Breads

Bakers Harvest make a range of bread from soft doughs to long fermentation doughs.

Long fermentation adds texture flavour and aroma and is the oldest method of making bread. Examples of this method of bread making are sour dough and many other European breads.
Chunky Pretzels, our wholemeal roll and the new multigrain foldover are all made from slow fermation dough.

No-time dough

Bread that does not require long fermentation is called No-time dough. It produces a light fluffy bread that is soft and is used for example in Hamburger buns or Hot Dog rolls.

Soft Rolls

• Long plain roll
• Dinner roll (minimum 36)

• Cheese Roll
• Long Sesame Hot Dog Roll

• Hamburger Bun
• Baps

Croissants - although these are referred to as bread they are actually a pastry as they have butter added to the process to give a light layered texture.

We have 3 different sized Croissants to cater for your every need. Freshly baked and ready to eat

Paninis

With three different flavoured paninis you'll keep everyone happy.

Plain
Olive
Tomato

Knots - European dough, crusty on the outside, with full flavoured chewy bread centre.

We have three different knots. Plain, Cheese and Seasame seed.

French Bread - baguette, batard.

Also known as French stick and French rolls. We have a three lenghts of French bread: French stick, double french roll or a triple french roll. All are excellent for garlic bread or filling with fresh ingredients.

Italian Bread

Focaccia round, Italian vienna, Italian 7 grain vienna. These large loaves are ideal for chunky rustic style catering.

Danish pastry

A light pastry with a sweet delicious filling. Blueberry or Apricot finished with a drizzle of chocolate. Try also the mini Danish