Did you know that baguettes were developed by Parisian bakers in France after a law went into effect forbidding them to work before 4 am? In 1920, they began baking the long, thin loaves that have since become synonymous with French cuisine because they took less time to make than naturally leavened rustic breads.
Come experience a true taste of Paris right here in Ann Arbor. Most commercial baguettes found in stores bear no resemblance to the traditional French ones because they’re soft and bland, but we’re proud to say that ours are authentically crispy in true French fashion. We start with a flavorful poolish (bakers call it a pre-ferment, it’s like a starter) made with organic wheat flour, water, and yeast. We then bake the baguettes directly on a stone hearth until just the right shade of golden brown. Tear one open and feel the thin, crunchy crust shatter while the airy, open crumb gives off that sweet aroma of freshly baked bread. Our baguettes are best enjoyed the day they’re baked, so channel a real Parisian and make it part of your daily routine to pick one up on your way home for dinner. They’re also a tasty vehicle for fresh handmade cheeses from our neighbor Zingerman’s Creamery or a simple chopped tomato salad. Impressive appetizers requiring very little work? Gagner, gagner! That’s French for “Win, win!”