Sourdough Baguette
A CLASSIC REIMAGINED FOR MODERN KITCHENS
A classic white sourdough baguette fermented for 17 hours and baked in a stone oven. Made with Tradition Française flour (additive-free), a white sourdough starter, and Oriel sea salt harvested off the Irish sea, it features a light, open crumb and a thin golden crust. The flavour is creamy with a subtle lactic sour note, the square edges maximise your sandwich range, or work as croutons in onion soup.
FEATURES
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Fermented for 17 hours
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Baked in a stone oven
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Made with Tradition Française flour (additive-free)
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White sourdough starter
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Oriel sea salt from Co. Louth
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Square edges
BENEFITS
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Light, open crumb and thin golden crust
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Creamy flavour with a subtle lactic sour note
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Versatile: ideal for sandwiches or as croutons in soups
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Carefully fermented for a characterful, slow-developed flavour
SIZES AVAILABLE
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400g baguette
