La Brea Bakery 20.5 Inch Par-baked French Baguette Loaf, 10.5 Ounce -- 30 Per Case
Ready to ship within 3 day(s)
Deliver to: 10001
La Brea Bakery 20.5 Inch Par-baked French Baguette Loaf, 10.5 Ounce -- 30 Per Case
Ready to ship within 3 day(s)
- Artisan parbaked French baguette loaf — 20.5 inches of crispy crust
- Bakes golden brown in minutes straight from frozen
- Made with unbleached flour, sour culture, and semolina
- Non-GMO Project Verified and Certified Kosher Parve
- Parbaked frozen format for extended shelf life and bulk use
- Ideal for sandwiches, soups, and food service menus
- From La Brea Bakery, artisan bread crafted since 1989
Buy 15+ cases
$119.86/caseSave 8%
Looking to buy a large amount of cases?
in our Proprietary Boxes
Not eligible for return
Due to the nature of this product, we are unable to accept returns.
La Brea Bakery 20.5 inch Parbaked French Baguette Loaf
Baguette Loaf
La Brea Bakery 20.5? Par-Baked French Baguette Loaf, 10.5 oz (30 per Case)
Serve artisan-style bread with ease using the La Brea Bakery 20.5? Par-Baked French Baguette Loaf. This bakery-quality baguette combines a crisp crust with a tender interior, delivering classic French flavor and texture. Par-baked and ready for final baking, it lets kitchens finish loaves quickly for fresh-from-the-oven bread that complements sandwiches, entrees, or bread service.
Packed 30 per case, these 10.5 oz par-baked baguettes are ideal for bakeries, restaurants, cafés, and foodservice operations seeking high-volume bread options. The long format and consistent quality help streamline prep, reduce waste, and elevate your bread program with premium results.
Features: A Hearth-Baked Baguette, Made With La Brea Bakery Starter. The Flavor Profile Is That Of A French Bread Made With A Small Quantity Of Levain, Which Creates The Mild Taste Of A Long, Natural Fermentation. The Bread Is A Rounded Cylinder, Flat On The Side Where It Is Baked On The Hearth, And Is Golden Brown With Five Distinct Cuts On Top. The Bottom Of The Baguette Is Lightly Dusted With Semolina. The Crust Is Crispy And The Interior Is Soft And Shows A Random, Open Cell Structure, Typical Of Well Fermented Bread Doughs. The Aroma Is A Combination Of Baked Notes And Yeast Fermentation. This Bread Is Distributed As Parbaked And Frozen, Ready To Be Final Baked And Served.
Ships Frozen in our Proprietary Boxes
Frozen products are carefully packed with dry ice. Some frozen shipments may be held until the following Monday. Please place product in freezer immediately upon arrival
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