Robin Garr wrote:Blue Dog's "Pug Rolls" (mini-Pugliese loaves) are also worthy.
Robin Garr wrote:For a torta, why not hit up one of the panaderias on Preston or maybe the cool one next to El Mariachi and get some real bolillos? They're a completely different style of bread, soft and fluffy.
Marsha L. wrote:Speaking of Blue Dog baguette, which I have always worshiped, whether served warmed or toasted in rounds for bruschetta, in the last six months I've had several people tell me they don't see what the big deal is about BD baguettes - "incorrect crumb" "too hard", etc.
Thoughts? For sure you need to get them fresh from the bakery or a restaurant they've been delivered to that day. (I'm sorry, but the BD baguettes at the liquor store or Lotsa Pasta-type specialty stores often seem a day old or more to me. ) But I still love me some fresh, warm segments of BD baguettes.
In fairness, I don't find their baguettes exactly Parisian in style. They don't have the same shattering crust or feather-light crumb.
Mark R. wrote:To me one of the best is the Masterpiece from Better Way Foods 8t the corner of Cane Run Road and Ralph Avenue! It's ham, bacon, cheese and an egg on a toasted hamburger roll!!
Robin Garr wrote:In fairness, I don't find their baguettes exactly Parisian in style. They don't have the same shattering crust or feather-light crumb.
Mark R. wrote:Of course my Marsha mentioned butter and jam on them she certainly forgot about gravy which is my 1st choice of available!
The pug roll is really crusty and chewy.
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