It used to be that once we'd had a baguette in Paris, we were ruined- no bread in America could ever match this pleasure. But today this country abounds in excellent bread, and Bouchon Bakery is proud of its own baguette and other interpretations of French classics.

Epi Baguette A classic Parisian baguette, shaped to resemble a wheat stalk. To make the dough, we use a Poolish, a yeast-based starter made from equal parts flour and water, which imparts a nutty aroma, open texture and crisp crust to the final product.

Herb Roasted Olive Loaf A mixture of Greek olives and herbs are folded into our Pain de Campagne, a crusty, dense loaf with a mild sour flavor. Soft rind cheeses have always been a favorite compliment to this bread.