He wanted to do some kind of food. So we went through all the things I knew how to do and we could put together before Thursday morning.
He rejected Trader Joe's croissants (you get them in the freezer case, let them defrost and rise overnight and they're the closest I've found to fresh French croissants).
So we ended up with baguettes. Because I'm always about the baguettes.
We added a bit of sugar. Just a tablespoon-ish for the triple recipe (it was the last bit in the sugar bag, so I dumped the rest in). I've been avoiding adding sugar because authentic French bakers don't. But the bread ended up just a bit fluffier, so from now on I will.
We also brushed egg on the tops so they ended up browner and crunchier. Water in pans making it steamy and oven set at 450.
His dad told him he should have got up at 3 a.m. to be able to take the bread in fresh from the oven and be even more authentic.
And then he asked what was important to French culture about bread. Well, they want it to be good bread. They have it at every meal, no matter what else is on the table. It's.... just what they have. Every day. (OK, not so much anymore maybe, but it's really importantly traditional.)