fresh from the morning bake
A 48–96 hour process
It starts when we feed our levain. Twenty-four hours later, we mix the dough and let it bulk ferment for three hours. After a 24–72 hour fermentation, each baguette is reshaped, rested, shaped and briefly chilled before baking.
Weighed, shaped and scored by hand
We don’t use dough dividers or shapers. Every baguette is weighed, shaped and scored by hand, then baked until the crust is deeply golden and crackly.
Best the day it's baked
Order it for the day you need it. The end piece may not make it home; if any is left the next morning, slice and toast it for breakfast.
Shop / Sourdough Baguette Subscription
Sourdough Baguette Subscription
$6.00
Made with simple ingredients: King Arthur Bread Wheat Flour, Water, Levain, and Sea Salt. Contains Wheat. A Parisian-style baguette, delivered fresh every week. Same crackly crust and open crumb as our regular baguette—just on autopilot. Save 10% on every order, skip weeks when you're away, cancel anytime.
Allergens
See product packaging or contact us before ordering if you have a food allergy.
Storage & reheating
Best enjoyed within hours. If it dries out, run the whole baguette under the tap, then bake at 375°F for a few minutes to bring it back to life. Or tear it, toss it with olive oil and bake at 400°F for 10 minutes to make croutons. See all storage tips.