Our whole lives long we've been calling the baguette a "French stick." We munch on them when we visit Paris, thinking we're eating like a local. But here's the news: Baguettes are not even French, and an important French baker is urging the country to give up the crumbly white loaves (apparently they're actually Austrian) and focus on real French breads instead.
Apollonia Poilane, who inherited a famous French bakery from her parents, has been telling the world that the le pain Poilane is real French bread. It's a round loaf made from grey flour, sea salt, and dough left over from the previous batch. Doesn't sound quite as easy to snap off and snack on with your Camembert or Brie, but, when in France...
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[Photo: mike fischer]]]>