A Papered Baguette

A baguette feuilletée is a cross between a croissant and a baguette. It’s the shape of a baguette, and roughly the density of a baguette, but with the buttery (though not too buttery) layers of a croissant. Can you think of anything more delicious?

I popped in a few boulangeries later that day to ask about this heavenly food. Perhaps I had just overlooked it all these years? But no one seemed to sell it; almost no one had even heard of it before.

The next day at work, we established a grand plan to divvy up the arrondissements and scour every boulangerie until we found our target. Needless to say, the plan was slightly ambitious and we soon forgot about our quest. But over this past weekend, I was discussing with some girlfriends the serious matter of experimentally combining traditional French foods with traditional (or not-so-traditional) American food products to make a loftier food that is better than the sum of its parts. For example, imagine a cross between a far breton and an American cherry pie. We attempted this last Thanksgiving in Brittany, and while our recipe may benefit from a few tweaks, it was quite delicious!


2 Responses to “A Papered Baguette”

  1. Comment by Jennifer | 07/24/13 at 9:28 pm

    Never heard of it before. So, what do you think of the Cronut making waves in the States these days? I dare say this baguette feuilletée sounds much better!

  2. Comment by Abby | 07/24/13 at 11:31 pm

    I have to admit I have yet to try the Cronut! It’s on my list for August when I am in NY! Really, I cannot imagine anything better than the baguette feuilletée though, nothing.

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