Baguette Ancienne

Baguette Ancienne


Ancienne, the French word for ancient, refers to this bread’s long fermentation. After it is mixed, cut, and molded, it rests overnight for at least eight hours before going into the oven. The slow retardation gives it a chewier texture and a crispier crust than our traditional baguette.

Pickup Date

    Unbleached flour (wheat), water, salt, yeast.

    Made in a facility that processes tree nuts.


    Orders placed after Thursday for Saturday & Sunday pickup cannot be guaranteed.

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258 Milanville Road

Beach Lake, Pennsylvania

Sat.  9:00am - 5:00pm