Breads

Half-baguette – Raw

The half baguette, also know as the 'dejeunete', is perfect for sandwiches.

CodeLengthRaw weightCooked weightUni./colis
10000530cm175g125g70
2h à 2h30
17min-205°C

Flûte – Raw

The thin and crispy crust flûte has a soft and tender crumb.

CodeLengthRaw weightCooked weightUni./colis
10014362cm280g200g40
2h à 2h30
17min-210°C

Baguette – Raw

This baguette can be shaped into many different forms: a head of wheat, topped with poppy or sesame seeds, a crown shape, or simply a baguette. Also aviable as a raw backy box baguette in 1.200 units

CodeLengthRaw weightCooked weightUni./colis
10014462cm330g250g40
Also available as a raw backy box baguette
2h à 2h30
17min-210°C

Parisian baguette – Raw

Know in Picardy as 'joko bread' and in other regions as 'Parisian bread', it is an essential element for your product display. Also aviable in parisian baguette backy box

CodeLengthRaw weightCooked weightUni./colis
10014562cm530g400g25
Also available as a raw backy box Parisian bread
2h à 2h30 - 26°C
21 min

Pistolet – Raw

The pistolet is a white bread roll to be sold in packs for family breakfasts.

CodeLengthRaw weightCooked weightUni./colis
10000610 cm75g55g250
2h à 2h30 - 26°C
14min - 205°C

Brochette bread – Raw

This bread roll is a cross between a pistolet and a half baguette and is ideal for mini sandwiches.

CodeLengthRaw weightCooked weightUni./colis
10003621cm110g80g80
2h à 2h30 - 26°C
14min - 205°C

Batard bread – Raw

An essential white bread roll to be sold in packs for family breakfast.

CodeLengthRaw weightCooked weightUni./colis
10000322cm330g250g50
2h à 2h30 - 26°C
25 min - 190°C

Boulot bread – Raw

A traditional bread from Northern France, boulot bread is perfect for slicing and spreading.

CodeLengthRaw weightCooked weightUni./colis
10000725cm530g400g30
Also available in 630g.
2h30 à 3h - 26°C
30min - 190°C

Long bread – Raw

A 'sharing bread', the long bread is a perfect size is a perfect size for the whole family to enjoy.

CodeLengthRaw weightCooked weightUni./colis
10014755cm1200g950g10
3h à 3h30 - 26°C
40min - 190°C

White roll – Raw

Easy to use, the white roll can be shaped into different forms: a crown, a daisy or an individual bread roll.

CodeRaw weightCooked weightUni./colis
10001375g55g180
2h à 2h30 - 26°C
16min - 205°C

Sandwich roll – Raw

To make tasty, traditional sandwich bread, place 3 or 4 rolls, into a bread loaf mould.

CodeRaw weightCooked weightUni./colis
100009120g100g100
2h30 - 26°C
18min - 180°C

Round bread – Raw

Its round shape and crispy crust make it an appetising bread. To be offered pre-sliced for your customers' convenience.

CodeRaw weightCooked weightUni./colis
100010330g250g50
Also available in 530g
2h30 à 3h - 26°C
30min - 190°C

Viennese baguette – Raw

The Viennese baguette is essential for soft textured sandwiches.

CodeLengthRaw weightCooked weightUni./colis
16012054cm290g200g52
2h à 2h30 - 26°C
22min - 160°C
Oui

Granary baguette – Raw

Enjoy the variety of seed and cereal flavours in this baguette: sunflower, sesame and flax seeds, oats, barley and wheat.

CodeLengthRaw weightCooked weightUni./colis
11001755cm280g200g50
2h à 2h30 - 26°C
18min -205°C

Country style baguette – Raw

The country style baguette is known for its pointed ends and light creamy coloured crumb (due to the presence of rye flour in the dough).

CodeLengthRaw weightCooked weightUni./colis
11015562cm330g250g40
2h à 2h30 - 26°C
18min - 210°C

Rustic baguette – Raw

As an addition to the white baguette, the rustic baguette is an essential element for your product range.

CodeLengthRaw weightCooked weightUni./colis
11016162cm330g250g40
2h à 2h30
17min-205°C

Bread without added salt – Raw

As bread is the most widely consumed food in France, Novepan has developed a bread which can by people on a low salt diet.

CodeLengthRaw weightCooked weightUni./colis
10006422cm340g250g40
2h à 2h30
25min-200°C

Round rustic bread – Raw

Authentic and essential for your product range, the round rustic bread is best sold sliced.

CodeRaw weightCooked weightUni./colis
110012530g400g25
Also available in long.
2h30 à 3h
40min-190°C

Long rustic bread – Raw

Authentic and essential for your product range, this recipe will find its perfect place in your assortment.

CodeLengthRaw weightCooked weightUni./colis
11002826cm530g400g30

Bran grain bread – Raw

Enjoy the benefits of wheat bran - a source of fibre.

CodeLengthRaw weightCooked weightUni./colis
11006821cm410g300g40
2h à 2h30
35min-190°C

Whole wheat bread – Raw

Whole-wheat bread is one of the most popular special breads and sells all year round.

CodeLengthRaw weightCooked weightUni./colis
11006922cm410g300g40
Also available in 530g
2h30 à 3h
35min-190°C

Granary bread – Raw

With a crunchy texture, granary bread is made from a combination of flours, sunflower, sesame and flax seeds, and oat flakes.

CodeLengthRaw weightCooked weightUni./colis
11001824 cm340g250g50
2h à 2h30 - 26°C
25min -190°C

Rye bread – Raw

With a dark-coloured crumb and being slightly acidic, rye bread is a great addition to your special bread product range.

CodeLengthRaw weightCooked weightUni./colis
11007022 cm410g300g40
2h à 2h30 - 26°C
35min - 190°C

Walnut bread – Raw

This autumnal loaf contains carefully selected walnuts.

CodeLengthRaw weightCooked weightUni./colis
11000624 cm410g300g35
2h à 2h30 - 26°C
35min - 180°C

Milk bread – Raw

Ideal for snacks, milk bread will please your customers, with its melt-in-the-mouth, slightly sweet taste which is similar to that of brioche.

CodeLengthRaw weightCooked weightUni./colis
16000313cm60g50g200
2h à 2h30 - 26°C
15min-160°C
Oui

Half baguette – Part-baked

Quick to use, the part-baked half baguette will ensure your urgent deadlines are met.

CodeLengthPrecooked weightCooked weightUni./colis
10004828cm170g150g60
20 min
7min -220°C

Flûte – Part-baked

The thin and crispy flûte has a soft and tender crumb.

CodeLengthPrecooked weightCooked weightUni./colis
10005952cm230g210g40
15 min
10min -220°C

Baguette – Part-baked

Our baguette, part-baked in a deck oven, is an essential addition to your product display.

CodeLengthPrecooked weightCooked weightUni./colis
10007658cm270g250g30
20min
9min-220°C

Express baguette – Part-baked

Ready in three minutes with no defrosting needed, the express baguette couldn't be simpler or quicker to use.

CodeLengthPrecooked weightCooked weightUni./colis
10008148cm250g250g35
New
3min - 220°C

Floured baguette – Part-baked

A gourmand bread, this baguette not only has the most traditionnal shape, but is also the most popular.

CodeLengthPrecooked weightCooked weightUni./colis
10005158cm270g250g35
20min
9min-220°C

Parisian bread – Part-baked

Known in Picardy as 'joko bread', it is an essential element for your product display.

CodeLengthPrecooked weightCooked weightUni./colis
10007556cm440g400g20
30min
18min-220°C

White roll – Part-baked

A neat round shape with incisions, this roll adds a creative touch to your product display.

CodeLengthPrecooked weightCooked weightUni./colis
10005317cm440g400g18
45min
20min-220°C

Raw rustic baguette

Made from a combination of rye and wheat flour, the rustic baguette is partbaked in a deck oven.

CodeLengthPrecooked weightCooked weightUni./colis
11014556 cm275g250g30
20 min
9min - 220°C

Rustic half baguette – Part-baked

The half baguette is the perfect size for sandwiches

CodeLengthPrecooked weightCooked weightUni./colis
11006428 cm145g130g60
20 min
7min - 220°C

Old School Burger (O.S.B) – Part-baked

The Burger Old School bread, inspired by the typical American recipe, is made with noble ingredients. It will allow you to propose an upscale and differentiating burger.

CodePrecooked weightCooked weightUni./colis
11015890g85g30
New
30 min
5min - 180°C

Faluche – Part-baked

This famous white flat soft bread roll, typical of Northern France, can be enjoyed after being baked for only a few minutes.

CodePrecooked weightCooked weightUni./colis
100018110g105g30
Also available in raw
30 min
4 min- 180°C

Poppy seeds bagel – Baked

The distinctive flavour of poppy seeds is ideal for boosting your snack product range!

CodeCooked weightUni./colis
110139115g30
Also available with sesame seeds.
45 min
3 à 4min - 180°C

Plain bagel – Baked

A product typical of New York, the bagel is trendy new bread for making delicious snacks.

CodeCooked weightUni./colis
100110115g30
45 min
3 à 5 min -180°C

Rondini – Part-baked

The baked rondini is a soft white, easy-to-garnish round roll. It is the first round panini on the market!

CodePrecooked weightCooked weightUni./colis
100137110g105g30
30 min
4 min - 180°C

Individual sized rosemary focaccia – Part-baked

The individual sized part-baked focaccia with olive oil is ideal for preparing unique sandwiches, and even toast.

CodeDimensionsPrecooked weightUni./colis
15008711x12cm100g35
10 à 15min
3 à 4min -180°C

Plain pan bagnat – Part-baked

A bread from Southern France, the Pan Bagnat is an ideal sandwich roll. It can also be sold in packs.

CodeDimensionsPrecooked weightCooked weightUni./colis
10008513cm120g115g30
New. Also available with red peppers.
30min
5 à 10min à 200°C

Part-baked half-baguette

Quick to use, the part-baked half-baguette will ensure your urgent deadlines are met.

CodeLengthPrecooked weightUni./colis
10016221cm115g70
BIO
20 min
7min - 220°C

Part-baked baguette

Our baguette, part-baked in a deck oven, is an essential addition to your product display.

CodeLengthPrecooked weightUni./colis
10016050 cm280g30
BIO
20 min
9min - 220°C

Part-baked Parisian baguette

Known in Picardy as ‘joko bread’ and in other regions as ‘Parisian baguette’, it is an essential element for your product display.

CodeLengthPrecooked weightUni./colis
10016158 cm440g20
BIO
30 min
15min - 220°C

Part-baked rustic bâtard loaf

An essential rustic bread, the bâtard loaf is an alternative to the baguette.

CodeLengthPrecooked weightUni./colis
11016728cm340g20
BIO
45 min
20min - 220°C

Part-baked granary loaf

With a crunchy texture, the granary loaf is made from a mixture of flours and combined with linseed, sesame and poppy seeds.

CodeLengthPrecooked weightUni./colis
11016614 cm350g18
BIO
45 min
15min - 220°C

WHOLEMAEL LOAF

One of the great classics of special breads, combining all the flavours of a brown and dense crumb with a rich taste

CodeLengthRaw weightCooked weightUni./colis
11002125 cm350g300g30
3h30 - 18°C
30 à 35 min -180°C

GRANARY SHORT LOAF

A must have on the shelf, it is distinguished by it harmonious blend of flavours

CodeLengthRaw weightUni./colis
11002425 cm350g30
3h30 - 18°C
30 à 35min - 180°C

FLAXSEED BAGUETTE

Frozen uncooked baguette.

CodeLengthRaw weightUni./colis
11008841 cm300g40
3h30 - 18°C
18min - 200°C

BAGUETTE

Frozen uncooked baguette.

CodeLengthRaw weightUni./colis
11006452 cm330g40
3h30 - 18°C
18min - 200°C

ENTIRE WHITE CRUSTY LOAF

Wholemeal loaf pre-cooked in a stone oven.

CodeLengthPrecooked weightUni./colis
12404826 cm450g22
45min à 1h
25min - 180°C

COUNTRY WHITE CRUSTY LOAF

Country loaf pre-cooked in a stone oven.

CodeLengthPrecooked weightUni./colis
12403126 cm450g22
45min à 1h
25min - 180°C

MULTIGRAIN CRUSTY LOAF

Country loaf pre-cooked in a stone oven.

CodeLengthPrecooked weightUni./colis
12403326 cm450g22
45min à 1h
25min - 190°C

CEREAL LOAF WITH HAZELNUTS

Country loaf pre-cooked in a stone oven.

CodeLengthPrecooked weightUni./colis
12306416 cm300g25
45min à 1h
15 à 18min - 200°C

LOAF

Country loaf pre-cooked in a stone oven.

CodeLengthPrecooked weightCooked weightUni./colis
12213626 cm450g400g22
25 à 30min
14 à 18min - 200°C

SESAME BAGUETTE

Baguette with squared ends pre-cooked in a stone oven.

CodeLengthPrecooked weightUni./colis
12210244 cm300g36
45min à 1h
10 à 12 min - 200°C

POPPY SEED BAGUETTE

Baguette with squared ends pre-cooked in a stone oven.

CodeLengthPrecooked weightUni./colis
12210444 cm300g36
45min à 1h
10 à 12 min - 200°C

LUXURY BAGUETTE

Baguette with squared ends pre-cooked in a stone oven.

CodeLengthPrecooked weightUni./colis
12108644 cm300g32
45min à 1h
10 à 12 min - 200°C

Baguette

Baguette made from certified flour and pre-cooked in a stone oven.
Red Label, rounded ends

CodeLengthPrecooked weightUni./colis
12213441 cm280g36
45min à 1h
12 à 14min - 190°C

LUXURY SANDWICH LOAF

1/2 baguette with squared ends pre-cooked in a stone oven.

CodeDimensionsPrecooked weightUni./colis
12107430 cm170g50
30 à 45min
10 à 12min - 200°C

FLAXSEED /SUNFLOWER SEED SANDWICH LOAF

1/2 baguette with squared ends pre-cooked in a stone oven.

CodeDimensionsPrecooked weightUni./colis
12107630 cm170g50
45min à 1h
10 à 12min - 200°C

POPPY SEED SQUARE BUN

Bun pre-cooked in a stone oven.

CodeDimensionsPrecooked weightUni./colis
124 0387 cm75g60
25 à 30min
12min à 220°C

SESAME SQUARE BUN

Bun pre-cooked in a stone oven.

CodeDimensionsPrecooked weightUni./colis
1240407 cm75g60
25 à 30min
60

COUNTRY SQUARE BUN

Bun pre-cooked in a stone oven.

CodeDimensionsPrecooked weightUni./colis
1240347 cm75g60
25 à 30min
12min à 220°C

CEREAL SQUARE BUN

Bun pre-cooked in a stone oven.

CodeDimensionsPrecooked weightUni./colis
1240367 cm75g60
25 à 30min
12min à 220°C

OLIVE SQUARE BUN

Bun pre-cooked in a stone oven.

CodeDimensionsPrecooked weightUni./colis
1240467 cm75g60
25 à 30min
12min à 220°C

Part-baked fig square roll

CodeLengthPrecooked weightUni./colis
1211047cm75g60
25 à 30min
12min - 220°C

WALNUT SQUARE BUN

Bun pre-cooked in a stone oven.

CodeDimensionsPrecooked weightUni./colis
1240427 cm75g60
25 à 30min
12min à 220°C

RYE/RAISIN BUN

CodeDimensionsPrecooked weightUni./colis
1240447 cm75g60
25 à 30min
12min à 220°C