Baguette The classic French long loaf, good for all seasons. Spring in Paris, summer on the Cote D'Azure. We have three varieties of baguettes: the French is uses commercial yeast in the contemporary manner, the Classic uses natural fermented leavening as it was done prior to the advent of commercial yeast, and the Rustic Wheat is made with Maine-grown organic whole wheat and natural leavening. Use any of these baguettes as a universal table bread or cut them lengthwise for sandwiches. The baguette makes great garlic bread. The French baguette has three cuts the Classic has four, and the Rustic Wheat one along its length. Think onion soup.

The Cheese Ficelle (rhymes with Michele) is a long skinny baguette with cheese baked into the top. It’s a fine snack bread, and addictive. The ficelle is made with unbleached wheat flour, water, Alfredo cheese, starter, semolina flour and sea salt. Try making hors d’ouevres with little diagonal slices of this. A little prosciutto, a square of melon, or anything else that strikes your fancy and will impress your guests. The cut for the Cheese Ficelle is a slice along its length.

3-Cheese Focaccia is a thick round flat bread with three cheeses. There are no cuts in it, just hills and valleys and cheese. The ingredients are unbleached wheat flour, water, starter*, olive oil, Asiago cheese, Parmesan cheese, Romano cheese, and sea salt, with garlic and black pepper on top. This focaccia is great all by itself and makes memorable sandwiches.