Organic Seeded Baguette

The baguette quality was excellent, but I didn't love the fennel seeds. It wasn't bad, but I think I would have preferred poppy & sesame seeds only.

I wish there were a way to update reviews here rather than simply write another one, but I had to make a note about an extraordinary combination. This is certainly one of my favorite all-time loaves. I have already written about that. But I am currently pairing it with a sheep's cheese called Summer Snow, sourced from Woodcock Farm in Vermont. This is a sort of light camembert type cheese, but it's tart and almost lemony, like a craime freche in taste. It mates SO well with the flavors of the seeds on this bread. It's a heavenly match.

This is a fantastic bread. The texture, which the crunch of the crust and the chewiness of the inside, is great. But what's really killer is the flavor. There are the usual poppy and sesame seeds which you might find on a seeded bread. It's the delicate use of fennel which adds the exceptional flavor. Fennel is strong, so too much can overwhelm the rest of it. As you can even see from the photo, the fennel seeds are distributed sparingly. That's all you need. I will buy this again.

By the way, I used it with the sundried tomato garlic farmer's cheese, available through this site, and they're really great together.

This is a very tasty baguette that I used to make crostini for a dinner party. The seeds and fennel added the perfect pop of flavor to my toppings (a mix and match offering of ricotta, pesto, roasted peppers, and garlicky broccoli rabe). It would make a yummy breakfast, lightly toasted and spread with jam, or sandwich.

The bite of fennel surprised me a little at first, but once I got used to it I got really fond of the twist on the normal seed combo. Very nice chewy inside.