Brakes has launched a new range of sourdough breads under its La Boulangerie brand.
The company worked closely with specialist bakery, Nicholas & Harris, to create the range, which uses a sourdough starter culture that was created in 2012 and has been fed daily since then.
The breads are made using traditional methods, with the majority of each loaf being hand produced, including folding, moulding and bulking. No commercial yeast is used and the bread has a long fermentation, with the loaves rising naturally, giving the typical sour flavour and open-textured crumb. Each loaf is bulked in a bespoke ‘Brakes’ room before being baked.
The products available are:
- Artisan Plain Sourdough Loaf
- Artisan Seeded Loaf
- Artisan Cheese and Onion Sourdough Loaf
- Artisan Sundried Tomato & Herb Sourdough Loaf
- Artisan Beetroot & Spelt Sourdough Loaf
- Artisan Pre Sliced Sourdough Half Boule
Vanessa Baker, senior category manager, bakery at Brakes, said: “We wanted to create a range of products that any chef would be proud to serve. Working with Nicholas & Harris, we believe we’ve created a range of really good breads that use traditional methods, but are also commercially viable.”
Paul Bown, process & development manager at Nicholas & Harris, added: “These products are among the first that will be nationally available for foodservice. We have a team of more than 30 craft bakers, so we understand the care and attention that needs to go into each and every loaf we create. We believe that we’ve created a really exciting range that will be a wonderful addition to any menu.”
Published Date: March 23, 2023