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Sourdough Baguette

Sourdough Baguette


We make this loaf using our sourdough starter in place of a traditional baguette poolish, and give it a 36-hour fermentation. Once baked, its crumb is dense, chewy and flavorful. We especially recommend it for serving with charcuterie plates and hard cheeses.


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

    Made in a facility that processes tree nuts.

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