The breads are made using traditional methods, with the majority of each loaf being hand produced, including folding, moulding and bulking. No commercial yeast is used and the bread has a long fermentation, with the loaves rising naturally, giving the typical sour flavour and open-textured crumb.
Vanessa Baker, senior category manager of bakery at Brakes, said: “We wanted to create a range of products that any chef would be proud to serve. Working with Nicholas and Harris, we believe we’ve created a range of really good breads that use traditional methods, but are also commercially viable.”
The full range of new products which are all made under the La Boulangerie brand includes:
- Artisan Plain Sourdough Loaf
- Artisan Seeded Loaf
- Artisan Cheese and Onion Sourdough Loaf
- Artisan Sundried Tomato & Herb Sourdough Loaf
- Artisan Beetroot & Spelt Sourdough Loaf
- Artisan Pre Sliced Sourdough Half Boule
Paul Bown, process and development manager at Nicholas & Harris, added: “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.”