A hearty New England take on the French classic. This is a 1 pound fully fermented sourdough loaf. There are 3 versions to choose from, each with a unique character or flavor. First, our "traditional" baguette, a straight-forward loaf, long, thin, and crusty; great for just about any meal (okay, maybe not sandwiches, unless you like really small ones…). Secondly, our Semolina version, with a crisp crust and delicately nutty flavor. Third, Pain d'Epi, a baguette shaped to resemble an ear of Wheat, great as a pull apart loaf. The Baguette's fatal flaw is that, due to their shape and size, they don’t keep as well as our Boule. Best eaten on the day they are baked, they also freeze well for later.