Multiseed Half Baguette

The recipe for this half baguette has been perfected by Pascal Tepper, Meilleur Ouvrier de France.
It will surprise you with its contrast of tastes and textures. Inspired by traditional bakery techniques: a long slow fermentation, followed by part-baking in a natural stone oven, revealing the fruity and roasted notes of the flax, millet, poppy, pumpkin and sunflower seeds.

This product is made with CRC-certified flour (Culture Raisonnée Contrôlée: Controlled, Responsible and Sustainable Crops).