Our baguette (/bæˈɡɛt/ French pronunciation: [ba.gɛt], feminine noun) is “a long thin loaf of French bread. We hand mold the bread to the stranded shape defined by french law. Which is approx  2 in wide and 26 inches long and is also distinguishable by its crisp crust. After we hand mold the bread we put it into a steam box that is unique to our place. The steam allows the crust to expand before setting, thus creating a lighter, airier loaf, It also melts the extrose on the bread’s surface, giving a slightly glazed effect. Once the bread reaches its proper shape we then put it in our 40 year old oven  at 325 degrees and bake until the proper color and crust is uniformed on the bread. It is always best to call ahead and place an order.Pairing: Olive Spread is best with this bread.

Leave a Reply

%d bloggers like this: