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 Batard
Slicing: 1/2″, 5/8″, ¾” or 1″
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