Baguette 22週年

藍帶時也有用過Retrodor 麵粉做Baguette，效果真的大不同。東京渋谷的Viron麵包店也有用這麵粉的Baguette（La Tradition du Pain)。

Some extracts from the web:-
“…Viron’s simple yet powerful methodology—a long first fermentation and a rejection of additives—prefigured the now famous “Bread Decree” issued on September 13, 1993, by which the government created the “bread of French tradition,” the only loaf enjoying a status akin to the “appellation contrôlée” category that stands behind the excellence and authenticity of many French wines enjoyed around the world…”

“…This decree codifies in detail the steps required for milling the flour and making bread that can be advertised as “in the French tradition.” In addition, the decree helps the consumer identify quality artisanal products. As a product of authentic artisanal work, the Retrodor Baguette has to be made on the baker’s premises from start to finish...”

“…The special paper bag that protects the Retrodor when you buy it in a bakery guarantees that you have the real thing, the premiere baguette in the category officially known henceforth as the French tradition…”