Frozen. Par baked.
Wheat sourdough infused with buckwheat flour. Its rustic crust and the captivating aroma of caramelized honey offer a truly unique taste experience. Each loaf, hand-folded in four, embodies the craftsmanship of our artisan bakers.
This extraordinary recipe is a testament to the expertise of Frederic Lalos, who earned the prestigious title of Meilleur Ouvrier de France Boulanger (Best Craftsman in France for Bakery) in 1997."
Length: 17.5cm +/-2.5cm.
Instructions:
Option 1: From frozen, bake for 13 to 15 min at 190 degrees.
Option 2: For a less crispy crust, thaw for 30 min and bake for 10 to 12 min at 190 degrees.
- Quantity: 16 pieces
- UOM: BOX
- Storage: Freezer (-18/-20°C)
- Halal: YES
- Kosher: YES
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