Paysanne Baguette

We faithfully follow the traditional French baguette recipe, making it with soft wheat and natural sourdough (levan) of rye and wheat. The dough is matured in special conditions for 24 hours and placed in a linen cloth prior to baking in a stone oven. It is distinguished by its fine, long-lasting crunchy crust and silky light interior, full of aromas and large crumb, due to natural maturation.