From the department of awesome, French baker Jean-Louis Hecht has invented a baguette vending machine. You pop in some money, and the machine takes a par-cooked loaf and finishes it for fifteen seconds in a 200°C oven before handing it over. Jeff Overs reports that it “came out warm and crusty, just like a regular baguette.”
His critique is that “good bread will keep its freshness sans problème” if you store it properly and eat it for breakfast the next day, which this loaf didn’t do. Still, I’d say the convenience factor here is pretty amazing especially if you could deploy these machines in some of our American cities where good bread is hard to find.