Baguettes

Crunchy crust, brittle and warm. If you press it a little with your finger, then a crack will go along the already cooled, but still warm baguette and the aroma of freshly baked bread will spread everywhere. Inside the baguette the large-pore crumb is, so tender. It’s incredible on its own and it’s good with jams, butter or pate. Considering Chanta Mount technologies, on the whole, it can be said that you get exactly the same baguette as 100 years ago. Natural sourdough, the correct mix of temperature and time, cold fermentation. The only difference is the range of production. We suggest much more than 100 years ago because constantly experimenting and creating new tastes!