Bako has extended its Finish product range with a selection of sourdough breads.
The Finish products are designed to be quick and easy additions to bakery counters and includes sausage rolls, pies, pasties and confectionery.
Bako’s new thaw-and-serve sourdough range comes in a variety of eight and 12-pack sizes and includes white, multi-seed, and three cheese & jalapeno loaves, plus a cheese & onion sourdough baguette.
“I was incredibly impressed with these products when we were reviewing for listing. They look fantastic and taste great,” said Bako technical baker Claire Powell
“After a refresh in the oven, you would never know that they had been frozen and thawed. The sourdough has a fabulous aroma, a crispy outer and a lovely interior structure.”
Bako explained that it had seen increased demand for sourdough following a rise in interest in the style during lockdown. Sourdough is slowly fermented and is free from manufactured baker’s yeast, relying on natural airborne yeast to raise the loaf.
Surveys conducted in April and August 2022 by the Craft Bakers Association (CBA) revealed growing interest in sourdough over a short space of time. In April, 57% of CBA members sold up to three sourdough products, with this increasing to 64% in August, and a further 10% planning to introduce sourdough products this year.
“Sourdough’s popularity comes from taste and texture and the appealing rustic appearance of the hand-crafted bake, containing natural bursts and contrasting dark crusts,” said Bako marketing manager Gemma Webster.
“Our bakers regularly report that the sourdough is becoming one of their most popular products in-stores, so we are delighted that in response to both consumers, and our own customer demand, that we can now offer this.”
Bako Group distributes ingredients and finished products from suppliers, as well as its own Bako Select branded products, to customers across the UK from three national depots in Durham, Preston and Wimbledon. The business operates a multi-temperature fleet of more than 70 vehicles.
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