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.
Unbleached flour (wheat), water, salt, yeast.
Made in a facility that processes tree nuts.
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