16/11/2015
Back to newsPilot Seminar "French Bakery I", November 2015
It is said that the baguette has taken its name from the conductors' baguette.
What is the proper length and what is the right structure of the authentic baguette?
What other bread types are characteristic of French baking?
These are some of the things that Sebastien Metayer discussed during the "French Bakery I" seminar on 16, 18 & 23/11/2015.