Fresh baguettes from the patisserie are great, but don't keep long. So what to do with all the day old baguette stumps? Croutons. Chop up you old bread, and in a bowl, drizzle some olive oil, a bit of red wine vinegar, and spices. Bake in the oven, turning at least once, until they are crunchy and golden. These have basil, oregano, herbs de provence, some salt and pepper and were fantastic in a vegan tomato bisque. Bon app.
