New Haven, Connecticut – The French have a name for it, that long, thin symbol of the city of light, that healthy, tasty, light and crusty icon of Parisian bread at its best – Baguette – the bread that goes to such great lengths to impress the world with its crunch.
The word “baguette” means rod or wand in French, and like a wave of a magic wand, the bread has made a name for itself around the world. But, to a fast-growing number of Americans on the US east coast, baguette has a brand new first name – Chabaso!
A popular New Haven, Connecticut-based artisan bread baker, Chabaso Bakery has recently introduced the Classic Baguette, a new artisan offering at a decidedly non-artisan price. According to Chabaso Director of Marketing, Dorothy Radlicz, “American breadwinners and bread-lovers were overdue for a bit of good news – so we decided to introduce authentic French bread at a great price. The strategy seems to be working. The new Classic Baguette is the fastest-growing item in our line.”
Unlike most commercial bread bakeries, Chabaso is focused on an old-world vision and steeped in centuries-old traditions. All Chabaso breads are hand-crafted, all-natural artisan breads, hearth-baked to old-fashioned perfection. These really good new baguettes are available at an everyday suggested retail price of $1.99.
"The delicious simplicity of the Classic Baguette is a magical balance of art and simple science” said Chabaso founder, Charles Negaro, “we begin with a yeast starter, mix carefully, hydrate, ferment, and let the dough rise, Then we knead it and shape it just enough to retain the bubbles that make the airy holes that transform the dough into crispy crust and a soft light center. It comes in a unique ‘Freshness’ bag, specially developed to retain the baking-process moisture while still allowing the bread to ‘breathe’ and keep its crispy crust. We love making and sharing this Classic Baguette, it's actually the type of bread we've been baking the longest."
As a young man on a trip to Paris, Negaro was amazed to realize just how delicious various foods could be. "Nothing compared to the baguette I tasted in Paris. I was inspired with the idea of bringing baguettes to New Haven. So, when I returned from Paris I was determined to start an artisan bakery.”
Negaro fell in love with the taste and artistry of traditionally-crafted fine breads. Surrounding himself with bakers and bread enthusiasts, he used age-old techniques and European-made ovens to create Chabaso Bakery and a full line of American made, artisan breads of notable quality.
Over two dozen varieties of loaves and rolls are now offered – all hand-crafted from the best natural ingredients, including the finest flours – with no preservatives, and little or no fat. Trans fat is never used.
Like great art, Chabaso's new Classic Baguette arouses passionate, partisan support. "It's all an exercise in enjoying life", Negaro ruminates, "Like a scene on the banks of the Seine and having a piece of bread with camembert and red wine.” But now it's available at every-day prices throughout New England, New Jersey, New York and down the eastern seaboard. “We started off having fun making it and we’re still trying to have fun. The proof is in the eating” he said.
For six years running, Chabaso Bread has been selected “Best of Connecticut” by readers of Connecticut Magazine. For more on these fresh and all natural artisan breads and rolls go to www.chabaso.com or connect with them on Facebook.
Source: Chabaso Bakery