Bread & viennoiserie

Baguette

A long French loaf with a crisp crust and light interior.

Say it: bah-GET (approximate English pronunciation)

A baguette contrasts a crisp crust with a lighter interior. It accompanies meals, becomes the base of sandwiches, or is served in slices with butter. Flour, water, yeast and salt form a simple starting point; fermentation, shaping and baking determine much of the finished loaf’s character.