Who Makes the Best Baguette in L.A?
The French take their bread and baguette especially very seriously, it is not just bread especially outside of French local ingredients (although it contains very basic ingredients: wheat flour, water, yeast, and common salt) it is a cultural art to make the “perfect ” baguette! (read the history of the Baguette) It is also the ultimate comfort and staple food for the expatriated Frenchies along with the wine and cheese, baked goods and other French specialties goodies, etc… that they cannot live without.
We are fortunate to have so many options and great French chefs here in LA …
The search for the ” Best baguette in L.A” organized by French Morning narrowed down to the following nine (9) competing finalists:
François Hiegel of Bouchon, Amar Chibane of Boulangerie de Paris, Ran Zimon ofBread Lounge, Zack Hall of Clark Street Bread, Pascal Marin of Figaro Café in Los Feliz, Jean-Luc Labat of Frogs Organic Bakery, Nathan Dakdouk Larder Baking Co, Frederic Soulies of Pitchoun Bakery and Tony Salazar of Porto’s Bakery.
See also our list of the Best French Bakeries by our French A L.A Carte readers!
” A day without baguette is a day without …”