Wholesale bread supplier Bread Du Jour has secured a number of new distribution partnerships as it looks to roll out its expanding range.
The firm’s artisan-style bake-off breads will now be available through Swithenbank Fresh & Fine Foods, Oliver Kay Produce and Heart Distribution, from this spring.
The breads have a minimum shelf-life of 14 days, and are aimed at delicatessens, farm shops, restaurants, garden centres and cafés which are looking for a more convenient and cost-effective way to purchase and store bread.
Bread Du Jour, which launched last autumn, will also be introducing a third-wave of new products at the upcoming Farm Shop & Deli Show at Birmingham’s NEC (24-26 March). These include: a Tomato Boule, Malt Fruit and Rye Bread, and an Oat and Barley Loaf.
Kevin Bennett, director, Bread Du Jour, said: “We set out with the belief that we were solving a problem for retailers, chef and caterers. The positive response to both the bread itself and the benefits of the extended ambient shelf-life that comes with it, have been a great start to the business.”