Mini Baguette

Everything about the process is the same as the full baguette — same dough formula, same cold rest, same steam-injected oven. The only difference is the shaping. A mini baguette is about half the length and meant to be eaten in one go without the second half going stale.

The crumb-to-crust ratio shifts slightly at this size. There’s more crust per bite, which some people prefer. The flavor is identical — mild wheat, a little fermentation character from the overnight cold rest.

We bake these alongside the full baguettes twice daily. Good as a table bread, good split lengthwise for a sandwich.