Ah, the humble baguette. This particular specimen was procured about half a dozen doors down from our building for € 0.80 (a bit over a dollar). We could have chosen at least three other bakeries within two blocks of here, had we been in the mood for a slightly different texture or aroma. And every single one of them would put to shame the vast majority of baguettes available anywhere in the United States. (Hint: if it’s still edible more than 4 hours after it comes out of the oven, it’s not a real baguette.) Yes, life is good here.
(Update 10-Aug-2007: for more on baguettes in Paris, see The baguette problem on The Geeky Gourmet.)