I enjoyed this bread with tuna salad and avocado. It was yummy.

Fantastic fresh bread. Soft inside, crusty outside. Just make sure to get something baked the same day or at least eat it within a day. It dries out quickly. Or if you can’t eat it all that quickly, freeze what you can’t eat that day and reheat it later. That works for us!

Bought this and cut angled slices. Put them in gallon bags and froze. Take pieces out as needed...can put on a baking sheet and spread with savory or sweet and toast in oven or can put in toaster, or even put in microwave and top with anything of choice. Keeps the bread fresh until used!

Excellent bread. Heating instructions are not effective. I suggest turning on your kitchen sink cold tap, hold the baguette at each end, very quickly drag the bottom side under the stream. Then immediately wrap the bottom-dampened baguette in foil -- tightly. Into a 450 oven for 10 minutes on top rack, then remove foil and put back in for 2 minutes. Crust will be crispy but inside fluffy and steamy. Yum. Any of the cheeses Sam's sells go with it marvelously ... And grapes, don't forget the grapes.

This is our family favorite French bread, soft on the inside and a little crispy on the outside. We love it for sandwiches or make toast for dip. Such a great price for two long French breadsticks.

This bread is always so good and fresh. We love the price and pick it up all the time. From bruschettas to garlic bread or croutons, it’s perfect.

These long fresh loaves of bread are delightful! It's amazing how quickly we munch them away, they're just so good. Very enjoyable, excellent price.

Good baguettes. Better than others I've bought in other stores. Only rival would be gerbes. And at gerbes a little less pricewise and can buy just one.

Personally, enjoy this product. Always crisp crunchy on the outside soft and warm on the inside. Goes great with garlic butter and Italian food and also make wonderful sandwiches with it.

While these loaves are tasty, they are a far cry from an actual French baguette, which contains only flour, water, yeast, and salt. No stabilizers, no dough improvers. The taste and texture are sort of middle of the road, but of the two, I don't find the texture and chew up to the standard of a real French baguette. When I do purchase a package, I cut the loaves down to fit a zip-type plastic bag and freeze immediately when reaching home. Unless one is purchasing this bread to be used on the same day, it, like all breads, will stale very quickly. Bread staling is mostly owing to a process called, retrogradation, in which the starch in the loaf recrystallizes producing the hardened tough texture. Look it up. Simple refrigeration actually speeds up staling, but freezing stops or greatly slows it. So use these loaves quickly if left at ambient or freeze them for best results.