flour, water, salt, yeast

Ours is the classic Parisian baguette. When  done right, it’s incomparable and sublime. And the Parisians invented how to do it right. The result is a crisp crackly crust, with a soft but still chewy interior that is shot through with air pockets. It the most versatile bread possible because it goes great with everything, but you have to eat it quick because it’s not made to last.