return to the past methods and materials of creating the perfect baguette... pure ingredients and ideally a wood fired oven. The crust is crisp and slightly tart/burnt. The dough is slightly discoloured (molasses?)
Here, the river Seine flows gently in the background on a brilliant March day as we enjoy or lunch on the riverside quay. My backpack has a small round of Normandy Camembert whose fumes have unfortunately permeated the bus and metro as we made our way through the city. It is impossible to wrap your cheese enough to keep out the aroma!
Bon appetit!
DM
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