Noticed those long sticks of sourdough bread we offer alongside our more traditional rounded loaves?
They are long-fermented baguettes, which means improved flavour, a lighter feel in your stomach, and a crust that crackles when you tear into it.
In one word — delicious.
The outside crust is crunchy, the inside soft and tender, perfect for wiping up pasta sauce, building a fast sandwich, or loading up a charcuterie board. For you, that means one thing: this is the “grab it every time you see it” baguette.
You’re also choosing bread made the old-school way: slow fermentation that can support easier digestion and more accessible nutrients compared to typical supermarket loaves.
And because our baguettes let us use every bit of our starter instead of wasting it, we can keep these priced so you don’t have to think twice about adding an extra one “for later.”
So when you spot Rock & Rise baguettes, think less “fancy treat” and more “automatic add-on.”
Our baguettes are a bread that quietly turns whatever you’re already cooking into something people remember.
