Here at The Flour Pot Bakery, our Head Baker, Simon, has been working hard to perfect our classic baguette and we think he’s cracked it.
Arguably the best baguette this side of The Channel, our white baguette is made with Label Rouge T65 flour, the highest quality French flour. (Label Rouge is a reference system for flour in France and is controlled by an independent body to ensure the highest level of consistency.
Our long-fermented loaf is a three-day process of mixing, hand shaping and proving to achieve the perfect baguette ‘honeycomb’ texture. Then, once it’s ready, we bake it in our new wood-pellet-powered oven in the early hours of the morning so it’s as fresh as possible when it gets on our counters. As with all of our products, these baguettes are made entirely by hand by a small team of 4-6 people, using traditional methods to produce our high-quality artisan bread. We hope you enjoy eating our products as much as we do making them.