Last week I stopped at Greenwise, Publix’s boutique supermarket in downtown Fort Lauderdale. It was busy with office workers on their lunch breaks. A line stretched in front of the deli counter, where baguette sandwiches sat in pretty tan rows. The view reminded me of Europe, its bakeries and train station snack bars.
After waiting for several minutes, I pointed to one of the turkey sandwiches. The bread looked delicious, with its crisp crust and spongy interior. The woman asked if I wanted it toasted and I said no, I’ll do it at home. The privilege of the non-office worker.
At home I placed the sandwich in the toaster oven, then I removed it and took a large bite. The top was warm, but some of the contents – the tomato and turkey – were cold. Why would a recently made sandwich be cold? Taking it apart, I examined the bread. It was not fluffy and fresh; it was crumbly and old. I wondered if it had sat in a refrigerator overnight. But even straight from the oven it would not have been close – in consistency or taste – to a French baguette.
Fort Lauderdale may at times look like a big, sophisticated city – but it’s not there yet.
