It is in
We cracked the door open onto rue Greneta and said “let’s go explore
This sauce is made perfect when absorbed by a good Parisian baguette. There will be much to say about baguettes in the days to come, but let me share my first impressions. There is NO American equivalent. The finest American baguette pales by comparison. I held the slice in my hand for a moment … I squeezed it between my fingers … it was perfection. I tore a bit of it from the main piece. It held as I tore as though wanting me to know that this was part of a magnificent whole. But at the same time it gave … and let me free it for its task. I pressed it into the sauce and watched the sauce flow into the bread. And when I chewed … it was a sublime mix of flavor and texture. And this was a mere ordinary baguette. What will happen when I get to taste a flute Gana?