« Quality is your greatest asset when it comes to competing with others. »
Yvon Foricher
BAGATELLE® is theunique baguette in the French tradition Label Rouge certified, reflecting the artisanal expertise of the baker. Made with sourdough, it will reveal its full range of flavours through its thin crust cooked to perfection. It’s the perfect choice for a balanced diet, thanks to its high content of fibre and carbohydrates.
How should you enjoy the BAGATELLE® Label Rouge traditional French baguette?
This is THE BAGUETTE you should eat every day. It’s perfect with every meal, from breakfast to dinner.
It can be kept at room temperature until the following day.
Label Rouge T65 flour
The T65 Label Rouge is the flour used in the traditional French BAGATELLE® Label Rouge baguette. Suitable for a wide range of bread-making applications, and in particular for traditional French bread, in accordance with the Decree.
All BAGATELLE® Label Rouge flours:
What is BAGATELLE®?
A proactive approach
BAGATELLE® is an initiative adopted by artisan bakers who wish to take their craft to the next level. It provides a shared framework for developing their skills, exchanging ideas and keeping alive a tradition of baking that is exacting and sustainable.
The Label Rouge
Much more than just a label, a set of standards or a quality assurance scheme. BAGATELLE® is the only scheme that certifies the flour, the baker’s expertise and the final quality of the baguette. Far from being limited to a single ingredient, it is a comprehensive commitment that is monitored and audited.
Products
Flours and finished products. Certified 100% French wheat, selected varieties, additive-free: BAGATELLE® Label Rouge flour puts quality first, and this is just the first pillar of our approach. The BAGATELLE® baguette is a recognised, consistent and carefully controlled product: a trusted benchmark for consumers and a reliable end result.
A support group
A committed community. Over 170 artisan bakers and four independent millers united by a shared vision: to uphold tradition, move forward together and keep a craft of excellence alive. Sponsored by Bruno Cormerais, one of the ‘Meilleurs Ouvriers de France’ and an iconic figure in French baking.
