Freshly Baked Baguette by Makati Shangri-La
The Parisian Classic
Tasting Notes from the Curator
The word baguette simply means “wand”, “baton” or “stick”. This bread maintains a crusty outside layer and a soft inside. Although baguettes are presented in different sizes the Classic Baguette from Makati Shangri-La is long and has pointy ends which is commonly called the “le quignon”. It’s a common (but discreet) French habit to take off the quignon and have a go at that first. If you’re in love with bread, you won’t be able to resist either. Dig in! Take that quignon!
Pairings
Spread your favorite French butter. Choose from the Grand Cru of Butters, Isigny Sainte-Mère Unsalted Butter Rolls or the French Queen of Butters that is Échiré Salted Butter AOP and indulge in the simplicity of good bread and good butter. Match made in heaven.
You may also choose to cut open that baguette and make a sandwich. Switch it up and make it Asian. A good Bahn Mi sandwich is your best bet!
Made With Love by Makati Shangri-la
Enjoy the bakery products, made with utmost care and commitment to quality by Makati Shangri-La Hotel, a luxury 5-star hotel in the heart of Makati. Made by hand on the morning of Saturday, delivered to you fresh on the same day by the careful team of The Bow Tie Duck.
Storage Instructions
Baked fresh on Saturday mornings at Makati Shangri-La, it arrives crisp-crusted at your door. Best consumed upon arrival, but you can store it on the kitchen counter at room temperature until the next day. Never store bread in the refrigerator, or else it will dry out. If you intend to store a whole loaf for more than two days, wrap it in parchment paper and store it in the freezer for up to three months. If you are portioning out the loaf, please slice it before wrapping in parchment paper and freezing.
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.
