The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

restaurant bread selection

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



mini rolls

brioche rolls


See you guys soon,

 Happy Baking,




ehanner's picture

Great looking breads. You are indeed ambitious.


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

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!