thought this for years why the %*ck dont they seal both ends of a french bread loaf wrapper ? the exposed bit always rests on some crappy part of boot space or on a seat where a bottom has been resting ?
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French bread wrapping...
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Posted 4 months ago #
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Think you'll find the answer in this thread
Posted 4 months ago # -
You need quick access just in case you need to have a French Stick sword fight with someone.
Posted 4 months ago # -
Because the bread is still warm when wrapped so if it was sealed the steam would make your bread soggy, then this thread would be "why is my french bread always soggy"!
Posted 4 months ago # -
Why oh why can't middle class internet forum dwellers even put their baguettes in to their car the right way up?
Posted 4 months ago # -
Because it is not intended to be stored in the boot.
The open end is not supposed to ever rest on anything solid.
Posted 4 months ago # -
Best #firstworldproblem ever?
Posted 4 months ago # -
Never mind the wrapper, french sticks just shouldn't come with ends at all and should come with some sort of coring device to remove all the softness inside so you can eat that and then fill the inside of the crust with something else.
Posted 4 months ago # -
You mean you don't instinctively twist the end off your french bread? And eat it while doing your shopping? Thus rendering it short enough to fit in its sheath?
Very suspect
Posted 4 months ago # -
First thing most people do is to start eating that end, why bother closing it!
Posted 4 months ago # -
#firstworldproblemsolved
...next?
Posted 4 months ago # -
Because it's French. </casualracism>
Posted 4 months ago # -
I'm with binners on this one.
The fact that I'm not blaming him must mean you are a total freak.
Posted 4 months ago # -
If both ends were sealed it wouldn't be able to slide out onto the floor to the amusement of onlookers.
Posted 4 months ago # -
A proper boulangerie in
the motherlandFrance will just put a square of paper round the middle (diagonally) and hand it to you with both ends open to the elements. (It will also contain no such thing as flour improvers or preservatives so will go stale by the morning.)Think yourself lucky you have one end in the bag, whiny Eeeeeeengleeshman!
and indeed 
Posted 4 months ago # -
A proper boulangerie in the motherland France will just put a square of paper round the middle (diagonally) and hand it to you with both ends open to the elements. (It will also contain no such thing as flour improvers or preservatives so will go stale by the morning.)
I have bread envy.
Posted 4 months ago # -
Do you covet his baguette?
Posted 4 months ago # -
What julian says. Also you'll be able to pick from the wide variety of freshly baked breads, "viénnoiserie" and other delicacies.
Posted 4 months ago # -
Do you covet his baguette?
I long for his loaf.
Slathered in salty butter.
Posted 4 months ago # -
In Paris, I once carried a baguette in what I thought was a rather ingenious manner. I secured it with straps to my rucksack in a vertical attitude. Unfortunately the automatic barrier at the Metro station closed just a tad early as I passed through and cut the baguette cleanly in half. Both pieces ending up on the not very clean station floor.
Posted 4 months ago # -
Oh, the 'putting it in the boot' bit is all wrong too: you have to lay the baguette reverentially on the back seat or instruct a passenger to hold it safely on pain of scorn from your nan and threat of being written out of the will when you get home. (Not that this has ever happened in our family. Oh no. )
Posted 4 months ago # -
that won't work julian, mum had to buy a sacrificial baguette in order to have at least one surviving one arriving at home
Posted 4 months ago # -
You'll need one of these when you get home.
Posted 4 months ago # -
Y'see Warburtons have circumvented this by producing a loaf that is small and sliced and encased in a protective plastic bag with an ergonomic carrying bit at the top. They even leave the crusts on to protect either end.
Posted 4 months ago # -
Because my first job (supermarket bakery) would have been even more tedious...it was bad enough pulling a trolley of 80 sticks out of the oven and bagging them...especially when you only have 8 minutes before the next batch is bleeping away.
My current supermarket gets around this problem, by turning a blind eye to the fact that the bakery just constantly runs out of bread.
Posted 4 months ago # -
not really anything that french about a french loaf is there !?
Posted 4 months ago # -
I'm not sure about that. They can be quite surly.
Posted 4 months ago # -
Because it smells and tastes sooooo good
you eat some while walking back to the car - that way it fits inside the wrapper with the end folded over and does not touch the inside of the boot
Posted 4 months ago # -
You're supposed to take your own "sac à pain" if you're worried about getting it dirty.
In our local boulangerie the ladies have memorised how the regulars like thzir bread cooked and pick from the basket accordingly. When there aren't any "pas trop cuit" left they'll go and hunt for one fresh from the oven.
Posted 4 months ago # -
I just bite the end off, then fold it in half and shove it in a carrier bag or backpack. Then, when I get home, I take it out of the said bag, swing it around my head, while singing Paul McCartney's 'Frog Song' and simultaneously headbutting whoever else may be in the room, Zidane style.
Posted 4 months ago # -
I just bite the end off, then fold it in half and shove it in a carrier bag or backpack. Then, when I get home, I take it out of the said bag, swing it around my head, while singing Paul McCartney's 'Frog Song' and simultaneously headbutting whoever else may be in the room, Zidane style.
You too? Now that's just too spooky for words. Do you ever do it while wearing a tutu?Posted 4 months ago # -
Only on the Sabbath.
Posted 4 months ago # -
OH-MY-GOD!!!
Posted 4 months ago #
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