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The Baguette Charentaise

The Baguette Charentaise is a contemporary creation that is fully in line with the aim of promoting short supply chains and the region’s culinary expertise. Launched in November 2023 by GrandAngoulême, in partnership with Moulins Centre Atlantique and several agricultural cooperatives in the Charente, it is based on a simple principle: to offer a baguette whose supply chain is entirely rooted in the Charente.

From field to bakery, local stakeholders are involved in every stage, from growing the grain to milling and baking. This baguette has become a symbol of the close ties between agriculture, artisanal milling and local bakeries.

History and Origin

The Baguette Charentaise was born out of a collaboration between GrandAngoulême, Moulins Centre Atlantique in Saint-Claud and several agricultural co-operatives, notably the Coop de Mansle, the CAVAC de Villejésus and the CARC de Châteaubernard. The project forms part of the initiative to relocalise food supply chains led by GrandAngoulême’s Territorial Agriculture and Food Project.

The first loaves were presented to the public in 2023, notably during the Gastronomades d’Angoulême. The aim is to raise the profile of locally grown cereals whilst creating a direct link between farmers, millers and bakers.

Characteristics

The distinctive feature of this baguette lies above all in its local origin.

In particular, it meets the following criteria:

  • wheat grown entirely in Charente;
  • wheat stored without the use of insecticides;
  • wheat processed at a mill in Charente;
  • use of traditional French flour, free from additives and preservatives;
  • baked by bakers trained in the scheme’s specific method;
  • identified by the ‘La Baguette Charentaise’ logo and unleavened bread sticker.

The recipe is deliberately kept true to the spirit of a traditional baguette: flour, water, yeast or sourdough depending on the baker’s expertise, salt and fermentation. It is above all the quality of the flour, the kneading of the dough, the fermentation and the baking that shape its character.

Tasting

The Baguette Charentaise is best enjoyed fresh, when its crust is still crisp and its crumb retains all its softness.

It is a natural accompaniment to the region’s iconic produce: Charentes-Poitou butter, goat’s cheeses, Charente charcuterie, honey, jams, grillon charentais or local fish and farmed produce.

It can also simply be torn by hand and enjoyed with a knob of butter, in the most traditional of ways.

Variations

The Baguette Charentaise remains, above all, a product defined by its specifications and local supply chain. However, its character may vary slightly depending on the baker: fermentation, shaping, proving time and baking can all influence the colour of the crust, the texture of the crumb and the flavours.

It should not be confused with a simple ‘traditional baguette’ made in Charente: what makes the Baguette Charentaise unique is the Charente origin of the wheat and the local supply chain that goes with it.

Where can you find this speciality?

The Baguette Charentaise is available from bakeries partnering with the scheme. When it was launched, the network comprised several outlets and has expanded since then; currently, around fifteen bakeries produce this baguette, the majority of which are located in the Pays d’Angoulême region.

To ensure that the bread on sale meets the official criteria, it is best to look for shops displaying the ‘Baguette Charentaise’ badge.

When can you find it?

The Baguette Charentaise is not a seasonal speciality. It is intended to be available all year round, subject to the opening days and hours of the partner bakeries.

However, availability may vary from one bakery to another. For the best taste, buying it in the morning or when fresh loaves come out of the oven is generally the best choice.

Conclusion

The Baguette Charentaise represents a new way of keeping a deeply French tradition alive: that of daily bread. Its originality does not lie in a spectacular recipe, but in the regional roots of its entire supply chain, from the wheat grown in Charente to the baker’s craft.

In the Angoulême region, it is therefore a concrete example of a short supply chain and cooperation between farmers, millers and artisan bakers. A baguette that appears simple, yet with every bite tells a story of the Charente region.