This is my interpretation of the classic French “baguette de tradition”. Hope you will enjoy it. And remember, it’s at it’s best when it’s freshly baked!
Wheat flour - water - sourdough - sel de Guérande - yeast
23 Quai Fernand Demetskaai1070 BrusselsGet Directions
You’re always welcome to come by but please note that the products need to be ordered ahead online.
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