Showing 1 - of results
A baguette is a slender tube of French bread with crisp crust and supple crumb. Sliced vertically, it is suitable for canapes; sliced lengthwise, it can be the foundation of a Dagwood sandwich. American variations of the baguette are Cuban bread in Florida, which is more delicate, and po boy loaves in south Louisiana, which are lighter and fluffier than the French variety. All these loaves differ from the Italian torpedoes used to make hoagies, grinders, and Chicago beef, which are of necessity more muscular and tear-resistant.