Is it like NYC bagels where there’s a noticeable difference? I’ve had high end bagels in Pennsylvania and Virginia where they use the same recipe and technique and they’re legit not quite as good
Being a filthy American I’ve never tried a bread product made in France. Anyone tried both French and non-French (but made in the same style) baguettes/croissants who can speak for the difference?
Don’t forget their baguette and croissant dividends.
Is it like NYC bagels where there’s a noticeable difference? I’ve had high end bagels in Pennsylvania and Virginia where they use the same recipe and technique and they’re legit not quite as good
Being a filthy American I’ve never tried a bread product made in France. Anyone tried both French and non-French (but made in the same style) baguettes/croissants who can speak for the difference?