Bakers devised the baguette nearly 150 years ago to optimize the crust to crumb ratio. We think that they pretty much nailed it. Our version of this classic starts with a 15 hour preferment called biga. Biga imparts flavor and helps to extend the life of the bread. We also add some of our signature house milled hard white wheat; the whole wheat makes for a decidedly crunchy crust. In addition to our classic baguette, we offer a few other great varieties. We make a seeded baguette that’s rolled in a mix of sunflower, poppy, sesame and flax seeds. We also make a variety of sandwich sized loaves and hoagies, as well as the beautiful Pain de Epi and epi rolls. If you’re looking for a bread to break with friends, look no further than the baguette. Like any classic, it will never go out of style.