top of page

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!

Pain d'Epi, Nana's Bakery

    bottom of page