BREAD

Loaves

Sandwich
Bread to be specifically to be used for the preparation of sandwiches
GI Bread
Healthy Seeded bread, with a low Glycemic Index
Farmhouse
Crusty on the outside with a buttery soft interior.
Bloomer
Traditional recipe. The yeast rises naturally allowing it to bloom
Bloomer Poppy Seeds
Traditional recipe with poppty seeds. The yeast rises naturally allowing it to bloom
Pave
French rustic white wheat breads with Sourdough and rye flour.
Sourdough
Using wild yeast and good bacteria which produces the tangy flavour
Wholemeal
Bake a loaf with wholegrain flours, using wheat, rye or spelt flours or a blend of white and wholemeal
Cobber Tin
Traditional bread shape originating from baking the Tin

Baps & Rolls

GI Bomb
Traditional recipe. The yeast rises naturally allowing it to bloom
Soft Roll
Soft roll, to be specifically to be used for the preparation of sandwiches
Crusty Roll
Crusty on the outside with a buttery soft interior.
Brioche Bap
Made with a enriched dough,which gives it that soft texture with lightly sweet, rich bread.
Large Bap
Made with a enriched dough,which gives it that soft texture with lightly sweet, rich bread.
Knot Roll
Soft knotted rolls have a melt-in-the-mouth texture
Mulitseed Roll
Healthy Muitiseed bread

Baguettes

Large French Stick
Traditional French baguette
Demi Baguette
Traditional baguette

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