Visual aspect
3
The shape, consistency, and color of the crust reveal technical mastery. The scoring marks reflect the precision of the gesture and the understanding of fermentation.
Smell — Aromatic signature
3
The aromas of toasted wheat should unfold elegantly, without excessive acidity, announcing the richness of flavor to come.
Touch — Dialogue with the material
3
The crust should respond to the hand: crisp, balanced, alive. The texture immediately conveys the product's artisanal identity.
Taste — Final expression
3
The balance of flavors, depth, and length on the palate constitute the ultimate sensory validation.
Hearing — The sound of the crust
3
The baguette also expresses itself through sound: the clean "crack" at the break, the light crackling of the crust, the promise of authentic crispness.
