Sourdough Baguette

One of the only (if not the only) heritage wheat sourdough baguettes on the market. Conventional baguettes are typically made with heavily refined white flour grown with pesticides, fortified with synthetic vitamins, rushed with commercial yeast, and packed with dough conditioners and additives designed for shelf life instead of nourishment. Ours takes the slower, more traditional route. Made with pesticide-free, nutrient-rich, freshly-milled heritage wheat flour and naturally fermented with a true sourdough starter, this baguette is crafted the old-fashioned way. Simple ingredients, real fermentation, and no shortcuts. The result: a crusty golden exterior with a soft, airy interior and rich flavor that only real sourdough and heritage wheat can deliver. Unlike modern wheat varieties, heritage wheat contains older grain genetics many people find easier to digest, especially when paired with traditional sourdough fermentation which helps break down gluten and complex starches, plus lower anti-nutrients to improve nutrient bioavailability. No seed oils. No dough conditioners. No synthetic additives. Just real bread made with intention to maximize nutrition and taste. Ingredients: Pesticide-Free Heritage Wheat Flour, Water, Sourdough Starter, Salt Best Uses: Perfect sliced with butter, bruschetta, dipped into soups, paired with cheese and charcuterie, used for classic sandwiches, or simply torn apart fresh after reheating. Size: 13-14 oz Storage: Ships frozen for maximum freshness. For best results, allow the baguette to thaw at room temperature for 1–2 hours. To refresh the crust and recreate that fresh-baked texture, lightly sprinkle the outside with water and warm in a 350°F oven for 5–8 minutes. For extended storage, keep frozen for 3+ months and thaw as needed.