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Traditional Loaves

Ciabatta

Semi sourdough The classic Italian bread. An open porous interior matched perfectly with the crispy crust. A great accompaniment with dips and soups or grilled as bruschetta. Available in 2 sizes, 180g Mini or 650g Loaf.

Ingredients: Wheat flour, malt flour, fresh yeast, salt, olive oil.

Pain Au Levain (Sourdough)

Traditional French leavened bread with a blend of wholemeal and rye flours.

Ingredients: Flour (white, wholemeal, malt and rye), Water, Salt.  

 

Fig & Walnut Loaf

Sourdough, A classic favour combination. Sweet Turkish figs and American walnuts. Amazing with blue cheese or toast slices and top with ricotta, banana and honey for a special brunch treat.

Ingredients: Wheat flour, wholemeal flour, rye flour, malt flour, dark roast malt flour, salt, figs, walnuts.

San Francisco

The king of sourdoughs. Inspired by the bread of San Francisco, sharp acidic notes baked to a deep golden colour. Great for toasting, dipping and sandwiches.

Ingredients: Wheat flour, malt flour, salt.

 

Volare Grain

Chocked full of sunflower seeds, pumpkin seeds, linseed plus more.

A dark rye based seeded loaf baked with wholemeal, rye and molasses.

Ingredients: Wheat flour, wholemeal flour, rye flour, malt flour, dark roast malt flour, molasses, kibbled wheat, pumpkin seeds, sesame seeds, linseed, sunflower seed, salt.

 

Brioche

The traditional sweet French bread. Sweet dough enriched with lots of butter and eggs. Perfect for French toast or bread and butter pudding.

Ingredients: Wheat flour, eggs, butter, sugar, salt, fresh yeast.

Sourdough Baguette

Open crumb with a crispy crust A classic French styled bread. Best eaten fresh with your favourite fillings or grilled for crostini.

Ingredients: Wheat flour, malt flour, salt.

Turkish Pide

Made using a 24 hour poolish starter with touch of olive oil to give it an amazing open crumb and amazing taste. Choose your topping – Plain, Garlic, Sesame, Olive Rosemary or Cumin Gruyere.

Ingredients: Wheat flour, malt flour, salt, olive oil, fresh yeast.