TPK&B Classic Sourdough Baguette

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.

How to Keep Your Sourdough Fresh

Our sourdough is baked fresh on your delivery day and contains no preservatives. It is best enjoyed upon arrival.

Why does fresh sourdough become hard? As bread ages, the starch inside it gradually settles into a firmer structure and moisture shifts through the loaf. This natural process is called staling. A firm loaf does not mean it was delivered old. Freezing bread while it is fresh slows this process, but freezing a loaf that has already gone stale will not make it fresh again.

Eating it within two days?

Keep the bread at room temperature in a ceramic bread box or clean paper bag. Once sliced, place the cut side down on a board. Do not refrigerate it: bread becomes stale faster in the refrigerator.

Keeping it longer: slice, then freeze

1. Slice the loaf while it is still fresh and easy to cut.
2. Separate the slices into portions you would normally eat. Place parchment paper between portions if needed.
3. Seal them in a ziplock bag and freeze for up to three months.
4. When ready to eat, take out only the slices you need and put them directly from the freezer into a toaster or toaster oven. No counter thawing is needed.

If you froze the whole loaf

1. Preheat the oven to 175°C.
2. Take the loaf out of its bag and remove all paper and plastic.
3. Briefly run water over the outside crust so it is lightly wet all over. Do not soak the loaf.
4. Loosely wrap it in foil and place it straight from the freezer into the oven. Start checking after 30 minutes and continue heating until the centre is warm; a large loaf will take longer. Remove the foil for the final few minutes if you want a crispier crust.
5. Cool the loaf on a rack before slicing.

Why the water and oven? The water creates a little steam as the loaf heats, while the heat temporarily softens the firm starch inside and refreshes the crust. Leaving a frozen loaf on the counter for two hours only begins to thaw it; it does not do what reheating does. For the easiest results, slice before freezing and toast from frozen.