The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

restaurant bread selection

  • Pin It
zoltan szabo's picture
zoltan szabo

restaurant bread selection

Hello to everyone,


Sorry I haven't posted anything in the past month, beeing busy with work and outside work. I would like to share these pictures with you guys, this were the selection of breads I used to bake for the restaurant I was charge of.


There were always minimum of four breads can include: lemon, tomato, olive, bluecheese & walnut, pain de campagne, savoury brioche, focaccia, fougasse aux lardons, plain white, 50/50 wholegrain. 


The day started early in the morning to make up a few batch of loaves for lunch then again for dinner. Sometimes I needed to bake fresh bread for banqueting events for up to 500guests. I am not a baker, just a very passionate cuisiner.



Pain de campagne


 



Selection



mini rolls



brioche rolls


 


See you guys soon,


 Happy Baking,


 


 

Comments

ehanner's picture
ehanner

Great looking breads. You are indeed ambitious.


Eric

zoltan szabo's picture
zoltan szabo

Dear Ehanner,


Thanks for your kind comment, I'll try my best every time. Happy Baking!

ramat123's picture
ramat123

Looks wonderful, what are mini rolls?

zoltan szabo's picture
zoltan szabo

Hello ramat123,


those are semolina bread rolls. If you fancy trying them out you can check the recipe on my blog. Happy baking!

Ted Nicols's picture
Ted Nicols

I've been looking for a restaurant supply store for quite a while as I was really interested in having several types of bread in my restaurant, moreover since that is not a practice in most of the restaurants in my town and that would have been my ace card so to say. I found a baker  after all, one who knows how to bake bread with olives, walnuts or tomatoes, like the ones you've mentioned. I should introduce him to this site so that he can learn even more:)