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Crusty baguettesWe bake a classic Baguette in the simple, elegant french style: flour, water, salt and yeast.

The result is a delightful, fluffy, open interior and thin, crisp crust.

We custom the baking to your special needs Crusty, Par-baked or White-cooked...

Our different sizes  are as follow:

The Classic  24"  (In French white, Wheat)

The Special  28"  (In French white or Wheat wider and more interior than the classic)

The Royale  22"   ( In white French)

The Rustic 22" (In White French with flat bottom, crunchy crust and floured on top)

The Long Ficelle  28"  (In white French thinner than the Classic ideal for canapés and fine sandwiches)


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