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: $



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