Halloumi Basil Ham & Cheese Nutella Croissant 6,000

Total Page:16

File Type:pdf, Size:1020Kb

Halloumi Basil Ham & Cheese Nutella Croissant 6,000 CHICKEN CAESAR 5,000 21,500 half 14,750 full 29,500 5,000 half 13,750 full 27,500 5,000 5,000 24,000 half 17,750 full 35,500 7,500 half 14,250 full 28,500 7,500 NUTELLA CROISSANT 6,000 half 14,750 full 29,500 12,500 4,500 7,500 half 17,750 full 35,500 28,500 7,500 6,500 ASIAN 7,500 KALE TUNA 6,500 28,500 6,500 1,750 5,500 8,500 half 13,250 full 26,500 7,000 1,500 6,000 6,500 7,000 9,500 half 20,750 full 37,500 6,500 Sharing happiness with friends and family 5,000 6,000 DINE IN 75,000 2,000 FRENCH PRESS 7,000 5,000 8,500 3,000 1,500 5,500 7,500 5,500 1,500 5,500 9,000 HALLOUMI BASIL Ginger, turmeric, orange 3,500 Halloumi cheese, olive oil, basil, tomatoes, and cucumber, 9,500 30,000 3,500 in “Pain Tartine aux Olives” half 5,500 full 11,000 Beetroot, orange, ginger, lemon half 13,000 full 26,000 8,500 Quiche for 8 available for pre-order 48hrs in advance 120,000 HAM & CHEESE Apple, kale, orange, celery, cucumber, French butter, ham*, Swiss cheese, lettuce, tomatoes, and ginger 3,500 pickles, in “Pain Tartine aux Sésames” half 13,500 full 27,000 24,500 half 17,000 full 34,000 BRIOCHE FEUILLETÉE Homemade lentil dip with fresh basil, sundried tomatoes and olive oil served with house baked crostini 13,500 27,000 half 13,500 full 27,000 21,500 33,000 23,500 Home-grown 7,000 Imported 11,500 21,000 BAKED POTATOES 8,500 Customize your tartine with any available type of bread. POLLO E FUNGHI 8,500 / piece 75,000 / large tart for 10 pers. 9,500 / piece 85,000 / cake for 10 pers. A creamy white sauce with a hint of pesto, grilled chicken breast, sautéed mushrooms, grilled asparagus, sundried 3,000 / piece 33,000 tomatoes & chives on mafaldine pasta, sprinkled with 8,500 / piece 80,000 / large tart for 10 pers. parmesan 35,500 8,500 / cup BIANCA AL TARTUFO 8,500 / piece 75,000 / large tart for 10 pers. Mafaldine pasta served in a creamy white truffle sauce with 7,500 8,500 / piece 75,000 / cake for 10 pers. sautéed mushrooms, sprinkled with parmesan 35,500 15,500 31,000 9,500 8,500 / piece 75,000 / large tart for 10 pers. 7,500 7,500 15,500 31,000 7,500 / piece 70,000 / cake for 10 pers. 7,500 / cup 75,000 / cake for 10 pers. 3,500 6,500 / piece 4,500 14,250 28,500 8,500 / piece 4,500 11,000 / piece 14,500 29,000 PAIN DE MIE NATURE BAGUETTE DE TRADITION AU LIN the main act soup time NATURAL COUNTRY LOAF 6,500 FLAX SEEDS TRADITIONAL BAGUETTE 3,000 PAIN DE MIE COMPLET BÂTARD PARISIEN WHOLE WHEAT COUNTRY LOAF 9,000 FRENCH FAT BAGUETTE 4,500 LEAN & MEAN BURGER All our soups are served with house-baked crostini bread. PAIN DE MIE MULTICÉRÉALES MICHE DE MEULE 7,000 8,500 Our black Angus beef homemade patty, served with MULTIGRAIN COUNTRY LOAF 9,000 caramelized onions, lettuce, tomato, jam and creamy brie PUMPKIN SOUP PAIN TARTINE with aoili sauce in Tartine Bakery's homemade bun 42,000 A perfect blend of pumpkin, carrots, sweet potatoes and PAIN AU LAIT coconut cream, sprinkled with pumpkin seeds 17,500 MILK BREAD 6,000 3,000 JALAPENO CHICKEN BURGER Grilled chicken breast lightly smothered with a mild BRIE ONION SOUP PAIN AU LAIT ROND PAIN DE TRADITION AU FROMAGE jalapeño aioli and layered with juicy tomatoes, A French-style soup including brie, croutons, reduced with ROUND MILK BREAD TRADITIONAL BREAD WITH CHEESE 6,000 Provolone cheese, pickles and lettuce. Served with wine 17,500 sesame 6,000 crunchy coleslaw and pommes frites 28,500 PAIN DE TRADITION AUX OLIVES FARMER’S GREEN SOUP PAIN VIENNOIS TRADITIONAL BREAD WITH OLIVES 7,000 A blend of locally grown vegetables and coconut cream VIENNA BREAD 3,000 ROAST GRILLED CHICKEN 17,500 WHOLE WHEAT BURGER BUN 8,500/4 pcs Perfectly marinated grilled chicken breast, accompanied PAIN DE CAMPAGNE by Tartine mustard sauce, baked potatoes and grilled ROMA TOMATO SOUP COUNTRY BREAD 6,500 FOUGASSE AUX OLIVES vegetables 30,000 A Mediterranean soup made with Roma tomatoes, carrots FOUGASSE BREAD WITH OLIVES 5,000 PAIN DE CAMPAGNE AUX NOIX and basil 14,500 POULET FRITES COUNTRY WALNUT BREAD 8,500 FOUGASSE AU THYM FOUGASSE BREAD WITH THYME 6,000 Grilled chicken breast, served in Tartine's signature herbs Availability depends on the season. FALUCHE sauce with pommes frites 31,000 ROUND PANINI FICELLE APÉRO THYM, TOMATES 2,000 3,000 CLASSIC BEEF BURGER CONFITES ET FROMAGE Our classic recipe of a tender grilled Black Angus beef BAGUETTE DE TRADITION NATURE BREAD WITH THYME, DRIED TOMATOES patty with grilled tomatoes and onions, lettuce, mayo, and PLAIN TRADITIONAL BAGUETTE 3,000 & CHEESE 8,500 Provolone cheese on our soft home-made bun. Served PAIN COMPLET with crunchy coleslaw and pommes fries 40,500 BAGUETTE PARISIENNE FRENCH BAGUETTE 3,500 WHOLE WHEAT BREAD 6,000 BAGUETTE DE TRADITION AU PAVOT PAIN MULTI-CÉRÉALES POPPY SEEDS TRADITIONAL BAGUETTE 3,500 MULTIGRAIN BREAD 7,000 BAGUETTE DE TRADITION AUX SÉSAMES PAIN DE SEIGLE SESAME TRADITIONAL BAGUETTE 3,000 RYE BREAD 9,000 BAGUETTE DE TRADITION AU MÉLANGE PAIN AU LEVAIN SOURDOUGH BREAD 4,500 DE CÉRÉALES CEREAL MIX TRADITIONAL BAGUETTE 3,000 CROSTINI 3,000 July 15, 2020.
Recommended publications
  • MAISON Valérie Lhomme Stylisme De Bérengère Abraham
    ENCYCLOPÉDIE DU Marie-Laure Fréchet Photographies de PAIN MAISON Valérie Lhomme Stylisme de Bérengère Abraham ENCYCLOPÉDIE DU Faire du pain chez soi, c’est renouer avec une technique ancestrale. C’est aussi choisir ses ingrédients, pour un pain sain et à son goût. Cette encyclopédie apprend à faire naître et à nourrir son levain, à connaître les farines et les étapes de la panification et surtout à faire SON pain, avec simplement l’équipement d’une cuisine ménagère. Cet ouvrage est LA bible pour les amateurs du « fait maison » ! PAINMAISON • Un cahier pratique qui rassemble L’histoire du pain • Le pain et la nutrition (index glycémique, calories, fibres, gluten, additifs) • Ce qui fait le pain (des céréales à la farine, l’eau, le sel, le levain, la levure…) • Les pains de France, les pains du monde… • La partie technique comporte de nombreux pas à pas S’organiser • Le matériel nécessaire • La maîtrise du temps • Les quantités • Le pétrissage • La fermentation • Le lamage • La cuisson • La conservation • Utiliser les restes • Plus de 100 recettes illustrées Les pains classiques • Les pains de France • Les pains de table salés • Les pains sucrés du goûter • Les pains du monde • Avec du pain • Avec de la pâte à pain • Les restes du pain • Les desserts au pain • Une auteure pédagogue et passionnée Marie-Laure Fréchet est journaliste culinaire. Elle aime le pain et en fait chez elle pour sa famille. • La contribution de boulangers, pâtissiers, chefs, brasseuses, etc. Roland Feuillas, Julien Burlat, Alex Croquet, Sarah Bertin, Juan Arbelaez, Chambelland, Olivier Vandromme, Mamiche, Magda Gegenava, Dada Zahra, Apollonia Poilâne, Laura Zavan, Florent Ladeyn, Julien Duboué, Sonia Ezgulian, Cocomiette, François Daubinet, Jessica Préalpato.
    [Show full text]
  • Une Enquete Sur La Boulangerie Artisanale
    Subvention C.O.R.D.E.S. n° 43/76 RAPPORT FINAL, Vol. I UNE ENQUETE SUR LA BOULANGERIE ARTISANALE PAR L'APPROCHE BIOGRAPHIQUE Daniel BERTAUX Chargé de Recherche au C.N.R.S. Centre d'Etude des Mouvements Sociaux – E.H.E.S.S. 54, Bld Raspail – 75006 PARIS Isabelle BERTAUX-WIAME Attachée de Recherche au C.N.R.S. Groupe de Sociologie du Travail Université Paris VII 2, Place Jussieu – 75005 PARIS Le présent rapport est microfiché au Centre de Documentation des Sciences Humaines du C.N.R.S. Conformément aux spécifications du C.O.R D.E.S. toute autre reproduction, même partielle, est subordonnée à l’accord des auteurs. Le contenu du Rapport Final n’engage que la responsabilité de ses auteurs. – 1980 – INDEX AVANT-PROPOS I LISTE DES ENTRETIENS ENREGISTRES VI INTRODUCTION 1 CHAPITRE I : DONNEES STATISTIQUES 3 1 - LE NOMBRE GLOBAL DES BOULANGERIES ET PATISSERIES ET SON EVOLUTION RECENTE 3 2 - STRUCTURE DE LA BRANCHE, SELON LA TAILLE DES ETABLISSEMENTS. 10 3 - STRUCTURE FINE DE LA BRANCHE 15 4 - NOMBRE DE PERSONNES TRAVAILLANT DANS LA BRANCHE 17 5 - CHIFFRES D'AFFAIRES ET VALEUR DES FONDS 23 6 - STRUCTURE PAR AGE 26 7 - ECOSTATISTIQUES (ESQUISSE) 28 CHAPITRE II : LE TRAVAIL 31 1- LES HORAIRES DE TRAVAIL EN BOULANGERIE – VUE SYNTHETIQUE 31 2- ANALYSE DE LA STRUCTURE BIOGRAPHIQUE DU TRAVAIL, SELON LE TEMPS BIOGRAPHIQUE. 39 MONSIEUR ROBERT – NE EN 1909 DANS L'ALLIER – OUVRIER BOULANGER A PARIS 49 MONSIEUR BAPTISTE – NE EN 1909 DANS UN VILLAGE AU BORD DE LA LOIRE – OUVRIER BOULANGER A PARIS 69 A PROPOS DU RECIT DE MONSIEUR BAPTISTE 88 CHAPITRE III : L'INSTALLATION 99 1 – ARTISANS- BOULANGERS 99 2 – LA TRANSMISSION DES FONDS 102 3 – LA PRODUCTION DE BOULANGERES 107 S'INSTALLER OU PAS ? LE POINT DE VUE DES FEMMES.
    [Show full text]
  • Livret E?Le?Ve Couv Ok
    Cahier de l’élève ÀÀ ll’’ééccoollee dduu PPaaiinn Sommaire Page 2 La fabuleuse histoire du pain De la préhistoire à nos boulangeries modernes, le pain aura accompagné l'histoire. Page 4 Métamorphose d'un grain de blé Du grain semé au champ doré d'épis mûrs, le blé va se développer suivant le cycle des saisons. Page 6 L'extraction de la farine C'est au moulin que l'on fabrique, selon un processus maîtrisé, la farine qui va donner du bon pain. Page 8 L'art de fabriquer le pain Chaque boulanger fait son pain selon une recette ancestrale qui est la même depuis des siècles. Page 12 Le pain sous toutes ses formes Diversité de formes et de saveurs, et qualités nutritionnelles sont les atouts du pain en France. Page 14 Éveil au pain Héritage de notre histoire, le pain fait partie de notre patrimoine sensoriel, culturel, individuel et collectif. Page 16 Les métiers Céréalier, meunier et boulanger. Les secrets du pain Le matin, à midi ou le soir, tu manges du pain pour accompagner tes repas. Tu vas peut-être parfois en acheter toi-même à la boulangerie. Quelle bonne odeur à l'intérieur ! Les pains ont de belles couleurs et des croûtes si bien dorées que cela met l'eau à la bouche. Ficelles, flûtes, bâtards, couronnes, pains de seigle, de mie ou de campagne, que de noms et de formes pour un seul aliment ! On voudrait presque tous les goûter… Pour faire ces pains, il a fallu un boulanger, mais aussi de la farine… Et la farine n'existe que s'il y a du blé … Tout un chemin pour pouvoir enfin être mangé ! Pour découvrir cette fabuleuse histoire du pain, suis Miette et Pat dans les pages de ce livret.
    [Show full text]
  • Hearty Multiseed
    CREATE, AMAZE, DELIGHT! Mixes, Premixes & Blends. It’s so easy to be creative ® 3 Full Range of Artisan breads from BOULANGERIE one simple mix 3 Use your creativity MIX 3 Great taste, flavour and aroma A simple solution 50% Mix for bakers to produce a full BASE RECIPE: range of premium quality artisan style French breads. The mix uses a blend of dried Durum wheat & Rye Boulangerie Mix 50 % 3kg sourdoughs to create authentic delicious flavoured White flour 50 % 3kg breads with a distinctive aroma and a delightful DCL Craftbake yeast 2.5% 150g Water 56.25 % 3 375 ltr crunchy crust. The mix is perfect to produce products TOTAL 9 525g such as baguette, Boule, Pavé and Fougasse. Add inclusions such as olives and herbs to create even more exciting flavours. Mix: 3 min slow 5 min fast Dough temperature 27⁰C PACKAGING 6kg, 8kg or 16kg bags Baguette – Bulk ferment 60 mins, Scale 350g, rest 15mins, mould SHELF LIFE into baguette shape, proof ambient 60 min, bake 25mins 230 C 12 months in the original packaging. This product keeps Boule – Bulk ferment 60mins, Scale 600g and round, rest 15mins, all its properties when stored in a cool and dry place (25°C mould round, proof ambient 60 min, bake 35 mins 230 C max). Pavé – Scale 3kg and shape into rectangle, bulk ferment 60mins, cut into 6 even pieces, proof ambient 40 min, bake 25 mins 230 C Fougasse – Add olives and dried herbs, scale into 285g pieces, rest 45mins, gently flatten into triangle shape, make cuts and stretch out the shape, ambient proof 20mins, bake 20mins 230 C ® ® 3 Full Range of Artisan breads from BOULANGERIE one simple mix 3 Sweet and buttery flavour 3 Use your creativity 3 Simple and easy to produce MIX 3 Great taste, flavour and aroma BRIOCHE 50 MIX 3 Clean label solution A simple solution 50% Mix for bakers to produce a full A simple clean label solution 50% mix for bakers to BASE RECIPE: range of premium quality artisan style French breads.
    [Show full text]
  • Menu for May and June 2021
    Menu for May and June 2021 HOLIDAY SPECIALS Mother's Day For Mother's Day celebrations we recommend our beautiful Rose Cake or our Heart Shaped Eclairs (limited availabilty). For brunch or lunch, consider a quiche or two. Our very popular Raspberry Heart Sandwich Cookies are also available. Memorial Day Summer Berry and Blueberry Pie are a great way to welcome in the warmer months. We will make loads of Shortcakes, so you can put together your own heavenly Strawberry Shortcake dessert. Graduation Place an order for one or more of our PARTY CAKES. Each one serves up to 16 people. Father's Day We will have our regular menu items as well as the Cowboy Cookie, Chocolate Cream Pie and Eclairs! Eclair Day We will have our famous Eclairs on June 22nd ! Place your orders! SPECIALTY BREAD SCHEDULE TUES WED THUR FRI SAT SUNDAY AND TIME Complete Round * noon EVERYDAY BREAD AVAILABLE Buttermilk Oat Bread & Cinnamon Swirl 1:00 x French 9:00 Buttermilk Oat Cinnamon Raisin Bread 1:00 x Olive Bread & Rolls 10:00 Old World Bread * x x Italian 11:00 Six Grain Bread 1:00 * Focaccia 11:00 German Rye * 1:00 Cracked Rye * (Large) 1:00 Focaccia Flavors Heirloom Wheat x Rosemary, Artichoke Red Onion & Challah, Raisin Challah, Challah Rolls 1:00 x Olive, Spinach & Roasted Red Pepper, Black Olive Bread, Black Olive Rolls x Tomato Pie. Sourdough Football, Round & Seeded x French Bread Shapes Country Bread * x Baguette, Epi, Ficelle, Roll, Football Seeded Bread * x Hearth Wheat Bread* x MORNING SPECIALS Multi-Grain * x Assorted Croissants, Scones, Danish, Apple Gorgonzola Fougasse x Butter Pecan Roll our Daily Muffin, Morning Pumpkin Seed Cranberry Bread x Rolls.
    [Show full text]
  • 2# 6 Oz Bread Flour 78% 15 Oz Pastry Flour 22% 4 ½ Oz Sugar 10% 31 Grams Salt 2% 31 Grams Fresh Yeast 2% 5 ¼ Oz Butter 10% 15 Oz Water 30%
    Croissant 7# 8 oz TW ​ ​ Dough: 2# 6 oz bread flour 78% 15 oz pastry flour 22% 4 ½ oz sugar 10% 31 grams salt 2% 31 grams fresh yeast 2% 5 ¼ oz butter 10% 15 oz water 30% Beurrage 1 # 8 oz butter 44% Method: Bring dough together, ferment, make butter block, laminate 3 fold 3 times with 30 min between each or book fold 2 times. Bake 400. Brioche 2# ​ Preferment 3 oz Bread Flour 2 oz Water ⅛ tsp Instant Yeast ¼ tsp Kosher Salt Dough 16 oz Bread Flour 4 oz Milk, scalded 6 oz Eggs, beaten (4 eggs) ¼ oz Instant Yeast ¼ oz Kosher Salt 1 oz Sugar 8 oz Butter, softened 5 oz Preferment Method: Make preferment by mixing together all ingredients until well incorporated, allow to ferment for one hour at room temperature, refrigerate overnight. Combine milk and instant yeast, add in preferment and stir. Add in bread flour, stirred eggs. Add in sugar, and milk powder. Mix with a dough hook for 5 minutes on first ​ ​ speed, adding in softened butter throughout mixing until all incorporated, add in salt, mix on second speed for 20 minutes. Let ferment in refrigerator for 1 hour. Divide into shapes (loaf, braids) let rest for 20-30 minutes. Let proof at 80 degrees with 60% humidity for one hour, egg wash, bake in convection oven until internal temperature of 200 degrees F, about 20 minutes, at 380 degrees F. Country Bread 2# ​ Preferment 9 ⅜ oz Bread Flour 6 oz Water ⅛ tsp Instant Yeast ⅛ oz Kosher Salt Dough 8 ⅜ oz Bread Flour ⅞ oz Rye Flour 6 ⅝ oz Water ⅛ oz Instant Yeast ⅛ oz Kosher Salt ⅛ oz Malt 15 ⅝ oz Preferment Method: Make preferment by mixing together all ingredients until well incorporated, allow to ferment for one hour at room temperature, refrigerate overnight.
    [Show full text]
  • Global Bread Survey 2018
    Global Bread Survey 2018 - White Bread, Wholemeal Bread, Flat Bread, Mixed Grain Bread Notes: Data per 100g and per portion was collected online and in store between July and December 2017. See WASH website for further information. Portion size as stated on pack Data sorted from highest to lowest for salt per 100g Colour coding according to DH Front of Pack Guidance: Green ≤0.3/100g, Amber >0.3 - ≤1.5g, Red >1.5g /100g, >1.8g/portion for salt NA = Data not available GF = Gluten Free Portion Size Sodium/100g Salt/portion Sodium/portion Country Product Name Brand/Manufacturer Bread Type Salt / 100g (g) (g) (mg) (g) (mg) Argentina Jumbo artesanal pan de molde multicereal con chia Jumbo Mixed Grain Bread 50.0 NA NA NA NA Argentina Pan multicereal sin sal agregada Natural bread Mixed Grain Bread 50.0 NA NA NA NA Belgium pain multigrains Beck Mixed Grain Bread NA NA NA NA NA Belgium pain multi-céréales Damhert Mixed Grain Bread NA NA NA NA NA Belgium Meerzaden brood Genius (Albert Heijn) Mixed Grain Bread 29.0 NA NA NA NA Belgium pain blanc pur froment Beck White Bread NA NA NA NA NA Belgium pain blanc GLUTEN FREE Damhert White Bread, GF NA NA NA NA NA Belgium pain gris pur froment Beck Wholemeal Bread NA NA NA NA NA Belgium pain tournesol Kelderman Wholemeal Bread NA NA NA NA NA Bulgaria Bread type "Tipov" for toast SaviMeks Wholemeal Bread 34.0 NA NA NA NA Bulgaria Bread whole grain for toast SaviMeks Wholemeal Bread 34.0 NA NA NA NA Canada Ancient Grain Bread - Loaf Loblaws Mixed Grain Bread NA NA NA NA NA Canada Bocata Ronda - 10 Pack Boulangerie
    [Show full text]
  • Dbayeh Bake-Brew-Menu-05-06
    17,500 PUMPKIN SOUP Blend of pumpkin, carrots, sweet potatoes, 17,500 coconut cream, pumpkin seeds 12,000 12,000 17,500 10,000 17,500 12,000 70,000 15,000 13,500 16,000 13,500 17,000 14,500 9,500 7,000 14,000 19,500 15,500 9,500 8,750 17,500 HALLOUMI BASIL 14,500 19,500 5,000 10,000 16,000 21,000 7,750 15,500 16,000 7,750 15,500 CHICKEN AVOCADO 50,000 / cake for 10 pers. 8,000 / piece 75,000 / large tart for 10 pers. 6,000 / piece 6,500 / piece 50,000 / large tart for 10 pers. 6,500 / piece 10,000 20,000 20,000 6,500 / piece 68,000 / large tart for 10 pers. 7,500 / piece 2,000 / piece 10,500 21,000 28,000 6,500 / piece 50,000 / large tart for 10 pers. 6,500 / piece 50,000 / cake for 10 pers. 3,000 12,000 10,000 20,000 7,500 / piece 68,000 / cake for 10 pers. 3,500 12,000 6,500 / piece 50,000 / large tart for 10 pers. 3,500 10,500 21,000 6,500 / piece 50,000 / cake for 10 pers. 15,000 12,500 16,000 ENERGY BAR 4,000 3,500 4,000 7,000 6,000 4,000 4,000 6,000 6,000 6,000 5,000 NUTELLA CROISSANT 5,000 5,000 5,000 6,000 6,000 6,000 6,000 11,000 5,000 5,000 1,500 13,500 BRIOCHE NUTELLA FEUILLETÉE CROISSANT 15,000 PAIN DE MIE NATURE BAGUETTE DE TRADITION AU PAVOT FICELLE APÉRO THYM, TOMATES PAIN MULTI-CÉRÉALES NATURAL COUNTRY LOAF 4,500 POPPY SEEDS TRADITIONAL BAGUETTE 3,500 CONFITES ET FROMAGE MULTIGRAIN BREAD 5,000 PAIN DE MIE COMPLET BREAD WiTH THYME, DRIED TOMATOES BAGUETTE DE TRADITION AUX SÉSAMES & CHEESE 6,500 PAIN DE SEIGLE WHOLE WHEAT COUNTRY LOAF 7,000 SESAME TRADITIONAL BAGUETTE 3,500 RYE BREAD 5,500 PAIN DE MIE MULTICÉRÉALES FICELLE
    [Show full text]
  • Delivery-Menu-2020.Pdf
    half 10,500 full 21,000 half 9,500 full 19,000 half 12,500 full 25,000 half 9,000 full 18,000 half 9,750 full 19,500 half 10,000 full 20,000 half 12,500 full 25,000 half 12,250 full 24,500 half 12,500 full 25,000 19,000 20,000 half 10,000 full 20,000 15,000 half 5,000 full 10,000 16,000 half 6,500 full 13,000 7,500 half 6,500 full 13,000 14,500 half 9,250 full 18,500 half 6,500 full 13,000 12,000 9,500 19,000 half 8,750 full 17,500 19,000 15,500 24,000 13,500 18,500 soup time 10,500 21,000 All our soups are served with house-baked crostini bread. new PUMPKIN SOUP 14,000 A perfect blend of pumpkin, carrots, sweet potatoes and coconut cream, sprinkled with pumpkin seeds 10,000 Customize your tartine with any available type of bread. BIANCA AL TARTUFO BRIE ONION SOUP 10,000 20,000 Mafaldine pasta served in a creamy white truffle sauce with A French-style soup including brie, reduced with wine 10,000 sautéed mushrooms, sprinkled with parmesan 26,000 FARMER’S GREEN SOUP POLLO E FUNGHI A blend of locally grown vegetables and coconut cream 9,000 A creamy white sauce with a hint of pesto, grilled chicken ROMA TOMATO SOUP breast, sautéed mushrooms, grilled asparagus, sundried A Mediterranean soup made with Roma tomatoes, carrots and basil 9,000 tomatoes & chives on mafaldine pasta, sprinkled with 10,000 20,000 parmesan 24,500 Availability depends on the season.
    [Show full text]
  • Livret De Recettes Cours Production C.A.P Boulanger
    LIVRET DE RECETTES COURS PRODUCTION C.A.P BOULANGER NOM : _________________ Prénom : ________________ Classe : ______________ PAIN COURANTS FRANÇAIS : PAIN COURANT en Pétrissage Amélioré (P.A) ……………………….…………………... Page 03 PAIN COURANT en Pétrissage Intensifié (P.I) ……………………….…………………... Page 04 PAIN DE TRADITION FRANÇAISE : PAIN DE TRADITION en Pétrissage Lent (P.L) …………………..…….…………………... Page 05 PAIN DE TRADITION en Pétrissage Amélioré (P.A) …………….…………………... Page 06 PAIN DE TRADITION en P.A sur Poolish (non évalué à l’examen) ………... Page 07 PAIN SPÉCIAUX : PAIN COMPLET …………………………………………………………………….……………………….…………………... Page 9 PAIN DE CAMPAGNE ……………………….……………….…………………………………………..……………... Page 10 PAIN DE MIE ……………………….……………………………………………………………………………………………... Page 12 PAIN VIENNOIS ………………………………………………….…….……………………………………….……………... Page 13 PAIN AUX CÉRÉALES (non évalué à l’examen) ………………………………..…………………... Page 14 VIENNOISERIE : PÂTE LEVÉE FEUILLETÉE (P.L.F)……………………………………….……………………………………… Page 16 PAIN BRIOCHÉ …………………………………………………………………………………………….……….…………... Page 18 PAIN AU LAIT ……………………………………………………………………………..……………………………………... Page 19 PÂTE À BRIOCHE (non évalué à l’examen) ……………………………………..….…………………... Page 20 LES AUTRES RECETTES (non évaluées à l’examen) GARNITURE : CRÈME PATISSIÈRE ………………………………………………………………….…………………... Page 24 SNACKING : PAIN GOURMAND ………………………………………………………..………….…………………... Page 25 DÉCOR : PÂTE MORTE CLAIRE ……………………………..…………………..………….…………………... Page 26 PÂTE MORTE FONCÉE ……………………………..………………..………….…………………... Page 26 PÂTE À ÉCRITURE ……………………………..…………………………..………….…………………..
    [Show full text]
  • Wholesale Bread Menu
    WHOLESALE BREAD MENU ARTISAN LOAVES BAGUETTES AND SUCH BUNS AND SLIDERS Black Olive French* Sold by the dozen (approximate Caramelized Onion Seedy Sourdough (not available in sizes) Celebration Challah Baton) Brioche Burger Buns Country Levain Sourdough* Brioche Burger Buns Seeded Euro Rye French Ficelle Bavarian Pretzel 4” Buns Fig & Anise Epi* French, Sourdough, Seedy Gourmet Sliders French Wheat Gourmet Sliders Jalapeno & Cheddar FOCACCIA Pretzel Slider Rolls Lemon Pugliese Full & Half Sheets Gourmet 4” Hamburger Buns New York Corn Rye Traditional Plain * Large Gourmet 5” Hamburger Buns Rosemary & Olive Oil Rosemary Olive Oil Gourmet 4” Wheat Hamburger Seedy Multigrain Buns Seedy Sourdough DINNER ROLLS Large Wheat 5” Hamburger Buns Sourdough Sold by the dozen Plain 5” Hamburger Buns Walnut Raisin **Cases are cases of 54 pieces per Seeded 5” Hamburger Buns Fridays only: Braided Challah flavor Kaiser Rolls Available in: Plain, Poppy Seeded, Black Olive** Poppy Seed & Sea Salt Kaiser Rolls or Sesame Seeded Bavarian Pretzel 6” Hot Dog Buns Caramelized Onion** Potato Buns with Onion Mustard PULLMAN LOAVES / PAIN DE MIE Country Levain** Seed Topping (Available in Large and Regular, French** Potato Buns w/out topping Covered pan) Jalapeno & Cheddar Black Olive Rosemary & Olive Oil ** HOAGIE ROLLS Country Levain Seedy Multigrain** Sold by the ½ dozen Farmers Sourdough** French 6” roll Fig & Anise French 11” roll French DIE-CAST (Parker House) Rolls 36 Bavarian Pretzel Hoagies 6” roll Jalapeno & Cheddar rolls per round Lemon Pugliese – Large
    [Show full text]
  • Product List Breads & Pastries 2016
    PRODUCT LIST BREADS & PASTRIES 2016 310.839.3224 [email protected] www.larderbakingco.com BREAD PAIN AU LAIT SQUARE MUFFIN, BRAN MINI BRIOCHE LOAF PAIN AU LAIT SQUARE W/SESAME MUFFIN, CHOCOLATE CHOC CHIP BRIOCHE LOAF SLICED PAIN AU LAIT SQUARE W/HERBS MUFFIN, CHOCOLATE CHOC CHIP MINI BUN, BURGER BRIOCHE PAIN AU LAIT RECT. MUFFIN, COFFEE CAKE BUN, BURGER BRIOCHE W/EGG WASH PAIN AU LAIT RECT. W/HERBS MUFFIN, COFFEE CAKE MINI BUN, HOT DOG BRIOCHE PARKER HOUSE ROLL 24 EACH SALVADORIAN SWEET BREAD (QUESADILLA) BUN, HOT DOG BRIOCHE MINI PUMPERNICKEL LOAF SCONE, MAPLE BUN, SLIDER .5 OZ PUMPERNICKEL LOAF SLICED SCONE, MAPLE MINI BUN, SLIDER .5 OZ W/EGG WASH FRENCH DINNER ROLL SCONE, STRAWBERRY OAT BUN, SLIDER 1 OZ JALAPENO CHEESE DINNER ROLL SCONE, STRAWBERRY OAT MINI BUN, SLIDER 1 OZ W/EGG WASH SOURDOUGH DINNER ROLL SCONE, CURRANT ALMOND BUN, SLIDER 1.5 OZ ROSEMARY DINNER ROLL SCONE, CURRANT ALMOND MINI BUN, SLIDER 1.5 OZ W/EGG WASH OLIVE DINNER ROLL BROWNIE, SALTED CARAMEL CIABATTA SANDWICH ROLL (5X3) WHOLE WHEAT DINNER ROLL BROWNIE, TRIPLE CHOCOLATE CIABATTA MINI ROSEMARY LOAF BLONDIE CIABATTA SANDWICH ROLL W/OLIVES ROSEMARY LOAF SLICED COOKIE, CHOCOLATE CHIP SOFT LARGE CIABATTA SANDWICH ROLL W/ROSEMARY ROSEMARY BOULE COOKIE, CHOCOLATE CHIP MINI 1 OZ CIABATTA LOAF ROSEMARY BOULE SLICED COOKIE, CHOCOLATE CHIP SOFT SMALL WHOLE WHEAT CIABATTA LOAF RYE CARAWAY BAGUETTE COOKIE, CHOCOLATE WALNUT FOCACCIA 1/2 SHEET W/HERBS RYE CARAWAY LOAF COOKIE, GINGER DATE MOLASSES FOCACCIA 1/2 SHEET PLAIN SEEDED GOLDEN RAISIN RYE COOKIE, PEANUT BUTTER
    [Show full text]