Oval long “bastard” bread between the baguette and the one kilo round loaf. It's about half of length of baguette, but much wider. Made from a blend of organic stoneground French white flour, Himalayan sea salt, natural yeast and filtered water.
NUTRITIONAL VALUE PER 100G
It has a crunchy crust and a soft, doughy inside, which makes it perfect for sandwiches, toasties, garlic bread, or just as a plain slice with the meal.