Ciabatta and baguette? Before now, you might have thought that ciabatta is ciabatta and a baguette is a baguette. But why can’t we have the best of both worlds? What if ciabatta was a baguette? And this baguette had all the enchanting qualities of ciabatta? Cue Trader Joe’s Ciabatta Demi-Baguette, the best of both bread worlds.

The loaf is in the shape of a half baguette (“demi-” and “wand” in Italian), but the bread itself is ciabatta bread. Ciabatta dough contains a higher moisture content than traditional baguette dough—over 70% in this case— giving it a thin, slightly caramelized crust and a light crumb with large holes. Better yet, it’s made with just a few ingredients: unbleached wheat flour, water, sea salt, yeast, and malted barley. Though our supplier makes large quantities of bread, they are still able to achieve the sought-after artisanal taste and texture. And, really, what’s more artisan than the uniting of two esteemed artisan breads?

Slice as you would a baguette of any size and dip to your heart’s content, perhaps in Sicilian Selezione Extra Virgin Olive Oil and Balsamic Vinegar of Modena. Or, go the traditional route: use it to soak up extra sauce from a heaping bowl of spaghetti—ciabatta is famous for its ability to be dipped without falling apart. For a bit more crunch, place the bread in a 400˚F oven for a few minutes.