Search
The Caterer

Lalos breads from Bridor

23 June 2011 by
Lalos breads from Bridor

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

SupplierBridor
01252 321988

The Caterer Breakfast Briefing Email

Start the working day with The Caterer’s free breakfast briefing email

Sign Up and manage your preferences below

Thank you

You have successfully signed up for the Caterer Breakfast Briefing Email and will hear from us soon!