The DLM Bakehouse is constantly on the search for new ideas and innovations in bread from across the globe. When we stumbled across what is known as Pain au Charbon in Paris, we knew we had to recreate this variation of a French culinary staple here in our Bakehouse. Introducing for a limited time, Baguette Noire, which is not only striking in appearance but the activated charcoal also gives it a flavor just as interesting.
We start with water, salt, yeast, unbleached flour, and a little bit of aged white dough for flavor. Activated charcoal is then added to the dough, and when the mix is done we are left with a dark grey dough that has a slightly silver sheen. It is then hand shaped into baguettes and baked on our European hearth oven. The slight amount of flour on the outside is what we use as an indicator for when this bread is done baking as we usually wait for the flour to slightly brown. So rest assured, it isn’t burnt. The result is a traditional baguette with a crispy crust, slightly open interior, and mildly sharp flavor. There are also many health benefits believed to be associated with activated charcoal including aiding digestion and binding to toxins in the body. You can find Baguette Noire at any of our locations through the entire month of October.
Enjoy these bite-sized, ornate hors d’oeuvre ideas from Chef Carrie Walters, DLM Culinary Director, all intended with Baguette Noire as the base.
Top with a funky, washed-rind cheese, like Tulip Tree Creamery Foxglove. Add a drizzle of honey and top with an edible flower. Pair with: 2018 Château Léo de Prades Saint-Estèphe Bordeaux
For an earthy bite, add a slice of Sierra Nevada Cheese Co. Truffle Jack Cheese and savor with a good glass of Pinot Noir. Pair with: Stoller Family Estate Pinot Noir Dundee Hills, Oregon
Pair with a creamy goat cheese and a sweet fig spread—try Divina Fig Spread. Pair with: 2019 Buehler Cabernet Sauvignon
Pairings recommended by George Punter, Certified Specialist of Wine & WSQ Wine Manager.
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