Brakes has launched a new range of artisan sourdough bread under its La Boulangerie brand.
The company has partnered with bakery Nicholas & Harris to create the range, which uses an 11-year-old sourdough starter as a raising agent.
Brakes said the breads were largely handmade using traditional methods and incorporated a long bulk fermentation proccess to improve flavour and create an open-textured crumb.
The range includes a sourdough half boule, a seeded loaf, a sundried tomato & herb loaf and a beetroot & spelt loaf.
“We wanted to create a range of products that any chef would be proud to serve,” said Brakes senior category manager Vanessa Baker.
“Working with Nicholas & Harris, we believe we’ve created a range of really good breads that use traditional methods, but are also commercially viable.”
Nicholas & Harris process and development manager Paul Bown said: “These products are among the first that will be nationally available for foodservice.
“We have a team of more than 30 craft bakers, so we understand the care and attention that needs to go into each and every loaf we create. We believe that we’ve created a really exciting range that will be a wonderful addition to any menu.”
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