Restaurant Details

Best Of 2015: Bread

When you bake bread, it's all about the flour. And while La Baguette doesn't import French flour, they do use King Arthur flour, milled by a Vermont company for the last 225 years and recommended by Cook's Illustrated for its quality and consistency. The Old Colorado City location, which bakes the bread for all of the La Baguette restaurants in town, still captures le terroir — the taste of the land around us. From basic batards and baguettes to their always-popular raisin-walnut bread. — Griffin Swartzell

Price: $


Related Stories

  • La Baguette Unplugged

    La Baguette Unplugged

    It's hard to keep a secret in this town, but downtown's La Baguette has done a pretty good job so far. And it's kept not one, but two.
    • Sep 27, 2001


Subscribe to this thread:

Add a review

Roll over stars and click to rate.

Search Events…


All content © Copyright 2020, The Colorado Springs Independent

Website powered by Foundation