MASTER BAKER WITH PAIN A LA CARTE

MASTER BAKER

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)

PREPARATION

  • Cut dough to size
  • Choose shape
  • Toppings
  • Choose decorations

BAKING

  • Let dough rest (20°C)
  • Bake at 170-220°C (13 min. for small and 25 min. for large)
  • Add steam
  • Present

GOOD TO KNOW ABOUT OUR DOUGH

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12 HOURS

DEFROST IN ADVANCE

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3 MONTHS

preservable in the freezer

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4-7 ºC

PREPARATION TEMPERATURE

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48 HOURS

USABLE AFTER DEFROSTING

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