The Calumet baguette is our take on a classic French 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 10-15 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