Call us now:
Batard
A ‘football’ shaped loaf, the batard was one of the last classic shapes the French formed. And since we have some space to fill, here’s a useless piece of bread trivia: The word ‘batard’ is French for ‘bastard’. Really! Originally French bakers only shaped their French dough into baguette and boule (round) shapes. Then in the 19th century a baker came up with the loaf shape. It was a hit. The loaf wasn’t shaped like a baguette or a round, it was something in between. So customers referred to it as a “bastard”. The name stuck but was later soften. Hence… batard. Voila! La trivia Francais! So, if you like a loaf that’s a little bit rebellious and totally delicious, the Batard is your perfect match.
Sizing: 1# and Sandwich BatardSlicing: 1/2″, 5/8″, ¾” or 1″
- Black Olive
- Caramelized Onion
- Country Levain
- European Dark Rye (Caraway Seeds Optional) – Tuesday Only
- Fig & Anise
- French White
- Jalapeno & Cheddar
- New York Corn Rye
- Rosemary & Olive Oil
- Seedy Multigrain
- Seedy Sourdough
- Sourdough
Contact our sales office for more details.
Our menu changes with the seasons or trends — and sometimes just with our mood. Think of it as our secret menu: always evolving, always fresh, and reserved for our wholesale partners. Want to see what’s baking? Give us a call or send a note — we promise a real person (and maybe a croissant or two) will get back to you.
Not a customer yet? Let’s fix that — we’d love to chat.
Sizes/Shapes and flavors may vary. Please contact the sales office for questions and current options.
Wholesale Info
Tel: 619.688.1788
Fax: 619.688.1758
Email: Sales@BreadAndCie.com
Office Hours:
Everyday: 8:00am- 4:00pm*
*Holidays may affect these hours
Wholesale Account Inquiry:
If you are interested in setting up a Wholesale Account, please fill out our Wholesale Account Inquiry Form at this link:
