The Margot

When I opened the bakery we tested several loaves in this style; fairly simple with a whole wheat starter, some rye flour for structure and flavour, and enough water to make a daily loaf that could sit in a kitchen for a day or two or three; suitable for toast, to make a sandwich for lunch or to serve with salad or soup for dinner. It’s the most popular loaf at the bakery, our customers ask for it by name and it has become the yardstick by which we measure how good all the products are. If