Meet our Bakers...

In the dark of night our bakers knead away, proud to create for you our line of Peasant Farmer Artisan Breads plus dozens of other breads, rolls and baguettes. The entire baking team is committed to crafting a product which they would also like to eat and enjoy themselves. What better test of quality could there be?

Even before the store has closed our bakers are hard at work preparing the next day's orders for both wholesale and retail customers. They start early roasting the red potatoes for the French Sourdough Potato Rosemary, or baking the whole cloves of garlic for the French Sourdough Garlic and Cheese. The aromas are intoxicating and a treasure to anyone in the area. There are figs to slice for the Fig and Fennel bread together with the compiling of complex recipes for an always busy night of baking. Our two-day sourdough breads have to be carefully monitored for size and readiness for placing in our huge European-made ovens. The proofers must be shared and powerful shots of oven steam primed and ready to go.

The dedication and commitment of our bakers has a unique and fascinating origin: They bring the French culinary traditions of their land to La Baguette et L'Echalote. We are very lucky and grateful to be working with the best Bakers in North America. Baking, for them, is more than a job. It's a CREATIVE ACT.