Nana's Bakery, North Stonington Prep Kitchen, Chef Dave Vacca
Pain d'Epi is a baguette that has been cut before baking to resemble a wheat stalk.
The result is an easy pull-apart bread.
This one is a sourdough loaf, that is seeded with everything spice.
It is great for eating with olive oil or butter, making an egg sandwich or ham and swiss melt!