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Frozen, par baked. 22cm long and 7cm wide. Stone oven part-baked Italian ciabatta sandwich rolls. Length: 20.5cm +/-2cm.Instructions: Option 1: From frozen, bake for 8 to 10 min at 200 degrees. Option 2: For a less crispy crust, thaw for 30 min and bake for 6 min at 200 degrees.
Frozen. Par-baked. Assortment of 30 French mini baguette, 30 olive ciabatta, 30 cereal rolls. Bread recipes developed by the famous Lenotre Patisserie in Paris. Instructions: From frozen, bake for 6 to 8 min at 190 degrees.
Frozen. Par baked. Wheat sourdough infused with buckwheat flour. Its rustic crust and the captivating aroma of caramelized honey offer a truly unique taste experience. Each loaf, hand-folded in four, embodies the craftsmanship of our artisan bakers. This extraordinary recipe is a testament to the expertise of Frederic Lalos, who earned the prestigious title of Meilleur Ouvrier de France Boulanger (Best Craftsman in France for Bakery) in 1997." Length: 17.5cm +/-2.5cm.Instructions: Option 1: From frozen, bake for 13 to 15 min at 190 degrees. Option 2: For a less crispy crust, thaw for 30 min and bake for 10 to 12 min at 190 degrees.
Frozen. Par-baked. This stone-baked French mini baguette is a culinary masterpiece perfected by the renowned Lenôtre Patisserie in Paris. Crafted to perfection, this fine baguette offers a crispy, golden crust and a soft, airy interior. Length: 18cm +/-2cm.Instruction: From frozen, bake for 6 to 8 min at 190 degrees.
Frozen. Par-baked. Diamond-shaped stone part-baked rolls: featuring a mix of 25 plain rolls, 25 cereal-seeded rolls, 25 poppy-seeded rolls, and 25 sesame-seeded rolls. Each roll promises exceptional quality and flavour. Instructions: From frozen, bake for 6 to 8 min at 190 degrees.
Traditional New York style. The crust gives way to a crumb that's dense and chewy, but tender and easy to bite through. Baking: 200 degrees for 3 to 4 min (no defrosting required). Optional: to spray with a little water before baking.