Philippe Gosselin………..who? Yes yes, another one of these lame introductions. Philippe Gosselin, he of the delayed cold fermentation Baguette a l’Ancienne. Thin, knobbly baguette sticks with huge airy holes that tastes and feels in the mouth unlike any other baguette I have eaten. What is cold fermentation you ask? And how the devil do I know so much about his methods? First, we have to start from the beginning.