Sold out. Next Available Date: 03/02
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We use only French flour for this baguette together with our homemade natural yeast, the dough went through 48 hours of low-temperature fermentation. The crust of this baguette is crispy but not hard, and crust crackles when you gently squeeze it. The inside is cream colour, well-balanced large and small holes, light and soft, with a hint of wheat aroma and flavor of fermented old-dough.
Serve directly. To reheat, lightly spray water on the surface of the bread, then bake at 180-200 degrees for 2-3 minutes.
No preservative. Store in plastic bag at room temperature and consume within 2 days.