Ear-shaped design pays homage to traditional French bread for a distinctive appearance
Artisan sourdough fermentation delivers a crisp crust and light, open crumb for superior texture
Made with a blend of Hayden flour and hard red wheat flour for balanced flavor and structure
Includes Sonoran sea salt for a touch of natural seasoning
Summarized by Shop
The pain d’epi is a style of French artisanal bread shaped to resemble a stalk of wheat. The literal translation is “bread of the ear” referencing the ear of a grain plant. A traditional white baguette with a crisp crust and light open crumb.
Ingredients: Hayden Flour Mills Barrio Blend, BKW Hard Red Wheat flour, water, sourdough culture,
Flour Type
Hayden flour, Barrio blend BKW hard red wheat flour
Water
Water
Sourdough Culture
Included
Salt
Sonoran sea salt
Brand
Barrio Bread
Summarized by Shop
5.0
3 ratings
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1
Fantastic!
M
Michael · March 26, 2026
Perfection!
Tim · November 25, 2025
I could live on this bread alone. Superbly crusty on the outside and moist in the middle. Yum!!!!!!