1920s, when a new law made it illegal for anyone to begin work between 10pm and 4am. As this didn’t leave enough time for bakers to prepare larger loaves before the morning rush, the baguette’s long, slim form would bake faster and be ready in time for their customers’ breakfasts. At True Grain, we make our French Baguettes as they’re made in France, with just five ingredients: White Flour (we use only BC-farmed organic), water, yeast, malt and a touch of sea salt. The bakers shape each baguette by hand and bake it with care, so the outside is robust and crunchy while the inside stays pillowy soft.
Viva La Baguette!
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t’s universally acknowledged that the French know a thing or two about good food and wine. They’ve been making an art of wine for two centuries, and every day the French consume more than 30 million baguettes. There is no definitive history of the baguette, but our favourite theory links the origin of modern French bread to the French revolution. While the monarchy and upper classes feasted on fine loaves, the lack of quality bread among the general population was one of the driving forces of the uprising. In 1793, the post-revolution government made a law stating: “Richness and poverty must both disappear from the government of equality. It will no longer make a bread of wheat for the rich and a bread of bran for the poor. All bakers will be held, under the penalty of imprisonment, to make only one type of bread: The Bread of Equality.” The shape of the baguette is said to have emerged in the
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A baguette’s mild flavour makes it an ideal accompaniment to a wide variety of food and wine. Imagine yourself in winter, dipping hand-torn chunks of baguette into a beef stew between sips of cabernet sauvignon. Or sitting on a summer patio enjoying a crisp pinot grigio with smoked salmon crostini. For those with a sweet tooth, nothing beats a slice of baguette with chocolate, next to a chilled fruit or dessert wine. Stop by True Grain to pick up a fresh organic French Baguette (we also make sourdough and multigrain baguettes!) before your next picnic or winery tour. We’re happy to be able to bring a slice of France to the beautiful Cowichan Valley. Written by Sophia Jackson
