I’m not a “breads” person, but I love a good baguette.
Crunchy on the outside, soft and chewy in. Ahhhh.
We stop every Thursday at our local Granville Island markets and pick one up.
We feed birds.
(Don’t they look skinny and starving?? ya, riiiight.)
We have a few slices with our dinner.
Then it’s left in the bag to stale overnight.
Stale baguette – sounds… crunchy.
In the am, we have stale baguette french toast, with syrup and blueberries. It softens up juuuuust so nice.
At noon we finish it off with buttered baguette toasties, goat cheese and tomato slices. Ahhhhh.
It also makes for great thin-sliced, garlic-and-cheese basted crackers with dinner.
OR plain and stale to soup as biscotti to a latte.