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French-sourced breads from Bakehouse

25 June 2008 by
French-sourced breads from Bakehouse

A new line of French speciality breads sourced from a small artisan bakery in France's Loire Valley has joined the Bakehouse family of premium Continental breads.

Made from French flour, the 440g rustic breads are slow-proved on linen cloths for six hours to deepen the flavour and stone-baked to ensure an even cook and crisp crust.

The Premium Seeded Bread contains brown flax, millet, sunflower, sesame, pumpkin and poppy seeds and is rolled in sesame seeds that toast during baking to impart a nutty flavour; Olive Bread contains whole green olives; while Cheese Bread, which is rolled in grated cheese before baking, makes a good sandwich carrier.

The crisp, light Pain de Campagne - decorated with pav‚ cuts on top - partners well with ham; and the navette-shaped Walnut Bread, packed with nut pieces, makes a good accompaniment to cheese.

The range also includes a 310g Cheese Baton that contains pieces of Emmental and is rolled in grated cheese.

To buy it, call 0800 234034
Bakehouse

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