Pain d'Epi is a French classic known as "wheat stalk bread." Its classic shape gives it an extra-crusty, crunchy surface that's perfect for true baguette lovers! Spread it with cultured butter and flaky salt, dip into soups and stews, or slice and serve with charcuterie and cheese.
As Kneaded Bakery is owned and operated by Iliana Imberman Berkowitz, who draws inspiration from California's sourdough bread culture and the rich tradition of breadmaking in her Jewish heritage. Read more