Par-baked half baguettes and ficelles from Fresh Baguette, the French bakery with nine locations around Washington DC. They ship frozen and go straight from your freezer to a 450°F oven: a crackling crust in 6 to 10 minutes, with no thawing.
Each pack holds two, and all four are made with organic wheat flour. The full ingredient list is on each product page.
No thawing: every baguette and ficelle goes straight from the freezer to the oven. Here is what each product page tells you.
The bread keeps baking while it rests, so do not skip that step. Our bakers' tip: run a little water over the back of the baguette before it goes in, for a crust that comes out crisp without turning hard. Ovens vary, so adjust the time to the crispness you like.
Our baguettes are par-baked: baked most of the way in the Fresh Baguette kitchen in Germantown, Maryland, then frozen. The last minutes happen in your oven, so the crust is freshly crisp when it reaches the table.
Keep them in the freezer in their sealed packaging, for up to 6 months, and bake only what you need: one half baguette on a weeknight, the whole pack when friends come over. A leftover baked baguette is best sliced thin and toasted into crostini.
Baguettes ship in a box you fill yourself, with 4 to 12 packs (boxes from $89). Mix them with our sourdough loaves and ciabatta for the rest of the week. See how it works, and check delivery to your ZIP code before you order.
No. It goes straight from the freezer onto the middle rack of a 450°F oven for 6 to 10 minutes, then rests 5 to 10 minutes.
In American stores, "French bread" and most frozen French bread usually mean a wider loaf with a softer crust. A baguette is the long, thin loaf from France, with more crust in every slice. Our half baguettes are baguettes in the French sense, in a half length.
Ficelle means "string" in French: a baguette rolled thinner, with a crackling crust. Ours come with cranberries and walnuts, or filled with cheese and pesto.
Ours are both: par-baked at the bakery, then frozen. You finish them in your own oven.
Ciabatta is a flatter Italian loaf that bakes longer, at 430°F for 16 to 23 minutes. You will find it with our sourdough loaves.
We deliver across the Eastern US: the East Coast, plus Indiana, Kentucky, Ohio, Michigan, Alabama, Tennessee and parts of Illinois. Enter your ZIP code in the delivery checker on the site, and join the waiting list if we do not ship to you yet.
