FORICHER

The Wand! The symbol of good French taste. BAGATELLE is the first and only Label Rouge wand. It is a traditional French bread, in accordance with the Pain decree of September 1993, which requires the artisan baker to work without additives and without deep freezing. It is only sold in artisanal bakeries.

History. Following the Pain decree of September 1993, several millers and bakers came together to create a non-profit association, Club Le Boulanger, with the main objective of promoting traditional French bread. Precursors at that time and supported by their partnership with the INBP (Institut national de la boulangerie), they decided to go even further in their approach by submitting a set of specifications "Bagatelle® Label Rouge traditional French bread baguette", approved in 2002.

The product. BAGATELLE Label Rouge is manufactured exclusively from Bagatelle Label Rouge flour, T65 flour made from 100% certified CRC wheat. It is kneaded and baked by a baker who respects a rigorous artisanal bread-making method and who has obtained the Red Label for the excellence of his work.

The artisan baker slowly kneads BAGATELLE according to a demanding recipe: nothing but flour, water, salt, yeast and leaven. Then, the dough rests for a long time to restore all the aromas of the wheat. It is baked in a deck oven.

BAGATELLE is sold on the day of its manufacture, exclusively in artisanal bakeries, necessarily presented in a paper case signed Bagatelle Label Rouge. It has a better conservation than other chopsticks. Its aroma and taste are protected until the next day by wrapping it in a cloth protected from heat and humidity.

Features. BAGATELLE measures 50 to 55 cm and has five blades. Its crumb is irregularly honeycombed and its crust ranges from blond to brown.

The most. After bread, Viennese pastries is the second legitimate activity of the artisan baker because it also requires knowledge and mastery of fermentation. In 2007, Club Le Boulanger had its specifications approved for "Flour T 45 for Pâtisserie & Viennoiserie Bagatelle® ^Label Rouge", the basis of its "Viennoiserie maison" project. This flour is specially designed for puff pastry.