In Toronto during 1884, George Weston began baking his Real
Home-Made bread fresh daily and delivering it door-to-door in a
horse drawn wagon. Over 100 years later, Weston’s vision for a true scratch-baked baguette lives on in the La Baguetterie brand.
La Baguetterie uses a naturally clean and slow process known as “poolish” to create the signature airy crumb of authentic artisan breads. Natural retarders preserve the quality of the par-baked artisan breads so it doesn’t suffer from being frozen. When finished in-store, the crust is set, the internal starches and proteins are refreshed, and a delightful bread is ready to be enjoyed.
