Traditional French baguette
A tribute to the baking techniques of yesteryear: traditional flour, long proving, stone baking and no added gluten. A well-developed crust and a generously airy crumb.
Our artisans select traditional flours without added gluten, then leave the dough to rest for a long time to allow the flavours to develop naturally. Baking on stone completes this characterful bread with a lively crumb and golden crust.
Ingredients: Water, salt, yeast, rye flour, sunflower oil, starch, wheat malt, wheat flour, malted wheat flour, wheat gluten, fungal amylases.
Allergens: wheat, gluten, rye.
May contain: soya, lupin, nuts
Energy: 1115 kJ / 267 kcal
Fat: 0.6 g (of which saturated fatty acids: 0.2 g)
Carbohydrates: 54.1 g (of which sugars: 1.5 g)
Protein: 9.5 g
Fibre: 0.3 g
Salt: 0 g
Best eaten on the day of purchase. Store at room temperature, in a paper bag or wrapped in a cloth, away from moisture.
FAQ
Its recipe complies with the French traditional baguette decree: untreated flour, no additives, no added gluten.
Thanks to a long proving time and careful shaping by our artisans, the crumb develops naturally.
It produces a well-developed crust that is slightly floury and very crispy.
Best eaten on the day of purchase. Store at room temperature, in a paper bag or wrapped in a cloth, away from moisture.
Our handcrafted creations evolve with the seasons, techniques and inspiration. Photos are not contractually binding.
