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Putting the Art into Artisan baking

Operating from our purpose-built bakeries in East Kent, our wholesale speciality bread products are available throughout the UK and Channel Islands via a network of frozen food distributors.

At Speciality Breads, we know a thing or two when it comes to selecting the best for their customers. With more than a hundred lines bursting with texture and flavour, we can supply a unique range of exclusive breads for all your needs. Our craftsmanship and experience gives that unique touch found in handmade bakery breads.

We believe in quality without compromise in everything we do, using only the finest authentic ingredients and recipes for our breads. 21 20 19 18 17 16 15 14 13 12 11 10

All ours breads are made from 100% British wheat flour

56% of consumers now look for independent quality assurance symbols when eating out. They want to know where their food comes from and how it was produced.

Our bread is made from 100% Red Tractor Assured wheat which means you can assure your customers that it is safe to eat and grown by conscientious British farmers who take care of our countryside.

Red Tractor Assurance sets standards for food safety and environmental protection and inspects every step of the supply chain to ensure food carrying the Red Tractor logo can be traced back to British farms. 02 Who we are 06 Rolls & Buns 18 Flatbreads 22 Mini Breads 28 Loaves 40 Frozen Doughs 50 Sweet & Fruited 58 Viennoiserie 62 Serving suggestions

82 How to buy 22 WHO WE ARE

WE LOVE BAKING WE LOVE BEING DIFFERENT ARE WE WHO Our approach to baking is very simple Some bakeries focus on producing huge – we bring together the best elements quantities of the same product. Some of traditional baking skills and modern bakeries focus on producing the cheapest food trends to create stunning breads product and some bakeries focus on and sweet bakery products. making everything by machine. We like to be different. By using bakers instead of We hand-craft our breads wherever possible machines, we are more flexible and we to add that personal touch and to keep real love nothing more than coming up with bread making skills alive. We only use the a new idea and then watching it grow. best raw ingredients, carefully sourcing Innovation and creativity are at the heart our key ingredients, like flour from family of our business and having the freedom millers and rapeseed oil from local farmers. to create almost whatever we want is We love what we do and we like to think what gets us out of bed in the morning. that you can taste that in our products. What’s the next big thing in the world of bakery? Watch this space and find out.

WE LOVE BRITISH INGREDIENTS Wherever we can, we support British farmers. Our key ingredients like flour and oil, all come from Red Tractor assured farms. In fact, our rapeseed oil comes from a supplier just 6 miles from the bakery. INNOVATION AND CREATIVITY ARE Unfortunately, it’s not always possible to AT THE HEART OF OUR BUSINESS use British ingredients due to our wonderful AND HAVING THE FREEDOM TO climate not being well suited to things like CREATE ALMOST WHATEVER WE sultanas. Maybe global warming will help? WANT IS WHAT GETS US OUT OF BED IN THE MORNING.

03 WHO WE ARE

WE LOVE OUR PEOPLE ARE WE WHO We take bread making very seriously but ourselves less so. We run a very relaxed office and you won’t find anyone wearing a suit. Many of our team have worked here from day one and that’s testament to the very friendly family atmosphere. When we say we’re a family we really mean it. We have several generations of various families working in different departments within the business. We think it’s a great place to work and we love to show off our bakery to those customers who are kind enough to pop down and visit us in sunny Margate.

WE LOVE OUR CUSTOMERS Ultimately, we’re here to support our customers, whether that be the wholesaler MANY OF OUR TEAM HAVE or the chef, we’re happy to help. We’ll always WORKED HERE FROM DAY pull out all the stops. We’re so confident in ONE AND THAT’S TESTAMENT the quality of our products that we think TO THE VERY FRIENDLY the best way to experience our breads is to FAMILY ATMOSPHERE. eat them. Therefore, we’re always sending out free samples to customers up and down the country so that they can experience our breads first hand. We do everything we can to showcase our products in this brochure and on the website, but you can’t beat eating the real thing. Trust us, we eat it every day.

05 BUNS ROLLS & ROLLS

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 also approved by the Craft Guild of Chefs, giving you an extra level of confidence in the quality of our breads. LARGE CIABATTA ROLL FB681 Our large ciabatta roll is generously sized for sharing, the perfect accompaniment for Italian food as well as crisp salads, hearty soups and stews. PAN RUSTIC FB431 BUNS & ROLLS 130g Approx length: 22cm An authentic French country roll, hand-shaped with a rustic floured finish. Great for filling or served with soups. 100g Approx diameter: 13.5cm

All our ciabbattas are made with a 24–48 hour fermented Rye sponge dough, individualy hand-pulled and double fermented in the traditional way to ensure each ciabbata has the same amazing flavour, open texture and crust but each one still remains “an individual”. The way good bread should be.

CRANBERRY PAN RUSTIC ROUND CIABATTA ROLL FB331 FB680 Hand-shaped to perfection This round version of our popular with a rustic floured finish and ciabatta roll is the perfect shape cranberries for extra zing, tangy and size for gourmet burgers. and sweet. Far too good to reserve for Christmas, so we’re making it 100g Approx diameter: 13.5cm all year round. Ideal for filling and spectacular with soups.

100g Approx diameter: 13.5cm

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OLIVE & TOMATO ROUND INDIVIDUAL CIABATTA ROLL CIABATTA FB682 FB685 The traditional open texture, unique A tomato/olive ciabatta, gloriously flavour and good looks makes this a yeasty with a crisp, floury crust big favourite, teamed to perfection and traditional open texture. It with salads, soups, casseroles and toasts beautifully and forms the main courses. perfect base for bruschetta.

100g Approx length: 17cm 100g Approx diameter: 13.5cm 09 SUNDRIED TOMATO & BASIL FOCACCIA ROLL FB686 Our sundried tomato & basil focaccia roll is hand-dipped in extra virgin rapeseed oil that has been infused with herbs to give a fragrant aroma and a deliciously

crispy crust. BUNS & ROLLS

100g Approx length: 14cm ROSEMARY FOCACCIA ROLL FB683 Our rosemary focaccia roll is hand- dipped in extra virgin rapeseed oil that has been infused with rosemary to give a fragrant aroma and a deliciously crispy crust.

100g Approx length: 14cm

OLIVE & OREGANO ONION DEMI BAGUETTE FOCACCIA ROLL FB339 FB687 Our onion demi baguettes have a Our olive & oregano focaccia roll is gloriously mild, fragrant, oniony flavour hand-dipped in extra virgin rapeseed oil and a typically crisp crust, sublime for that has been infused with oregano to sandwiches and perfect with soups. give a fragrant aroma and a deliciously crispy crust. 120g Approx length: 22cm 100g Approx length: 14cm

KENTISH HUFFKIN FB409 A delicious traditional roll from The huffkin is one of the few proud Kent, made with regionally survivors of Britain’s local baking sourced stone ground flour. traditions having been made by This very rich bread has excellent keeping qualities and is Kentish bakers for generations. PLAIN FOCACCIA ROLL perfect for filling for that extra FB691 The rich bread is made with special taste. stone-ground flour and requires A flavoursome, oven-baked Italian bread slow proving to provide the soft 120g Approx diameter: 11.5cm with a big heart, simply made with water, strong flour, salt, yeast and a generous crumb and crust. The indent in the dash of fragrant extra virgin rapeseed middle was traditionally made by oil. Serve it on the side or stuffed with the baker’s thumb and naturally glorious delicacies like sausage burgers, or team it with tagines, polenta chips or coming from the Garden of England poached chicken fillets. would often be filed with pitted cherries though these days it is 100g Approx length: 14cm SUGG G E N S more commonly found with any I T V I

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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 170–200ºC for 2–3 minutes for a fresh and crusty roll.

LARGE SOURDOUGH ROLL FB401 This authentic sourdough bread makes a delicious sandwich or is terrific as a gourmet burger bun for 6 or 8oz burgers.

150g Approx length: 12cm

TRADITIONAL ENGLISH ROLL FB480 Made the old fashioned way under the guidelines of the Real Bread Campaign. Carries the authentic ‘Real Bread’ mark.

100g Approx diameter: 13.5cm

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100g Approx diameter: 13.5cm 13 PLAIN PANINI LARGE WHITE BAP PAN01 FB434 Designed for filling and toasting, makes Made with the greatest care from a light carrier for a host of fillings with the best ingredients, this versatile a melting eggshell crust. product provides an excellent base for many fillings. 110g Approx length: 28cm 120g Approx diameter: 15.5cm ROLLS & BUNS & ROLLS

LARGE MULTIGRAIN BAP FB435 A multigrain version of our popular bap. Made with the very best ingredients, this bap is an excellent base for many fillings or as an accompaniment with soups.

120g Approx diameter: 15.5cm

CIAPANINI ROLL MULTIGRAIN SUB LOAF PAN04 FB304 This versatile hand-pulled Multigrain sub loaves made with malted ciabatta-style panini is equally wheat for a rich flavour. Ideal for at home served cold or from a sandwich bars & takeaways. Approx 23” traditional panini press. long for cutting and toasting.

100g Approx length: 15cm 420g Approx length: 59cm

WHITE SUB LOAF FB302 White sub loaves topped with sesame seeds, ideal for sandwich bars & takeaways, approx. 23” long for cutting and toasting.

420g Approx length: 59cm

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

MALTED CIAPANINI ROLL PAN03 A malted version of our popular cross BROWN SUB LOAF between a ciabatta and panini roll. FB303 Gives a lovely malted flavour that Brown sub loaves for sandwich bars compliments a variety of fillings. & takeaways, 23” long for cutting and toasting. 100g Approx length: 15cm 420g Approx length: 59cm 15 RUSTIC BRIOCHE GLAZED BRIOCHE BUN FB160 FB461 A stylish hand-finished rustic roll. A Very refined and classy burger version of our popular brioche bun bun for those special occasions made with free range eggs and butter, when only the best will do. Made great to fill or to compliment any meal. with free range eggs.

100g Approx diameter: 13.5cm 90g Approx diameter: 10cm ROLLS & BUNS & ROLLS

GLAZED BRIOCHE HOT DOG ROLL FB260 A refined and classy hot dog roll for those special occasions when only the best will do. Made with free range eggs. BRIOCHE BUN GLAZED 70g Approx length: 15cm SEEDED & SLICED FB660 A free range egg & pure butter glazed brioche bun complete with nutty flavoured sesame seed topping. Just right for those gourmet burgers.

90g Approx diameter: 9cm

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

95g Approx length: 26.5cm

PEPPERED BRIOCHE BUN GLAZED SMALL PEPPERED BRIOCHE BUN GLAZED FB462 FB562 Our beautiful pepper brioche buns have that Our beautiful pepper brioche buns now come in a classical rich and tender brioche crumb thanks to smaller, lighter option and have that classical rich and their generous egg and butter content. Enriched tender brioche crumb thanks to their generous egg and with spicy, tangy pepper, they make a splendid butter content. Enriched with spicy, tangy pepper, they accompaniment to all sorts of savoury meals. make a splendid accompaniment to all sorts of savoury They’re the glittering star of many a fine burger and meals. They’re the glittering star of many a fine burger make a marvellously posh sandwich. and make a marvellously posh sandwich.

90g Approx diameter: 9cm 70g Approx diameter: 10cm 17 FLATBREADS

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. They are the perfect product for an imaginative chef wanting to create something a little different.

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 a FLATBREADS refreshingly different dish. The name Saboroso is Portugese for ‘tasty’ and as our Chimichurri flatbread was inspired by South American cuisine it seems like the perfect name for these exciting new breads.

SOURDOUGH SABOROSO FLATBREAD FBFL01 Sourdough is still hugely fashionable in the restaurant world and we wanted a neutral base for chefs to use alongside the more heavily flavoured chimichurri. Docked by hand, these delicious flatbreads are made using 100% British wheat flour and premium Kentish extra virgin rapeseed oil.

130g Approx diamter: 18cm

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E FBFL02 S 66 • • South America is currently enjoying a lot S E E E P A G of interest in the UK and our chimichurri inspired flatbreads incorporate many of those Argentinian flavours such as cayenne pepper, oregano and kibbled onion for some • • added sweetness. Docked by hand, these S E E delicious flatbreads are made using 100% E P A G British wheat flour and premium Kentish extra virgin rapeseed oil.

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21 Cute is the most common description for our mini split tin loaves and they’re one of our most popular breads. There are a lot of low quality accompaniment breads on the market, but we put the same care and attention into our minis as we do the rest of the range. Great things do sometimes come in small packages. MINI BREADS 55g as amealaccompaniment. finger roll. Perfect for dipping, filling or rapeseed oilandathree grain seed focaccia knot dippedinextra virgin sunflower &honeyroll, rosemary sundried tomato &basil finger, breads withminiwalnut tinloaf, A selection ofMediterranean flavoured (MIXEDSELECTION 5 × 15) FB407 MEDITERRANEAN ROLLS

Appr ox length: 7.5cm–15cm

1–2 minutes for fresh andcrusty rolls. product into apre-heated oven at 170–200º baked” flavour andaroma. Just popthethawed fantastic crust andaneven fresher “freshly All ourdinnerroll selections canbegiven a 20g a supergolden crust. and buttery, withjust enoughsweetness and our minibriochesliderrolls rich,light, puffy Generous amounts ofeggandbutter make FB760 GLAZED MINI BRIOCHE SLIDER

Appr ox diameter: 7cm

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I O • N • 25–30g buffets orcanapés(unseeded). mini bunsare perfect for Approx 2½”diameter, these FB834 MINI BURGER BUN

Appr ox diamter: 7cm

35g dinner accompaniment. roll andaminiwhite tinloaf. Idealfor a roll, minipetitpain, poppy seedKaiser includes aminiharveste roll, minibrown A variety ofdinnerrolls. The selection (MIXEDSELECTION 5 × 20) FB408 ROLLSMINI CHOICE

Appr ox length: 6.5cm–12.5cm

25 MINI BREADS 55g meal accompaniment. tin, perfect with soupsorasa A deliciously tasty richonionmini FB830 LOAFONION TINMINI

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ox length: 7.5cm 50g Made withfree range eggs. or withpreserves for afternoon teas. served warm for acontinental breakfast This authentic butter briocheisperfect FB860 MINI BRIOCHE LOAF 55g ploughman’s. as anaccompaniment for soupsor bread, superbasabreakfast bread or A miniature version ofourwhite tin FB828 LOAFWHITE TINMINI

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ox length: 7.5cm ox length: 7.5cm

20–30g for soups. in oilsorasanaccompaniment and texture. Perfect for dipping slow fermentation for great flavour famous rolls &loaves withalong, made to thesamerecipe asour These dippingciabatta sticks are FB882 CIABATTA STICK

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ox length: 11.5cm 55g ploughman’s and mealaccompaniments. multigrain loaf, perfect withsoup, A miniature version ofourdelicious FB831 MINI MULTIGRAIN TIN LOAF

Appr ox length: 7.5cm

27 MINI BREADS

LOAVES

Our range of loaves is growing and now incorporates a wide array of breads taking inspiration from across the globe. Our focaccia sheets are available in a range of flavours and are always popular due to their incredible versatility. 400g centrepiece andtastes great too. country bread makes asuperb This large crown shapedFrench crusty loaf. for 4–5 minutes for afresh and a pre-heated oven at 170–200 º Just popthethawed product into “freshly baked” flavour andaroma. fantastic crust andaneven fresher All ourloaves canbegiven a FB137 COURONNE

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ox diameter: 14.5cm C 430g fermentation for atruly heavenly taste. rapeseed oilandalong slow double Puglia region. Madewithextra virgin A rustic Italiancountry bread from the FB538 PUGLIESE

Appr ox diameter: 18cm 220g with olives. an opentexture, generously embellished Our olive ciabatta islight andfluffy with FB671 OLIVE CIABATTA

220g perfect bruschetta. for panini, usedfor sandwichesorthe base ofa purposes, whetherit’s simply buttered, toasted This popularbread hasamultitude ofculinary FB670 CIABATTA

Appr ox length: 30cm Appr ox length: 30cm 220g this very specialciabatta extra impact. Soft, flavour-rich sundried tomatoes give FB673 SUNDRIED TOMATOCIABATTA

Appr ox length: 30cm

31 LOAVES 360g with pasta andItaliandishes. Mediterranean flavours, great extra virgin rapeseed oiland Rich Italianfocaccia breads with 360g with pasta andItaliandishes. Mediterranean flavours, great extra virgin rapeseed oiland Rich Italianfocaccia breads with FB689 FOCACCIA & OREGANOOLIVE FB688 FOCACCIA TOMATO &BASIL

Appr Appr ox length: 29cm ox length: 26cm 290g served withsoupsandmeals. broken into four equalportionsto be that delicious,rosemary flavour. Can be of flavour. Warm gently to encourage gives awonderful coating that isfull virgin rapeseed oilandthenbake it. This We dipthefocaccia doughinextra CHFB675 QUARTERED ROSEMARY FOCACCIA

Appr ox diameter: 29cm deli sandwiches. split Mediterranean toasts and Italian heart.Equally goodfor British bread withapassionate rapeseed oilto create a100% yeast, salt, water andextra virgin Made withlove from strong flour, FBS270 LARGE FOCACCIA SHEET Italian panini. extra virgin rapeseed oil.Perfect for areal sheet ismadewithrichsourdough and This traditional dimpled Italianfocaccia FBS275 FOCACCIA SHEET LARGE ROSEMARY

Approx length: 62cm

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I O • N • Italian panini. extra rapeseed oil.Perfect for areal sheet ismadewithrichsourdough and This traditional dimpled Italianfocaccia FBS276 FOCACCIA SHEET LARGE TOMATOBASIL & Approx length: 62cm

33 LOAVES 600g you’re there! the region. Close your eyes and bursting withthesunshineof Mediterranean, thisbread is Full ofthe flavour ofthe FB533 TOMATO BREAD MEDITERRANEAN

Appr ox diameter: 21.5cm

600g for atruly rustic finish. black olives. Shapedby handwithcare wheat sourdough andstuffed withjuicy A double fermented bread madewitha FB534 BREAD MEDITERRANEAN OLIVE

Appr ox diameter: 21.5cm

270g and bruschetta. loaf, great for sandwiches A wonderful rustic sourdough • FB701 SOURDOUGH LOAF

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I O • N Appr ox diameter: 17cm

900g for slittingand stuffing. toast andthickslicesare ideal tangy flavour, itmakes beautiful bread withanunmistakeable thing. A wonderful hard crust flour we use,doitsmagical bacteria inthe 100% British wheat natural yeasts andbeneficial Patiently fermented to let the FB784 SEED BLOOMER SOURDOUGH &POPPY

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ox length: 41cm 35 LOAVES 290g or toasted. loaf. Deliciousfor sandwiches Floury topped, rustic rye FB540 LIGHT RYE BREAD

Appr ox diameter: 15.5cm

290g accompaniment to cheese. Delicious, subtle flavour. Perfect FB584 WALNUT BLOOMER

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ox length :21cm 600g sandwiches &toast. perfect for designer wholemeal &white flours, bloomer madewithrye, A deliciousmixed grain FB585 BLOOMER MIXED SEEDED

Appr ox length: 21cm 290g more tasty andnutritious. seeds are added to make iteven multigrain flour, andthenextra This lovely loaf ismadewitha FB708 STAR LOAF THREE GRAIN

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ox diameter: 15cm 37 LOAVES 270g Made withfree range eggs. add atouch ofclass to any menu. authentic French recipe loaf will cross between bread and cake.This An exceptionally richanddelicious FB560 BRIOCHE LOAF taste sogood. made withfree range eggs.Now you know just why they minimum 18%butter content (sometimesmore) andare All ourbrioche,small orlarge, loaf, roll orminihave a 430g created withfree range eggs. tasty crust andslightly sweet flavour, cake, our briochehasasoftcentre, A delightful cross between bread and FB960 LOAFBRIOCHE (LARGE)

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Appr ox length: 16cm ox length: 14cm

430g more uneven slicesorcutfingers! gives chefs ultimate control over portionsizes. No Each sliceistheperfect thickness for toasting and used to create theultimate mushrooms ontoast. accompaniment to terrines, pates ortheycanbe These slicedbriocheloaves make theperfect 440g Islands (pronounced 'gosh'). A fruity regional bread from the Channel FBSL960 SLICED BRIOCHE LOAF FB629 GUERNSEY GÂCHE

Appr

ox length: 14cm Appr ox length: 14cm 39 LOAVES FROZEN FROZEN DOUGHS

If you want the ultimate in flexibility, then our frozen dough range is for you. Simple to use and with endless opportunities to add your own unique flair you could offer your guests a different bread every day of the week (or even year) and all starting from one single piece of dough. HOWDOUGH USE THE TO room temperature, butasmall doughpiecewill doubled insize. The timewill vary according to the of clingfilmandleave to prove inawarm placeuntil Once completely thawed, lightly oilabag orpiece STEP 2 you prove thedough. pieces ortwisting etc, now isthetimeto doitbefore do any shaping, portioningofthedoughinto smaller normally prove inabout30minutes. Ifyou’re goingto time inacoolroom. refrigerator overnight, orifpushedfor to thaw. This canbedone,ideally ina baking tray, cover loosely andleave Place thepiece/sofdoughona STEP 1 minutes inawarm room andthenbaking for approx. use andsimply require thawing for aminimum of60 have already beenproved. They are even easier to Our ciabatta doughs work slightly differently asthey take approx. 25-35minutes. It’s always better to slightly on average between 12-15 minutes andtheloaves will tapped onthebase. The small doughpieceswill take dough) oruntil thebread gives ahollow soundwhen Bake until golden at 200°C(or175°C for thebrioche CIABATTA DOUGHS STEP 4 or shape these doughpieces. proved we would recommend that you donot mould help create athicker crust. Dueto having already been 20-25 minutes until golden brown. A little steam will great job. a roasting tinhalffilled withboilingwater will doa steam to your oven. Ifyou don’t have asteam function you’re unsure. Foramore crusty bread, addalittle overbake thanunderbake sogofor alittle longer if or creating intricate patterns withcuts. endless from topping withseeds,glazes finish. Your options at thisstage are use avery sharpbladeto give aneat the dough.Ifyou’re cuttingbesure to Once proved, you cannow cutandtop STEP 3 43 FROZEN DOUGHS 55g seeds ordust withflour asrequired. or mould into any shapeandtop with making dinnerrolls straight from thebox produces a (roughly) 45g roll. Perfect for A 55gdough piece,whichwhenbaked SMALL WHITE DOUGH PIECE FD17

470g and size that you require. baguettes orportioninginto any shape for makinginto bloomers, tinloaves, produces a(roughly) 400gloaf. Perfect A 470g doughpiece,whichwhenbaked FD05 FD05 LARGE WHITE DOUGH PIECE 470g any shapeandsize that you require. tin loaves, baguettes orportioninginto loaf. Perfect for makinginto bloomers, when baked produces a(roughly) 400g A 470g brown doughpiece,which LA FD09 FD09 RGE BROWN DOUGH PIECE

55g with flour asrequired. any shapeandtop withseedsordust straight from thebox ormould into roll. Perfect for makingdinnerrolls when baked produces a(roughly) 45g A 55gbrown doughpiece,which FD15 SMALL BROWN DOUGH PIECE

45 FROZEN DOUGHS 470g you require. portioning into any shapeandsize that into bloomers, tinloaves, baguettes or (roughly) 400gloaf. Perfect for making wheat, whichwhenbaked produces a A 470g doughpiecemadewithmalted FD11 FD11 DOUGH PIECE LARGE MULTIGRAIN

55g seeds ordust withflour asrequired. mould into any shapeandtop with dinner rolls straight from thebox or (roughly) 45g roll. Perfect for making wheat, whichwhenbaked produces a A 55gdough piecemadewithmalted FD16 DOUGH PIECE SMALL MULTIGRAIN

470g any shapeandsize that you require. brioche loaf, plaittinorportioninginto Perfect for makinginto abeautiful baked, produces a(roughly) 400gloaf. 18% butter & free range egg. When A 470g doughpiece, made withapprox. 60g shape that you require. mini plaits,briocheParisienneorany Perfect for individualbrioche rolls, baked, produces a(roughly) 50groll. 18% butter & free range egg. When A 60gdoughpiece,madewithapprox. FD61 DOUGH PIECE LARGE BRIOCHE FD60 SMALL BRIOCHE DOUGH PIECE

47 FROZEN DOUGHS 350g baked, produces a(roughly) 300gloaf. for theperfect ciabatta loaf. When minimum of60minutes andthenbake sliced blackolives. Simply thaw for a made withKentish rapeseed oiland A pre-proved 350gciabatta doughpiece PP71 OLIVE CIABATTADOUGH

300g loaf. loaf. When baked, produces a(roughly) and thenbake for theperfect ciabatta thaw for aminimumof60minutes made withKentish rapeseed oil.Simply A pre-proved 350gciabatta doughpiece 350g PP70 CIABATTA DOUGH

80g proving to make theperfect hot cross bun.* a flour andwater paste onto thebunafter (roughly) 70g bun.Simply pipe across using & free range egg. When baked, produces a currants, sultanas, mixed peel,mixed spice An 80glightly spiceddoughmadewith FD31 SPICED BUN cur *Shown here brushedwithlemon 350g 300g loaf. loaf. When baked, produces a(roughly) and thenbake for theperfect ciabatta thaw for aminimumof60minutes chopped sundriedtomatoes. Simply made withKentish rapeseed oiland A pre-proved 350gciabatta doughpiece PP73 CIABATTA DOUGH SUNDRIED TOMATO d straight after baking.

49 FROZEN DOUGHS try for it’s luxurious buttery flavour. (pronounced gosh)isalso well worth a difference. OurGuernsey Gâche of providing customers withauniquepoint innovative products suchasourScioche® large proportion ofwhat we do with Sweet bakery isbecoming anincreasingly

SWEET & FRUITED

delicious whentoasted. dry andtheyare absolutely added benefitofbeingmuchless of taste andappearance withthe of thepositives ofasconeinterms brand newproduct. This gives you all best elements ofasconeto create a our fantastic briocherecipe withthe best ofboth worlds by combining scone. To solve thiswe’ve taken the of findingasuperbqualityfrozen ingenious solution to theproblem Our brand newScioche®isour

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140g just asyou would withahomemadescone. recommend that ourScioche®are eaten thesameday As we don’t useany preservatives inourproducts we cream andjamortoast andserve withstewed fruit. so muchmore thanascone!Eithersplitandtop with generous amount offruit andabuttery inside,thisis The originalScioche®. A glazed top, packed witha FBSC01 SCIOCHE® (ORIGINAL)

140g topped withcrabmeat orscallops andchorizo. it alsolends itselfwell to beingserved toasted and cream, lemon curd andtopped withblueberries but use thisproduct. Beautifulwhenserved withclotted and packed withpoppyseeds there are lots ofways to this fantastic additionto ourrange. Madewithlemon A newproduct deserves anewflavour sowe created FBSC02 SCIOCHE® (LEMON &POPPYSEED)

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VIENNOISERIE 111510673001 67g Classic pure butter croissant. STRAIGHTBUTTER CROISSANT

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The phrase man cannot live on bread alone certainly doesn’t apply to our bakery as we’d be happy to eat bread every day! However, SUGGESTIONS we recognise that our breads will generally be turned into superb dishes using other ingredients. We’ve therefore put together a few recipes to show our breads in action and hopefully provide a bit of inspiration. MEATLOAF CHIA ROLL BURGER WITH MEXICAN SPICY KETCHUP, MUSTARD, PICKLED ONIONS AND GUACAMOLE

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INGREDIENTS (serves 6) PROCESS

6 multiseed chia rustic rolls, split To make the burger, preheat the oven to 180ºC and line the base and sides of a 23cm x 13cm loaf tin with the bacon. For the meatloaf: Heat the oil in a frying pan and stir in the onion. Cook over 250g rindless, streaky bacon, stretched a medium heat for 10 minutes or until softened. Stir in the 1 tbsp olive oil garlic and herbs. Set aside to cool. Place the beef and pork 1 medium onion, chopped in a large mixing bowl. Season with nutmeg, salt, pepper 2 garlic cloves, crushed and add the cooled onion mixture. Mix well together. 1 tbsp sage, chopped Press the mixture into the lined loaf tin and cover with the 1 tbsp thyme, chopped bacon. Cover with foil, place on a baking sheet and cook 600g minced beef for 1 hour. Allow the meatloaf to rest for 10-15 minutes 300g minced pork before removing from tin and slicing thickly. For the guacamole: To make the spicy ketchup, place the cherry tomatoes 2 avocados, stoned and peeled on a roasting tray. Scatter demerara sugar, dried chillies 1 chilli, finely chopped and a drizzle of olive oil over the cherry tomatoes. Season 2 shallots, finely chopped well. Place in a low oven, 140ºC and slowly roast for 40–45 Good squeeze lime juice minutes. Place in a blender and whiz until smooth or serve 1 tbsp olive oil chunky. Allow to cool For the mustard pickled onions: To make the guacamole, simply stone and peel the 2 onions, sliced avocados and finely chop. Gently mix with the chilli, 3 tbsp english mustard shallots, lime juice and olive oil and season to taste. You 2 tbsp caster sugar can add chopped coriander to the guacamole or simply Pinch salt pile on top of burger. 1 tbsp white wine vinegar To make the mustard pickled onions, slice the onions and For the spicy ketchup: soak in water for 10 minutes. Meanwhile in a bowl, mix 500g cherry tomatoes together the english mustard, caster sugar, salt and white 1 tbsp demerara sugar wine vinegar. Drain the onions well and add them to the 1 tsp dried chillies mustard sauce and mix well. Drizzle olive oil Layer up the multiseed chia rustic rolls with guacamole, two thick slices meatloaf, coriander and a drizzle of spicy ketchup. Serve onions on the side. 65 SOUTH AMERICAN FLAT BREADS WITH FBFL01 STICKY LIME & CHILLI CHICKEN & SOURDOUGH SABOROSO CASHEW NUTTY DRESSING FLATBREAD

• • S E E INGREDIENTS (serves 4) PROCESS E P A G

4 chimichurri saboroso flatbreads Mix all the marinade ingredients except the chicken in a medium bowl and season with pepper. Stir in the chicken NFO For the marinade for sticky lime T I R and leave to marinade for at least 20 minutes. C M U A and chilli chicken: T D I

40g brown sugar Place each marinated chicken fillet onto a pre-soaked O O

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1 lime, juice and zest bamboo skewer. P 20 • 2 tbsp soy sauce • S Heat a little rapeseed oil in a large griddle pan over a E 1 tbsp mirin E E G medium heat. Add the skewers in a single layer and cook in P A SUGGESTIONS SERVING 1 tbsp garlic rapeseed oil batches for approximately 2–3 minutes each side or until Pinch dried chilli cooked through. 425g chicken fillets Rapeseed oil for cooking To make the nutty dressing, simply put all the ingredients into a small processor and pulse until roughly chopped and For the cashew nutty dressing: you have a chunky texture. Season to taste. 100g cashew nuts, toasted 2 tbsp maple syrup Warm the flatbreads and top with carrot and cucumber 4 tbsp rapeseed oil noodles. Top each with 3 chicken skewers and a good 1 garlic clove, crushed drizzling of cashew nutty dressing. Serve with lime halves 1 tbsp soy sauce for squeezing over and a side of baby roasted carrots. 1 fresh red chilli, roughly chopped Small bunch coriander

To serve: GRIDDLED SOURDOUGH Cucumber and carrot noodles, FLATBREADS WITH TRUFFLE roasted baby carrots and lime halves BUTTER, CARAMELIZED CHICORY, SEARED PINK PEPPERED BEEF & CHIVE AND MUSTARD DRESSING.

INGREDIENTS (serves 4) PROCESS

• • S E E E P A G 4 sourdough saboroso flatbreads Heat a frying pan on a high heat. Rub the steak with the oil and roll in the crushed peppercorns and season with Heads chicory a little salt. Place in the pan and sear for 2 minutes each 55g unsalted butter side. Remove from pan and set aside to rest. NFO T I R 2 tbsp caster sugar C M U A 2 tsp rapeseed oil Cut each chicory head in half lengthways. Melt the butter T FBFL02 D

I O 4 fillet steaks and sugar in a large frying pan over a medium heat. Add

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R 1 tbsp pink peppercorns, crushed the chicory halves cut side down, season well and cook for

SABOROSO P 21 • 3–4 minutes each side until golden and wilted. • FLATBREAD S For the dressing: E E E P A G 2 tbsp wholegrain mustard To make the dressing, mix all the ingredients in a small 1 small bunch chives, finely chopped bowl. Season to taste. 1 tbsp white wine vinegar For the truffle butter, melt the butter in a small pan and 4 tbsp olive oil add the truffle oil. Brush over one side of each of the For the truffle butter: flatbreads and place in a pre-heated hot griddle pan for 1–2 50g unsalted butter minutes each side or until golden. 2 tbsp truffle oil Slice the steak into medium thin strips. To serve: Top each of the flat breads with 2 pieces of chicory, divide Wild rocket leaves the steak between each and drizzle over the dressing. Parmesan shavings Serve each with rocket leaves, parmesan shavings and extra truffle butter for the flatbreads. 67 GLAZED PEPPER BRIOCHE WITH ZESTY SCALLOPS AND PAN FRIED SALMON

• • S E E FB462E P A G SUGGESTIONS SERVING PEPPER BRIOCHE BUNS

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4 pepper brioche buns Split the brioche in half and set to one side. 12 scallops, cleaned Season the scallops with salt and pepper. Toss together 1 egg, beaten the breadcrumbs and lime zest. Dip each scallop into the 100g fresh, white breadcrumbs beaten egg and then into the crumbs. Set to one side. 2 limes, zested To make the mushy peas, heat the oil in a small pan, add 50g unsalted butter the shallot and cook gently for three minutes. Stir in the 4 × 100g boneless, skinless salmon fillet peas and 3 tbsp water. Cook for 1 minute. Season well Sunflower oil for deep frying and blitz. Rocket or endive and lime wedges to serve Heat enough sunflower oil in a pan to deep fry the scallops. Cook scallops in batches for approx 30–40 For the mushy petit pois: seconds or until golden. 1 tbsp garlic oil 1 shallot, finely chopped Heat the butter in a sauté pan, add the salmon fillets, 200g petit pois season well and cook over a medium heat for 2–3 minutes. For the tarragon tartare sauce: 4 tbsp mayo Mix the tarragon tartare sauce ingredients together and 4 tbsp creme fraiche season to taste. 2 tbsp baby capers Spread some of the mushy petit pois on the botton half Small bunch tarragon, chopped of each brioche, top with a little endive and divide the 1 banana shallot, finely chopped salmon and scallops between each. Top with a little To serve: tarragon tartare sauce. Serve with a wedge of lime and Rocket or endive and lime wedges extra mushy peas and tarragon tartare sauce. 69 LEMON & POPPY SEED SCIOCHE® WITH NFO FBSC01 T I R C M A LEMON & VANILLA CURD, BLUEBERRIES SCIOCHE® U T D I

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4 Scioche® (lemon & poppyseed) To make the curd, crack the eggs into a medium sized pan and whisk lightly. For the lemon and vanilla curd: 4 medium free-range eggs Add the remaining ingredients, place pan over a medium 275g vanilla sugar heat and gently whisk until butter has melted. 4 large unwaxed lemons, grated zest Continuously whisk the mixture over a medium heat for and juiced approximately 8 minutes or until the mixture thickens. SUGGESTIONS SERVING 200g unsalted butter 2 tsp cornflour Remove pan from heat and pour the curd into sterilized jars and seal jars while curd is still hot. Store in a cool To serve: GRIDDLED FRUIT SCIOCHE® place for up to 2 weeks. 250g mascarpone WITH WARM RHUBARB AND 150g blueberries, washed Warm the lemon and poppy seed scioche and serve with lemon curd, creamy mascarpone and a scattering RASPBERRY COMPOTE AND of blueberries. WHITE CHOCOLATE CREAMS

INGREDIENTS (serves 6) PROCESS

6 Scioche® (original) Place the chocolate into a heatproof bowl and with the tip of a small knife, carefully scrape out all the vanilla For the white chocolate creams: seeds and add to the chocolate. Set the bowl over a pan of 85g good white chocolate, broken into simmering water, until just melted. small pieces plus extra for grating 1 vanilla pod, split Lightly whip the cream and stir in the greek yoghurt. 300ml double cream Quickly fold in the melted chocolate. Quickly spoon into a FBSC02 200g thick greek yoghurt piping bag and squeeze into shot glasses. Grate over extra SCIOCHE® white chocolate. (LEMON & POPPYSEED) For the rhubarb & rasberry compote: 2 oranges, juiced To make the dressing, place the orange juice and sugar into NFO T I R 50g caster sugar a medium shallow pan. Place over a medium heat until the C M U A 2 medium rhubarb sticks, finely diced sugar has dissolved. Turn up the heat and reduce by half T D

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50g unsalted butter P 52 Place the raspberries in a bowl, pour over the hot rhubarb • • S To serve: dressing and set to one side to cool slightly. E E E A G Strawberries P Heat a griddle pan over a medium heat, add a little unsalted butter and heat until melted. Add the Scioche® halves, cut side down and griddle until golden and toasted. Place the scioche on a serving plate and spoon over some of the warm rhubarb and raspberry dressing. Serve with white chocolate cream and a few fresh strawberries. 71 STREET STYLE PAN PIZZA WITH MEDITERRANEAN ROLL

SELECTION FOR DIPPING RECIPES

FB407 SUGGESTIONS SERVING MEDITERRANEAN ROLLS

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Selection of Mediterranean Fry off the chorizo in a sauté pan until golden. Lift out with rolls, warmed a slotted spoon and set to one side. Add the tri-colour tomatoes and cook for 2 minutes or until golden and a 100g chorizo, thickly sliced little softened, but still holding their shape. Remove from 400g can luxury cherry tomatoes pan and set aside. 200ml tomato passata 200g baby tri-colour tomatoes To the pan add the canned tomatoes, passata and bring to 150ml Gruyère cheese sauce the boil. Season to taste. 200g mozzarella, torn Pour into a serving pan/dish, lay over the chorizo, 85g black olives, pitted tomatoes, drizzle over the cheese sauce. Finish with Basil leaves mozzarella and olives. Place under the grill for 4–5 minutes or until bubbling hot and golden. Top with fresh basil and take to the table with warmed, Mediterranean bread roll selection for dipping. 73113 ANTI PASTA DELI FOCACCIA FB331 CRANBERRY PAN RUSTIC

NFO T I R INGREDIENTS (serves 8–10) PROCESS C M U A T D

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1 plain focaccia sheet P 08 • • 150ml olive oil Whisk together the olive oil, balsamic vinegar and garlic. S E E 90ml balsamic vinegar Drizzle the mixture generously over the bottom half of the E P A G 3 garlic cloves, crushed focaccia using approximately two-thirds of the dressing. 3 large red peppers, roasted, deseeded, Scatter over the peppers, artichokes, avocado, mozzarella, skinned and sliced tomatoes, basil, capers and olives. Season with freshly 200g jar marinated artichokes, drained, ground black pepper. Drizzle over remaining dressing. cut in half 2 ripe avocados, peeled, sliced and Top with the focaccia lid to reassemble the loaf and press SERVING SUGGESTIONS SERVING tossed in a squeeze of lemon the layers well together. Tightly wrap in clingfilm. Place in 200g mozzarella, torn the fridge with a board or weight on top to press down for 100g sunblush tomatoes, chopped at least 2 hours before serving. 250g cherry tomatoes, halved To serve, cut into wedges for a picnic loaf or griddle for Handful fresh basil leaves, torn a luxury deli style sandwich. 3 tbsp capers, drained 150g stoned, black olives, halved

PAN RUSTIC & CRANBERRY ROLL WITH TURKEY SCHNITZEL

INGREDIENTS (serves 4) PROCESS

4 cranberry pan rustics, each sliced Mix together the breadcrumbs and hazelnuts. into two layers Dip each turkey escalope in flour, beaten egg and then 4 turkey escalopes hazelnut crumb. Seasoned flour Heat a little butter and oil in a large frying pan and heat • 3 eggs, beaten • until foamy. Add the coated turkey escalope and cook S 100g fresh white breadcrumbs E E E gently for 4–5 minutes each side or until golden and FBS270 P A G 200g hazelnuts, roughly ground cooked through. PLAIN FOCACCIA SHEET 75g unsalted butter Rapeseed oil To make the vinaigrette salad, simply toss together the NFO red cabbage, shallot and beetroot. Mix the dressing T I R For the red cabbage, shallot and C M ingredients together and season to taste. Stir into the U A T beetroot vinaigrette: D cabbage mixture. I

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FBSL960 SUGGESTIONS SERVING SLICED BRIOCHE LOAF

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8 slices of brioche loaf (plus sides) In a large sauté pan, heat the butter and fry the shallot lightly griddled over a medium heat for 4 minutes or until softened. 500g mixed mushrooms, such as Add the mushrooms and fry over a high heat for 4-5 chestnut and shitake minutes or until golden. Stir in the garlic and cook for 1 15g mixed wild mushrooms, soaked as minute. Sprinkle over the flour and cook out for 1 minute. per packet instructions, drained well Add the Madeira, stock and thyme. Simmer for a few 30g unsalted butter minutes or until the liquid has reduced to a thick glaze. 1 banana shallot, finely chopped Season to taste and serve on top of griddled brioche. 1 clove of garlic, crushed 1 tsp plain flower For the beef carpaccio bat out thin slices of fillet 150ml madeira or sherry steak and place on a serving platter, drizzle over some 100ml chicken stock good quality olive oil and season well. Scatter over 1 tbsp fresh thyme leaves parmesan shavings and handful of rocket leaves and 200g fillet steak serve on the side. 77 DELUXE EGGY BREAD WITH SOURDOUGH & FB691 PLAIN FOCACCIA NFO POPPY SEED BLOOMER, DOLCELATTE AND T I R ROLL C M U A GRIDDLED PEARS T D

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1 sourdough & poppy seed bloomer, Split each thick slice of bloomer to make a pocket in the cut into 4 thick slices centre. Stuff each one with a slice of griddled pear and 25g of Dolcelatte. 175g Dolcelatte cheese 3 large conference pears, peeled, Whisk together the eggs, cream and milk. halved, sliced thickly and griddled Heat a large frying pan and add a little butter and oil. 3 eggs SUGGESTIONS SERVING 200ml double cream Dip each stuffed bread slice into the egg mixture until well 100ml milk coated on both sides. Place in the hot pan and cook in 50g unsalted butter batches for approximately 2–3 minutes on each side until 2 tbsp rapeseed oil golden and puffy. 4 large slices parma ham, fried To serve, place each, golden eggy bread on a board. Top until crisp with crispy parma ham and the remaining cheese. Serve with extra griddled pears on the side.

WILD BOAR SALTIMBOCCA FOCACCIA WITH SWEET PEPPER KETCHUP AND PARMESAN CRISPS

INGREDIENTS (serves 4) PROCESS

4 plain focaccia rolls Split the focaccia rolls in half and set to one side 12 wild boar or good quality cumberland Mix the sausage meat with the breadcrumbs, thyme, salt sausages, skins removed and pepper and mix well. Shape into 4 even sized patties. FB784 4 tbsp fresh white breadcrumbs Press two sage leaves on top of each and wrap each in a SOURDOUGH & POPPY 2 tbsp fresh thyme leaves slice of prosciutto. SEED BLOOMER 4 slices prosciutto NFO T I R 8 sage leaves Heat the rapeseed oil in a pan and cook the patties over C M U A 1 tbsp rapeseed oil a medium heat for 8–10 minutes or until cooked through T D

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P 35 Baby gem leaves Griddle the focaccia rolls until golden. • • S Parmesan crisps E Serve each patty in a griddled focaccia with crispy gem E E G 8 tbsp sweet pepper ketchup P A lettuce and sweet chilli ketchup. Serve parmesan crisps on the side. To make Parmesan crisps, simply place handfuls of finely, grated Parmesan in piles on parchment paper lined baking sheets. Place in a hot oven 200ºC for 4–5 minutes or until golden and flat. Allow to cool slightly before removing from tray. 79 TOASTED CHIA AND SULTANA BRIOCHE WITH CARAMELISED BANANAS, BUTTERSCOTCH SAUCE, LIME CREAM, RASPBERRIES AND CANDIED PECANS

FB463 SUGGESTIONS SERVING CHIA & SULTANA BRIOCHE GLAZED

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4 chia & sultana brioche glazed, Place the butter and icing sugar in a large frying pan over halved and toasted a medium heat. Heat until the sugar has dissolved. Lay in the bananas in batches and fry for a minutes each side or 10 baby bananas, peeled and until golden. halved lengthways 55g unsalted butter Place the toasted chia & sultana brioche on a serving plate. 2 tbsp icing sugar Top with the bananas, raspberries, crumbled pecans, lime 150g raspberries zest and a drizzling of warm butterscotch sauce. Place the 200ml crème fraiche toasted brioche top at a jaunty angle and serve a crème 2 limes, zested fraiche on the side.

For the butterscotch sauce: For the butterscotch sauce, gently heat theunsalted butter 50g unsalted butter with the double cream and in dark muscovado sugar. Stir 150ml double cream over a medium heat until smooth and saucy. 75g dark muscovado sugar Candied pecans are crunchy, sugary and just the best for For the candied pecans: scattering over. Simply place the pecans on a roasting 55g pecans tray, scatter over the caster sugar and a little drizzle of 1 tbsp caster sugar melted butter. Place in a hot oven, 200ºC for approximately Drizzle of melted butter 5 minutes until golden and crusted. Allow to cool before crumbling. Flavour crème fraîche or yogurt with lime zest or serve au natural and just sprinkle the bananas with a little lime zest. 81 STEVE SHINGLETON Sales Director CONTACT Favourite bread: Pugliese Slow proving is at the heart of many of

The next best thing to eating bread is talking our great breads and Steve has been CONTACT about it. If you’d like to try some of our proving himself for many years as a products or just discuss how they’re made, great Sales Director. please pick up the phone to one of our friendly team. T 07795 195392

NIEL SMITH National Accounts Development Chef Favourite bread: Frozen dough range

Neil is our resident chef. A really bubbly character with more bounce than a bouncy thing.

RICHARD MCCALLUM Northern Regional Sales Manager Favourite bread: Peppered brioche

Richard is our version of ‘The Northern Powerhouse’. A lovely chap with a passion for great bread.

T 07979 126172

LES ROMNEY Midlands Sales Manager Favourite bread: Sourdough & onion roll

Les is our brummie bread boffin. The only thing he loves more than bread is cars.

T 07540 106611

CLIVE LEVENE Southern Sales Manager Favourite bread: Three grain star

Clive is our man in the south. A keen golfer, he loves nothing more than an afternoon tea.

T 07715 670900 83 code description ℮ weight case amount Page Nº code description ℮ weight case amount Page Nº

ROLLS & BUNS LOAVES CONT. FB160 Rustic brioche 100g 40 16 FB585 Mixed seeded bloomer 600g 8 37 FB260 Glazed brioche hot dog roll 70g 72 16 FB629 Guernsey gâche 440g 5 39 FB302 White sub loaf 420g 10 15 FB670 Ciabatta 220g 20 31 FB303 Brown sub loaf 420g 10 15 FB671 Olive ciabatta 220g 20 31 FB304 Multigrain sub loaf* 420g 10 15 FB673 Sundried tomato ciabatta 220g 20 31 FB331 Cranberry pan rustic 100g 40 08 FB688 Tomato & basil focaccia 360g 6 32 FB339 Onion demi baguette 120g 30 10 FB689 Olive & oregano focaccia 360g 6 32 FB361 Large glazed brioche hot dog roll 95g 36 16 FB701 Sourdough loaf 270g 15 35 FB400 Sourdough roll 100g 40 13 FB708 Three grain star loaf 290g 15 37 FB401 Large sourdough roll 150g 36 13 FB784 Sourdough & poppy seed bloomer 900g 4 35 FB402 White cottage loaf 130g 40 12 FB960 Brioche loaf (large) 430g 5 38 FB403 Multigrain cottage roll 130g 40 12 FBS270 Large focaccia sheet — 5 33 FB409 Kentish huffkin 120g 40 10 FBS275 Large rosemary focaccia sheet — 5 33 FB431 Pan rustic 100g 40 09 FBS276 Large tomato & basil focaccia sheet — 5 33 FB434 Large white bap 120g 40 15 FBSL960 Sliced brioche loaf* 430g 5 39 FB435 Large multigrain bap 120g 40 15 CHFB675 Rosemary focaccia quartered 290g 18 32 FB461 Glazed brioche bun 90g 45 16 FB462 Peppered brioche bun glazed 90g 45 16 FROZEN DOUGHS FB480 Traditional English roll 100g 40 13 FD05 Large white dough piece* 470g 36 44 FB562 Small peppered brioche bun glazed 70g 45 16 FD09 Large brown dough piece* 470g 36 45 FB601 Sourdough & onion roll 100g 40 13 FD11 Large multigrain dough piece* 470g 36 46 FB635 Multiseed chia rustic roll* 100g 40 12 FD15 Small brown dough piece (finger)* 55g 250 45 FB660 Brioche bun glazed seeded & sliced 90g 48 16 FD16 Small multigrain dough piece (finger)* 55g 250 46 FB680 Round ciabatta roll 100g 40 09 FD17 Small white dough piece (finger)* 55g 250 44 FB681 Large ciabatta roll 130g 30 08 FD31 Spiced bun* 80g 150 49 FB682 Individual ciabatta roll 100g 40 08 FD60 Small brioche dough piece (round)* 60g 100 47 FB683 Rosemary focaccia roll 100g 40 11 FD61 Large brioche dough piece* 470g 36 47 FB685 Olive & tomato round ciabatta 100g 40 09 PP70 Ciabatta dough* 350g 20 48 FB686 Sundried tomato & basil focaccia roll 100g 40 10 PP71 Olive ciabatta dough* 350g 20 48 FB687 Olive & oregano focaccia roll 100g 40 11 PP73 Sundried tomato ciabatta dough* 350g 20 49 FB691 Plain focaccia roll 100g 40 11 PAN01 Plain panini 110g 35 14 SWEET & FRUITED PAN03 Malted ciapanini roll 100g 40 14 FB160 Rustic brioche 100g 40 55 PAN04 Ciapanini roll 100g 40 14 FB260 Glazed brioche hot dog roll 70g 72 56 FB361 Large glazed brioche hot dog roll 95g 36 56 FLATBREADS FB461 Glazed brioche bun 90g 45 54 FBFL01 Sourdough saboroso flatbread* 130g 25 20 FB462 Peppered brioche bun glazed 90g 45 55 FBFL02 Chimichurri saboroso flatbread* 130g 25 21 FB463 Chia & saltana brioche glazed* 80g 45 53 FB531 Fruited teacake 110g 45 53 MINI BREADS FB532 Luxury cranberry teacake 110g 45 53 FB407 Mediterranean rolls (mixed selection 5 × 15) 55g 75 24 FB560 Brioche loaf 270g 9 57 FB408 Mini rolls choice (mixed selection 5 × 20) 35g 100 25 FB562 Small peppered brioche bun glazed 70g 45 55 FB760 Glazed mini brioche slider 20g 60 24 FB629 Guernsey gâche 440g 5 53 FB828 Mini white tin loaf 55g 48 26 FB660 Brioche bun glazed seeded & sliced 90g 48 54 FB830 Mini onion tin loaf 55g 48 26 FB760 Glazed mini brioche slider 20g 60 54 FB831 Mini multigrain tin loaf 55g 48 27 FB860 Mini brioche loaf 50g 48 55 FB834 Mini burger bun 25–30g 60 25 FB960 Brioche loaf (large) 430g 5 57 FB860 Mini brioche loaf 50g 48 26 FBSC01 Scioche® (Original)* 140g 20 52 FB882 Ciabatta stick 20–30g 90 27 FBSC02 Scioche® (Lemon & poppyseed)* 140g 20 52 FBSL960 Sliced brioche loaf* 430g 5 56 LOAVES FB137 Couronne 400g 8 30 VIENNOISERIE FB533 Mediterranean tomato bread 600g 8 34 111500252001 Mini butter croissant 25g 150 60 FB534 Mediterranean olive bread 600g 8 34 111510673001 Straight butter croissant 67g 80 60 FB538 Pugliese 430g 9 30 112500703003 Curved butter croissant 70g 80 61 FB540 Light rye bread 290g 18 36 120500003002 Pain au raisin 100g 60 61 FB560 Brioche loaf 270g 9 38 126500854604 Pain au chocolat 85g 90 61 FB584 Walnut bloomer 290g 15 36 * New product for 2018 199510303004 Mini mix selection 25/30g 225 60 For all allergen & nutritional information please visit our website

Unit J2. Channel Road. Westwood Industrial Estate. Margate CT9 4JS Telephone: 01843 209442 Email: [email protected]

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