Baker, Baker, Can you explain?
I was just wondering about this garlic “artisan bread” I just purchased. It seems to have dozens and dozens of raw garlic cloves baked into it. That’s right, sir, raw garlic cloves. Didn’t you think of roasting them first? Or did you consider roasting, but then reject the idea in favor of using them raw?
That sounds like something my German friend would do. Once, a few months ago, she sliced up some raw garlic to use as a pizza topping. That was a memorable pizza, I tell you what. I still have nightmares about it. But my friend, she is no professional. You, sir, are. A professional pantywaist.
Please go about fixing this problem, or I will be forced to breathe in your general direction.
Noxiously yours,
V
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