Sourdough Baguette

Our sourdough baguette dough—made with sourdough starter instead of commercial yeast—produces a complex, tangy flavor that only comes from natural fermentation. Shaped into a classic baguette with lots of crackling crust or as a couronne (think large doughnut shape) that’s filled with flavorful raisins or cranberries. 

•    350 g  Baguette
•    350 g  Epi
•    550 g  Couronne (Rum Raisin or Marinated Cranberry—rotated weekly)