I measure a French bakery by the quality of the bread. While Euro Bread is convenient for me on the way home from a weekend day at the beach, the baguettes are just okay. The crust is nicely crisp, but the bread as a whole is always a bit chewy/rubbery. It lacks the lightness inside you'd expect. Here is why (and I learned this by asking why it appeared they were placing a loaf into the over for "baking" that already appeared to be baked): the women explained "No, they are not already baked. They are just par-baked, not fully baked, so this just finishes them." I think that process explains the bread texture. Like I said: the bread is okay, but nothing to rave about.
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