Certain classic combinations never get old. Consider the Levain Bakery baguette with butter and jam. Levain cuts off a third of the thin, tubular, just-crusty-enough sourdough baguette and fills it with seedless Polaner raspberry jam and soft, sweet butter....
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If you haven't already checked out the piece on the world's foremost baguettologist in New York Magazine, you must. This is all you need to know about Steven L. Kaplan: When he speaks of baguettes he says things like...
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