The Aubaine Guide to Bread

Making bread is a ritual as old as civilization. And the French system has refined the process to the ultimate.
Before the First World War, the classic loaf was a huge round miche weighing 2.5kg, but customers now demand something thinner, so the classic baguette now weighs 250gm and is 76cm
Steven Kaplan, the world¹s leading boulangologist suggests a scientific system for defining the quality of bread. You have to consider:

L’Aspect (appearance)
La Croûte (crust)
La Mie (crumbs)
La Mâche (the mixture)
Arômes (smells)
Goûts (tastes)

Professor Kaplan gives points for every characteristic. Very good, but, as we suggest at Aubaine, you simply come along and eat it.