Baguette tradition

The “tradition” is not a marketing word: it is a legal recipe (flour, water, salt, yeast, zero additives) and the bar every bakery should be judged at. Ours proofs slowly overnight, which is where the cream-coloured crumb and the hazelnut notes come from.

How it is made

• Slow overnight fermentation, shaped by hand in the morning
• No additives, no frozen dough, ever
• Baked in small batches through the day, not all at six

Good to know

Hot batches come out at 7:00, 12:00 and 17:00, time your walk. A tradition is at its best within the day; yesterday’s makes the right croutons and pain perdu.