In preparation for the opening of our bakery, we are temporarily pausing orders for the coming period. We are buzzing about to get the bakery up and running as speedily as we can so we can get back to baking for you! Thank you for your tremendous support. We are grateful to be in such a wonderful community. We will communicate updates through our Newsletter, on Instagram and Facebook, and will update the website as well. If you have any questions, please email or call. Thank you!!


French Batard

French Batard


This week, we introduce the bâtard, a derivative of the traditional French baguette. Sometimes referred to as a torpedo loaf, a bâtard is typically shorter and wider than a baguette, often with ends that come to a point. 

The flavor profile is similar to the French boule, with two key differentiating factors. First, we started with a higher ratio of our “starter” (natural yeast) and then ferment the dough longer than we customarily do, which introduces a more complex flavor . Second, because of the shape of the loaf, there is a higher ratio of crust to crumb, which makes this a great loaf to slice with your favorite cheese, dip in olive oil, or eat in the car immediately after you pick it up from us!

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