Product Lalos bread range for hotels and caterers
USP These large, rustic-shaped breads with a modern, slightly sweet taste were developed with Frédéric Lalos, who was voted one of the Leading Craftsmen of France in 1977 and Baker of the Year by the restaurant guide Pudlo Paris in 2010. They are pre-cooked in stone deck ovens before freezing and will heat up in 12 to 15 minutes.
Range Pochon Loaf is a long-fermented, yeast-based recipe with a hand-formed, four-fold bag shape containing buckwheat and Camp Rémy wheat. Pain de Partage, pre-cut into six portions to be broken at the table for sharing, combines Grand Arôme wheat, natural white yeast and a sprinkling of durum wheat semolina. Grain Bread is packed with wheat flakes and sesame, sunflower and brown and yellow flaxseeds.
How supplied Pochon Loaf - 16 x 450g; Pain de Partage - 25 x 300g; Grain Bread - 16 x 450g