bâton is a small bakery on the east side of Los Angeles. Every Saturday and Sunday morning we bake a batch of long, golden baguettes. Our Cottage Food license means all bread has to be pre-ordered, so there are no drop-ins. Send us an email and you're on the list.
Small batches, a slow ferment and four ingredients. The crust shatters when you tear it, and the inside is open and soft.
Slow ferment, hot oven, a little steam. We bake baguettes, and when there's day-old bread, croutons.