Having been told just yesterday about Batch and the fact that they make different types of fougasse breads, I raced over today to try them out.  I am a sucker for great fougasse, and try them out whenever I see them at a bakery.  The trouble is, they are not always so good!  Alas, the Madison fougasse lived up to my fears. Having created something more like a pizza crust in the shape of a pretzel, the Batch Bakehouse would be better advised to stick with less ambitious treats, like the sinful \"Hello Dolly\" 7-layer bar...  Though, of course, I DID manage to consume this  roasted garlic/sundried tomato/rosemary pretzel in disguise, it was heavy and way too chewy, not achieving the standard of firm exterior but soft interior.