Now with Over 60 Breads Registered with T He Vegan Society 22

2020 CATALOGUE & SERVING SUGGESTIONS

Now with over 60 breads registered with T he Vegan Society 22

PUTTING the ART into ARTISAN

We, at Speciality Breads, take bread seriously. Each day, our skilled bakers, combine the finest ingredients and bake to perfection, a fabulous range of breads and sweet bakes for the discerning caterer throughout the UK, Channel Islands, Ireland and beyond. Our masterpieces are available from a network of independent frozen food distributors, guaranteeing you a supply chain of quality and continuity.

Over the years, we have worked closely with our customers to develop an array of great breads, sweet bakes and frozen doughs that are guaranteed:

• Nut and sesame free • The Vegan Society – over 60 breads and frozen doughs are registered. • Red Tractor Certified – only 100% British wheat flour and 100% British rapeseed oil.

• BRC Certificated Producer • Craft Guild of Chefs 10 11 12 13 14 15 16 17 18 19 20 21 For vegan menus, our vegan breads and frozen doughs are second to none – guaranteed vegan with no compromise on quality. Our fully baked bread range includes loaves, rolls, mini rolls and sweet bakes. We also supply a range of exciting frozen doughs for the creative caterer; one dough but endless possibilities. To celebrate afternoon tea, we have developed some sweet bakes to delight your customers. Our latest creation is the Huffin™, a muffin inspired, honey enriched bake to be served at anytime of day, from breakfast through to supper. Available in three flavours, Honey Original, Chocolate and Coconut or Blueberry and Vanilla. Our world famous Scioche® brings together the best of scone with the best of brioche – a delightfully light buttery bake, Original or Lemon and Poppyseed. Original Scioche® Original is available in two sizes. 0 1 2 3 4 5 6 7 8 9 02 Who we are 06 Rolls & buns 20 Flatbreads 24 Mini breads 30 Loaves 40 Sweet & fruited 50 Frozen doughs 60 Viennoiserie 64 Serving suggestions 82 How to buy THE ART OF BAKING Our approach to baking is very simple – we bring together the best elements of traditional baking skills and modern food trends to create stunning breads, sweet bakery products and frozen doughs. We handcraft our bread wherever possible to add that personal touch and to keep real bread making skills alive. We only use the best, carefully sourcing our key ingredients like flour, from family millers and rapeseed oil from local farmers. We are proud to bring you some of the finest breads in the land. WHO WE ARE WE WHO

Handcrafted

WORKING IN PARTNERSHIP We like to keep close to our customers so that we can respond quickly to emerging trends, changing tastes and market demands. As an independent bakery, we can be first to market with original breads of great taste and always, exceptional quality. Over 60 of our breads are registered with The Vegan Society and proudly bear their logo. To celebrate the success of our Eden Burger Bun we are, due to an overwhelming number of requests, introducing the Eden Hot Dog Roll and the Eden Burger Bun Glazed and Seeded. WHO WE ARE WE WHO

BRITISH INGREDIENTS Wherever we can, we support British farmers. Our key ingredients, like flour and oil, come from Red Tractor assured farms. In fact, our rapeseed oil comes from a farm just six miles from our bakeries. Where we can, we buy British. However, with some ingredients such as cranberries, coconuts and sultanas, we buy the best from trusted suppliers. All specifications are available on specialitybreads.co.uk.

INNOVATION IS AT THE HEART OF OUR BUSINESS AND HAVING THE FREEDOM TO CREATE WHATEVER YOU WANT, KEEPS US AHEAD OF THE REST.

03 OUR PEOPLE Many of our colleagues have worked at Speciality Breads from day one and are generously sharing their skills and expertise with the next generation of bakers. When we recruit, we look for people who care about food and we take the time to equip them with all the skills needed to become fabulous bakers. We like to promote from within and many of our Management Team have direct experience of baking, quality assurance, quality control and logistics.

Real bread making skills

FAMILY ATMOSPHERE. FRIENDLY VERY TO THE TESTAMENT THAT’S AND ONE DAY FROM HERE WORKED MANY OF OUR TEAM HAVE Quality products Quality with us. us. with ideas your share please do so bakes sweet and breads new developing in customers our with time spend to like we always, As p83. on detailed as Manager Sales region's your contact –please you to samples send will we us, visit to you for possible not is it If yourself. for try to is bread, our about learn to way best the Margate; in bakeries our to customers welcome to We like venues. sporting iconic many and national chains hotels, landmark restaurant teashops, including businesses of types all throughout the UK and beyond. We supply located are and diverse are customers Our OUR CUSTOMERS OUR 05 WHO WE ARE From hand-stretched ciabatta to the traditional Kentish favourite, the huffkin. We bake a fantastic array of rolls suitable for any occasion. Our brioche and ciabatta are approved by the Craft Guild of Chefs, giving you an extra level of confidence in the quality of our breads. 07 ROLLS & BUNS FB681 LARGE CIABATTA ROLL Our large ciabatta roll is generously sized for sharing, the perfect accompaniment for Italian food as well as crisp salads, hearty soups and stews. Case amount: 30 130g Approx length: 22cm Did you know? All our ciabattas are made with a 24–48 hour fermented rye sponge dough, individually hand- pulled and double fermented in the traditional way to ensure each ciabatta has the same amazing flavour, open texture and crust but each one still remains “an individual”. The way good bread should be, always.

FB682 INDIVIDUAL CIABATTA ROLL The traditional open texture, unique flavour and good looks makes this a big favourite. Teams to perfection with salads, soups, casseroles and main courses. Case amount: 40

100g Approx length: 17cm 100g 40 amount: Case burgers. gourmet for size and shape perfect the is roll ciabatta popular our of version round This FB680 ROUND CIABATTA ROLL CIABATTA ROUND

A pprox 13.5cm diameter: 100g 40 amount: Case cassoulet. a hearty with serving or filling for Great finish. floured arustic with hand-shaped roll, country French authentic An 100g 40 amount: Case for bruschetta. beautifully and forms base the perfect toasts It texture. open traditional and crust floury acrisp, with flavoursome gloriously ciabatta, olive and A tomato FB431 FB685 PAN RUSTIC PAN CIABATTA ROUND & TOMATO OLIVE

A A pprox 13.5cm diameter: pprox 13.5cm diameter: 09 ROLLS & BUNS FB475 DELI FOCACCIA ORIGINAL A stunning focaccia with endless serving possibilities. Beautifully crafted, dipped in extra virgin olive oil and then skillfully hand docked to control the rise. The result is a superb bread that can be filled to make a premium sandwich, toasted for bruschettas, warmed and topped with garlic butter or simply serve with soups. Case amount: 36

105g Approx length: 15cm

FB575 DELI FOCACCIA ROSEMARY AND SEA SALT Made in the same way as the Deli Focaccia Original but boasting the addition of rosemary and sea salt. Slice, toast lightly and fill to make a luxurious sandwich or serve warmed and topped with infused oils for the cuisine of choice. Case amount: 36

105g Approx length: 15cm

FB686 SUNDRIED TOMATO & BASIL FOCACCIA ROLL Our sundried tomato & basil focaccia roll is hand-dipped in British extra virgin rapeseed oil that has been infused with herbs to give a fragrant aroma under a delicious crust. Case amount: 40

100g Approx length: 14cm 100g 40 amount: Case crust. aperfect under bread aromatic Adelciously oil. rapeseed virgin extra in oreganohand-dipped infused British is roll focaccia oregano and olive Our FB687 FOCACCIA ROLL FOCACCIA OLIVE &OREGANO

A pprox length: 14cm length: pprox

100g 40 amount: Case crispy crust. adeliciously create to oil rapeseed virgin extra British infused rosemary in dipped hand- is roll focaccia rosemary Our 100g 40 amount: Case meats. grilled or paté tagines, with team likedelicacies charcuterie. Alternatively, glorious with stuffed or side the on it Serve oil. rapeseed virgin extra fragrant of dash agenerous and yeast salt, flour, strong water, with made Simply heart. abig with bread Italian oven-baked A flavoursome, FB683 FB691 ROSEMARY FOCACCIA ROLL FOCACCIA ROSEMARY PLAIN FOCACCIA ROLL FOCACCIA PLAIN

A A pprox length: 14cm length: pprox pprox length: 14cm length: pprox 11 ROLLS & BUNS Did you know? Did you know that all our rolls can be given a fantastic crust if wanted and an even fresher “freshly baked” flavour and aroma. Just pop the thawed product into a pre-heated oven at 170–200°C for 2–3 minutes for a fresh and crusty roll.

FB403 MULTIGRAIN COTTAGE LOAF ROLL Traditional English cottage loaf-shaped roll, topped with cracked wheat for a wonderfully nutty flavour. Case amount: 40

130g Approx diameter: 11.5cm

FB402 WHITE COTTAGE LOAF ROLL Traditional English cottage loaf-shaped roll, lightly floured and delicious tasting. Perfect for accompanying a ploughman’s platter. Case amount: 40

130g Approx diameter: 11.5cm

FB635 MULTISEED CHIA RUSTIC ROLL These rolls look fantastic with a really farmhouse rustic appearance and are absolutely packed with flavour. Made with multigrain flour and topped with chia and poppy seeds. Makes a superb flavoursome eat. Chia seeds are known for their apparent health benefits and are a particularly good source of Omega 3. Case amount: 40

100g Approx diameter: 13.5cm 150g 36 amount: Case burgers. 8oz 6or for bun burger gourmet a as terrific is or sandwich a delicious This authentic sourdough bread makes FB401 LARGE SOURDOUGH ROLLLARGE SOURDOUGH

100g 40 amount: Case as accompaniment. or bun burger asandwich, as enjoyed be can it texture airy light, and flavour sour mildly its With interior. soft aperfectly and crust crisp acrunchy, has roll sourdough rustic Our FB400 SOURDOUGH ROLLSOURDOUGH

A pprox 12cm diameter: A pprox 12.5cm diameter: 100g 40 amount: Case filling. any kibbled onions. A great accompaniment for of addition the and flavour sourdough rich shaped and rustically with presented a A delicious alternative burger bun, hand 100g 40 amount: Case warming soup. a alongside serve or platter ploughman's ahearty for bread ultimate way. The fashioned old the made bread, A heritage FB601 FB480 SOURDOUGH SOURDOUGH & ROLL ONION TRADITIONAL ENGLISH ROLL

A A pprox 13.5cm diameter: pprox 13.5cm diameter: 13 ROLLS & BUNS FB434 LARGE WHITE BAP Made with the greatest care from the best ingredients, this versatile product provides an excellent base for many fillings. Case amount: 40

120g Approx diameter: 15.5cm

PAN04 CIAPANINI ROLL This versatile hand pulled ciabatta-style panini is equally at home served cold or toasted in a traditional panini press. Case amount: 40

100g Approx length: 15cm

Did you know? Our ciapaninis are equally as gorgeous simply thawed and filled. Alternatively add your favourite fillings and grill for a lighter panini style sandwich.

PAN03 MALTED CIAPANINI ROLL A malted version of our popular cross between a ciabatta and panini roll. Gives a lovely malted flavour that compliments a variety of fillings. Case amount: 40

100g Approx length: 15cm 420g 10 amount: Case and toasting. cutting for long 23" Around takeaways. and bars sandwich for loaves sub Brown 420g 10 amount: Case and toasting. cutting for long 23" Approx. takeaways. and bars sandwich for ideal linseeds, golden with topped loaves sub White 15 amount: Case pates, and cheeses soups. which works well with charcuterie, texture aerated open an has bread The flour. of dusting alight and crust superb a with baguette finished Hand FB303 FB301 FB100 BROWN SUB LOAF SUB BROWN LOAF SUB WHITE RUSTIC BAGUETTE

A pprox length: 42cm–48cm A A pprox length: 59cm length: pprox 59cm length: pprox 420g 10 amount: Case toasting. and cutting for long 23” barssandwich and takeaways. Approx for Ideal flavour. arich for wheat malted with made loaves sub Multigrain FB304 MULTIGRAIN SUB LOAF SUB MULTIGRAIN

A pprox length: 59cm length: pprox 15 ROLLS & BUNS FB200 ALABAMA GRILLHOUSE BUN The perfect partner to all cuisines of the Deep South, USA. A dash of red malt gives a rich taste with a golden brown glaze and a slightly wrinkled top. The crumb is a match for the best in premium cuts and burgers. Case amount: 45

80g Approx diameter: 10cm

FB101 TENNESSEE GRILLHOUSE BUN The same fabulous recipe as the Alabama Grillhouse Bun but with the addition of poppy and golden linseeds for a light crust. Premium burgers need to be well dressed so do them proud. Case amount: 45

80g Approx diameter: 10cm

Did you know? The huffkin is one of the few proud survivors of Britain’s local baking traditions having been made by Kentish bakers for generations. The rich bread is made with stone-ground flour and requires slow proving to provide the soft crumb and crust. The indent in the middle was traditionally made by the baker’s thumb and coming from the Garden of England, would often be filled with pitted cherries. These days it is more commonly found with a savoury filling for a substantial and historic snack.

FB409 HUFFKIN A delicious traditional roll from Kent, made with regionally sourced stone ground flour and boasts a proud heritage. This rich bread has excellent keeping qualities and is perfect for filling for that extra special taste or serving alongside premium cheeses. Case amount: 40

120g Approx diameter: 11.5cm 90g 48 amount: Case burgers. gourmet those for right Just linseeds. golden brioche bun topped with rich flavoured glazed butter pure and egg range A free FB661 SEEDED &SLICED GLAZED BUN BRIOCHE

A pprox 9cm diameter: 90g 45 amount: Case for aPerfect premium burger. butter. of lashings with enriched and eggs range free with Made burgers. of best the with partner to bun burger ultimate The 70g 45 amount: Case burger. fine a many of star glittering the They’re meals. savoury of sorts all to accompaniment asplendid make they pepper, tangy spicy, with Flavoured content. butter and egg brioche crumb thanks to their generous tender and rich classical that have and option lighter asmaller, in come now buns brioche pepper beautiful Our FB461 FB562 GLAZED BRIOCHE BUN BRIOCHE GLAZED BUN GLAZED BUN SMALL PEPPERED BRIOCHE

A A pprox 10cm diameter: pprox 10cm diameter: 17 ROLLS & BUNS FB160 RUSTIC BRIOCHE A stylish hand finished rustic roll. A variation of our popular brioche bun made with free range eggs and butter. Great to fill or to compliment any meal. Case amount: 40

100g Approx diameter: 13.5cm

FB260 GLAZED BRIOCHE HOT DOG ROLL A refined and classy hot dog roll for those special occasions when only the best will do. Made with free range eggs and butter. Case amount: 72

70g Approx length: 15cm

FB361 LARGE GLAZED BRIOCHE HOT DOG ROLL With 100% free range eggs and pure butter, our large brioche hot dog rolls are sweet, buttery and light. Ideal for those special occasions. Case amount: 36

95g Approx length: 26.5cm

FB462 PEPPERED BRIOCHE BUN GLAZED Our beautiful pepper brioche buns have a classic rich and tender brioche crumb thanks to a generous egg and butter content. Enriched with spicy, tangy pepper, they make a splendid accompaniment to all sorts of savoury meals. They’re the glittering star of many a fine burger and make a marvellously posh sandwich. Case amount: 45

90g Approx diameter: 11cm 90g 45 amount: Case all. by enjoyed be to bun A quality eat. alight create to potato of a touch unique vegan bun. Our recipe includes and wepopularity have developed a in increasing are diets based Plant FB202 EDEN BURGER BUN GLAZED 95g 36 amount: Case forcrumb, and relishes sauces. perfect close alight creates recipe secret our in potato of inclusion The foods. street of world the for perfect and Family Eden our to addition latest The FB206 EDEN HOT DOG ROLL LARGE ROLL DOG HOT EDEN

A pprox 10cm diameter: A pprox length: 25cm length: pprox 90g 45 amount: Case golden linseeds and poppyseeds. with topped attractively Bun Burger Eden Our demand. special by Created FB205 AND GLAZED AND EDEN BURGER BUN SEEDED

A pprox 10cm diameter: 19 ROLLS & BUNS We normally like our breads to be the hero of any dish but with our flatbreads they act as a canvas upon which the rest of the ingredients can do their thing. The perfect product for an imaginative chef wanting to create something a little different. 21 FLATBREADS Did you know? Our flatbreads have been inspired by the trend for lighter eating and are the perfect base for chefs to create amazing dishes. Simply brushed with oil and chargrilled, they can be topped with all manner of ingredients to create refreshingly different dishes. The name Saboroso is Portuguese for ‘tasty’ and as our Chimichurri flatbread was inspired by South American cuisines, it seems like the perfect name for these exciting new breads. 130g 25 amount: Case oil. rapeseed virgin British flour and premium Kentish extra aredelicious made flatbreads using 100% bespoke flavours. Docked by hand, these own their create to chefs for abase create to wanted we and world restaurant the in fashionable hugely still is Sourdough FBFL01 FLATBREAD SABOROSOSOURDOUGH

A pprox 20cm diameter: 130g 25 amount: Case oil. rapeseed virgin extra Kentish made using British flour and 100% premium are flatbreads delicious these hand, by Docked sweetness. for onion kibbled plus flavours such as cayenne pepper, oregano incorporate many of those Argentinian our chimichurri inspired flatbreads throughoutin poplularity the UK and South American cuisines are increasing FBFL02 FLATBREAD SABOROSOCHIMICHURRI

A pprox 20cm diameter: 23 FLATBREADS Cute is the most common description for our mini tin loaves and they’re one of our most popular breads. We put the same care and attention into our minis as we do the rest of the range. Great things do come in small packages. 25 MINI BREADS FB760 GLAZED MINI BRIOCHE SLIDER Generous amounts of egg and butter make our mini brioche slider rolls rich, light and buttery, with just enough sweetness under a super golden crust. Case amount: 60

20g Approx diameter: 7cm

FB761 MINI BRIOCHE HOT DOG ROLL The latest addition to our award- winning brioche family. Enriched with free-range eggs and butter, our hot dog rolls work well with a worldwide range of street foods, light bites and foods to go. Case amount: 150

30g Approx length: 7.5cm

FB834 MINI BURGER BUN These mini buns are perfect for buffets, canapés or children's parties. Case amount: 60

25–30g Approx diameter: 7cm

FB408 MINI ROLLS CHOICE (MIXED SELECTION 5 × 20) A variety of dinner rolls. The selection includes a mini harvest roll, mini brown roll, mini petit pain, poppy seed Kaiser roll and a mini white tin loaf. Ideal for a dinner accompaniment. Case amount: 100

35g Approx length: 6.5cm–12.5cm 55g 75 amount: Case accompaniment. ameal as or filling dipping, for Perfect roll. finger seed grain athree and oil rapeseed virgin extra in dipped knot focaccia rosemary roll, &honey sunflower finger, &basil tomato sundried loaf, tin onion mini with A of flavoured breads selection Mediterranean 5×15) SELECTION (MIXED FB607 MEDITERRANEAN ROLLSMEDITERRANEAN

A pprox length: 7.5cm–15cm length: pprox 1–2 minutes for fresh and crusty rolls. crusty and fresh for minutes 1–2 for 170–200°C at oven apre-heated into product thawed the pop Just aroma. and flavour baked” “freshly fresher even an and crust afantastic given be can selections roll dinner our All Did youknow? 27 MINI BREADS FB860 MINI BRIOCHE LOAF This authentic butter brioche is perfect served warm for a continental breakfast or with preserves for afternoon teas. Made with free range eggs. Case amount: 48

50g Approx length: 7.5cm

FB830 MINI ONION TIN LOAF A deliciously tasty rich onion mini tin, perfect with soups or as a meal accompaniment. Case amount: 48

55g Approx length: 7.5cm

FB828 MINI WHITE TIN LOAF A miniature version of a white tin bread, superb as a breakfast bread or as an accompaniment for soups or ploughman’s lunches. Case amount: 48

55g Approx length: 7.5cm 20–30g 90 amount: Case soups. for accompaniment an as or oils in dipping for Perfect texture. forfermentation great flavour and slow along, with loaves and rolls famous our as recipe same the to made are sticks ciabatta dipping These FB882 CIABATTA STICK CIABATTA

A pprox length: 11.5cm length: pprox 55g 48 amount: Case withserve soups, canapes and cheeses. A deliciously petite mulitgrain loaf to Loaf'. Penny 'Old the of version Our FB831 MINI MULTIGRAIN TIN LOAF 40g 120 amount: Case and banqueting. soups starters, for size ideal the and minature. Individuallyperfect made in ciabatta winning our 'Piccolo', The FB582 MINI CIABATTA ROLL CIABATTA MINI

A pprox length: 6cm–7cm length: pprox A pprox length: 7.5cm length: pprox 29 MINI BREADS

LOAVES

Our range of loaves is growing and now incorporates a wide array of breads taking inspiration from across the globe. Our focaccias are available in a range of flavours and are always popular due to their incredible versatility.

31 Did you know? All our loaves can be given a fantastic crust and an even fresher “freshly baked” flavour and aroma. Just pop the thawed product into a pre-heated oven at 170–200°C for 4–5 minutes for a fresh and crusty loaf.

FB137 COURONNE If you are looking to make a statement, serve 'The Crown'. Fabulous French country bread. Makes a superb centrepiece for a sharing platter and tastes amazing. Case amount: 8

400g Approx diameter: 24.5cm

FB538 PUGLIESE A rustic Italian country bread from the Puglia region. Made with British extra virgin rapeseed oil and a long slow double fermentation for a truly heavenly taste. Case amount: 9

430g Approx diameter: 18cm 220g 20 amount: Case olives. with embedded almost impossible to resist, generously that’s afragrance and texture open an with fluffy and light is ciabatta olive Our 220g 20 amount: Case bruschetta. aperfect of base the or sandwiches buttered,toasted forpanini, used for of uses, culinary whether it’s simply This bread popular has a multitude FB671 FB670 OLIVE CIABATTA OLIVE CIABATTA

A A pprox length: 30cm length: pprox 30cm length: pprox 220g 20 amount: Case bread. dipping agreat makes Also salads. and casseroles specialIdeal ciabatta extra impact. with soups, very this give tomatoes sundried flavour-rich Soft, FB673 SUNDRIED TOMATO CIABATTA TOMATO SUNDRIED

A pprox length: 30cm length: pprox 33 LOAVES FB688 TOMATO & BASIL FOCACCIA Rich Italian focaccia breads with British extra virgin rapeseed oil and Mediterranean flavours, great with pasta and Italian dishes. The bread of love. Case amount: 6

360g Approx length: 23cm–25cm

FB689 OLIVE & OREGANO FOCACCIA Rich Italian focaccia bread with British extra virgin rapeseed oil and Mediterranean flavours, great with pasta and Italian dishes. Case amount: 6

360g Approx length: 23cm–25cm

CHFB675 ROSEMARY FOCACCIA QUARTERED We dip the focaccia dough in British extra virgin rapeseed oil and then bake it. This gives a wonderful coating that is full of flavour. Warm gently to intensify that delicious rosemary taste. Can be broken into four equal portions to be served with soups and meals. Case amount: 18

290g Approx diameter: 29cm 5 amount: Case panini. Italian areal for Perfect oil. rapeseed virgin are made with rich sourdoughs and British extra sheets focaccia Italian dimpled traditional These 5 amount: Case toasts and deli sandwiches. Equally good for split Mediterranean heart. Italian apassionate with bread oilrapeseed to create British a 100% virgin extra British and water salt, yeast, flour, strong from love with Made FBS275 FBS270 FOCACCIA SHEET LARGE ROSEMARY LARGE FOCACCIA SHEET A pprox length: 62cm length: pprox A pprox length: 62cm length: pprox 270g 14 amount: Case Delizioso. cuisines.all Mediterranean with excellent and aplatter of centrepiece The vinegar. and sharing, great for dipping in oil for Made salt. sea and rosemary richness and Topped taste. with of depth incredible an with abread create to proved Double FB375 RUSTIC FOCACCIA RUSTIC

A pprox length: 23cm length: pprox 35 LOAVES FB534 MEDITERRANEAN OLIVE BREAD A double fermented bread made with a wheat sourdough and stuffed with juicy black olives. Carefully shaped by hand for a truly rustic finish. Case amount: 8

600g Approx diameter: 21.5cm

FB533 MEDITERRANEAN TOMATO BREAD Full of the flavours of the Mediterranean, this bread is bursting with sundried tomatoes. Close your eyes and you’re there! Case amount: 8

600g Approx diameter: 21.5cm

FB701 SOURDOUGH LOAF A wonderful rustic sourdough loaf, great for sandwiches and bruschetta. Case amount: 15

270g Approx diameter: 17cm 290g 18 amount: Case day. of time any at toasted and topped but equally good sliced, when breakfast at Awesome crust. agolden under crumb close soft a with bread, rye light A wonderful 600g 8 amount: Case when toasted. spectacular and delicious for and sandwiches and pumpkin seeds. A close crumb sunflower poppy, with bread rye An individually light handcrafted FB540 FB585 LIGHT RYE BREAD MIXED SEEDED BLOOMER

A pprox 15.5cm diameter: A pprox length: 21cm length: pprox 290g 15 amount: Case even and more nutritious. tasty it make to poppyseeds and linseeds golden with sprinkled liberally then and flour, amultigrain with made is loaf lovely This FB808 THREE GRAIN STARTHREE GRAIN LOAF

A pprox 15cm diameter: 37 LOAVES FB629 GUERNSEY GÂCHE A fruity regional bread from the Channel Islands and pronounced 'gosh'. A luxurious treat for breakfast, mid-morning and afternoon tea. Case amount: 5

440g Approx length: 14cm

Did you know? All our brioche, small or large, loaf, roll or mini, have a massive butter content and are made with free range eggs. Now you know just why they taste so good.

FB675 TEAR AND SHARE DIPPING BREAD Perfect for sharing platters. Serve with charcuterie, dips, oils and casseroles. Case amount: 18

200g Approx diameter: 29cm 430g 5 amount: Case fingers! cut or slices uneven more No sizes. portion over control for toasting and gives chefs ultimate thickness perfect the is slice Each the ultimate mushrooms on toast. create to used be can they or paté accompaniment to terrines, perfect the make loaves brioche sliced These 430g 5 amount: Case butter. of masses and eggs range free with created flavour, sweet slightly and crust tasty centre, asoft has brioche Our cake. and bread between cross A delightful FBSL960 FB960 BRIOCHE LOAF LARGE SLICED LOAFBRIOCHE (LARGE)

A A pprox length: 14cm length: pprox 14cm length: pprox 270g 9 amount: Case eggs. range free and butter of quantities generous with Made menu. any to class of touch a add will and versatile incredibly is loaf recipe French authentic This FB560 BRIOCHE LOAF

A pprox length: 16cm length: pprox 39 LOAVES

SWEET & FRUITED & SWEET

Sweet bakes are becoming an increasingly large proportion of what we do with innovative products such as our Scioche® providing customers with a unique point of difference. Our Guernsey Gâche (pronounced gosh) is also well worth a try for a luxurious treat at any time of day.

41 FBSC01 SCIOCHE® (ORIGINAL) The original Scioche®. A glazed top and a light rich buttery crumb packed with a generous amount of fruit, this is so much more than a scone! Either slice and top with cream and jam or toast and serve with stewed fruit. As we don’t use any preservatives in our products we recommend that our Scioche® are eaten the same day just as you would with a homemade scone. Case amount: 20

140g Approx diameter: 9cm

Did you know? Our brand new Scioche® is our ingenious solution to the problem of finding a superb quality frozen scone. To solve this we’ve taken the best of both worlds by combining our fantastic brioche recipe with the best elements of a scone to create a brand new product. This gives you all of the positives of a scone in terms of taste and appearance with the added benefit of being light and buttery. Absolutely delicious when toasted.

FBSC02 SCIOCHE® (LEMON & POPPYSEED) For those looking for something unique for afternoon tea. Lemon flavoured and packed with poppyseeds there are lots of ways to use this product. Beautiful when served with clotted cream, lemon curd and topped with blueberries. Alternatively, serve toasted and topped with crabmeat or scallops and chorizo. Case amount: 20

140g Approx diameter: 9cm

FBSC11 SMALL SCIOCHE® (ORIGINAL) The best thing ever to happen to afternoon tea but a spectacular treat at any time of day. Our famous creation combines the best of scone with the best of brioche and now, daintily petite. Case amount: 60

60g Approx diameter: 6cm–7cm 440g 5 amount: Case mid-morning and tea. afternoon 'gosh'. A luxurious treat for breakfast, Channel and Islands pronounced the from bread regional A fruity 110g 45 amount: Case givingcranberries a terrific taste. sweet rich with bursting is teacake traditional our of version luxury This FB629 FB532 GUERNSEY GÂCHEGUERNSEY TEACAKE CRANBERRY LUXURY

A pprox 11.5cm diameter: A pprox length: 14cm length: pprox 110g 45 amount: Case toasting. for Perfect crust. and crumb alight with teacake A generous FB531 FRUITED TEACAKE

A pprox 12cm diameter: 43 SWEET & FRUITED FB661 BRIOCHE BUN GLAZED SEEDED & SLICED A free range egg and pure butter glazed brioche bun topped with golden linseeds. Just right for those gourmet burgers. Case amount: 48

90g Approx diameter: 9cm

FB760 GLAZED MINI BRIOCHE SLIDER Generous amounts of egg and butter make our mini brioche slider rolls rich, light and buttery, with just enough sweetness and a super soft golden crust. Case amount: 60

20g Approx diameter: 7cm

90g Approx diameter: 11cm 100g 40 amount: Case meal. any compliment to or fill to Great butter. and eggs range free with made variation of our brioche popular bun A roll. rustic finished hand A stylish 70g 45 amount: Case burger. afine many of star glittering the They’re meals. savoury of sorts all to accompaniment splendid a make they pepper, tangy spicy, with and butteregg content.Flavoured brioche crumb thanks to their generous tender and rich classical that have and option lighter asmaller, in come now buns brioche pepper beautiful Our FB160 FB562 RUSTIC BRIOCHE GLAZED BUN SMALL PEPPERED BRIOCHE

A pprox 13.5cm diameter: A pprox 10cm diameter: 90g 45 amount: Case premium burger. for Perfect butter. of lashings with enriched and eggs range free with Made burgers. of best the with partner to bun burger ultimate The FB461 GLAZED BRIOCHE BUN BRIOCHE GLAZED

A pprox 10cm diameter: 45 SWEET & FRUITED FB260 GLAZED BRIOCHE HOT DOG ROLL A refined and classy hot dog roll for those special occasions when only the best will do. Made with free range eggs. Case amount: 72

70g Approx length: 15cm

FB361 LARGE GLAZED BRIOCHE HOT DOG ROLL With 100% free range eggs and pure butter, our large brioche hot dog rolls are sweet, buttery and light. Ideal for those special occasions. Case amount: 36

95g Approx length: 26.5cm

FB761 MINI BRIOCHE HOT DOG ROLL Enriched with free-range eggs and butter, our hot dog rolls work well with a worldwide range of street foods, light bites and foods to go. Case amount: 150

30g Approx diameter: 7.5cm gives chefs ultimate control over portion sizes. sizes. portion over control ultimate chefs gives and toasting for thickness perfect the is slice Each toast. on mushrooms ultimate the create to used accompaniment to terrines, paté or they can be ideal the make loaves brioche sliced These 430g 5 amount: Case fingers! cut or slices uneven more No FBSL960 BRIOCHE LOAF LARGE SLICED

A pprox length: 14cm length: pprox

430g 5 amount: Case butter. of masses and eggs range free with Created flavour. sweet slightly and crust tasty centre, a soft has brioche Our cake. and bread between cross A delightful FB960 BRIOCHE LOAFBRIOCHE (LARGE)

A pprox length: 14cm length: pprox 47 SWEET & FRUITED FB860 MINI BRIOCHE LOAF This authentic butter brioche is perfect served warm for a continental breakfast or with preserves for afternoon teas. Made with free range eggs. Case amount: 48

50g Approx length: 7.5cm

FB560 BRIOCHE LOAF This authentic French recipe loaf is incredibly versatile and will add a touch of class to any menu. Made with generous quantities of butter and free range eggs. Case amount: 9

270g Approx length: 16cm

FBHUF01 HONEY HUFFIN™ The ultimate sweet bake for serving throughout the day. Generously enriched with honey and baked in its own individual case. Case amount: 32

95g Approx length: 10cm Honey Huffins flavours; three in come and texture light wonderful plus Blueberry and Vanilla Huffins Vanilla and Blueberry plus desserts – see p74. –see desserts original tea and addition make to afternoon wonderful go, an the on treat aluxurious breakfast, at great the Huffin created have we and celebrations for especially prepared is that cake ahoney have cultures Many Did youknow? 95g 32 amount: Case with creme for anglaise dessert. at tea or afternoon serve spectacular forWonderful when served breakfast, generously jewelled with blueberries. and vanilla with flavoured Lightly FBHUF02 VANILLA HUFFIN VANILLA BLUEBERRY AND 110g 32 amount: Case coconut. of touches subtle with chocolate of lashings includes go'. recipe The the 'on treat or a coffee to partner perfect The FBHUF03 COCONUT HUFFIN AND CHOCOLATE

™ for every occasion. Our Huffins Our occasion. for every ™ A A , Chocolate and Coconut Huffins Coconut and , Chocolate pprox length: 10cm length: pprox pprox length: 10cm length: pprox ™ ™ ™ . Huffins ™ ™ have a have are are ™

49 SWEET & FRUITED If you want ultimate flexibility our frozen dough range is for you. Simple to use and with endless opportunities. Add your own unique flair and you could offer your guests a different bread every day of the week (or even year). All starting from one single piece of dough. 51 FROZEN DOUGHS HOW TO USE THE DOUGH before you prove the dough. it do to time the is now etc, twisting or pieces smaller into dough the of you’re going to do any shaping, portioning normally prove in about 30 minutes. If will piece dough asmall but temperature, room the to according vary will time The size. in doubled until place awarm in prove to leave and film cling of piece or abag oil lightly thawed, completely Once room. acool in time for pushed if or overnight, arefrigerator in ideally done, be can This thaw. to leave and loosely cover tray, baking a on dough of piece(s) the Place STEP 2 STEP 1 STEP to-use Visit intricate patternswith cuts. creating or glazes seeds, with stage are from endless topping this at Your options finish. a neat give to blade sharp avery use to sure be cutting you’re If dough. the top and cut can you proved, Once STEP 4 STEP specialitybreads.co.uk/how- to see the making in action. in making the see to great job. a do will water boiling with filled half tin aroasting function asteam have don’t you If oven. your to steam alittle add bread, crusty more a For unsure. you’re if longer alittle for go so underbake than overbake slightly to better always It’s minutes. 25-35 approx take will loaves the and minutes 12-15 between average on take will pieces dough small The base. the on tapped when sound hollow a gives bread the until or dough) brioche the for (175°C 200°C at golden until Bake mould or shape these dough pieces. not do you that recommend would we proved been already having to Due crust. a thicker create help will steam Alittle brown. golden and then baking for approx minutes until 20-25 room awarm in minutes 60 of aminimum for thawing require simply and use to easier even are They proved. been already have they as Our ciabatta doughs workslightly differently STEP 3 STEP CIABATTA DOUGHS 53 FROZEN DOUGHS FD05 LARGE WHITE DOUGH PIECE A 470g dough piece which, when baked, produces a (roughly) 400g loaf. Perfect for making into bloomers, tin loaves, baguettes or portioning into any shape and size that you require. Case amount: 36

470g

FD17 SMALL WHITE DOUGH PIECE A 55g dough piece which, when baked, produces a (roughly) 45g roll. Perfect for making dinner rolls or mould into any shape and top with seeds or dust with flour. Case amount: 250

55g 470g 36 amount: Case shape and size that you require. any into portioning or baguettes loaves, tin bloomers, into making for Perfect loaf. 400g a(roughly) produces baked, when which, piece dough brown A 470g FD09 DOUGH PIECE BROWN LARGE

55g 250 amount: Case flour. with dust or seeds with top and shape any into mould or box the from straight rolls dinner making for Perfect roll. 45g a(roughly) produces baked, when which, piece dough brown A 55g FD15 DOUGH PIECE SMALL BROWN

55 FROZEN DOUGHS FD11 LARGE MULTIGRAIN DOUGH PIECE A 470g dough piece made with malted wheat which, when baked, produces a (roughly) 400g loaf. Perfect for making into bloomers, tin loaves, baguettes or portioning into any shape and size. Case amount: 36

470g

FD61 LARGE BRIOCHE DOUGH PIECE A 470g dough piece, made with butter and free range egg. When baked, produces a (roughly) 400g loaf. Perfect for making into a beautiful brioche loaf, plait tin or portioning into any shape and size that you require. Case amount: 36

470g 150g 90 amount: Case oil. rapeseed virgin extra British with your favourite toppings. Contains and crispy base for pizza you to adorn thin sourdough perfect the Creates 55g 250 amount: Case required. as flour with dust or seeds with top and shape any into mould or box the from straight rolls dinner making for Perfect roll. 45g (roughly) a produces baked when which wheat, malted with made piece dough A 55g SDBALL01 FD16 DOUGH BALL PIZZA SOURDOUGH DOUGH PIECE SMALL MULTIGRAIN

60g 100 amount: Case or any shape that you require. plaits mini rolls, brioche individual for Perfect roll. 50g a (roughly) When baked,range eggs. produces free and butter with generously made piece, dough A 60g FD60 DOUGH PIECE SMALL BRIOCHE

57 FROZEN DOUGHS QB103 QUICK BAKE DEMI BAGUETTE Bake from frozen. Perfect for those times when a full-size baguette isn't practical, our crispy-crusted quick bake demi baguette has a lovely, soft, typically French interior. Case amount: 30

120g

PP70 CIABATTA DOUGH A pre-proved 350g ciabatta dough piece made with Kentish rapeseed oil. Simply thaw for a minimum of 60 minutes and then bake for the perfect ciabatta loaf. When baked, produces a (roughly) 300g loaf. Case amount: 20

350g

PP73 SUNDRIED TOMATO CIABATTA DOUGH A pre-proved 350g ciabatta dough piece made with British extra virgin rapeseed oil and chopped sundried tomatoes. Simply thaw for a minimum of 60 minutes and then bake for the perfect ciabatta loaf. When baked, produces a (approx) 300g loaf. Case amount: 20

350g 80g 150 amount: Case bun. cross hot perfect the make to proving after bun the onto paste water and aflour using across pipe Simply bun. 70g a(roughly) produces baked, When eggs. range free and spice currants, sultanas, mixed mixed peel, with made dough spiced lightly 80g An 350g 20 amount: Case loaf. 300g a(roughly) produces baked, When loaf. ciabatta perfect the minimum of 60 minutes and bake for a for thaw Simply olives. black and oil rapeseed virgin extra British with made piece dough ciabatta 350g A pre-proved FD31 PP71 SPICED FRUITED BUN FRUITED SPICED OLIVE CIABATTA DOUGH

430g 12 amount: Case aroma of freshly baked bread. your with the establishment irresistible filling perfection, to bake to you for ready bread French fragrant of stick flavoursome and Agenerous frozen. from Bake QB112 QUICK BAKE PARISIENNE

* curd baking. straight after S hown here brushed with lemon lemon with brushed here hown 59 FROZEN DOUGHS

We’re proud of our quality and when it comes to viennoiserie, we’ve partnered with a continental business that shares our values and creates amazing pastries for you. VIENNOISERIE

61 199510303004 MINI MIX SELECTION Mini versions of croissant, pain au chocolat and pain aux raisin. Great for buffets or continental breakfast. Case amount: 225

25/30g

120500003002 PAIN AUX RAISIN Rich all-butter pastry filled with crème pâtissière and juicy raisins. Case amount: 60

100g 70g 80 amount: Case continental breakfasts. for croissant, perfect Traditional curved all butter 112500703037 85g 90 amount: Case chocolate. dark rich with filled pastry butter all mouth the in Melt 126500854604 CROISSANT CURVED BUTTER AU CHOCOLAT PAIN

25g 150 amount: Case buttercroissant. pure classic of version Mini 111500252001 CROISSANT BUTTER MINI

63 VIENNOISERIE The phrase, you cannot live on bread alone, certainly does not apply to us. We are happy to eat bread every day! However, we recognise that our breads will generally be turned into superb dishes using other ingredients. We’ve therefore put together a few recipes to provide you with a little inspiration. 65 SERVING SUGGESTIONS

AROMATIC THAI CASHEW AND BUTTERNUT CURRY WITH CRISPY CAULIFLOWER AND TOASTED ONION SEED BREAD SKEWERS SERVING SUGGESTIONSSERVING This recipe uses FB206 EDEN HOT DOG ROLL LARGE

INGREDIENTS (SERVES 4) PROCESS

4 Eden hot dog rolls, sliced into 1 Preheat the oven to 200c. rounds and threaded onto skewers 2 To make the curry paste place all the ingredients in a For the Thai curry paste: blender and blitz until a paste is formed. Take half the y 1 shallot peeled and chopped paste and cook in a pan with a little oil for 1-2 minutes over y 2 cm ginger peeled and chopped a medium heat until very aromatic. Add the coconut milk, y 1 large green chilli deseeded and stock, and bring to the boil. Allow to simmer gently until chopped slightly reduced. Add the roasted butternut squash to the y 1 garlic clove, peeled and chopped broth and simmer for 3-4 minutes. y 2 tsp ground turmeric 3 For the crispy cauliflower, heat a deep fryer to 180°C. y 75g cashew nuts y 3 Kaffir lime leaves 4 Sieve both the flours into a bowl and add a pinch of salt. y 1 tbsp sunflower oil Whisk in the water until well combined making sure there y 1 tbsp tamarind paste are no lumps. Coat the cauliflower florets in the batter y Small bunch mint, stalks removed and fry until tender, golden and crisp. y Small bunch coriander 5 Meanwhile, spray or brush the bread skewers with the oil and sprinkle over the onion seeds. Place in the preheated For the curry: oven for 4-5 minutes until starting to go golden. y 1 large butternut squash, peeled, deseeded, cut into medium chunks 6 To serve, place the butternut curry in bowls and finish and roasted until just tender with fresh coriander. Serve with the crispy cauliflower and y 400ml coconut milk bread skewers on the side. y 400ml vegetable stock y Small bunch of coriander

For crispy cauliflower: y 40g cornflour y 40g plain flour y 120ml water y Pinch salt y Small head of cauliflower broken into florets

For the toasted bread skewers: y Rapeseed oil y 1 tablespoon black onion seeds

67 FB475 DELI FOCACCIA ORIGINAL

10 This recipe uses

FOCACCIA AND GORGONZOLA FRITATTA, SERVED WITH ASPARAGUS, ROCKET AND TOASTED WALNUT SALAD

INGREDIENTS (SERVES 4) PROCESS

5 deli focaccias, torn into pieces 1 Preheat the grill. Heat the butter and oil in a medium sized non-stick frying pan. Once the butter has melted add the For the frittata: Focaccia pieces and fry until golden and crispy. y 50g butter y 1 tbsp olive oil 2 Break the eggs into a bowl with a good pinch of salt and y 100g tenderstem broccoli, split pepper and whisk together. lengthways, blanched and then 3 Add the broccoli to the pan and stir until well distributed. refreshed in ice cold water and Pour over the egg mix and cook for 2-3 minutes. Crumble drained over the Gorgonzola then place the pan under the grill y 5 free range eggs for 2-3 minutes until the frittata is just set, golden and y 175g Gorgonzola cheese bubbling. For the salad: 4 For the salad, mix the balsamic and oil together with y 1 tbsp balsamic vinegar a good pinch of salt and pepper. Add the rest of the y 2 tbsp olive oil ingredients and gently mix together until coated in the y 75g walnuts, toasted dressing. y 125g asparagus, blanched, refreshed 5 To serve, cut the frittata into quarters and arrange on a in ice cold water and drained serving dish with the salad. y 100g rocket leaves VENISON BRIOCHE DOGS WITH APPLE & THYME CHUTNEY AND BUBBLE & SQUEAK

INGREDIENTS (SERVES 4) PROCESS SUGGESTIONSSERVING

4 large glazed brioche hot dog rolls 1 Fry the venison sausages until golden and cooked through. y 8 medium sized venison sausages 2 To make the chutney, heat the butter in a sauté pan and y 32 wafer thin slices of salt beef add the onion. Cover and cook gently for 6-7 minutes until y 1 bunch watercress, washed and softened. Remove lid and fry until really golden. Add the picked sugar, apples, vinegar & thyme and cook over a medium y 8 gherkins, sliced thinly heat for 8 minutes or until the apple is just cooked but still holding its shape. Turn up the heat and allow to bubble For the chutney: for a few minutes until sticky and liquid all absorbed. y 25g butter Season well to taste. y 2 red onions, finely chopped 3 To make the bubble & squeak, crush the potatoes with the y 75g medium brown sugar back of a fork. Heat the butter and oil in a sauté pan, add y 3 Cox’s apples, halved, cored and the potatoes. Cook until golden and crisp. Season well. finely chopped Add the kale and cover with a lid. Cook for 2-3 minutes y 2 tbsp cider vinegar or until just wilted. Season and top with crumbled black y 2 tbsp fresh thyme leaves pudding. For the crispy bubble & squeak: 4 To serve, split the brioche rolls along the top. Arrange two y 450g waxy new potatoes such as sausages in each. charlotte, cooked y 55g butter y 1 tbsp rapeseed oil y 150g kale, washed and shredded y 85g black pudding, fried and crumbled

This recipe uses 18 FB361 LARGE GLAZED BRIOCHE HOT DOG ROLL

y y y serve: To y y y y y For the onion bhajis: y y y y y y relish: carrot the For y y y y y y For the chowder: warmed bread, dipping share and 1 tear INGREDIENTS (SERVES 4) WITH DIPPING BREAD DIPPING WITH POTATO MADRAS SWEET

1 M U r 2 2 2 mins 30 water cold in 4 m G 2 t 1½ 3 4 1 2 1 9 cubes 1.5cm into cut 2 l 1 2 t lemon juice lemon and oil olive alittle in tossed and large carrot, large grated onion, finely chopped 50ml coconut50ml cream 00g washed spinach,00g shredded apeseed oil for shallow frying frying shallow for oil apeseed tsp ground coriander tsp turmeric 00g gram flour gram 00g tbsp mint, chopped 50g cooked beluga or Puy lentils Puy or beluga cooked 50g 00ml vegetable stock vegetable 00ml spring onions, chopped nsweetened coconut yoghurt nsweetened ood pinch salt pinch ood ango chutney tsp caster sugar arge sweet potatoes, peeled and and peeled potatoes, sweet arge bsp white wine vinegar wine white bsp paste curry madras bsp ed onions, finely sliced soaked soaked sliced finely onions, ed

This recipe uses 8 7 6 5 4 3 2 pan alarge in paste curry the heat chowder, the o make 1 PROCESS

Tear and share bread. shredded spinach and with serve bhajis, carrot pickle and dressed the with Top yoghurt. coconut alittle with through. cooked and golden until or side each minutes 4-5 for Fry batches. in mixture bhaji the in thick batter. a have you until or water cold 200ml approximately in Stir pepper. and salt spices, flour, the add and bowl a mixing side. one to Set relish. carrot the over pour and salt and vinegar sugar, the together mix bowl asmall In together. mint and T side. one to Set taste. S tender. just are potatoes the until or minutes 20 for simmer and heat the reduce then boil A occasionally. stirring 5minutes, for fry steam and alid with cover onion, the in Stir 2minutes. for well stirring cook, and T T D H T tir in the coconut cream and the lentils and season to to season and lentils the and cream coconut the in tir o serve, ladle the soup into warm bowls and top each each top and bowls warm into soup the ladle o serve, in Place well. dry and onions the Drain bhajis. the o make onions carrots, the toss Simply relish. carrot the o make dd the sweet potatoes and stock to the pan. Bring to the the to Bring pan. the to stock and potatoes sweet the dd rain on kitchen paper and keep warm. keep and paper kitchen on rain eat the rapeseed oil in a frying pan and when hot, spoon spoon hot, when and pan afrying in oil rapeseed the eat FB675 TEAR AND SHARE DIPPING BREAD 38 71 SERVING SUGGESTIONS SINGLE HERO BREAKFAST BREAD

INGREDIENTS (SERVES 1) PROCESS

1 multigrain cottage loaf roll 1 Preheat oven to 200°C/400°F/Gas mark 6. y Knob of butter, melted 2 Remove the top from multigrain cottage loaf roll and y 2 thin slices smoked ham set to one side. Press an indent into the centre of the y 15g Gruyère cheese, grated roll. Lightly butter and lay in a few slices of ham and y 1 medium egg grated Gruyère cheese. Crack in an egg and season well. Drizzle over a little more butter. Bake in the oven for 6-7 To serve: minutes or until just set. y 5 steamed asparagus spears 3 Serve with reserved top and steamed asparagus tips as soldiers for dipping.

This recipe uses 12 FB403 MULTIGRAIN COTTAGE LOAF ROLL FB137 COURONNE SERVING SUGGESTIONSSERVING 32

This recipe uses

GIN AND TONIC SMOKED SALMON SERVED WITH COURONNE AND BEETROOT HASH

INGREDIENTS (SERVES 4) PROCESS

1 couronne 1 Lay the salmon over a large serving platter. y 200g smoked salmon 2 In a Kilner jar, shake together the gin, dill, olive oil, y 3-4 tablespoons local gin lemon juice, lemon peel, shallot and black pepper. y 2 tbsp chopped dill 3 Spoon the mixture over the salmon and leave for y 2 tbsp extra virgin olive oil 20-30 minutes. y Juice of one lemon y 1 piece lemon peel 4 For the beetroot hash: peel the beetroot and y 1 shallot finely chopped coarsely shred it through the food processor. Add y Freshly ground black pepper remaining ingredients, toss everything together and season well. Beetroot hash: 5 Serve as suggested with the beetroot hash and y 425g raw beetroot, peeled warm Couronne. y 1 large red onion, peeled and finely sliced y 5 tbsp rapeseed or olive oil y 3 tbsp good quality balsamic vinegar

For ganache: the chocolate cream: ice coconut the For 4 into sliced and removed ends y y y y y y y y 2 chocolate and coconut Huffins coconut and 2 chocolate INGREDIENTS (SERVES 4) HUFFINS COCONUT AND CHOCOLATE WARM COCONUT ICE-CREAM COCONUT KIRSCH, CHOCOLATE GANACHE AND

in kirsch kirsch in 5 1 into pieces 2 1 4 e 4 5 3 50ml double50ml cream 15g caster sugar sugar caster 15g 00g 70%00g dark broken chocolate, 0g desiccated coconut, toasted 5g unsalted butter unsalted 5g 00g jar of black cherries soaked soaked cherries black of jar 00g 25ml can25ml coconut cream gg yolks yolks gg ™

This recipe uses SERVED WITH IN CHERRIES ™ , 4 3 2 a over saucepan anon-stick into cream coconut the ut 1 PROCESS

on top of the Huffin the of top on cherries soaked kirsch the of some Arrange plates. dessert on other the of top on one slices two place and ganache butter. Set aside to cool slightly. cool to aside Set butter. the in beat then and chocolate and cream the combine to Stir melted. is chocolate the until gently Heat water. simmering of asaucepan over it set and bowl a heatproof F freezer. the to transfer and set until churn machine icecream an into put cool Once completely. cool it let and abowl into mixture the Pour boil. doesn’t it sure making thickens, it until continuously stirring gently, Cook heat. amedium to return and saucepan the into back mixture egg and coconut the Pour continuously. whisking mixture egg the into cream coconut hot the pour Slowly creamy. and pale until beat whisk electric an using M heat. from remove then and point boiling below just to heat Slowly heat. medium P T soaked if cherries desired. kirsch the from juice the of ajug and side the on cherries toasted with desiccated coconut. additional Serve fresh the with sprinkle and dish serving each onto cream ice or the chocolate ganache, put the chocolate and cream in in cream and chocolate the put ganache, chocolate the or o serve spread the sliced Huffins sliced the spread o serve eanwhile put the egg yolks and sugar into a bowl and and abowl into sugar and yolks egg the put eanwhile FBHUF03 COCONUT HUFFIN AND CHOCOLATE ™ slice, scoop a ball or a quenelle of of aquenelle or aball scoop slice, ™ with the chocolate chocolate the with ™ 49 75 SERVING SUGGESTIONS FB202 EDEN BURGER BUN GLAZED

This recipe uses

EDEN BUNS WITH WILD SAUTÉED MUSHROOMS

INGREDIENTS (SERVES 4) PROCESS

4 Eden buns 1 Cut a third from the top of the bun and put to one side as the lid. Hollow out the buns leaving approx 1cm of the y 3 tbsp olive oil dough inside. Toast hollowed bun and lids in a medium y Small bunch parsley, chopped oven. y Zest of 1 lemon y 3 shallots, finely chopped 2 Fry off the excess crumbs with one tablespoon of olive oil. y 2 cloves garlic, crushed When golden toss with chopped parsley and lemon zest y 300g wild mushrooms sliced and set to one side. y 30g dried porcini, soaked in 300ml 3 Heat the remaining olive oil in a sauté pan, add the of water, drained and soaking liquid shallots and cook over a medium heat until softened. Stir reserved in the garlic and cook for 1 minute. Add the mushrooms y 50ml Marsala and fry over a high heat until for 5 minutes. Remove mushrooms from pan and set to one side. Deglaze the pan For the salad: with the reserved mushroom liquid and Marsala. Reduce y 150g wild rocket leaves down until slightly syrupy. Stir in the mushrooms and y 110g walnut pieces, toasted season to taste. y 2 tbsp extra virgin olive oil y Squeeze lemon juice 4 Spoon mushrooms into the warm, toasted buns and top with bun lid. To serve: 5 Toss all the salad ingredients together and serve alongside y Vegan crème fraîche the buns. 6 Spoon the crème fraîche into small ramekins and sprinkle over a little of the gremolata crumbs. Serve alongside. SOURDOUGH WITH SWEET TOMATO BASE, TOPPED WITH TOASTED PINE NUTS, HERBS, CHEESE & THINLY SLICED AIR-CURED HAM SERVING SUGGESTIONSSERVING

INGREDIENTS (2 PIZZAS) PROCESS

2 sourdough pizza dough balls 1 On a lightly floured work surface, roll out each thawed dough ball into a large tear shape. y 4 large beef tomatoes on the vine, sliced thinly 2 P lace each on a baking sheet and set to one side for y 1 tsp sugar approximately 15 minutes until slightly risen and puffy. y 2 tbsp olive oil 3 Pre-heat the oven to 200°C. y 50g wild rocket leaves y 3 tbsp pine nuts, toasted 4 Arrange the sliced tomatoes over the doughs. Scatter each y 150g air-cured ham slices with a little sugar and a drizzle of olive oil. Season well. Place y 75g Parmesan cheese, shavings in the oven for approximately 15 minutes. y 50g mozzarella cheese, torn 5 Transfer the pizza bases onto serving boards. y Small bunch basil y 100g mixed, stoned olives 6 T op each pizza with rocket, toasted pine nuts, cured ham, cheeses, basil, olives and a little rocket. Serve straight away.

This recipe uses 57 SDBALL01 SOURDOUGH PIZZA DOUGH BALL

y y y y For the honey grilled feta: y y y y y To dressing: the ratatouille y y y y y y For the ratatouille: down side cut griddled and split focaccia, 2 rosemary INGREDIENTS (SERVES 4) WITH ROASTEDWITH RATATOUILLE FETA SERVED GRILLED HONEY WITH ROSEMARY FOCACCIA TOPPED

F ½ t 1 t 2 1 c P 2 1 3 t 1 5 m 8 wedges 2 r 1 c 1 1 t tbsp sherry vinegar tbsp sherry aubergine cut into chunks 00g of baby tomatoes, halved halved tomatoes, baby of 00g 00g block feta feta block 00g passata tomato quality good 00ml ew sprigs of thyme thyme of sprigs ew inch of sugar of inch bsp honey honey bsp oil olive bsp ourgette cut into chunks into cut ourgette love smoked garlic crushed crushed garlic smoked love bsp olive oil olive bsp ed onions peeled and cut into into cut and peeled onions ed bsp olive oil olive bsp ini peppers halved and deseeded deseeded and halved peppers ini

This recipe uses 8 7 6 5 4 3 180c. to oven 2 the reheat 1 PROCESS

the feta into four and serve on top of each bread. each of top on serve and four into feta the Break bowl. the in left dressing any with drizzle and halves bread griddled the between ratatouille the divide Evenly until really golden. black pepper. with season and thyme with sprinkle top, the over mixture honey the Drizzle dish. roasting or pan frying a small in place then and towel paper on feta the Dry a bowl. T P taste. to Season combine. to together mix F minutes. A until to caramelise starting or minutes 35 for oven the in Place oil. the and pepper salt, of amount agood with tin aroasting in tomatoes the F P T P or the dressing, put all the ingredients into a bowl and and abowl into ingredients the all put dressing, the or except vegetables the all place simply ratatouille, the or o serve, mix the roasted ratatouille with the dressing. dressing. the with ratatouille roasted the mix o serve, in together oil and honey the mix feta, the o prepare reheat the grill. lace the feta under the grill and cook for 7-8 minutes or or minutes 7-8 for cook and grill the under feta the lace dd the tomatoes and place back in the oven for five five for oven the in back place and tomatoes the dd FB575 ROSEMARY AND SEA SALT FOCACCIA DELI 10 79 SERVING SUGGESTIONS SALT BEEF BUNS WITH RADICCHIO SLAW, BLUE CHEESE SAUCE & SKINNY SKIN ON FRIES

INGREDIENTS (SERVES 4) PROCESS

4 Alabama grillhouse buns, 1 Slice the salt beef into wafer thin slices, you will need at split in half least 8 thin slices per burger bun. Arrange the salt beef, watercress and gherkins in the Alabama grillhouse buns. y 32 wafer thin slices of salt beef y 1 bunch watercress, washed and 2 Toss the chicory/radicchio, radish and red onion together. picked Whisk the mustard, vinegar, oil and chives together and y 8 gherkins, sliced thinly season to taste. Drizzle over and toss together well. Spoon into a serving dish. For the radicchio and radish salad: 3 To make the blue cheese sauce, simply place all the y 2 red chicory heads, or small bunch ingredients together in a small pan and gently heat until red radicchio, washed and shredded cheese has melted. Season to taste. finely 4 Serve the salt beef stack with the slaw, warm blue cheese y 1 bunch radishes, sliced finely sauce, gherkins and skinny skin on fries. y 1 small red onion, sliced finely y 2 tsp Dijon mustard y 1 tbsp white wine vinegar y 3 tbsp extra virgin olive oil y 2 tbsp chopped chives

For the blue cheese sauce: y 4 tbsp good quality mayo y 4 tbsp crème fraîche y 150g blue cheese, crumbled

This recipe uses 16 FB200 ALABAMA GRILLHOUSE BUN FBSC11 SMALL SCIOCHE® (ORIGINAL) SERVING SUGGESTIONSSERVING 42 This recipe uses

SPANISH BITTER, WARM CHOCOLATE CUPS SERVED WITH HONEYED PISTACHIO FIGS & WARM SCIOCHE® (SPANISH STYLE CREAM TEA)

INGREDIENTS (SERVES 6-8) PROCESS

8 small Scioche®, warmed 1 Place the chocolate, butter, cream and sugar in a pan. Gently stir until melted. Remove from heat y 200g dark 70% bitter chocolate, and stir in brandy. Pour into small espresso cups. broken into small chunks y 25g unsalted butter 2 Mix the orange zest and pistachios together and y 300ml double cream sprinkle half the mixture over the top of the y 25g caster sugar chocolate cups. y 15ml brandy 3 Cut the figs in half. Heat the butter in a frying pan y 1 orange, zest only over a moderate heat. Place the figs cut side down y 45g pistachios, chopped and drizzle over half the honey and orange juice. Heat gently for 2-3 minutes. Arrange the figs on For the figs: a plate and drizzle over the remaining honey and y 20g unsalted butter pistachios. y 8 fresh figs y 3 tbsp runny honey 4 Serve the warm Scioche® with the chocolate pots y Juice 1 orange and warm honeyed figs.

81 HOW TO BUY

We pride ourselves on only employing the best people so that our customer service equals the superb quality of our bread.

STOCKISTS NATIONAL ACCOUNTS If you like what you see and would potentially We understand that you want to stay like to stock our fantastic breads please ahead of the competition, with products contact us on either 01843 209442 or email that stand out and have a real point of us at [email protected]. difference. We love a challenge, so give us a call and we’ll see what we can do. If the core ingredients are flour, salt, water and yeast CHEFS then we’re more than likely able to help. If you’re passionate about great bread and would like to sample some of our breads Our National Accounts Development Chef, Neil and sweet bakes free of charge, please Smith, is always on hand to take your call and contact your region’s Sales Manager. Call or help with your plans. Call Neil on 07867 310371. email and we will arrange for samples to be delivered to your establishment by courier. EXPORTS If you are interested in talking to us BREAD PAIRINGS about export opportunities, please If you are looking for inspirational contact Steve on 07795 195392. bread pairings, please email us on [email protected] with details. Our bakers have expert knowledge on all our breads, sweet bakes and frozen dough and will be more than happy to point you in the right direction. STEVE SHINGLETON NEIL SMITH LES ROMNEY Sales Director National Accounts UK and Midlands Sales Manager Development Chef Oversees all matters relating Looks after the heart of the to our customers including, Responsible for all national country including Wales and sales, customer services, accounts and menu the Channel Islands as well promotions, exhibitions, developments. Works in as coordinating wholesale marketing and strategic partnership with many consortia and promotions. direction. national brands and specialises Particularly interested in casual in bread pairings. dining and quirky street foods. [email protected] 07795 195392 [email protected] [email protected] 07867 310371 07540 106611

PAUL JOHNSTON DAVID WILLSON KEVIN HALL Ireland Sales Manager Southern Sales Manager Scotland Sales Manager Responsible for the island of Takes care of the south of the Point of contact for our Ireland. A baker by trade and country from Land’s End to customers in Scotland a great source of knowledge North Foreland. Many years of and the north of England. of all matters baking. Works experience in the foodservice Lifelong passion for all with some of the finest industry and has a particularly foods, particularly regional establishments in the land good eye for spotting emerging specialities. and an expert in catering for trends. [email protected] celebrations. [email protected] 07850 900030 [email protected] 07715 670900 07741 659828

83 code description ℮ weight case amount page

ROLLS & BUNS FB100 Rustic baguette – 15 15 FB101 Tennessee grillhouse bun† 80g 45 16 FB160 Rustic brioche 100g 40 18 FB200 Alabama grillhouse bun 80g 45 16 FB202 Eden burger bun glazed 90g 45 19 FB205 Eden burger bun seeded and glazed* 90g 45 19 FB206 Eden hot dog roll large* 95g 36 19 FB260 Glazed brioche hot dog roll 70g 72 18 FB301 White sub loaf† 420g 10 15 FB303 Brown sub loaf 420g 10 15 FB304 Multigrain sub loaf 420g 10 15 FB361 Large glazed brioche hot dog roll 95g 36 18 FB400 Sourdough roll 100g 40 13 FB401 Large sourdough roll 150g 36 13 FB402 White cottage loaf roll 130g 40 12 FB403 Multigrain cottage loaf roll 130g 40 12 FB409 Huffkin 120g 40 16 FB431 Pan rustic 100g 40 9 FB434 Large white bap 120g 40 14 FB461 Glazed brioche bun 90g 45 17 FB462 Peppered brioche bun glazed 90g 45 18 FB475 Deli focaccia original* 105g 36 10 FB480 Traditional English roll 100g 40 13 FB562 Small peppered brioche bun glazed 70g 45 17 FB575 Deli focaccia rosemary and sea salt* 105g 36 10 FB601 Sourdough & onion roll 100g 40 13 FB635 Multiseed chia rustic roll 100g 40 12 FB661 Brioche bun glazed seeded & sliced† 90g 48 17 FB680 Round ciabatta roll 100g 40 9 FB681 Large ciabatta roll 130g 30 8 FB682 Individual ciabatta roll 100g 40 8 FB683 Rosemary focaccia roll 100g 40 11 FB685 Olive & tomato round ciabatta 100g 40 9 FB686 Sundried tomato & basil focaccia roll 100g 40 10 FB687 Olive & oregano focaccia roll 100g 40 11 FB691 Plain focaccia roll 100g 40 11 PAN03 Malted ciapanini roll 100g 40 14 PAN04 Ciapanini roll 100g 40 14

FLATBREADS FBFL01 Sourdough saboroso flatbread 130g 25 22 FBFL02 Chimichurri saboroso flatbread 130g 25 23

MINI BREADS FB408 Mini rolls choice (mixed selection 5 × 20) 35g 100 27 FB582 Mini ciabatta roll 40g 120 29 FB607 Mediterranean rolls (mixed selection 5 × 15)† 55g 75 27 FB760 Glazed mini brioche slider 20g 60 26 FB761 Mini brioche hot dog roll 30g 150 26 FB828 Mini white tin loaf 55g 48 28 FB830 Mini onion tin loaf 55g 48 28 FB831 Mini multigrain tin loaf 55g 48 29 FB834 Mini burger bun 25–30g 60 26 FB860 Mini brioche loaf 50g 48 28 FB882 Ciabatta stick 20–30g 90 29

LOAVES CHFB675 Rosemary focaccia quartered 290g 18 34 FB137 Couronne 400g 8 32 FB375 Rustic focaccia 270g 14 35 FB533 Mediterranean tomato bread 600g 8 36 FB534 Mediterranean olive bread 600g 8 36 Suitable for vegans FB538 Pugliese 430g 9 32 * New for 2020 FB540 Light rye bread 290g 18 37 † Improved recipe code description ℮ weight case amount page

LOAVES CONT. FB560 Brioche loaf 270g 9 39 FB585 Mixed seeded bloomer 600g 8 37 FB629 Guernsey gâche 440g 5 38 FB670 Ciabatta 220g 20 33 FB671 Olive ciabatta 220g 20 33 FB673 Sundried tomato ciabatta 220g 20 33 FB675 Tear and share dipping bread* 200g 18 38 FB688 Tomato & basil focaccia 360g 6 34 FB689 Olive & oregano focaccia 360g 6 34 FB701 Sourdough loaf 270g 15 36 FB808 Three grain star loaf† 290g 15 37 FB960 Brioche loaf (large) 430g 5 39 FBS270 Large focaccia sheet – 5 35 FBS275 Large rosemary focaccia sheet – 5 35 FBSL960 Large sliced brioche loaf 430g 5 39

SWEET & FRUITED FB160 Rustic brioche 100g 40 45 FB260 Glazed brioche hot dog roll 70g 72 46 FB361 Large glazed brioche hot dog roll 95g 36 46 FB461 Glazed brioche bun 90g 45 45 FB462 Peppered brioche bun glazed 90g 45 44 FB531 Fruited teacake 110g 45 43 FB532 Luxury cranberry teacake 110g 45 43 FB560 Brioche loaf 270g 9 48 FB562 Small peppered brioche bun glazed 70g 45 45 FB629 Guernsey gâche 440g 5 43 FB661 Brioche bun glazed seeded & sliced† 90g 48 44 FB760 Glazed mini brioche slider 20g 60 44 FB761 Mini brioche hot dog roll 30g 150 46 FB860 Mini brioche loaf 50g 48 48 FB960 Brioche loaf (large) 430g 5 47 FBHUF01 Honey Huffin™* 95g 32 48 FBHUF02 Blueberry and vanilla Huffin™* 95g 32 49 FBHUF03 Chocolate and coconut Huffin™* 110g 32 49 FBSC01 Scioche® (original) 140g 20 42 FBSC02 Scioche® (lemon & poppyseed) 140g 20 42 FBSC11 Small Scioche® (original) 60g 60 42 FBSL960 Large sliced brioche loaf 430g 5 47

FROZEN DOUGH, PRE-PROVED & QUICK BAKE FD05 Large white dough piece 470g 36 54 FD09 Large brown dough piece 470g 36 55 FD11 Large multigrain dough piece 470g 36 56 FD15 Small brown dough piece 55g 250 55 FD16 Small multigrain dough piece 55g 250 57 FD17 Small white dough piece 55g 250 54 FD31 Spiced fruited bun 80g 150 59 FD60 Small brioche dough piece 60g 100 57 FD61 Large brioche dough piece 470g 36 56 PP70 Ciabatta dough 350g 20 58 PP71 Olive ciabatta dough 350g 20 59 PP73 Sundried tomato ciabatta dough 350g 20 58 QB103 Quick bake demi baguette 120g 30 58 QB112 Quick bake parisienne 430g 12 59 SDBALL01 Sourdough pizza dough ball 150g 90 57

VIENNOISERIE 111500252001 Mini butter croissant 25g 150 63 112500703037 Curved butter croissant 70g 80 63 120500003002 Pain aux raisin 100g 60 62 126500854604 Pain au chocolat 85g 90 63 199510303004 Mini mix selection 25/30g 225 62 Unit J2. Channel Road. Westwood Industrial Estate. Margate CT9 4JS Telephone: 01843 209442 Email: [email protected] specialitybreads.co.uk

For all allergen & nutritional information please visit our website