My love affair with baguettes began in Paris in the 50s. From that point on, baguette baking got to be a weekly ritual continued all these years. I perfected the recipe so that it produces a pretty great accompaniment to your every meal. In fact, the baguette contributes to transforming the ordinary meal and day into a veritable feast.
Unsatisfied with commercially available pans, I designed pans myself to easily bake these babies in, and do so ad libitum! Designed to accommodate three loaves, I use two pans the width of a typical oven to produce six at a time. Enough to allow eating a couple as they come out of the oven and freezing the rest to last all week or longer. The fascination has led to conjuring up this BAGUETTES UNLIMITED business that I’ve shaped and, launched and now am partnering with my daughter Lisa to grow! We offer a kit comprising the pans, the recipe, basic tools, and Baguette Baking Parties – lots of fun!