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Premium QualityTraditional Baking -
We Make Delicious BreadsFresh & TastyPremium QualityOriginal Recipies
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The NewWorldclass Bread100 % natural products with assured qualities. traditional and authentic recepies. Baked using modern process. -
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BREAD Storage
Since we don’t use any preservatives or white sugar in our breads, we recommend storing them as explained below
Can be stored at room temperature in a container / paper bag
- Sourdough doesn’t get spoilt / form mould unless contaminated. It will only lose moisture.
- Large breads - 3 / 4 days
- Small breads - 2 days
Cling wrapped and kept in fridge
- Large breads - 1 week
- Small breads - 3 / 4 days
Freezer:
- Large breads - 2 weeks
- Small breads - 1 week
How to freeze breads
- Always cling wrap before freezing
- Freezer temperature -18°C or lower
- Never freeze again after thawing
- Large breads can be sliced, cling wrapped and frozen
- Follow thawing instructions carefully
How to thaw frozen bread
- Large breads - Leave out with cling wrap for 2.5 hrs or overnight in fridge
- Small breads - Leave out with cling wrap for 1hr or overnight in fridge.
- Pre-heated oven for 30 mins at 200°C and place the loaf in it for 3 to 4 mins for large breads and 2 to 3 mins for small breads.
- You can also slice and toast on tawa or toaster to consume. Not to use microwave.
Viennoiserie
- Can remain in box for 2/3 days. If cling wrapped and kept in fridge, it is good for 4/5 days. Heat it up for 2/3 minutes at 180 deg before consuming.
Final recommendations - GOLDEN RULES
Always maintain the bread in the refrigerator in between uses
Always protect the bread from drying up: cling wrap, zip-lock cover or air-tight container
Follow freezing, thawing, toasting instructions as provided
Use of serrated bread knife for slicing
Remember never to use microwave
Testimonials
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"We have a loaf of sourdough from Honoré Boulangerie once, if not twice a week on our table. It's not an exaggeration to say this is beautiful bread. The crust is crisp and perfect, the crumb generously open, and the texture perfect and flavourful. A loaf lasts remarkably well, often without refrigeration and freezes very well too. When you eat a slice, it's hard to imagine it's crafted using only locally available materials, by a baker with no formal training. It's a great luxury to have bread of this quality in Bengaluru."
Kaveri Ponnapa
