Baguette

About our Baguette

Baguette de Tradition These are made in the authentic way with full respect to the French artisanal boulangerie tradition. We use a traditional T65 flour sourced through Wildfarmed. Our process uses a pre-ferment known as a Poolish to make the dough. We prove the shaped baguettes “en couche”, and we bake the baguettes directly, on the oven sole. They are lovely, but are best eaten fresh, with butter! Ingredients: Wildfarmed T65 White Flour [WHEAT], Salt, Yeast, Diastatic Barley Malt Powder [BARLEY]