Award-Winning French Seeded Baguette

The Baguette That Won. Now With Seeds.

Boulangerie Christophe's Seeded French Baguette takes his award-winning baguette recipe and adds a generous crust of toasted mixed seeds — sesame, poppy, sunflower, and linseed — pressed into the surface before baking. The result is everything you love about the classic baguette — the shatteringly crisp crust, the wildly open, irregular crumb, the deep slow-fermented flavor — with an added layer of nutty, toasted complexity in every bite.

The seeds caramelize against the hot stone deck, adding crunch, aroma, and a richness that makes this baguette exceptional on its own or alongside any topping.

Slow Fermentation

Like all of Christophe's breads, the seeded baguette begins with a long, cold overnight fermentation. This extended rest builds 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. After shaping, the surface is lightly moistened and rolled in a generous blend of toasted mixed seeds before proofing. The baguettes are baked directly on a stone deck with a generous injection of steam — locking in the seeds, crisping the crust, and allowing the loaf to spring fully before setting.

The Seeds

Christophe uses a carefully balanced blend of:

• Sesame seeds — nutty and aromatic
• Poppy seeds — delicate and slightly earthy
• Sunflower seeds — rich and toasty
• Linseed (flaxseed) — subtly nutty with a pleasant crunch

Each seed variety is chosen for how it behaves on the crust — toasting evenly, staying adhered, and contributing its own distinct flavor and texture to the finished loaf.

Pure Ingredients

• Organic stone-milled flour
• Filtered water
• Sea salt
• Fresh yeast
• Mixed seeds (sesame, poppy, sunflower, linseed)

Five ingredients. Nothing else. The craft is everything.

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