As I stood in line waiting for my order to be assembled, I couldn't help but wonder what the poor baguettes did to deserve such a treatment. A woman pulled the loaves from a toaster oven, lopped off the end and used a tongs in a twisting motion to liberate the bread of its innards. The line at Bread Zeppelin was stretching out the door, so she repeated to motion hundreds of times, before handing them off to another worker who used another set of tongs to stuff the cavity with salad.
|It's a salad, and it's inside a baguette.|
Bread Zeppelin (6440 N MacArthur Blvd #140, Irving) serves the same litany of salad options that most modern salad operations are tossing for their customers. There are various lettuce options, scores of toppings and embellishments and more dressings than any salad bar you have ever seen. And like many other fast casual salad restaurants, they also chop the ingredients up with a mezzaluna so you get a little of every ingredient like every bite. The big differentiation for Bread Zeppelin is the baguette abuse they carry out at the end of the assembly line. More »