How to Bake Frozen Baguettes and Keep the Crust Crisp

Bake a frozen Atome sourdough baguette at 500°F (260°C) for 28 to 32 minutes on the middle rack in the Atome Pan with the lid closed, then rest it 15 minutes before slicing. The crust stays crisp when you bake it dark, let it rest on a rack and do not seal it in plastic while warm.

Bake times at a glance

Product	Preheat	Bake time	Rest
Sourdough baguettes (traditional, multigrain, sesame, poppy seed, Gruyère)	500°F (260°C)	28 to 32 minutes, middle rack	15 minutes
Sourdough loaves (white, wholewheat, country rye)	500°F (260°C)	38 to 42 minutes, middle rack	15 minutes

These are the bake cards for our traditional sourdough baguettes (3-pack) and the other baguettes. Our cards are written for the Atome Pan; we do not publish tested times for other setups. Bake to an internal temperature of at least 74°C (165°F).

Step by step

1. Preheat the oven to 500°F (260°C).
2. Place the frozen baguette in your Atome Pan and close the lid.
3. Bake 28 to 32 minutes on the middle rack.
4. Rest 15 minutes before slicing. This is part of the bake: steam is still leaving the crumb and the crust is still setting.

Why baking from frozen makes a good crust

Our sourdough baguettes reach you proofed and frozen raw. A very hot oven gives the outside a strong start while the inside stays soft. Colour is flavour here: a deep golden brown crust is crisp, a pale one softens as it cools.

How to keep the crust crisp after baking

• Cool on a rack, not on a plate or a board, so steam escapes from underneath.
• Do not bag it warm. Trapped moisture moves into the crust and softens it. A paper bag or a bread box works better on day one, or leave it cut side down on a board.
• Slice only what you need. A cut baguette stales faster.
• Re-crisp leftovers in a hot oven for a few minutes instead of the microwave.
• Freeze slices you will not finish and toast them straight from the freezer.
• Plan the pairing. A baguette is at its best the day it is baked, so time the bake for when guests sit down.

Same idea for loaves

Loaves follow the same method, with 38 to 42 minutes. See the baking instructions page for the card of each loaf.

The Atome Pan

The Atome Pan is a $40 value and $10 with a box. It is not included in every order, so add it when you build your box.

Get it delivered across Canada

Everything ships frozen on dry ice anywhere we deliver in Canada (not to the United States). Free shipping above $149. Add a traditional baguette pack to your box. The box builder is a subscription (every 30 or 60 days, save 20%, cancel anytime). Want a single box instead? Use the one-time box (6, 10 or 12 items at $149, $199 or $219), or pick a preset on the gifts page. Delivery takes 2 to 5 business days in Greater Vancouver and Sea to Sky and 3 to 9 business days elsewhere; see delivery areas for your city. Our bake cards are collected on the baking instructions page.

Frequently asked questions

Do I thaw a frozen baguette first?

No. Bake it straight from frozen at 500°F (260°C) for 28 to 32 minutes in the Atome Pan.

Why rest the baguette 15 minutes?

The crumb is still finishing and steam is escaping. Slicing early gives a gummy middle and a crust that softens faster.

How do I keep a baguette crust crisp the next day?

Store it in paper or cut side down on a board, never sealed in plastic while warm, and re-crisp slices in a hot oven or toaster.

What if I do not have an Atome Pan?

Our bake card is written for the pan and we do not publish tested times without it. You can add a pan to any box, or ask us on the help centre before baking another way.

Are the baguettes baked before freezing?

No. They are frozen raw after proofing, so the bake you do at home is the only bake they get.