Europastry opts for a more premium bread with its Saint Honoré and Gran Reserva ranges
The traditional Saint Honoré and Gran Reserva bread families are being extended with new references. In addition to their quality, excellence and innovation are some new details in line with market trends.
Europastry, the leading baking firm in the frozen dough sector, has launched new references in its two premium bread families: Saint Honoré and Gran Reserva. The new bread references have all the distinguishing characteristics of these ranges, but also present new features that are in line with the value of innovation that characterises the company.
SAINT HONORÉ, A BREAD WITH SOUL
Saint Honoré is a range that follows the artisanal processes of the master bakers of yesteryear, applying ingredients of natural origin and always using whatever an exclusive bread needs.
The two new references in the family are Aqua Fully Baked and Media Fully Baked, that are presented pre-baked, ready to simply thaw and eat. Baked in a stone oven, with high hydration, a wheat flavour and soft, alveolate texture, these loaves are kneaded by hand to finish. Also, their two formats cover all of the consumers’ needs.
In our Saint Honoré family, Europastry also presents the Pinsa di Nico, which may look like a pizza, but is much more than that, due to its dough made with soya, wheat, olive oil, and sourdough with Ribeiro de Emilio Rojo wine and Loureiro grape.
GRAN RESERVA, FROM FIELD TO FORK
This family of rustic breads originates from carefully selected wheats and ingredients, its sourdough and triple-proofing process, to produce country-style breads with crispy crusts and alveolate, spongy textures.
In its last campaign, Europastry presented two new references. The first is the Spelt Loaf, a bread in a centenary style, due to its use of spelt sourdough and the combination of two flours: spelt and wheat. Its triple-proofing process also guarantees it a unique flavour, aroma and texture.
The second reference is the Gran Reserva Oat and Seed Loaf, with a creamy texture due to the mixture of wheats and porridge, and with a seed topping that gives it a unique and characteristic flavour.
These Europastry innovations are tempting in all aspects: appearance, practicality, intense aromas and flavours that take us back to bread’s origins.