Stone Part-Baked Multigrain Baguette (280g - C25) - Bridor
|No need to defrost, baking 12 minutes at 190oC - 200oC
BRIDOR. SHARE THE BAKERY CULTURES OF THE WORLD.
Bridor showcases the principle of traditional French baking. Their best bread is baked in a stone floor ovens to create the artisanal appearance as well as crust. Bridor's pastries is slow-kneaded, gently rolled and raise. They are then long-heated for a natural and charming flavours.