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It seems that a culinary rivalry has erupted between two major merchants in Plouville, the baker and the fishmonger, triggering a wave of reactions in this tumultuous rural community.
Claude, the baker of Plouville for 35 years, has always had a soft spot for traditions. He was the first to introduce the traditional baguette to the village, and since then, the smell of fresh bread has filled the air of Plouville every morning. But everything changed when Gérard, the fishmonger, opened a bakery annex in his fish shop, offering rye baguettes made with fish flour.
“The people of the town deserve to know something other than the classic white baguette,” Gérard told our journalist. “With my new rye baguette with a fish flavor, I want to offer them a new and innovative culinary experience.”
But Claude disagrees. According to him, Gérard’s baguette is an “abomination,” and not just because it competes with him. “It’s an affront to our culinary heritage,” he exclaims. “A baguette should be made of wheat, not fish! It makes no sense!” Upon hearing about Gérard’s new baguette, Claude decided to launch a petition asking the Plouville town hall to protect the traditional white baguette.
The baguette war has already sown discord among the 200 residents of Plouville. Some applaud Gérard’s innovative initiative, while others, more traditionalists, support Claude in his quest to save the white baguette. “It’s seriously divisive, I tell you,” says Josette, 60, shaking her head. “All I want is a good crispy baguette, whether it’s made of wheat or fish. All this is just guys’ talk, that’s for sure.”
This baguette war reminds us that even in the quietest places, local life is far from monotonous. Stay tuned for more information on this epic battle in Plouville.
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