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significance of reastaurant name

post #1 of 7
Thread Starter 

I know how important it is when it comes to choose a name for a restaurant. But the thing is confusing me is sometimes the name is not really catchy but when it goes in a logo its quiet interesting.

 

I’m planning to open a sandwich bar which it uses baguettes only, like submarine sandwiches. And I’m quiet confused to choose a name for it.

 

Ideas like: sub mate, baguettic, baguettec, sandwichers, subinator, baguette heros,...

 

Share with me your opinion about these names or if you think you have something in mind.

post #2 of 7

Um, I don't picture baguettes as being similar to submarine sandwiches.

 

Yes, there is some similarity in the shape of the bread, but otherwise???
 

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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post #3 of 7
Thread Starter 

 i m planning to get a baker to make me the bread like a submarine bread but with the baguette flavors

post #4 of 7
Um, I don't picture baguettes as being similar to submarine sandwiches.

Picture banh mi:

 

Elwas, baguette is really a loaf shape and not a particular bread, but I know what you're getting at.  If you want a very simple bread, made without a poulish or other type of preferment, and you have access to any Vietnamese bakeries you won't have to look very hard for baguette type sandwich rolls.  They've got them. 

 

Mexican bakeries make a similar, very plain French roll, called a bolillo -- but it's a slightly different shape:

Bolillos are almost as much a staple of Mexican cooking as tortillas.  Almost.  A sandwich made with a bolillo is called a torta.  Here's one filled with carnitas and ready to go:

 

 

BDL


Edited by boar_d_laze - 3/20/13 at 10:24am
post #5 of 7

personally I find bakery baguettes too crusty and too difficult to eat as a sandwich. I prefer my hoagie/grinder/ hero/cubano/ binh mi  bread less jaw straining.  Cuban rolls, telera and bolillo rolls,focaccia or even the long soft French or Italian style rolls found in the grocery store to me are preferable.....especially if you press them, which makes them righteously crusty. one thing to consider if you are solely using a 'real deal' baguette, is that they do not last well past the day made, unless of of course you freeze them, and that is not optimum....why pay a baker then? 

as to the significance of a name, well, it is your calling card, but have some fun with it!

 

joey

not sure what you mean by baguette flavors

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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post #6 of 7
Quote:
Originally Posted by boar_d_laze View Post

Elwas, baguette is really a loaf shape and not a particular bread

Actually when designing bread, baguette is a type of bread, and not just a loaf shape! The weight, length, and even the composition of the dough are regulated by French law. French colonists brought baguette to Viet Nam so the Bahn Mi is also made with baguette. 

 

French law says the composition of the dough must be wheat flour, water, yeast (or sourdough) and salt. Three additives are authorized: up to 2% fava bean flour, 0.5% soy flour and 0.3% wheat malt. Any other ingredient is prohibited. 

 

Baguettes are exactly 250 gram. 

 

When not designing bread, a baguette simply means a wand or a stick: baguette magique = magic wand. La baguette du chef d'orchestre = the conductor's baton.... etc. 

post #7 of 7
Quote:
Originally Posted by French Fries View Post...La baguette du chef d'orchestre = the conductor's baton.... etc. 

He cooks too??? eek.gif

 

TFIC! wink.gif

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
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