THE INGREDIENTS OF A BAGUETTE ARE SUPPOSED TO BE ON THE INSIDE OF THE BREAD, NOT ALONG THE FLIPPIN EDGE!
I mean, I’m all for good presentation with food and realise that the ingredients perched tantalisingly along the opening serves the purpose of wooing the sandwich enthusiast, but really…
Every time I buy a baguette, I have to spend my time prodding the ingredients back into the actual bread-cavity so as they don’t all spill all over the floor!
I just had a nice brie and cranberry example. The cheese was positioned satisfactorily but the cranberry sauce was such that I suspect it had been ‘piped’ along the bread-crevasse with a silicone gun!
Baguette makers, HAVE A WORD!
***A baguette yesterday, featuring loading biased toward fashion, not function.
Rant over!