Part-baked breads

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