Seeded baguette signed by pascal tepper
The recipe for this 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).
30 per box
10-12 min - 210°C