Soft, tasty and fragrant wholemeal rolls.

This lovely puffy flatbread is a speciality of the south of France, specifically Nice and the Cote d'Azur. Sometimes, instead of fresh herbs, they are enriched with coarsely chopped hazelnuts and crumbled goat or blue cheese.

Bagels – with their characteristic hole in the middle – are often used in the USA for Sunday brunch and are popular all over the world.

This classic French bread is famed for its long shape and crispy crust. A delicious bread you will fall in love with at first bite!

Ciabatta translates into slipper, for its oblong, slightly flattish shape. A tender bread with an airy crumb, it is terrific baked plain and eaten. It tastes like a bread of tradition, one of the Italian breads steeped in antiquity, redolent of authenticity. But...this is not the case. Well, not exactly. In Adria, a town near Venice, 1982, a small group of bread bakers gathered together to discuss the popularity of French baguettes and how Italian breads were being overwhelmed by their increasing prevalence, especially for sandwiches! What about the old standby of panini? Was Italian food on its way of being baguette-ed? Arnaldo Cavallari, a miller in his late forties, created a bread to rival the baguette. Like the baguette, it can be made into sandwiches, or spread with something tasty as a snack, or eaten with soup or a meal. He called it Ciabatta Polesano. He used a very wet high-gluten dough, and as all of his products are natural, he aimed for a very old-fashioned, traditional taste and sensation. First he was thrilled when he finally got the recipe to his satisfaction; then he looked at it and thought, 'What to call it?' As it was a similar shape to a slipper, he named it 'ciabatta'. Now Cavallari's firm, Molini Adriesi, licenses production of its ciabatta in 11 countries. Many regions of Italy now have their own variation of ciabatta: from the area around Lake Como, the ciabatta has a crisp crust and a very porous centre; in Tuscany, Umbria and Marche, the ciabatta has a firm crust and more open inner texture, and in Rome, a favourite seasoning is marjoram. New variations of the bread continue to be developed. Wholemeal ciabatta is known as ciabatta integrale; when the dough is enriched with milk, it becomes ciabatta al latte. In this version, black and green olives are added; so inviting when you slice into the bread and have each mouthful seasoned with a bite of lovely, salty olive. You don't need anything else, except perhaps butter or olive oil and tomatoes.

This round traditional Italian white bread roll has a hard crust, with an airy, slightly hollow crumb. It is believed that michetta was invented in Lombardy during the period of the Austrian rule. The officials who were located in Lombardy brought with them the traditional Austrian dishes from their homeland, including the Kaisersemmel—a crusty round bread roll. Locals felt it was too soft and created a similar roll but with a slightly hollow centre, giving the roll the ability to stay crisp for longer. The name michetta, which initially meant crumb, is believed to stem from micca, a local term that was once used for Kaisersemmel. The bread is best served fresh, especially as a sandwich filled with almost anything you like: mozzarella, pesto, cheese, olives, spinach, roasted peppers, egg, or any combination; you name it. Sometimes known in other regions as bignè, rosetta, or stellina, the michetta is so important as a local gastronomic speciality, that in 2007 it was officially granted a local designation of origin. 

This soft, tasty bread is perfect for breakfast or delicious sandwiches.

Soft, aromatic and with the intense flavour of the flours and seeds used in the recipe. They are also rich in vitamins and omega 3-6. Marvellous with soups, or as a panino.