I finally found a Baparoma on Ebay, paid too much, but I'm in heaven.  Here's a post [1] of my results from my food site, webercam.com. 

It's a cool pan, too bad about the size limitation.  My question to you all is:  Has anyone that has one of these tried anything to make an equivalent baguette and found the results just as good?  Does anyone know if a simple inverted pan on a flat sheet (or anything else)  give the same result? 

Oh the shine, the mosaic of thin crust was just wonderful.  My 8 yo daughter couldn't stop eating it. 

Thanks, Dave