Kerastase Baise Baguette – A Classic French Baking Ingredient

Kerastase Baise Bakery, which is based in France and named after the legendary French chef, has been making breads since 1830. This bakery specializes in making baguettes, a simple bread that is quite popular all over the world. Known to the public as “baguettes” (which means small loaf), baguettes are the oldest form of bread in existence. It is believed that the simple nature of baguettes was invented when a baker was trying to find ways to make bread more nutritious. It is believed that he needed a substitute for the sugar added to yeast breads so he combined flour with water and yeast in order to create the most fluffy type of bread possible.


Originally the dough was heated by being burned on a fire. As time passed the methods of creating this type of bread also changed, although the main ingredients stayed the same. In today’s modern production line the ingredients used are flour, butter, sugar, salt and yeast. All of these ingredients can be mixed together and then shaped into the basic shapes of baguettes. After which they are baked in a commercial oven. After baking, the bottoms of the bread are cut and served as a tasty snack or for an elegant meal.

As mentioned earlier, baguettes are named after the legendary French chef, Guy Dupree. As a chef, he would personally hand-select each ingredient used in the preparation of each baguette. The more unique and elegant shaped the baguette was, the more his reputation spread. Today, the name “baguette” refers not only to the baguette itself but also to the preparation of it, which are often eaten on its own or with other ingredients. The term “pastry” also originates from this simple bread because it is often baked with oil, butter, eggs and/or cream.

There are several distinct differences between baguettes from France. The most obvious is the shape, which is round instead of square. This makes them ideal for making breadsticks, although in general a round shaped bread will stick better when being cut. Another difference is that bread from France does not have the filling of its European counterparts. The fillings of the former may include fruit and cheese, while in the latter they can include meat and poultry.

Because of the variety of recipes available, there are a number of different styles of bread that are made from the baguette base. The most common style is the one with a hard crust on top, used mainly for sandwiches but also used to make foccacia. Focaccia is a type of sandwich made with baguettes that has been trimmed and reduced so that the hard surface of the ingredients is visible.

The baguette was first introduced in France in the 1800s as a cheaper alternative to loaf potholes. The bread could then be used for different purposes, including to make lunch or dinner breads. It was also popular in various restaurants because of its unique crust, which prevented it from sticking to any kind of flat surface. As time went by, baguettes became more popular as a source of bread and cake ingredients for bakeries and caterers because of their flaky texture and rich flavor. In recent years, they have become more popular as an ingredient in baking recipes, particularly those that require the use of bread crusts.