heritage ovens artisan breads

All par-baked products go from freezer to 410ºF oven.Allow 20 minutes to cool.

White BaguetteReORDeR# 333089

Traditional French white baguette with a creamy fully developed flavor and

a perfectly crisp golden crust. Bake time: 8 minutes

“SavORy” Multipack DinneR ROllReORDeR# 333129

A selection of savory rolls: Multigrain Petite Baguettes, Roasted Garlic Petites Baguettes, Rosemary Rolls,

and White Cheddar Cheese Rolls. Bake time: 6 minutes

ciaBatta lunga cluSteR x8ReORDeR# 333122

A unique 8 roll pull-apart shape. A rustic Ciabatta bread with an airy

interior and a crisp, golden crust. Bake time: 8 minutes

MultigRain OvalReORDeR# 333109

Nutritious and filled with ten different grains and seeds. Bake time: 12 minutes

RuStic italian OvalReORDeR# 333111

Tasty, light, and delicious. A free form Italian-inspired bread with a moist, airy interior and a

crisp, golden crust dusted with flour. Bake time: 12 minutes

SWiSS tRiangleReORDeR# 333123

Soft crust dusted with flour and a light, airy interior.

thaw & Serve

Olive FOugaSSeReORDeR# 333121

Full of Kalamata olives, and sprinkled with thyme and sea salt.

Bake time: 10 minutes

SOuRDOugh OvalReORDeR# 333110

Rustic, slightly chewy with a light sour flavour.

Bake time: 14 minutes

4x5 ciaBatta panini ROllSReORDeR# 333126

A traditional Ciabatta roll with an exceptionally light, porous interior and a crisp crust.

thaw & Serve

heRB FOcacciaReORDeR# 333120

A chewy and tender Focaccia topped with fragrant herbs.

Bake time: 12 minutes

White DinneR ROllSReORDeR# 333127 Golden crisp crust with

a light, airy interior. Bake time: 6 minutes

Multipack DinneR ROllSReORDeR# 333128 A selection of White,

Country and Multigrain rolls. Bake time: 6 minutes

Pack/Size: 22/10.5 oz Pack/Size: 20/8.7 ozPack/Size: 18/14.1 oz

Pack/Size: 55/4.6 oz Pack/Size: 10/20 oz

Pack/Size: 20/16 ozPack/Size: 14/16 oz

Pack/Size: 45/3.9 oz

Pack/Size: 144/1.6 ozPack/Size: 144/1.3 oz

Artisan Vs. Commercial

GOLDEN, CRISP CRUSTThe time and care given to artisan bread baking, including the slow fermentation

process, gives the bread a delectably crisp crust and an attractive golden color, while the crusts on commercial breads bear a more

muted tone and a soft, damp feel.

FLIP IT OVERThe flat, floury surface on the underside of an authentic artisan baguette is a clear indication

that it has been baked on a stone-hearth oven, while the pebbly surface on that of a commercial baguette denotes it has been

baked on a metal screen.

OPEN CELL STRUCTUREThe open cell structure of artisan bread is a result of high hydration (proportions of water to flour in a recipe). The larger and more irregular the

holes, the higher the hydration levels, giving the dough its defining quality. Non-artisan breads

have low hydration levels, which yields their tight crumb texture and appearance.

SPRING-BACKUsing an index finger, push down on the

interior of a piece of commercial bread and do the same with artisan. The artisan bread’s open cell structure will quickly spring back into its original form, while the indent will

remain in that of the commercial.

Authentic Artisan BreadSLOW FERMENTATION PROCESSSeven distinct starter doughs that are specifically and individually

handcrafted by our master baker

Long fermentation periods allow for proper natural yeast development

Higher hydration levels lend a superior flavor and texture

Result is a golden, crisp crust and light airy interior with a distinct taste and aroma

STONE HEARTH OVENStone hearth cooking surface retains constant high heat

High heat evenly distributed throughout

Air pockets are created as gas bubbles expand, breaking up the cell structure

Result is a perfect crust and evenly golden color, flat and floured bottom (versus commercial method of cooking atop a screen sheet)

OPEN CELL STRUCTURESlow Fermentation Process + Stone Hearth Oven

Higher hydration levels • Heat evenly distributed • Distinguished flavor

Open cell structure allows crumb to spring back when pressed (commercial bread slice will keep indented mark)