Ficelles & Epi

Crust Lovers, Rejoice – Epi, Ficelle & Rounds

This trio is made for the crust-obsessed, the soup-bowl enthusiasts, and anyone who appreciates the artistry of traditional French-style bread. Each shape brings something unique to the table—both in flavor and function.

Épi

Shaped like a wheat stalk and made with either French, Sourdough, or Seeded Sourdough dough, the Épi is as decorative as it is delicious. With plenty of golden, crispy tips, it’s perfect for tearing and sharing—or just hoarding all the crunchy bits for yourself.

Ficelle

Literally meaning “string” in French, the ficelle is a thinner, crispier cousin to the baguette. Its slim profile means more crust, less crumb, making it a go-to for those who believe the crust is the best part (and we’re not here to argue).

Beautifully baked, thoughtfully shaped, and full of crust-to-crumb character—these are breads that rise to any occasion. 🥖