Bread Club Baguette

A baguette’s crumb should be tender but not damp; spring back when pressed; and exhibit the large, irregular holes that show it has been allowed to slowly ferment and develop flavour. Or so say's the judges of Le Grand Prix de Baguette, the world championship of the French masterpiece. Lovingly crafted by two of France's hottest young bakers in North Melbourne, this baguette is not to be missed.