Fully baked, white, side hinge sliced baguette. Also known as a hinged Picolo. Approximately 19cm long and 110g each. Made using the finest quality French flour. The dough is fermented for extra flavour, with a light crisp crust. Perfect for hot dogs, sausage baguettes, sandwich baguettes. Quick and easy to fill as already pre-sliced and hinged.
Fully baked but can be finished in the oven for 3 to 5 minutes if desired. Caramelised Onion baked into fermented sourdough (which has been proved longer) for a distinctive flavour and texture. This rustic slipper shape ciabatta has an authentic and rustic ciabatta style. Flavour works wonderfully with sausages, pate, cheese.
Part-baked, hand-crafted sourdough baguette. Recipe has been perfected after many years of tradition making genuine sourdough. The sourdough is mixed with rye flour and fermented for longer. The finished product is a golden brown rustic baguette with an open structure crumb and light crust, baked in a stone bake oven.