Tadibread Baguette

Please read below the points and difference that set this range apart from general offer of frozen breads in the domain are as follows.

•             No additives are used

•             24 hours natural fermentation, resulting in a creamy moist texture

•             Extended shelf life of 24-48 hours once baked, with no loss of eating quality

•             French Regional floor unique to the area is used in production

•             A true sourdough with the mother yeast produced and managed on site

•             Small bespoke range with room to grow variety with the customers’ requirements

• Traditional Sole Oven Cooking.  A traditional baking that allows our breads to develop a unique flavour. This wonderful crispiness is ensured by a cooking adapted to each product.
• A Very High Hydration Rate Of Our Pasta.  Our dough is hydrated to more than 73%, which allows with the combination of sourdough to keep the bread longer
• Fermentation Of Dough 24 Hours.  This allows the dough to release all its flavour. We voluntarily let our dough work in long fermentation (more than 24 hours!)

“Quality is our recipe. We make our artisanal bread daily using healthy ingredients. Our recipes are entirely elaborated using traditional methods, which gives the uncooked bread time to ripen hence improving its flavour and eating qualities. We always make bread according to traditional French recipes and our flours and ingredients are specifically chosen for their integrity, dietary and quality values.” Click here to see our selection of tasty baguette's