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Rustic is the future

The new range of sourdough breads are made with the purest ingredients, perfected through a unique baking process, each resulting in an open and moist crumb. Thanks to a long maturation time of the dough at different temperatures, these breads offer a distinctive taste and benefit from a longer shelf life after baking.

Suitable for vegans and vegetarians, each product is part-baked, ready to serve within minutes. Allowing caterers to only ‘bake off’ exactly what they need, when they need it, means more convenience and less wastage.

Available in three formats – White, Vital and Olives & Herbs – each roll is made from wheat flour and packed with total goodness. Starting with the Vital product, this bread is filled with sunflower, pumpkin, sesame and poppy seeds, as well as grated carrot. The Olives & Herbs variant is enriched with green and black olives, malted barley and aromatic herbs, including oregano, onion, garlic, basil, rosemary and sage. The White roll variant is made with wheat and rye flour and enriched with white germs.

Extremely versatile and flexible, they can be served hot or cold and are suitable across any foodservice operation – ideally breakfast rolls or lunchtime sandwiches.

Kevin Hughes, general manager UK&I for family owned La Lorraine Bakery Group, said: “A lot of passion and dedication has gone into perfecting the authentic recipes of these delicious rolls, and I have no doubt they will be a huge hit within the industry. I am excited to see what the future holds for these breads.

“I believe these products will offer so many opportunities for caterers to drive sales and increase margins and can really add value to any bread offering. We strive to deliver only the best for our customers; offering high-quality products that are delicious in taste and rich in flavour.”