Under That Crusty Outer Layer… Is Just More Crust

I’m restocking the bakery section when a customer comes over.

Customer: “Excuse me. This baguette is too hard.”

Me: “It’s baked fresh daily. That’s the traditional style baguette.”

Customer: “Well, it’s so hard I could use it as a weapon. I nearly broke a tooth!”

Me: “There are softer loaves over in the sandwich bread section.”

Customer: “No, I want a baguette. Just… not this baguette. Why can’t you make soft ones?”

Me: “Because then it wouldn’t be a baguette. It’s supposed to have a hard crust.”

Customer: “I’m already crusty enough!”

He storms off, probably unaware of what he just said, and definitely unaware of how much I was agreeing with him.