New Saint Honoré loaves set bakery trends
The four new products in the latest campaign by Europastry are the Cereal County Loaf Saint Honoré, Pumpkin Seeds Country Loaf Saint Honoré, Organic Loaf Saint Honoré and Organic Spelt Loaf Saint Honoré
Europastry, the specialist in the frozen dough sector, is launching four new products in its Saint Honoré bread range. The range is unique on the market thanks to the quality of its natural ingredients, exclusive sourdough doughs, Clean Label certification and 100% natural ingredients, and respect for traditional processes, which include long resting times on wooden planks and baking in a stone oven.
Jordi Caballero, Head of R&D of the Bread Division at Europastry, says that, “there is a growing demand among new consumers for healthy and responsible food. They want unique products, with exclusive ingredients, that add value to their day-to-day life and offer beneficial results in the long term. Our new Saint Honoré loaves are a response to this”.
QUALITY AND EXCLUSIVITY WITH NEW SAINT HONORÉ LOAVES
The four new Saint Honoré loaves are produced using exclusive sourdough doughs, making them unique in the frozen dough market. They are also left to rest for a long time on wooden boards and baked in stone ovens. The four loaves are also Clean Label products, which means that they are made with 100% natural ingredients. They are vegan, very moist and easy to digest, therefore satisfying the growing trend for healthy food.
The Cereal County Loaf Saint Honoré is made using a blend of different cereal flours and seeds. It is also covered in flax, sesame, oat flakes and poppy and sunflower seeds.
ThePumpkin Seed Country Loaf Saint Honoré is made with flour and malt, and covered in whole pumpkin seeds.
The Organic Loaf Saint Honoré and the Organic Spelt Loaf Saint Honoré are made from completely natural, organic ingredients, which make them unique and give them great character.
Thanks to these new breads, which are made using the exclusive Saint Honoré process, we are re-establishing a passion for the craft of making good bread – in which time is another key ingredient.