French bakery group Bridor has launched a new range of part-baked breads that pay homage to France’s love of the classic baguette, while also innovating to match changing consumer tastes.
The breads look like traditional rustic French loaves with a crusty, lightly floured exterior – but once sliced open, they yield an ultra-soft texture, Bridor said.
The So Moelleux – or so soft – collection has been inspired by French consumers’ developing taste for fast food and classic American menu items such as burgers and subs.
The loaves cook in eight minutes from frozen and retain their softness and outer crust even once sliced and filled. The practical rectangular shape allows for a deep and complete fill, Bridor said, while the bread itself can be used for paninis or conventional sandwiches.
Launching at the Farm Shop & Deli Show, there are nine different variants, each designed to inspire creativity in sandwich making. They consist of natural, multigrain, buckwheat, olive and thyme, sundried tomato, pesto, corn, fig, and nut loaves.