Baguette

Crunchy golden crust. Soft and white inside. Designed for tearing apart and the perfect degree of chewy.

You want more? OK: The history of the baguette is clouded in mystery. They might be born from the violence of the French Revolution... Napoleon Bonaparte might have ordered long breads for his troops... or the Parisian Metro might have demanded a bread that tears easily so workers wouldn't carry knives. Whatever its true origins, the baguette is a very French bread. It is undeniably moreish and it is undeniably political. 

Word is, though, that a baguette, by French law, must be made with only flour, salt, water, and yeast. The size must be 65 cm long, although it can be up to 1 meter long. They have other laws, too. The French are très sérieux about their bread. Kiwis are a little more number 8 wire, so you'll spot that Dusty bakes his golden to the Kiwi taste (French go for a very dark brown) and he adds malt. Malt flour is a type of flour made from malted barley. Food politics are fun. Stay safe.

CONTAINS: wheat, gluten. | Ingredients: wheat flour, freshly milled stoneground NZ wheat flour, water, yeast, salt and malt flour (wheat).
May contain traces of soy.
Please note that we handle different nuts and seeds in our bakery.