Baguette Today

Baguette · Baked Fresh Daily

A proper baguette: thin, crackling crust and a soft, open crumb, baked fresh and best eaten the same day. The reason to buy cheese and butter in the same trip.

Why you'll love it

• Crackling crust — it should audibly give when you press it.
• Open crumb — light inside, with real chew.
• Baked fresh — not a shelf-stable supermarket loaf.
• Built for butter and cheese — the vehicles we sell alongside it.

How to enjoy Tear it warm with salted butter, use it for a sandwich, or slice and toast it for crostini. A day old, it makes excellent croutons.

Buy it on the way to the cheese counter. They belong together.