The Calumet baguette is our take on a classic baguette. Baked to a dark golden brown, crispy and crackly with a soft crumb. It is best eaten the day of, but if you spritz it with water, wrap it in tinfoil and bake for 10 minutes, it will come back to life. This baguette is made with a poolish (commercial yeast) and not sourdough. It does include flour grown and milled by Heartland Craft Grains located in Lodi, WI. Ingredients: Bread Flour (wheat flour, malted barley flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid), Italianesque Flour, Active Yeast, Salt, Water Contains: Wheat Eat right away or store in a bees wax wrap or cloth bag. MADE IN A HOME KITCHEN THAT HAS NOT BEEN INSPECTED BY THE MICHIGAN DEPARTMENT OF AGRICULTURE & RURAL DEVELOPMENT