Francois Boulangerie – Saiakoda



  • Traditional baguette with stoneground wheat
  • 350g
  • 24h fermentation with sourdough
  • Beige, soft airy crumb with regular holes
  • Crispy crust, full flavour with a hint of sourness

The “baguette de tradition française” is protected by a law to guarantee its quality. I follow these guidelines and use a fantastic local flour that is very similar to the best French “farine de meule” stoneground flours. Baking it in a wood-fired oven gives it a unique rustic touch that takes it to the next level.

♥ Loves to be paired with ham and cured meats, mild/medium cheeses and jams. Great for bruschette.

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Additional information


Wheat flour, water, sourdough starter (wheat flour, rye flour, water), sea salt.


Contains gluten.
May contain traces of seeds and nuts.


All my flour is stoneground so it keeps the germ and some of the bran in it
for better health properties.
The amount of yeast in the baguettes is minimal (<1g per baguette!):
it helps control the sourness from the sourdough for a more balanced taste,
while still allowing all the health benefits of sourdough and long, 24h fermentations.

Lactose free.
Suitable for vegans.

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