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Bread

Bread plays a central role across menus and meal occasions, from breakfast service to shared dining moments. Our range is designed to support foodservice professionals with versatile solutions that adapt to any service. Serving everything from white baguettes and rustic loaves to sandwich breads and Italian-inspired specialties, Délifrance pairs its French baking expertise with operational flexibility to maintain consistent quality throughout.
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    Small Baguette Beetroot
    48 per box 100 g
    REF: 19B53 Small Baguette Beetroot
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Frequently asked question

Find answers to the most frequently asked questions about our bread products, formats, technologies, and usage across foodservice and bakery businesses.

Délifrance offers two manufacturing technologies to meet diverse operational needs. Part-baked bread is partially cooked and requires final oven baking to develop the golden crust, giving you flexibility to bake on demand. Fully baked bread is finished and ready to serve after thawing, ideal for immediate service. For an even crispier texture, fully baked products can also be warmed in the oven for a few minutes, just keep an eye on them during heating.

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Our croissant range caters to diverse dietary preferences and budget requirements. We offer traditional all-butter croissants for delicious taste, vegan croissants for plant-based diets, and blend croissants that combine vegetable fats with butter to provide a cost-effective solution without compromising quality. Each format addresses specific operational needs, whether accommodating dietary restrictions or optimizing food costs. Beyond our plain croissants, we feature an extensive range of filled croissants with sweet and savoury options, perfect for expanding your menu offerings and creating snacking solutions throughout the day.

Check our croissants

The versatility of pastries generates revenue throughout the day, across multiple occasions, from breakfast to afternoon snacks. This flexibility allows artisan bakeries, cafés, hotels and many more to maximise their profitability while catering to the varied preferences of their customers. Beyond traditional service, viennoiseries offer endless creative possibilities for original recipes: transform croissants into savoury sandwiches, create specialities filled with trendy ingredients, or develop innovative snacks to expand your menu offerings.

Selecting the ideal viennoiserie format depends on your operational capacity, service requirements, and storage capabilities. High-volume operations benefit from ready-to-bake solutions that eliminate proofing variables and ensure consistent timing. Ready-to-prove formats offer maximum flexibility for smaller operations requiring fresh-baked authenticity throughout the day. Consider your equipment capabilities, staff expertise, peak service periods, and available freezer space when determining the optimal process for your establishment.

Different viennoiserie formats can be baked together but require staggered timing or removal to accommodate varying baking durations for optimal results. Be sure to space the products sufficiently apart on the tray to prevent them from sticking together during baking.

Frozen viennoiserie maintains optimal quality for 12 months, with some premium ranges offering extended stability up to 18 months.

Filled specialities require refrigeration at 2-4°C to maintain food safety standards with careful temperature monitoring throughout the supply chain.

With over 45 years of expertise since 1978, Délifrance brings authentic French savoir-faire to your operation through our network of 14 production sites.

Our comprehensive range spans classic croissants and pains au chocolat to innovative filled specialties. Délifrance Heritage offers premium French viennoiseries, Délifrance Extra-Ordinary presents inventive creations with unique flavors and formats, Délifrance Impact delivers plant-based solutions, and Chez Lou Et Marcel is designed specifically for artisanal bakers seeking an authentic French bakery experience.

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