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An Italian variation of the baguette (“filone” means stick, or branch.) We use some whole wheat and whole rye flours in making these and their subtle, almost flowery aromas mix with the mild tang of the fermentation. Chewy, yet tender, the insides show an abundance of glossy holes and bubbles, large and small.
Organic unbleached flour, organic whole wheat and whole rye flours, water, sea salt, yeast.
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