Crusty, rustic white loaf with a dense, hearty texture.


Flavoured with an old dough starter and using semolina for a crunchy crust.


Large round loaf, lunch rolls, dinner rolls or cordas (mini baguettes).

Serving suggestions

These loaves make a great hearty base to bruschetta.  Also good as a side to meals that need something to mop up the sauces.  The rolls are a fantastic side option for soups in the winter with a dense interior and crunchy crust.  The smaller dinner rolls work well as a starter to a main meal. Cordas make great individual sandwiches, filled and served as you would with a French stick.  Cordas also suit bruschetta or garlic bread.


NZ-grown wheat flour, vitamin (folic acid), durum wheat, water, salt, compressed yeast.