Bakehouse, supplier of continental pastries for bake-off, is changing tack slightly on July 1 with the launch of eight bake off bread lines, Culture Shock ­ Great Bread. Category director Karen Tilley predicted growth of more than 30% for the next three years in speciality bread and said the instore bakery was the best way to deliver a top quality loaf. The continental range incorporates small sizes that encourage trial. The loaves are supplied 80% baked and frozen, and can be finished off in 10 minutes in the oven. The variants are: Baguette Levain, Black Olive Fougasse, Rosemary and Raisin Navette, Pavé Polka, Hazelnut and Raisin Boule, Walnut Navette and Organic Sunflower. Bakehouse plans to roll out two or three extra lines every month for six months. Rsp, around £1.19. {{MARKETING - P&P }}

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