BAGUETTES

I am still searching for a baguette that moves me.  One mistake I realize I've been making is simply asking for a "demi baguette."  Not specifying results in the baguette ordinaire or parisienne which have rather lifeless white insides, are thin, and often have a slightly charred bottom.  The best baguettes are l'ancienne or tradition or de campagne.  Boulangeries that are artisan make their own bread.

Eric Kayser on Rue Verneuil is pretty good.  The inside is nice and tender with large, irregular holes.