RTR Bakery Masthead with Julien Pietravalle

Baguette Fermented

Thin and crusty long loaf, with a perfect balance between the crust and a soft interior, "la mie (the crumb)".  The Traditional long Baguette is the same as the Tradition baguette but longer (28" long instead of 20").

  • La Baguette Tradition crust is longer, darker and crustier than "La Baguette Du Chef".

  • The crumb is light with small but regular air bubbles.

  • Perfect for table service or cold sandwiches.

Category: Baguette
Item#: 1010 & 1010(UB)

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