Baguette: Prideful of their iconic bread, French food laws regulate the baguette ingredients to water, flour, yeast and salt. The result is a pure bread whose freshness is fleeting and adds necessity to the “daily” in the phrase “our daily bread.” The Allegro version takes a few liberties by using a pre-fermented sourdough starter, lending a little more flavor and a longer shelf life. All of Allegro’s baguettes are hand-shaped, left to rise and then reshaped for a very fluffy interior and thick, golden crust. Baguettes are great for long sandwiches or cut into pieces and creatively served as h’ordeuvres. Try the crostini available in the bakery, made by a second baking of baguette slices with an olive oil and herb coating.

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