Baguettes are sensitive loaves. They're best eaten the day they're baked, and are truly best when they're at they're freshest. When we arranged our bake schedule, we decided to put our baguettes at the very end of the baker's to-do list, and to have them leave the oven around 10am. Why so late? Most people enjoy a baguette with dinner, and if you're getting one from the local grocery store or co-op that brings in bread from commercial bakeries, that bread had to get out of the oven and onto a truck early in the morning (or even in the middle of the night in some cases.) Every hour counts in the life of a baguette!
August First baguettes are made with organic flour from Meunerie Milanaise, in Quebec's Eastern Townships, water, yeast, and salt. We've gained quite a cult following with them, and often hear exclamations like, "This is the best baguette I've had since I lived in Paris!" We bake them 7 days a week, and have them ready on the counter around 10am. We also offer them as a bread option for all of our lunch sandwiches.