Tasting Note

Baguettes Artesanales

Shatter-crust · Chewy · Open-crumb

The dough rests long so the crumb develops those irregular, custard-soft holes. We score each loaf by hand and bake it hot with steam, which is what gives the crust its shatter and the loaf its song the moment it leaves the oven. Best eaten the same day, torn, with butter or nothing at all.

Made with prayer, shared with love.