Traditional French roll made with Pain d'Antan bread, seen from the front, with a honeycomb crumb an

Front view of the traditional French bread roll made with Pain d'Antan flour, sliced bread revealing

Traditional French roll from Pain d'Antan seen from above, with subtle scoring and a golden crust

Traditional French bread roll made with Pain d'Antan, sliced, generously honeycombed and pale yellow

Close-up of the honeycomb crumb of the traditional French Pistolet from Pain d'Antan

Traditional French bread roll, crispy and light

French flour baked on stone

A French-inspired roll with a thin, golden crust, baked on stone for an inimitable crispiness. Its honeycombed crumb reveals the expertise of our artisan bakers.

More information

This pistolet is made with a highly hydrated dough, allowing time for fermentation to do its work. Thanks to stone baking, the crust develops a fine crispness that contrasts with a soft and airy crumb.

Water, salt, yeast, starch, wheat flour, malted wheat flour, wheat gluten, wheat malt.

Allergens: wheat, gluten

Best consumed on the same day. Store at room temperature, in a dry place, in an airtight container.

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