Our baguette’s flavor and depth come from a high percentage of preferment, or poolish, and wheat germ adds a subtle, nutty earthiness. Its relatively high moisture, chewy interior, and crispy crust (scored by hand) makes for great table bread, bruschetta, sandwiches or a partner for soft, rich cheeses. It can also be a travel adventure. A pre-breakfast ride across town with a fresh baguette, cheese and fruit in your bicycle basket may transport you to Paris!
For the best eating experience, we strongly recommend you heat Chabaso Classic Recipe Baguette before eating. Preheat your oven to 400°F. Place bread on an oven rack and bake for 8 to 10 minutes.
Freezing is the best way to save Chabaso Classic Recipe Ciabatta for later. Wrap the bread in plastic wrap and place it in a freezer bag. It will last in the freezer for several months. Learn more about Chabaso bread care.
ENRICHED FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, CONTAINS LESS THAN 2% OF ASCORBIC ACID AS A DOUGH CONDITIONER, ENZYMES, MALTED BARLEY FLOUR, DEXTROSE, SALT, WHEAT GERM, YEAST
PROCESSED ON EQUIPMENT WHICH PROCESSES TREE NUTS AND SOY, AND IN A FACILITY WHICH PROCESSES EGGS AND MILK