Yoann Barelli Announces 'La Baguette,' A Revolutionary Tire Insert

Nov 12, 2018
by Yoann Barelli  


PRESS RELEASE: Yoann Barelli's LA BAGUETTE


After years and years of research, testing and deep studies we are very proud to introduce 'LA BAGUETTE.' For those who don't know about tire inserts, they basically allow you to ride with lower tire pressures when riding tubeless and gives you added rim protection. "LA BAGUETTE" costs in between 50¢ and $4 USD, depending on region. In a world where the taking care of the environment is becoming more and more in-vogue, LA BAGUETTE can often be bought locally and even 'zero-km' as well as being recyclable directly into compost via the pilot themselves.

bigquotesWe have seen a bunch of brands popping up in the last few years that are rebranding basic pool noodles, but my creation goes beyond all of them. It's a revolution!Yoann Barelli, CEO of LA BAGUETTE Tire Inserts


You can see here the attention into details on a well finished and innovative product.


INSTALLATION AND THEORY

The installation couldn't be any easier. Simply open up your tire, put in LA BAGUETTE, inflate, et voilà, you are good to go.


When it comes to different tire sizes, it's as simple as putting LA BAGUETTE in the tire. When you go to the bakery to buy your Baguette, there are all sorts of different sizes and shapes, choose the ones that fit in your tires and there you go.


INTELLIGENT MEMORY DOUGH

LA BAGUETTE is equipped with an I.M.D [Intelligent Memory Dough], it basically allows you to smash it multiple times keeping LA BAGUETTE with the same shape in the tires. Yoann estimates that you can keep the same baguette in your tire for 96 hours, after that it will get a bit crunchy and you won't experience the best properties of your baguette anymore.

Views: 17,033    Faves: 10    Comments: 2


bigquotesAt this price I don't see why anyone would buy another tire insert.Yoann Barelli

With or without LA BAGUETTE, Yoann sends it pretty hard.

Riding LA BAGUETTE is the best part of this ingenious idea, it totally changes the way you ride and your riding experience. No more stress, your passion is now a pure pleasure.

After the enduro banana we have now the enduro cheese.

When we went for our first ride with Yoann and LA BAGUETTE, we stopped at the grocery store and Yoann came back with some goat and blue cheese. After 1 hour of riding pretty hard, Yoann had a flat tire. We stopped and he pulled out the blue cheese. Took LA BAGUETTE out of the tire replaced it by a tube, sliced some pieces of LA BAGUETTE and offered us some delicious blue cheese on baguette while he was pumping up his tire.

Yoann pulling out LA BAGUETTE and cheese.

That day we rode for 7 hours, had 4 flats, ate 3 baguettes and 2 cheese. You understand it now, LA BAGUETTE is a multi-purpose invention and the slogan says it all:

bigquotesRide it till you flat, eat it till you get fat.Yoann Barelli



BUSINESS MODEL

After months of negotiating with all the bakers in the world, Yoann's comapny will get 10% of all the sales, worldwide. "I'm bringing new clients to every bakery, all the gluten-free mountain bikers will now experience the pleasure of LA BAGUETTE and I'm not hiding that I will be very rich, extra rich, RICH!"


SPONSORSHIP

Good marketing is key for a successful business, and sponsorship takes a huge part of it. That's why we're proud to announce that we're accepting applications to be sponsored by LA BAGUETTE. Accepted ambassadors and pro EWS racers will be provided all the LA BAGUETTE they need to rip up the trails (cheese included). Remy Metailler and Loic Bruni will also be part of the team as they are true baguette lovers. Loic was already running LA BAGUETTE at the last world championships and we are positive LA BAGUETTE took a huge part in this victory. Remy will be running LA BAGUETTE at the Urban DH in Taxco next December.

Remy during some LA BAGUETTE testing.


You can also share your experience by using the hashtag #barellisbaguette on social media and every month we'll pick up new ambassadors. Join this revolution right now by going to your nearest bakery!


JOIN THE REVOLUTION

LA BAGUETTE is for everyone who rides mountain bike and will truly change your riding experience. No more stress when having a flat, enjoy a slice of cheese on LA BAGUETTE. And even if you are lucky enough and are the one who doesn't flat, there is no need to carry loads of food with you anymore, open up your tire and eat... till you get fat!

Yoann's Meta 29 "the beast" and LA BAGUETTE .




190 Comments

  • + 582
 Put it on kickstarter ill doughnate.
  • + 294
 hell, that's the yeast you could do.
  • + 184
 Yoann is my roll model, and the bike community really kneaded some innovations cause the tech out there is getting stale.
  • + 93
 You all butter takes this product seriously.
  • - 43
flag Dropthedebt (Nov 12, 2018 at 13:52) (Below Threshold)
 let's not sugar coat it

tup
  • + 33
 @rocky-mtn-gman: After this new discovery, I’ll bet Yohann will rise to the top.
  • + 107
 Seems like a crummy product design.
  • - 18
flag davec113 (Nov 12, 2018 at 14:16) (Below Threshold)
 @Aiden-Gowans: Maybe, but you may suffer a kick to the baguette for that "h".
  • + 16
 Even though the idea might be a little half-baked, we should crust Yoann. Also, if you gluten of these on your rim you have a tubular.
  • + 22
 It’s not a lot of dough either at that. A little cheesy but it should take care of those that wine.
  • + 12
 It doughs nothing for me
  • + 7
 Crumby idea.
  • + 9
 Rye always say, there's nothing like a flatbread to make your sweet ride sourdough.
  • + 27
 That’s the best thing since sliced bread
  • + 2
 This product doesn't come with installation instructions, rather they show you how to carb load your tire.
  • + 32
 I always find puns funny, but especially when I'm sconed.
  • + 41
 Yoann, I feel your pain.
  • + 3
 @NoahColorado: 1 go each lol
  • + 6
 @NoahColorado: does randy ride these inserts?
  • + 6
 @mtbpro661: of course, not just him, everyone in his crouton does too.
  • + 25
 Will cheese/bread package be available in
both 29er and 650 Brie?
  • + 10
 I'm a kneady bike consumer....Can you at yeast tell us if it's plus compatible?
  • + 11
 All we need now is butter sealant. Wink
  • + 3
 Should release the tech to body armour as well... Crusty Knee Pads... no wait, I already have some of them!
  • + 11
 Sales might go flat, but I don't thinks he 'kneads the dough'
  • + 8
 Great to see innovation that goes against the grain.
  • + 1
 But what if it jams up on you? Could help with grip when the trail is like peanut butter.
  • + 3
 FROMAGE FONDU was specially designed to work in harmony with LA BAGUETTE
  • + 5
 @joeyrotundo: Quality Puns Ain't Bread!
  • + 3
 @metaam: I see what you did there
  • + 2
 Seems a little crusty for my liking..

Brilliant Yoann, love the idea - so "French"
  • + 3
 I just use mashed potatoes and gravy in mine. Seals up any tear you can think of.
  • + 5
 I find the marketing a bit too floury for my taste
  • + 2
 @metaam: a double pun!
  • + 2
 At those prices you won’t have to cough up too much bread.
  • + 172
 Climbs like a brioche but descends like a challah
  • - 15
flag Aiden-Gowans (Nov 12, 2018 at 17:24) (Below Threshold)
 www.pinkbike.com/video/482154
Ben there. Done that.
  • + 10
 Been there, bun that!
  • + 5
 This is giving flat bread a whole(-grain) new meaning!
  • + 79
 Installation can't be pain-less?
  • + 3
 Pun of the day goes to........
  • + 5
 I've tried and can't recommend it - it's a pain in the ass.
  • + 66
 My local bakery only had 29" and 27.5" Baguettes. They told me 26" aint bread!?
  • + 58
 Does it come with a gluten free option?
  • + 52
 Lactose free sealant. The issue is that it may contain traces of nuts...
  • - 2
 but that one isn't enduro-specific!!
  • + 2
 Gluten is the key ingredient!
  • + 1
 Coffee is what makes this wheel go round.
  • + 46
 I am here for the flats. It's a good day today.
  • + 35
 I heard there is a ghetto DIY version of this using Pillsburry French Bread dough (make sure to bake it first) and Gorilla Tape.
  • + 27
 "Ride till you flat, eat till you get fat" :-) :-)
  • + 11
 I'd be constantly flat and fat! Oh, hang on, I already am.
  • + 23
 This will go great with the wine corks everyone is putting in their forks now
  • + 17
 Come on Yoann use your loaf, even my Naan could tell you to stick to a system which will roll better,with this you'll just taco your wheels and end up toast. Also installation will be a PITA. Don't bother replying, I have no time for French plaititudes
  • + 16
 Just when you yeast expect it, Yoann gets his buns out of the oven.

I'm not sure if this was just something you thought up while loafing around, or if you are just getting a rise out of us, but this is something everyone Kneads! This is no crumby idea, this is #barellisbaguette!
  • + 7
 It's already been super seeded
  • + 20
 melted butter works good to seal up small holes too.
  • + 14
 This is fake news. Everybody knows Remy is running ElTortilla in Taxco. Don’t publish this tripe if you can’t get the sponsorships right.
  • + 2
 yeah, I hear churros sponsorships are hard to come by these days.
  • + 15
 In french, bread = pain. So I've got a new slogan for @yoannbarelli 's company: "No pain No gain"
  • + 8
 @yoannbarelli hire this man.
  • + 14
 Yoan, you are the best. I think we all appreciate your participation in PB comments and content!
  • + 15
 Take my money!!
  • + 9
 Sorry guys, but here in Mexico we use a more avanced, modular system called "el bolillo", a.k.a "el birote". Although similar to La Baguette, this system is comprised of smaller parts, allowing for infinite configurations according to your riding style. Too late, Joan.
  • + 7
 Here in Utah we use LA FUNERAL POTATOE. Ten times more effective than anything on the market at sealing AND protecting

https//www.pinkbike.com/video/482154



And when they explode you can throw them out the window.
  • - 4
flag WAKIdesigns (Nov 12, 2018 at 22:50) (Below Threshold)
 Oh yeah and it changes your rims to tacos. No thanks.
  • + 11
 I knead more proof it works before I hand over my dough........
  • + 11
 You have to proof your dough before it’ll work.
  • + 2
 @patnugent: touché......
  • + 9
 Pinkbike be like: Why would I buy your $4 baguette when I can make it at home for $1.
  • + 10
 This will go well with my oil and balsamic vinegar tire sealant.
  • + 7
 Note there is really huge difference in La Baguette quality depending where it comes from. We could include a "Bonne Boulange" POI on trailefork to share with the world where we find the best La Baguette.
  • + 7
 I'm sceptical that there's any dough to be made marketing this product, therefore, I'm deeming it a naan-starter, and predict that muffin good will come from it.

I think any investors $$ will be toast.
  • + 10
 Overpriced pool noodle.
  • + 3
 Great work! I've been experimenting with this concept too. Actually trying to bake the dough inside a mounted tire. But several destroyed ovens later I came to the realization that a wheel with mounted tire is too large for the typical oven. There is no easy way around this as the people from the oven store won't let my try before I buy. Baking the bread before you stuff it in the tire is pretty genius actually! I'm currently actually experimenting with putting corn in my tires as an insert. If I feel pressure is getting a bit low, I can just set the tire on fire and - pop pop - the insert transforms in a beautifully smooth and soft insert. In theory that is. In practice I'm having some issues with smoke development. Also the tires I'm currently using are not compatible. I'm closely working with some progressive tire manufacturers to develop a corn-compatible compound (CCC in marketing terms). Still need to find the right people though. They do allow me to use their doorbell, which is nice. Feel free to hold your breath (at your own risk) and watch this space (until you pass out).
  • + 7
 Flat tires? Baguette about it.
  • + 4
 This is honestly nothing new. I’ve been skewering a stale dinner role on to my Fox DHX2 for some time now. A much more supple ride feel compared to a coil, especially when you lube it up with some butter.
  • + 3
 The circular shape of the doughnut would improve riding capabilities by at least 12.98%, they are also covered in sugar, which increases intellligencee and spellingg abilities by at least 80%, it’s juust sciencee.
  • + 2
 Merde alors 3,99$ la baguette, ça fait cher le bout de farine et d'eau. Bon j'arrête l'architecture et je débarque à Whistler pour monter ma boulangerie.
Ils sont partant pour les grenouilles, les escargots et le roquefort?
  • + 4
 Subway has announced it will be offering competing products in several flavors.
  • + 7
 Subway are just using rebranded pool noodles, not real baguette.
  • + 2
 @fracasnoxteam,
j'aime les boulangers, first thing in the morning, croissants and fresh baguette, La vauche qui rit from the grocery store, shame we won't be allowed into France after next March. English baguettes are shit
  • + 3
 Imagine this actually worked! You'd have an entire UCI downhill pit full of mechanics stuffing bread into tires
  • + 2
 I've heard rumors of the La Baguette system adsorbing all tire sealant, been experimenting a bit and the trick seems to be adding about 300mL of Cheese Whiz
  • + 4
 pinkbike finally figures out what its readers want!
  • + 2
 @yoannbarelli 3$99 la baguette !!!!!!!!!!!!!! Whatcha !!!!!!!!! pas donné de l'autre coté de l'atlantique
  • + 1
 Environ 1 euro
  • + 1
 @LOLWTF: Ce n'est pas la convertion que je trouve en Dollar canadien comme en Dollar US, bref ce n'est pas le sujet.
En tous cas vive Yoann, avec sa derision, son immagination et son talent, ça nous donnent du plaisir à chaque fois qu'on le voit.
  • + 1
 @Petitom64: ouais franchement vice Yoan ! Toute qu'une inspiration ce mec. J'ai bien hâte de goûter à vos baguettes, la France, pour la toute première fois dans quelques mois ! Big Grin
  • + 2
 Brilliant but are blue and goat the only compatible cheeses? Will it work with Epoisses?
  • + 1
 Yes, but it would smell! Wink
  • + 3
 That video is the icing on the cake! So good!
  • + 3
 *An excellent source of trans-flats.
  • + 1
 I crust this product has all the right ingredients to give Cush Core a bun for their money.
  • + 2
 Will Randy be running the “La Baguette”?
  • + 5
 Sorry, randy died on his rampage run, that’s why they didn’t cover it.
  • - 3
 @Santamtnbiker: #randyisdead #rememberrandy
  • + 1
 I'm going to hold out until the iteration of OEM spec'ed inserts baked right into the tire.
  • + 2
 Can you use salad cream as sealant?.....Mmmm baguette and salad cream.
  • + 3
 #bread aint dead
  • + 2
 This is the best thing I've read in so long!
  • + 3
 let's get this bread
  • + 1
 "Ride it till you flat, eat it till you get fat." hahahaha.....i love this guy
  • + 2
 Pure brilliance! My favourite pinkbike article ever I think Beer
  • + 1
 Before installing La Baguette, be sure to pour enough Honey and Milk Emulsion as sealant.
  • + 2
 Better than all those cheesy innovations!
  • + 2
 Damn! was just about to launch my rye bread insert. Well, back to work..
  • + 1
 www.youtube.com/watch?v=c6lxhEa0aQI
comon yoann, time to post a real bread testing video
  • + 2
 Next auto tuesday : DIY : Make a baguette / tire insert
  • + 2
 Some wine in your water bottle?
  • + 1
 Love it - Nice to see a little tongue in cheek mocking of the easily led pool noodle brigade
  • + 1
 Never trust a frenchy, I'm out bro!
  • + 1
 Now all we need is butter sealant. Or raspberry sealant.
  • + 1
 Yoann, thank you for making us smile. Toast your competition in 2019!
  • + 1
 10 out of 10 bakers surveyed recommend the La Baguette.
  • + 1
 Next one will be with la BRAGUETTE :-)
  • + 1
 Enduro cheese, also known as The French Wedge.
  • + 2
 26 compatible??
  • + 2
 this is quality humor
  • + 1
 Some pretty solid baguette puns in here
  • + 0
 I was hoping it would be a sustainably made mountain bike product... ad it is! eat more plants!
  • + 1
 I live in the USA, will Wonder Bread work the same?
  • + 18
 Definitely not. Sorry.
  • + 6
 @fracasnoxteam: long after your baguette insert is hard and stiff - I mean YEARS - the Wonder Bread will still be the same consistency. Yes we know its a bland and low performance consistency.
  • + 6
 put some margarine on it, and you'll get the same reliable coating that it creates in arteries.
  • + 2
 Needs garlic
  • - 3
 I don't know what he was thinking here it could not work because the sealant in the tire would saturate bread and the bread would become soggy and loose its memory dough. This would make flats still happen because the soggy bread would not be able to take large impacts. Good idea, bad implementation.
  • - 1
 More of this please :-)))) ,well done yoann ,well at least it will be easier to take off when you flat,and it is biodegradable,well done :-))))))
  • + 0
 I'm glad someone is making a environment friendly tire insert! Biodegradable all the way!
  • + 1
 Barelli number 1 !!!
  • + 0
 Is there any proof this works??
  • + 0
 Hmmm.. I think I'll hang out for the vegan cheese upgrade.
  • + 0
 Will go perfectly with my Yeaston bars and stem.
  • + 0
 I don't know if I would buy these myself, they look pretty crumby.
  • + 0
 Is it better with Stans or Orange Seal????????
  • - 1
 It IS funny and Holy hell I can’t stop laughing! Yoann seems so cool to hang with.
  • + 0
 Oh shit, I ate my tire insert this morning. Now what will I do?
  • - 1
 Making the most of shoulder season and keeping yourself busy ey @yoannbarelli ?? Wink
  • - 1
 Haha, love the humour. I would definitely adopt this new standard!
  • - 1
 Do I have to microwave it before every ride?
  • + 7
 Never microwave your Baguette !! Smile
  • + 0
 @Aqui: For that matter, never microwave anything you want to put in your tum. Best thing to do, sweep that microwave into the trash along with any crumbs left behind stuffing your tire with Yoann's new inserts. Big Grin
  • - 1
 Need more riders like this guy!
  • - 1
 check out my El Tortilla disc covers.....coming to a local shop near you.
  • + 0
 Ghetto Baguette Hack
  • + 0
 Love this guy. Smile
  • - 1
 I praise our gluten overloads
  • - 2
 I do appreciate a good loaf. This appears to have quite a solid crust, which only keeps the IMD softer for longer
  • - 1
 T’as fait ma journée!
You made my day !
  • - 1
 @yoannbarelli Putain tu as refait ma journée
  • - 1
 Whats the warranty of this product ?
I like it.
  • - 2
 o i love yoann
  • - 2
 yum
  • - 2
 That video makes me think of boobs...
  • - 2
 Everyone's favorite rider am i right
  • - 2
 They already sell them in La Charcuterie in Surrey
  • - 2
 Lemme know when there's a prosciutto version
  • - 1
 Glory.
  • - 1
 and the croissant ?
  • - 1
 I'm hungry!
  • - 1
 I love Barelli !!
  • - 2
 Shut up and take my money!
  • - 1
 Yo, we love you!
  • - 2
 Is this what the dopers are using?
  • - 2
 It seems this product is relased 6 months earlier.
  • - 2
 Does this guy ever sleep? Good job Yo!
  • - 1
 Viva La Baguette!
  • - 2
 All of a sudden I'm hungry for a PB&J. ( Pear, Brie, and Jambon ).
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