Award-Winning French Baguette

The Baguette That Won.

Not all baguettes are created equal. Boulangerie Christophe's French Baguette has earned its reputation the hard way — through competition, blind tasting, and the unforgiving judgment of fellow bakers. The result of years of refinement, this is a baguette with a shatteringly crisp, blistered crust, a wildly open, irregular crumb, and a depth of flavor that comes only from slow fermentation and an uncompromising commitment to craft.

Pick one up and you'll understand immediately. The crust crackles under your hand. The inside is soft, chewy, and faintly tangy. This is what a baguette is supposed to taste like.

Slow Fermentation

Christophe's baguettes begin with a long, cold overnight fermentation — the same patient process he applies across all his breads. This extended rest allows the dough to develop a complex, nuanced flavor that fast-proofed baguettes simply cannot replicate: buttery and wheaty up front, with a subtle tang and a lingering finish that keeps you reaching for another piece.

Hand-Shaped, Stone-Baked

Each baguette is shaped entirely by hand — no molds, no machines. Christophe's practiced hands develop the surface tension that gives the baguette its characteristic tight, even shape and ensures the crust bakes up properly blistered and crisp. The baguettes are baked directly on a stone deck with a generous injection of steam in the first minutes of baking — the steam keeps the crust supple long enough for the loaf to spring fully before setting into its final shatteringly crisp shell.

The Scoring

Each baguette is scored with Christophe's signature diagonal cuts (grigne) using a razor-sharp lame. The scoring controls how the loaf opens in the oven, directing the spring and creating the characteristic raised ears that are the hallmark of a properly made baguette.

Pure Ingredients

• Organic stone-milled flour
• Filtered water
• Sea salt
• Fresh yeast

Four ingredients. Nothing else. The craft is everything.

Best enjoyed the day of baking — within hours if possible. Serve with good butter and fleur de sel, alongside cheese, charcuterie, or soup. To refresh a day-old baguette, run briefly under cold water and bake at 400°F for 5–6 minutes.