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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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2 Items

  1. Gransole Semolina 400g Gransole Semolina 400g
    20 per box 400 g
    REF: 19946 Gransole Semolina 400g
    Out of stock
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  2. MULTICEREALS FOCACCIA 90G MULTICEREALS FOCACCIA 90G
    36 per box 90 g
    REF: 18651 MULTICEREALS FOCACCIA 90G
    Out of stock
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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.

Our solutions include a wide variety of convenient formats, such as pre-sliced, pre-grilled, part-baked or fully baked, designed to simplify preparation and save valuable time in professional kitchens. Versatile by nature, our breads adapt to all menu occasions throughout the day, from breakfast and snacking to lunch and dinner, whether as sandwich bases, sharing breads, or table accompaniments.

Combining premium quality with practicality, our range—from white baguettes and rustic loaves to Italian focaccias and paninis—helps you diversify your offer, meet varied customer needs, and maximise profitability.

Check our speciality bread selection

Our breads are designed to support multiple consumption occasions throughout the day, from breakfast and toast solutions to sandwiches, sharing breads and table accompaniments.

Thanks to their versatility, they can be used as sandwich bases such as the caesar sandwich, for grab-and-go offers, or paired with dips for sharing occasions such as our bastoncino dips.

They can also be served alongside soups and salads, making them a flexible solution for foodservice operators.

In addition, they can be transformed into value-added recipes such as fig & mozzarella, croque monsieur, bruschettas, or flatbread-style snacks like focaccia with olives, helping diversify menus, increase appeal, and boost average spend.

See more recipes using focaccia, pinsa & baguettes

Panitaly, our Italian bread range, embodies the Italian “arte de vivere”: true tradition, exceptionally crafted. Our fluffy focaccias, crispy ciabattas and golden bastoncinos offer a wide variety of options adapted to snacking and sharing, delivering an authentic Italian taste experience.

Explore Panitaly Italian-inspired breads

Selecting the ideal bread format depends on your consumption needs, operational capacity, service requirements, and storage capabilities. Choose the technology that best fits your operation: part-baked for consistent quality with final baking flexibility, or fully baked products for immediate service.

You can also opt for convenient formats such as pre-sliced or pre-grilled depending on your usage. Consider your equipment, staff expertise, and available space to determine the most efficient solution for your establishment.

As a wholesale bread supplier, Délifrance combines decades of baking expertise with a deep understanding of foodservice operations. Our solutions are designed for professional kitchens, offering consistent quality, operational flexibility and reliable supply to support business growth.

From small cafés to large restaurant chains, our bakery products deliver premium standards while adapting to diverse operational needs and service requirements.