Baguette
Glutonia baguettes are worthy of a stroll on the Seine!
Authentic Parisian baguettes smell a little like popcorn, have crispy, paper-thin crusts, and open bubbly insides.
They’re not unremarkable, thinly shaped white bread, which is likely what most of us think of when we hear “baguette.”
We make them in the Parisian “tradition” fashion, using both commercial yeast and natural levain. The result is a fully fermented, incredibly moist, unexpectedly flavorful bread with a naturally glossy and crispy crust.
Most folks have never had a real baguette. A properly made baguette can be transcendent!
We have them Tuesday through Saturday, hot and ready at 11-ish.
Ingredients
- Organic Idaho Flour
- Water
- Salt
- Yeast
- Natural levain
Flours
High extraction soft white wheat flour (T-100) from the Wood River Valley in Idaho, milled fresh at Hillside Grain in Sun Valley–we go pick it up ourselves a couple days after it has been stone ground. Certified organic. Regeneratively farmed.