Atlas Obscura

May 18, 2017

There are few things in life more satisfying than a fresh baguette and some really good cheese. But all baguettes are not the same. Some are chewier and others are crispier. They can be light or dense. Texture and aroma vary as much as flavor. A new report from researchers in (where else?) France lays out just what makes a baguette truly great.

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