Heritage Ovens Artisan Breads

All par-baked products go from freezer to 410ºF oven.

Allow 20 minutes to cool.

White Baguette

ciaBatta lunga cluSteR x8

Olive FOugaSSe

ReORDeR# 333089 Traditional French white baguette with a creamy fully developed flavor and a perfectly crisp golden crust.

Bake time: 8 minutes Pack/Size: 22/10.5 oz

ReORDeR# 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 Pack/Size: 20/8.7 oz

ReORDeR# 333121 Full of Kalamata olives, and sprinkled with thyme and sea salt.

Bake time: 10 minutes Pack/Size: 18/14.1 oz

4x5 ciaBatta panini ROllS

heRB FOcaccia

SOuRDOugh Oval

ReORDeR# 333126 A traditional Ciabatta roll with an exceptionally light, porous interior and a crisp crust. thaw & Serve Pack/Size: 55/4.6 oz

ReORDeR# 333120 A chewy and tender Focaccia topped with fragrant herbs.

Bake time: 12 minutes

ReORDeR# 333110 Rustic, slightly chewy with a light sour flavour.

Bake time: 14 minutes Pack/Size: 10/20 oz

MultigRain Oval

RuStic italian Oval

SWiSS tRiangle

ReORDeR# 333109 Nutritious and filled with ten different grains and seeds.

Bake time: 12 minutes Pack/Size: 20/16 oz

ReORDeR# 333111 Tasty, light, and delicious. A free form Italianinspired bread with a moist, airy interior and a crisp, golden crust dusted with flour.

Bake time: 12 minutes Pack/Size: 14/16 oz

ReORDeR# 333123 Soft crust dusted with flour and a light, airy interior. thaw & Serve Pack/Size: 45/3.9 oz

“SavORy” Multipack DinneR ROll

White DinneR ROllS

Multipack DinneR ROllS

ReORDeR# 333129 A selection of savory rolls: Multigrain Petite Baguettes, Roasted Garlic Petites Baguettes, Rosemary Rolls, and White Cheddar Cheese Rolls.

Bake time: 6 minutes

ReORDeR# 333127 Golden crisp crust with a light, airy interior.

Bake time: 6 minutes

ReORDeR# 333128 A selection of White, Country and Multigrain rolls.

Bake time: 6 minutes

Pack/Size: 144/1.6 oz

Pack/Size: 144/1.3 oz

Artisan Vs. Commercial

GOLDEN, CRISP CRUST

FLIP IT OVER

The 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.

The 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 STRUCTURE

SPRING-BACK

The 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.

Using 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 Bread SLOW FERMENTATION PROCESS Seven 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 OVEN Stone 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 STRUCTURE Slow 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)