Part Baked Sandwich Baguettes & Petit Pains

Store frozen at -18°C. Best before end 12 months from production. Baking Instructions: Place Frozen Product in a preheated oven at 220°C, Gas Mark 7 for approximately 6 - 7 minutes or until golden brown. Alternatively, allow two hours to defrost at ambient temperature and reduce baking time by approximately 3 minutes.

Contains gluten from wheat. May contain traces of soya. Produced in a factory that handles nuts

Store frozen at -18°C. Best before end 12 months from production. Bake in a preheated oven at 200°c from frozen for 8-12 minutes or until golden brown.

Contains gluten from wheat. May contain traces of soya. Produced in a factory that handles nuts

Store frozen at -18°C.  Best before end 12 months from production.  Bake in a preheated oven at 200°c from frozen for 8-12 minutes or until golden brown.

Contains gluten from wheat.  May contain traces of soya and nuts.

A white wheat flour petit pain with a soft crumb and a softer baked crust to reduce flakiness - making it easier to cut.  The 135mm (5.5") size is larger than some petit pain, making it suitable for a more filling eating occasion, for example a ploughmans,  but it's not as hearty as a sandwich bageutte. 

An 11" white sandwich baguette made with wheat flour and finished with 3 cuts.  This product has a "soft bake" finish, meaning that the crust is easier to cut and less likely to flake.  Notice the shape of the ends of this baguette - it is typical of a "Mecatherm" produced bread, with a squarer shape.  Both the crust and the shape make it ideal for sandwich making.

You can also adjust the bake to achieve your preferred crust colour.

This sandwich baguette offers a shape with more pointed ends - often associated with artisan French bakers.  Like the other products in this range, the recipe offers the benefits of a less flaky crust with a soft bake texture. 

White Petit Pain

11" Sandwich Baguette

10" Sandwich Baguette