08/12/2026
La Baguette Tradition 🥖
Some things can’t be rushed.
Eight years ago, when Bakery X was born, so was our sourdough starter, fed and kept alive every day since. That same starter goes into every traditional baguette we bake.
Great French flour, the right equipment and every step done properly : mixing, shaping, a long overnight fermentation, hand-scoring each loaf before it goes into the oven, and a careful bake. No shortcuts, just time and technique.
And yes, we share it: stop by anytime before 11am with a jar and take home a piece of our levain, completely free. Your mission, keep it alive, and bake something delicious.
