Project Overview

Baguette

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.

AVAILABILITY: TUESDAY THROUGH SUNDAY

Ingredients: Montana unbleached wheat flour, water, Montana fresh ground hard white wheat, leavening, sea salt, yeast