Marie's Patisserie Boulangerie » Artisanal Breads

Linola Seed Bread

brunchclub — Sat, 12 Dec 2009 07:50:04 +0000

The Linola Seed loaf is known as "White Multigrain Toast" among brunch clubbers

Our Linola Seed bread is a very popular bread at our restaurants. In our menu it is called “White Multigrain Toast”. It is made with wholewheat flour and topped with linola seeds. Hence although it is a white bread, its got lots of little bits, grains and nuts in it so it is less plain, and wonderful to chew. The texture is very soft and we shape it like bread loaves. It does not have a crust, but just a soft outer layer. The bread has a fresh, light taste and is great for making sandwiches. They can be refridgerated, frozen and reheated.

Herb focaccia

brunchclub — Sat, 12 Dec 2009 07:48:59 +0000

Our herb focaccias are packed full of herbs and have a powerful flavour. We make the following flavours: brushed with olive oil & sea salt, filled with sun-dried tomatoes, or olives.

Our focaccias have a softer, springier texture and are great as a vegetarian light lunch on its own, or topped with your favourite foods such as roasted peppers, cheese, artichokes, sauteed mushrooms, its all up to you!

Bran bread

brunchclub — Sat, 12 Dec 2009 07:48:00 +0000

This is a great boost of fibre for anyone who wants it. It is made with wholewheat & rye flour and packed full of bran. It is dense and chewy with a hard crust. This will taste great with jams & preserves (especially dark fruit).

Fibre-full bran bread

Baguette, Baguette Campagne

brunchclub — Sat, 12 Dec 2009 07:45:34 +0000

Ahh, the baguette…the most staple of the French diet, it goes well with almost anything. Great for soaking up gravies and sauces off your plate, or for a sandwich, and even on its own, the baguette is one of the most versatile breads out there.

At Marie’s, we try and find a balance between chewiness and lightness in our baguettes. So we like the interior of our baguettes to have just the right number of holes, held together by chewy bread molecules.

The Baguette are long-shaped, whilst the Baguette Campagne (Country Baguette) are usually round boules (balls) and are made with wholewheat flour which gives it a really nice texture and flavour.

Breads

brunchclub — Sat, 12 Dec 2009 15:43:29 +0000

A great slice of bread tastes just wonderful on its own. Things to savour are the smells, tastes, how it feels on the bite, and how it breaks up in the mouth. Some are chewy and dense, others are lighter and more fluffy. The crust is also equally important, both to protect the interior as well as to add more flavour to the bread.

As you can see, we have a small selection of breads that we choose to focus on. We feel that for a small bakery like ours, it is important to focus on the breads that we do best, instead of having a large selection of breads of lesser quality. However, if there is any particular type of bread you would like us to make, feel free to let us know and we would be most happy to try. By the way, we also use our own starters and live yeast for most of our breads.

White breads

Baguette, Baguette Campagne
Linola seed bread
Herb foccaccias
Sour dough

Brown breads

Sour dough with rye flour
Bran bread (pain au son)
Dried fruit bread
Rye raisin & walnut bread
Scandinavian rye bread
German many seed bread
Walnut bread