Speciality Breads creates scone-brioche hybrid the Scioche
Kent-based Speciality Breads has created a scone-brioche hybrid claimed to be a world first.
Rolling out from 3 April to cafés, hotels and the pub sector, the ‘Scioche’ will be available in two 140g variants - Original and Sicilian Lemon & Poppyseed - which will come in boxes of 20.
Scioche contains no preservatives and they are best eaten on the day they are bought or defrosted, according to the company. The product combines Speciality Breads’ brioche recipe and elements of a traditional scone to offer the best of both bakes, said the manufacturer.
Simon Cannell, MD for Speciality Breads and creator of the Scioche, said the company is known for its innovation and a decision has been made to “kick it up a few gears” in 2017.
“The Scioche is just the beginning, but what a cracking product it is,” he said. “Unique, quirky, versatile, great tasting - I think it will do huge things in 2017.”
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- speciality breads
- bakery news
- Simon Cannell
- pub sector
- Sicilian Lemon & Poppyseed