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Bâtard

210032

Discover the bâtard: this bread is made with rye sourdough and a blend of barley and wheat flours, has a honeycomb crumb and is pre-baked on a stone hearth for a crispy crust, giving it a unique character and light notes of malt.

Flour made from French wheat

Flour made from French wheat

Part-baked product

Part-baked product

Available bag

Available bag

Product information

  • Product sold part-baked frozen
  • Part-baked product450 g
  • Baked product400 g
  • Dimensions26 x 10 cm
  • Packaging (Units / box)20

Special mention

Minimum order required

Bâtard

Conditions of use

  • Defrosting

    Defrosting

    45 min - 1 h
  • Ventilated oven baking

    Ventilated oven baking

    15-18 min at 200°C