The Bertinet Kitchen is run by French chef and baker Richard Bertinet. Having surveyed customers this year, he said: “An overwhelming 70% were interested in a sliced sourdough tin loaf for every day.”
In response, he said he worked hard to perfect the loaf, adding that the result “tastes delicious and stays soft enough for sandwiches for three or four days, before being great as toast for a few more”.
Unlike the Bertinet Kitchen’s traditional sourdough boules, Bertinet said the crust on the Waitrose loaves are softer, because they are sliced and put into a bag.
He added: “The crumb is a little denser, without the large air holes that are so characteristic of a more traditionally shaped sourdough, so it will better hold your filling when you make a sandwich and prevent the butter dripping through your toast.”
The loaves are launching into Waitrose on 16 May, initially in just six stores in the south west of England: Bath, Bristol, Cheltenham, Henley, Marlborough and Stroud.
They will also be stocked by independent retailers in the local area. If the trial is successful, the bread could be rolled out to Waitrose stores across the country.
The loaves are priced at £3.55 for a 1kg loaf (35.5p per 100g).