One unforgettable
baguette.
A lasting obsession.
Some memories come home with you. For our family, it was a baguette: a crisp crust, a tender, chewy center, and a flavor we kept thinking about long after our trip to Paris.
A good loaf is worth
learning to make.
When we returned home in 2012, we went looking for that experience again. We found bakeries we enjoyed, but the bread we remembered still felt out of reach. So we decided to make it ourselves.
Our goal was simple: bread with a flavorful crust and a light, chewy center, made with everyday tools and a process we could repeat. Getting there took months of practice. Each bake gave us something to learn, until the baguettes coming out of our own oven finally felt like the ones we had been missing.
Then came the best part: sharing them. Family and friends loved our bread. In 2014, we began taking small orders through friends and referrals and selling at farmers’ markets. What started as a family pursuit became Saint Germain Bakery.
Made for the way
we love to bake.
As we explored sourdough, we began paying closer attention to the tools in our kitchen. A well-made basket, a dependable scoring blade, a cloth that supports the dough—each has a quiet role in the finished loaf.
Our search led us to artisans in Vietnam who handcraft banneton baskets from natural rattan. We wanted to share the kind of tools we had been looking for ourselves: thoughtfully made, practical to use, and worthy of a place in a home baker’s routine.
That care still shapes our collection, from our rattan baskets to premium French linen proofing cloth, sourced from France and sewn in the USA.
A little flour.
A little patience.
A lot to share.
Today, Saint Germain brings baking tools and recipes to home bakers and enthusiasts. We know the pleasure of a loaf that turns out just right—and the practice it takes to get there.
Whether you’re making your first baguette or returning to a favorite sourdough recipe, we hope our tools and guides help you enjoy the process. The measuring, the shaping, the waiting. And finally, the moment you break into a loaf and pass a piece around.
That’s the feeling that brought us home from Paris. It’s the feeling we’re here to share.