Product details:
Bread du Jour is a new service providing artisan bake-off breads direct to a kitchen after being ordered online. Each loaf has a minimum 14 day ambient shelf-life so it can be stored ready for use and then baked for a few minutes in the oven when needed. Orders can range in size from two to 200 loaves and can be any combination of products. The range is available in the following options:
- Stonebaked Village Bread (1kg)
- Sourdough Country Loaf (800g)
- Rye & Sunflower Loaf (800g)
- Artisan Rustic Brown Loaf (800g)
- Artisan Stonebaked White Loaf (800g)
- Sourdough Danish Loaf
- Artisan Stonebaked Crusty Boule (1kg)
- Stonebaked Danish Round (800g)
- Oat and Honey Bread (600g)
- Sourdough Dark Bread (800g)
- Stonebaked Garlic Loaf (800g)
- 100% Rye Loaf (800g)
- Seeded Rye Tin Loaf (1kg)
USP:
Bread du Jour director Kevin Bennett said bread was essential for most food businesses, but can be costly in waste and take up 'valuable freezer space'. "We hope that we have met these challenges for the independent specialist retail and foodservice operators with ease of purchasing and longer ambient life. We hope that we will be filling a gap in the market for top-quality artisan-style bake-off bread, available direct to customers throughout the UK via our website.”
Price:
From £2.69 to £3.95 per loaf
Availability: Direct from the website www.breaddujour.co.uk from September. The product will also be officially launched at the Speciality & Fine Food Fair at London Olympia from 8-10 September.
Why you should buy it:
"Bread usually either fills the freezer or potentially the waste bin, if it is not sold or eaten fresh. The Bread Du Jour range will save cost for businesses and allow greater flexibility with purchasing quantities," said Bennett.
"The bread can be stored in a cool dry place for up to 14 days and then simply be removed from its protective packaging and baked off in minutes in an eating environment or an in-store bake-off operation. It also allows you to respond to customer bread orders immediately. There is no need to freeze the bread but you can still freeze, if this is needed - again helping to reduce wastage."