Pane Francese

Pane Francese is the baguette’s bigger, better-traveled cousin. A little softer, a little wider, and a whole lot more versatile, it’s the loaf that knows how to dress up for dinner and still crush it at lunch.

The name says it all. Pane Francese means French bread, Italian style. A cultural crossover episode you can eat. Made the traditional way with both yeast and sourdough, it lands right in that sweet spot between light and hearty, with a tender crumb and a crust that knows when to be crisp and when to play nice.

Perfect for sandwiches, tearing at the table, or pretending you’re strolling through a piazza with a loaf under your arm.

It’s a PNW bread. It’s made from flours farmed and milled in Idaho’s Wood River Valley at Hillside Grains. Hillside practices regenerative farming, which replenish soils naturally without added fertilizers.