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tart11%3A8.jpegSusan Langenhennig on one of the best places to get fresh-baked baguette sandwiches in New Orleans: "The bread-baking at Tartine starts at 4:30 in the morning filling the small restaurant with the humid, warmth of baguettes, ciabatta, focaccia and multigrain loaves rising in the oven. In addition to tartines, the breads make appearances in conventional sandwiches, of which the house-smoked turkey on multigrain is really a star, livened up by a roasted garlic aioli, gruyere and avocado." []

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