A smaller version of our Vermont Miche, named for the hill that Red Hen called home for its first 8 years. Based on the country loaves of France, the Crossett Hill Batard is now made entirely with local wheat and rye! Hearty, yet not too dense, this bread is especially good with sharp cheeses.
VT-grown bolted wheat flour*, water, unbleached wheat flour (QC-grown)*, whole rye flour* , salt.
Crossett Hill At A Glance
|5 Word Summary||Whole Grain||Interior Crumb||Availability|
|Hearty, with VT-grown wheat||35%||slightly open||Tues, Thur, Sat|