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 TJ's Ciabatta Baguette, the best of both bread worlds.

The loaf is in the shape of a baguette (meaning “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 TJ's 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 and dip to your heart’s content, preferably in Sicilian Selezione Extra Virgin Olive Oil and Balsamic Vinegar of Modena. It also makes an excellent panini. 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 205˚C oven for a few minutes.