Bertinet Bakery launches fresher-for-longer all-natural sourdough range

By Gill Hyslop contact

- Last updated on GMT

Pic: Bertinet Bakery
Pic: Bertinet Bakery

Related tags: Bertinet Bakery, sourdough, Shelf life

Bertinet Bakery has launched a ‘category-first’ artisan sliced sourdough, which it claims has a softer ‘sandwich friendly’ texture that stays fresher for longer without additives or shelf life preservatives.

According to the brand, its new formulation opens up the nutritional, gut-friendly and authentic foodie credentials of sourdough to the everyday mainstream bread consumer.

The sourdough is made with just flour, water and sea salt, but uses revolutionary new baking methods to extend its shelf life.

Bertinet Bakery’s new sourdough range is rolling out across the UK in Waitrose, Ocado and Milk & More, initially with a Seeded Sliced Sourdough in 1.1kg (£3.95) and 550g (£2.25) loaves and followed by White and Malted Wheat variants in both 1kg (£3.50) and 500g (£1.95) formats.

“We have listened to our customers and the recipe has been carefully evolved to meet their desire for a healthy, better quality bread that works as well for sandwiches as it does for toast,” ​said Dea Arbel, Bertinet Bakery’s MD.

“Our ultimate mission is to give bread a good name and this launch is an exciting landmark for the category.

“Our sourdough supports a naturally improved gut health microbiome, which results in a better digestive health. Consumers are much more educated about bread now and due to COVID-19, there is a stronger appreciation for provenance, baking methods, quality of ingredients.”

Related topics: Ingredients, Bread, Manufacturers

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