How does the average American eat a fresh baguette from a bakery?

[Anonymous]

Everyone knows that baguette is supposed to be eaten shortly after being made. I think most people buy them to eat with dinner that day but we yes also sometimes make sandwiches or just eat them with butter.

If we have leftover baguette the next day we will sometimes toast it to have with butter or jam or turn it into garlic bread or croutons. The normal stuff you might do with stale bread.

Is OP under the impression Americans don't know how to eat bread? I'm so confused.

[Anonymous]

Since your bakery still had dozens on display, we can safely assume they aren't popular.

[Anonymous]

Is this another one of those tropes where Europeans are so much more sophistimacated or some nonsense like that.

[Anonymous]

A piece can be eaten with your salad or as an aside with your entree. Op, haven’t you been to Panera bread? They serve a hunk of baguette with their soups, salads, etc. Before carbs got a bad rap, restaurants used to serve bread baskets.

[Anonymous]

Anonymous wrote:My EU DH eats bread with every meal (yes, even with tacos, Chinese food, etc.) Our kids eat bread and chocolate, or bread and nutella, as a snack after school while watching cartoons in their native language. Whatever they don't use up becomes toast the next morning.

Yes, it's tricky buying fresh bread every day in the US but we have a standing order at the local bakery and we've got a system down for buying bread every day. And, in a pinch, Whole Foods has good enough bakery bread.

My greatest generation grandparents ate bread with every meal. But it was just sliced white bread on a plate. It’s just an old fashioned habit.

[Anonymous]

Anonymous wrote:I but lots of baguette. Usually, we either eat sandwiches on them, slice them up in eat with a pasta dinner, or toasted with butter and jam for breakfast.

With pasta? Carbs with carbs? Oof.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I but lots of baguette. Usually, we either eat sandwiches on them, slice them up in eat with a pasta dinner, or toasted with butter and jam for breakfast.

I agree a baguette sandwich is lovely, but only if made immediately. Baguettes have to be consumed so quickly or they're rubbish. This is why bakeries bake them multiple times a day. Do you buy one and IMMEDIATELY go make sandwiches with it? If you're making sandwiches with it hours later or the next day, it's gross. There are much better bakery breads to make sandwiches with if not using IMMEDIATELY.

We get it. Immediately. I buy them on my way home and we eat them with dinner.

This thread is lol. As if people are do dumb and uncultured they have never seen a baguette and have no idea how to eat one. Please stop all of you. But wait don't, it's hilarious.

There’s no wrong way to eat a baguette.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I but lots of baguette. Usually, we either eat sandwiches on them, slice them up in eat with a pasta dinner, or toasted with butter and jam for breakfast.

I agree a baguette sandwich is lovely, but only if made immediately. Baguettes have to be consumed so quickly or they're rubbish. This is why bakeries bake them multiple times a day. Do you buy one and IMMEDIATELY go make sandwiches with it? If you're making sandwiches with it hours later or the next day, it's gross. There are much better bakery breads to make sandwiches with if not using IMMEDIATELY.

Wtf. No. They do not have to be consumed immediately. I bake fresh baguettes at home and we eat them over a couple of days. Does your house have a weird temperature and humidity level? There is no reason a baguette would get “gross” any faster than other types of bakery bread. If the texture is getting stale, you just toast it. Why do you think French bread pizza was invented?

I love baguettes. They are best consumed within 1 to 4 hours after they come out of the oven. This is why bakeries pump them out all day. This is why they have a 2 or 3pm baguette baking, so you can buy a peak freshness baguette for a 4 to 6pm dinner.

Who the hell eats dinner at 4? Even 6 is too early.

[Anonymous]

We are Arabs and at high risk for diabetes, so refined carbs with saturated fats on a daily basis are a no no but how I wish it wasn't so!

[Anonymous]

Anonymous wrote:

Anonymous wrote:I but lots of baguette. Usually, we either eat sandwiches on them, slice them up in eat with a pasta dinner, or toasted with butter and jam for breakfast.

With pasta? Carbs with carbs? Oof.

Yep! Love to dip the baguette in good olive oil and sop up red sauce with it. Sometimes we go back for seconds. And we’re all thin!

[Anonymous]

Why is everyone on DCUM so obsessed with “bakery bread?” I’ve literally never heard this term anywhere outside this forum, but here it’s the only bread anyone will cop to eating.

[Anonymous]

Wow, I didn't know you were supposed to eat these! As an American, I thought you just used them as Instagram props.

[Anonymous]

I make tomato, basil, and mozzarella sandwiches with them, or drizzle with olive oil and toast as a side for soups, etc.

[Anonymous]

Anonymous wrote:

Anonymous wrote:My EU DH eats bread with every meal (yes, even with tacos, Chinese food, etc.) Our kids eat bread and chocolate, or bread and nutella, as a snack after school while watching cartoons in their native language. Whatever they don't use up becomes toast the next morning.

Yes, it's tricky buying fresh bread every day in the US but we have a standing order at the local bakery and we've got a system down for buying bread every day. And, in a pinch, Whole Foods has good enough bakery bread.

My greatest generation grandparents ate bread with every meal. But it was just sliced white bread on a plate. It’s just an old fashioned habit.

Mine always, always had rolls and butter at dinnertime, no matter what was being served for dinner. You always put the rolls in a bread basket with a cloth (like a cloth napkin) around them.

[Anonymous]

I make sandwiches from them or bruschetta.

Favorite sandwiches here are

Turkey, apple, Brie
Tomato, basil, mozzarella
Ham, Swiss, Dijon mustard
Tuna salad, lettuce, tomato
Goat cheese and pineapple chutney
Leftover steak, mushrooms, provolone, mayo, lettuce, tomatoes