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There a couple of things that we need to observe when spotting the perfect baguette. A cripsy crust is a must! Upon squeezing this baguette’s crust ever so slightly, you are greeted by this symphony of crackling sounds. The inside remains soft enough for you to squeeze and the outside is crusty enough to know its going to have the most amazing texture.
The color of caramel is encouraged. You don’t want a pale baguette nor a burnt baguette. TPK&B’s Classic Sourdough Baguette visibly gives you the yellow and brown hues you need in a baguette.
The smell–an aromatic experience. This baguette has a touch of sweetness, with a yeasty, slightly toasty smell, enough to make your senses tingle.
What can we say? We love our bread and we most importantly, love TPK&B’s take on this French favorite.
Tip: Always go for ‘le quignon first! The Queen Curator does it everytime.
Baguettes are so easy to eat on its own. They are packed with flavors that definitely stand out. But of course, we won’t say no to recommending this baguette with any of our Beillevaire Barrate Butters, carefully churned in wooden barrates up until this day. What you get is a merriment of the creamiest butter and perfect bread!
You may also opt to enjoy this baguette with your choice of Pates.
We are delighted to give a spotlight on our favorite homebakers and this takes the cake (or the bread!) Our connection with TPK&B started as a serendipitous meeting over the love of food. TPK&B’s head boss is a seasoned client of The Bow Tie Duck over the past months and we are happy not only to be serving her with the best fine foods but also to be enjoying the lovely produce that emerges from her home bakery, whilst, having the chance to share it to everyone else. Baked with love, TPK&B lovingly prepares your breads on the mornings of your expected delivery day. To assure that you get to enjoy this with the best experience, it is encouraged to indulge as soon as you receive your loaves.
Baked fresh the mornings of your expected delivery day. Best consumed upon arrival, but you can store it on the kitchen counter at room temperature for up to two days. If you’ve sliced into it, you can leave it cut side down on the chopping board. You may also place the sliced loaf in a ceramic bread box or a clean paper bag. Never store bread in the refrigerator, or else it will dry out. By the third day, you can place the bread in a large ziplock bag, but please note that the crust will soften and your bread will require toasting to refresh it. For storage up to three months in the freezer, wrap your bread in parchment paper and place it back in the ziplock bag.
To refresh frozen bread, take it out of the freezer to thaw in the paper wrapping for a few hours or overnight. Make sure it gets to room temperature. Preheat your oven to 175°C. When ready, spritz your thawed loaf lightly with water on all sides to create steam, place on a baking tray, and heat for 15-20 minutes. Allow bread to cool on a rack for at least half an hour before serving.