Non-yeasted baguette or French baguette is a true classic with an almost 200-year history. The peculiarity of this bread is that it should not be cut, you need to break it. Each country, each city has their own baguette, because it is not that simple: it crunch and the unique taste are due to the special proportions of water, flour and salt, as well as special yeast. We received sourdough from Kristoff Zyunik himself, and we cultivate it carefully.
Ingredients: flour, water, salt, sourdoug.
Borodinsky bread Black wheat toast bread Village non-yeasted bread Bavaria bread Village wheat bread Round grain bread Ciabatta Black mini-ciabatta Mini-ciabatta Malted mini-ciabatta Bun with sesame Grain bun Classical bun Multigrain long loaf Grain toast bread Long loaf with seaweed and salt Grain baguette Village malted bread Baguette Soon something tasty will appear here