EditorialThe bulge in the thinly pounded sheet of tuna is made by a raft of baguette spread with foie gras at Le Bernardin in New York, Jan. 23, 2023. (Karsten Moran/The New York Times)
EditorialCroissants, baguettes and bread prepared daily prepared in a bakery in the Normandy city of Morigny, France, on Oct. 15, 2019. (Kasia Strek/The New York Times)
EditorialA customer carries a baguette from the bakery owned by Serge and Marie Pinquet in Crecy-la-Chapelle, France, Oct. 12, 2022. (Violette Franchi/The New York Times)