Balthazar Bakery · Breads and Buns
Ciabatta Baton
A 0.2 ciabatta (56g) serving of Ciabatta Baton by Balthazar Bakery has 140 calories, 0g of sugars and 260mg of sodium, as submitted by Provence to USDA (FoodData Central 2422694, record updated Oct 11, 2021).
Values for the declared serving and per 100 g. FoodData Central 2422694, available Dec 22, 2022; USDA record.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. Protein % DV here is not corrected for protein quality.
Computed from the values per 100 g that Provence submitted to USDA, for the declared 56g serving. They are rounded as FDA requires labels to round; the package in your hand is the authority. Check the USDA record.
- UPC
- 181536000242
- Category
- Breads and Buns
- Records
- 2 under this UPC; this page shows the newest record of this barcode
How it compares with other breads and buns
Per 100 g, none of the 10,293 breads and buns products in USDA's branded database has less sugar, and it has more sodium than 49% of them.
Where the calories come from: 80% carbohydrate, 3% fat and 17% protein (4 calories a gram of protein or carbohydrate, 9 of fat).
Where it sits among breads and buns: sugar per 100 g
| Per 100 g | This product | Median of the category | Share of the category lower |
|---|---|---|---|
| Total sugars | 0 g | 4.7 g | 0% |
| Sodium | 464 mg | 464 mg | 49% |
| Protein | 10.7 g | 8.9 g | 79% |
| Calories | 250 | 267 | 26% |
Source: USDA FoodData Central branded foods, April 30, 2026 release; category statistics computed by GetFoodFacts from 10,293 products, one per barcode.
What is in it
Ingredients (as submitted): WATER, WHEAT FLOUR, DURUM WHEAT FLOUR, SEA SALT, DIASTATIC MALT POWDER (MALTED BARLEY FLOUR, DEXTROSE), YEAST.
The statement lists 6 ingredients at the top level, beginning with Water, Wheat Flour, Durum Wheat Flour. It has no separate "Contains" line; a major allergen (the nine the FDA requires on labels: milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soybeans, sesame) may be named inside the ingredients instead. For allergies, read the package: this is the record USDA holds (updated Oct 11, 2021), not the label on the shelf today.
Source: the ingredient statement Provence submitted to USDA (FoodData Central 2422694).
More Balthazar Bakery breads and buns
| Product | Calories per 100 g | Sugars per 100 g | Sodium per 100 g |
|---|---|---|---|
| Sourdough Rye | 250 | 0 g | 650 mg |
| Stone Ground Heritage | 256 | 0 g | 641 mg |
| Potato-onion | 235 | 0 g | 559 mg |
| Ciabatta | 268 | 1.79 g | 482 mg |
| White Sourdough Pain Au Levain | 271 | 0 g | 479 mg |
Source: USDA FoodData Central branded foods, April 30, 2026 release.
Questions about this product
How many calories are in Balthazar Bakery Ciabatta Baton?
140 per 0.2 ciabatta (56g) serving, and 250 per 100 g.
How much sodium is in Balthazar Bakery Ciabatta Baton?
260mg per serving (11% of the 2,300 mg Daily Value).
Is this the label on the package today?
It is the record Provence submitted to USDA, last updated Oct 11, 2021. Recipes change: the package in your hand is the authority.
Sources for this page
- USDA FoodData Central
- this record and every record it is compared with, April 30, 2026 release. fdc.nal.usda.gov
- FoodData Central documentation
- what branded, SR Legacy, Foundation and survey records are. fdc.nal.usda.gov
- USDA Food and Nutrient Database for Dietary Studies
- survey foods and their household portions. ars.usda.gov
- 21 CFR 101.9, Nutrition labeling of food
- the label format, its rounding and the Daily Values. ecfr.gov
- 21 CFR 101 subpart D, Nutrient content claims
- the FDA thresholds the comparisons count. ecfr.gov
- FDA, How to Understand and Use the Nutrition Facts Label
- the 5% and 20% Daily Value rule. fda.gov