We would greatly appreciate help. advice, suggestions from those who know!

I am assisting a family member in a new venture.

She is selling high quality olive,grape seed oils, vinegars, marinades at various shows.

What type bread is the best for sampling? I know the texture affects the ability of the bread to soak up the oils, vinegars.

If we choose a bread that soaks up too much product it isn't good because the vinegars taste too strong.

What bread on the market do you feel would be complimentary to the oils, vinegars and marinades.

Any suggestions for getting this bread into bite size pieces quickly?

Thanks so very much to anyone who can take their precious time and help a struggling new entrepreneur!