More than just Bread
The Collins Dictionary description of A loaf of bread is: Bread which has been shaped and baked in one piece. It is usually large enough for more than one person and can be cut into slices.
We at LBP bakeries believe a Loaf of Bread is so much more and is the reason we have spent so much time selecting our latest range.
Crystal, Sourdough, Bio- Buckwheat, Organic we have it all covered within this range and have selected a small selection to focus on in this quarter.
5001603 Pave Meunier
A sophisticated blend of wheat, whole wheat and rye flour. Its unique flavour is created thanks to a slow kneading process and fermentation in combination with our unique sourdough. The sourdough content with soaked grains not only secures the bread properties but also the complex flavours inside.
5001602 Pave Fermier
Thanks to a long, slow kneading process in combination with a little rye sourdough and roasted malt flour, this Pavé Garde Fermier bread is carefully crafted for people who are looking for old-fashioned bread. Plus, it has more fruit and acidic flavours compared to the Pavé Garde Chasse.
Pave
To View either of these fantastic breads in more detail including ingredients and baking time please select to your right.
2307013 Farmers Bread White Traditional
Rustic oblong loaf from wheat flour, enriched with a little rye flour to enhance the taste & flour dusted, after an old recipe from the Ardennes.
2307014 Farmers Bread Brown Traditional
Long brown traditional bread (+/- 42cm) made from wheat and rye flour with liquid active wheat and rye sourdough. Enriched with sunflower seeds, linseed, wheat bran, soybeans and sesame seeds. Hand shaped, flour dusted and baked on stone.
5001282 Farmers Bread White
Well-loved sourdough loaf, highly recommended for any breakfast buffet thanks to its mild flavour.
Farmers
To View these fantastic breads in more detail including ingredients and baking time please select to your right.
2104400 Sourdough Boulet white
Rustic white country bread from wheat flour and rye with a rye sourdough as a starter, flour dusted and baked on stone. An unique slow mixing and longer bowl resting time guarantee a better hydration of the dough. Resulting in bread with an open structure, a mild sourdough taste and a longer freshness.
2104401 Sourdough Boulet Multigrain
Rustic malted multigrain loaf from wheat and rye with a rye sourdough as a starter, enriched with sesame seeds, sunflower
The Boulet's
To View either of these fantastic breads in more detail including ingredients and baking time please select to your right.