Speciality Breads urges chefs to get creative

Speciality Breads is supporting the launch of its three-strong frozen dough range with a ‘Prove it’ competition for chefs.

Running until 30 April, the competition encourages chefs to create a product using one of Speciality Breads’ new doughs. The frozen dough trio comprises a spiced fruit bun dough, and large and small versions of its brioche dough.

All entries will be judged by the company’s team of artisan bakers, who will look for quality, appearance, originality and consistency.

Applicants will receive a case of frozen dough samples and must share a picture or video of their work with details of the bread on the Speciality Bread Twitter handle.

“For chefs looking to craft and bake their own breads in-house but who don’t have the space, facilities or time to do so, this range is perfect as there really is no limit to what they can do with them,” said Speciality Breads managing director Simon Cannell.

“Hopefully our Prove It competition will not only show how versatile and easy our frozen doughs are, but will also showcase how creative our UK chefs are.”

The winner will receive a gourmet package for two at London’s Capital Hotel, in Knightsbridge, which will include a five-course taster menu and drinks at Nathan Outlaw’s Michelin-starred restaurant.

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