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2004 April 22, Jon Henley, “Guides show Parisians where their best bread is buttered”, in The Guardian, →ISSN:
So what makes a brill baguette? For Mr Paluel-Marmont and Mr de Rovira, a star French stick can usually be identified merely by its appearance. "Its regular overall form stems from careful manufacture; its harmonious volume is the sign of a dough kneaded slowly," they write.
2008 March 23, Elizabeth Day, “The great French love affair with la vie anglaise”, in The Observer, →ISSN:
‘It's true that there are more of us here than you can shake a French stick at,’ says one humorous adolescent, sitting outside a pavement cafe and doing his best to maintain an insouciant expression despite the gusts of English wind.
