In the past, people bake these huge loaves of country bread in the communal ovens, feeding their families. In the early 20th century, baguette replaced pain de campagne in terms of popularity, but with the rise of artisan loaves in the 1970s, pain de campagne grew in popularity once again.
We bake with intention and without added preservatives, dough conditioners, chemicals, or instant yeast. Our products are all-natural and naturally leavened. We use no bromated or no enriched flour and no added sugar or sweeteners.
10% Stone-Milled Whole Rye Flour
90% Stone-Milled Wheat and White Flour
Ingredients:
Stone-Milled Whole Rye Flour
Stone Milled Wheat Flour
Stone-milled Expresso Bread Flour ( a blend of express grain and yecora rojo grain)
Pink Himalayan Salt
Sourdough Culture - Lupita
Filtered water
100% Plant-Based / Vegan
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$14.00Price
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