MASTER BAKER WITH PAIN A LA CARTE
From dough to delicious bread. Become an master bread baker and give your bread your own signature, experience and creativity
Pain PAIN A LA CARTE IS USED BY CHEFS AND BAKERS
Pain à la Carte is a unique concept that makes it possible to bake bread everywhere. You bake the bread using our dough, allowing you to serve oven-fresh, crispy bread. With Pain à la Carte, you can add your own signature to the bread concept.
Flexible: You can use the dough up to two days after taking it out of the freezer.
Unique & creative: Make your own bread with your own recipe and signature.
Everywhere: You can bake Pain à la Carte wherever you are. All you need is a refrigerator, workspace, a few utensils and an oven.
HOW PAIN A LA CARTE WORKS
FOLLOW THE STEPS AND BECOME AN MASTER BAKER
BEFORE YOU START
- Storage advice: -18°C
- Select the type of dough
- Allow it to rest for one night (at least 12 hours)
- Cut dough to size
- Choose shape
- Choose decorations
- Let dough rest (20°C)
- Bake at 170-220°C (13 min. for small and 25 min. for large)
- Add steam
GOOD TO KNOW ABOUT OUR DOUGH
DEFROST IN ADVANCE
preservable in the freezer
USABLE AFTER DEFROSTING