On baguettes

From a piece on French baguettes, I liked this:

Delmontel, now 41, began his career in Paris just as this movement was percolating. Trained as a cook and pastry chef, he initially looked down on breadmaking. Bakers had a reputation for being screwups in culinary school, with few prospects aside from vocational trades. “I thought, All they’re doing is mixing flour and water—what’s so hard about that?” he said.

On baguettes

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