COLLECTION 2o17 BREADS I VIENNESE PASTRIES I PATISSERIES C U L T I V A T I N G F R E N C H - S T Y L E E X C E L L E N C E
BRIDOR IS COMMITTED TO DELICIOUS FOOD, HEALTH AND BEST PRACTICES IN THE BAKERY We want to invent Bakery and Patisserie of the future to help our customers grow--that s our goal! Careful selection of highest-quality raw materials: Flour from local milling companies, Homemade Chef starter, Pure-butter viennese pastries. Manufacturing that respects techniques and products: Slow kneading, Steady, gentle lamination, Long rest for the dough. Lines developed for well-being and health: Breads that qualify as high in fibre or as a source of fibre. Organic range: ECOCERT certified. Gluten-free: AFDIAG certified. 100% made in France. Our Handcrafted products, industrial management positioning has been at the core of our success for over 25 years. 2
TO SUSTAINABLE DEVELOPMENT a key concern Sustainable development is a key concern for Bridor and for our customers, so we strive to be exemplary in our actions. We have designed our Corporate Social Responsibility policy around three firm commitments: to consumers, to our employees, and to the environment. In order to be transparent in our business activities, we have established a Code of Business Ethics that all employees undertake to apply, internally and externally, when dealing with company stakeholders. We have taken particular interest in creating lasting ties with our suppliers through the drafting of a Sustainable Purchasing Charter which details our commitments and expectations. In addition to respecting the environment, we place people at the centre of our concerns at Bridor, bringing a saying that is close to my heart to life: "The only wealth is man. As in everything we do, we are proud that our actions strengthen and place value on those shared by our customers. Louis Le Duff President and Founder Our 3 sustainable development commitments GOLD ranking To consumers Offering consumers quality products by encouraging responsible consumption and guaranteeing food safety. To employees Establishing motivating and stimulating working conditions to promote the well-being of our employees and ensure workforce stability. To the environment Minimizing the impact of our activities on the environment at every step of the chain leading to the manufacture of our products, and all the way until the end of the products' life. 3
A prestigious brand, designed for Chefs by Chefs 4
1997-2017 2017 MARKS THE 20th ANNIVERSARY OF THE PARTNERSHIP BETWEEN LA MAISON LENÔTRE AND BRIDOR DE FRANCE. Such a lasting relationship can only develop around shared values: high standards, excellence, and creativity. Behind this partnership, the winners of the Meilleurs Ouvriers de France (Best Artisans of France) award at La Maison Lenôtre and the R&D teams at Bridor brought together their expertise to produce lines of viennese pastries, rolls, and petit fours offered under the Bridor Une Recette Lenôtre Professionnel label and dedicated to luxury hospitality and fine dining. This prestigious brand, designed for Chefs by Chefs, is today available throughout the world to our most demanding clients. 2017 is the occasion for innovation in this brand that flies high the standard of FINE FRENCH CUISINE. 1997: Signature of the partnership and launch of the viennese pastry collection 2005: Launch of the rolls collection 2012: Launch of the patisserie collection 2017: 20-year anniversary of the partnership 5
BREAD COLLECTION THE BRIDOR BREAD COLLECTION IS A SELECTION OF STONE OVEN PART-BAKED AND FULLY-BAKED BREADS. Our breads are all made with the highest quality, minimum-t65 flours (Traditional bread flour), produced by local millers situated fewer than 200 kilometres from us. The doughs are worked with respect, kneading and forming them slowly, with many hours of fermentation for an airy crumb and full-fledged, natural flavours. Visually, the breads are regular and well-proportioned the sign of careful forming, with beautiful scoring. The Bridor bread Collection is a bread offer based on pure French bakery know-how or inspired by the expertise of foreign bakers. The range includes breads for breakfast, dining, and snacking to meet the needs of every professional. We offer six different ranges to give you the opportunity to select the breads that best meet your expectations and those of your customers. A product offering designed to meet all the needs of hotels, restaurants, and other establishments serving bread. All of our breads are vegetarian. 6
French-style BREADS BREADS of the World BRIDOR UNE RECETTE LENÔTRE PROFESSIONNEL Refined rolls made with exclusive recipes developed by the Master Bakers of La Maison Lenôtre Paris. BRIDOR BY FRÉDÉRIC LALOS Excellent breads, uniquely formed, with subtle and perfectly balanced flavours. THE ESSENTIAL BREADS Breads that everyone loves to meet your everyday needs. THE GOURMET BREADS Bread bursting with character, created specifically to offer an experience inspired by the world of artisanal baking. BREADS OF INDULGENCE Breads enhanced with add-ins, a product of French baking expertise. EVASION RANGE A line for exploring new baking frontiers. 7 CONSEILS DES CHEFS SERVICES BIO ET SANS GLUTEN PÂTISSERIES SNACKING VIENNOISERIES PAINS
French-style BREADS Bridor Une Recette Lenôtre Professionnel The best of French breads in miniature is available to professionals in the hotel and restaurant sector. Exclusive recipes created by the Master Bakers of La Maison Lenôtre ranging from the great classics to more creative recipes, full of flavour and add-ins. This line of excellent rolls showcases techniques of the profession, with rolls scored by hand. An exceptional approach that produces rolls with a unique appearance. FINEDOR rolls 31824 Finedor Maxi 80 g 31692 Finedor Épi 40 g 36766 Finedor Espelette Pepper 45 g 36768 Finedor Ancient Grains 50 g 8 31823 Finedor Black Olives & Thyme 50 g 30895 Finedor Plain 45 g 36767 Finedor Country-style 45 g
ROLLS 30893 Country-style Roll 45g 33993 Buckwheat Roll 45 g Catering BREAD 30898 Seeds and Cereals Roll 45 g 31588 Prestige Roll Assortment 30 Finedor Plain 45 g 30 Seeds and Cereals Rolls 45 g 30 Triangle Rolls with Green Olives 45 g 35672 Prestige Fruit Rolls Assortment 30 Buckwheat-Raisin Rolls 55 g 30 Fig Rolls 55 g 30 Walnut Rolls 50 g 30896 Rustic Poolish Square Roll 40 g 33994 Rye Roll 50 g 30897 Triangle Roll with Green Olives 45 g 30894 Fruit Bread 180 g (raisins, hazelnuts, and dried apricots) 9 CONSEILS DES CHEFS SERVICES BIO ET SANS GLUTEN PÂTISSERIES SNACKING VIENNOISERIES PAINS
French-style BREADS Bridor by Frédéric Lalos Frédéric Lalos aims for nothing but excellence in his craft, which in 1997 led him to the highest honour of Meilleur Ouvrier de France (Best Artisan of France) in the Baker category and to a partnership with Bridor, developing distinctive, exceptionally baked breads. Some of the breads are formed and even decorated by hand, an ultimate commitment for unique appearances that we display in bakeries. BREADS TO SHARE 32993 "Pochon" Loaf 450 g 32992 Multigrain Loaf 450 g 33363 "Bâtard" Loaf 330 g 33365 "Bâtard" Loaf 540 g 10 32991 Sharing Bread 300 g 34233 Wholemeal Loaf 330 g
34671 Buckwheat Raisin Loaf 350 g 34230 Fig Loaf 330 g 34672 Large "Parisien" Loaf 1.1 kg BAGUETTES 33362 Parisian Baguette 280 g 33364 Country-style Baguette 280 g SANDWICH BREAD 33790 Ciabatta 180 g 34503 Muesli Loaf 280 g (cranberries, raisins, oats, whole hazelnuts, dried apricots, sesame seeds, honey, and sliced almonds) 34110 Lemon-Rye Loaf 330 g 34673 Large "Pochon" Loaf 1.1 kg 34234 Walnut Loaf 400 g 34674 Large Multigrain Loaf 1.1 kg 11 CONSEILS DES CHEFS SERVICES BIO ET SANS GLUTEN PÂTISSERIES SNACKING VIENNOISERIES PAINS
French-style BREADS The Essentials Breads Classic shapes and well-loved flavours distinguish these breads that are perfect for daily use, made with simple techniques but always with the same Bridor quality standards. BAGUETTES 36879 Extra Baguette 280 g With Label Rouge wheat flour* 34790 Essential Baguette 280 g With Label Rouge wheat flour* 12 34791 Multigrain Essential Baguette Baguette 280 g With Label Rouge wheat flour* 34792 Country-style Essential Baguette 280 g With Label Rouge wheat flour* *The most recognized quality label for French consumers
ROLLS 34921 Plain Essential Square Roll 40g With Label Rouge wheat flour* 33574 Plain Square Roll 30 g FULLY BAKED 33000 Plain Diamond Roll 55 g 33003 Sesame Seeds Diamond Roll 55 g 34793 Plain Essential Half-Baguette 140 g With Label Rouge wheat flour* 34794 Multigrain Essential Half-Baguette 140 g With Label Rouge wheat flour* 34250 Plain Stick 40 g FULLY BAKED 33074 Diamonds Assortment 55 g 25 Plain Diamond Rolls 25 Seeds and Cereals Diamond Rolls 25 Sesame Seeds Diamond Rolls 25 Poppy Seeds Diamond Rolls SANDWICH BREADS 34252 Plain Rectangle Roll 55 g FULLY BAKED 31586 Plain Flute Roll 70 g 34922 Plain Essential Rectangle Roll 55 g With Label Rouge wheat flour* 33002 Seeds and Cereals Diamond Roll 55 g 33001 Poppy Seeds Diamond Roll 55 g 35021 Poppy Seeds Essential Half-Baguette 140 g With Label Rouge wheat flour* 13 CONSEILS DES CHEFS SERVICES BIO ET SANS GLUTEN PÂTISSERIES SNACKING VIENNOISERIES PAINS
French-style BREADS The Gourmet Breads These distinctive breads are made with a specific baker s commitment to offer products that appeal to a variety of senses: complex shapes and finishing touches and intense tastes. The doughs are worked with a higher moisture level and long fermentation periods. They are made mainly with sourdough and special flours (T80 wheat flour milled with a stone mill, rye flour, or spelt flour). BAGUETTES 36831 "Caractère" Baguette 280 g 32672 "1778" Baguette 280 g SANDWICH BREADS 31610 Plain Half-Baguette 140 g 14 31611 Seeds and Cereals Half-Baguette 140g
ROLLS 31520 Rustic Square Roll 40 g 30416 Rustic Triangle Roll 55 g 31480 Rye Roll 45 g 33417 Country-style Roll 50 g BREADS TO SHARE 34909 Spelt Loaf 450 g 30734 Country-style Loaf 450 g 34971 Rye & Seeds Rectangle Roll 55 g 35030 Rye Loaf 330 g 30735 Rustic Seeds and Cereals Loaf 450 g 35130 Rustic Roll 55 g (T80 wheat flour milled with a stone mill) 30729 Country-style Roll 70 g 35262 Country-style Twist Loaf 500 g 15 CONSEILS DES CHEFS SERVICES BIO ET SANS GLUTEN PÂTISSERIES SNACKING VIENNOISERIES PAINS
French-style BREADS BREADS of the World Evasion Range Breads of Indulgence These enticing breads are distinguished by recipes with sweet or savoury additions, always mixed into a bread made with 100% French baking expertise. This line brings together French baking expertise with that of other cultures and worlds to explore new baking frontiers: the softest of textures and both local and exotic flavours. ROLLS 34253 Black Olives Stick 45 g FULLY BAKED 36151 Brioche Bun 60 g FULLY BAKED 31720 Dried Tomato & Basil Roll 50 g 35661 Fig Roll 55 g 35660 Rustic Raisin Roll 55 g 35674 Walnut & Hazelnut Roll 55 g Soft sandwich bread. * 35991 "Gourmand" Rolls Assortment 55 g 30 Walnut-Hazelnut Rolls 55 g 30 Plain Essentiel Rectangle Rolls 55 g 30 Fig Rolls 55 g 30 Rustic Raisin Rolls 55 g BREAD TO SHARE 35026 Fig Loaf 330 g (sold with bag) 36417 SO moelleux Plain 100 g 36100 SO moelleux Plain 140 g 16 35110 Muesli Loaf 330 g (sold with bag) 36424 SO moelleux Corn 100 g 36106 SO moelleux Corn 140 g *So soft
36110 Brioche Bread 130 g FULLY BAKED 36418 SO moelleux Buckwheat 100 g 36101 SO moelleux Buckwheat 140 g 36420 SO moelleux Walnut 100 g 36103 SO moelleux Walnut 140 g 36415 SO moelleux Dried Tomato 100 g 36108 SO moelleux Dried Tomato 140 g BREAD TO SHARE SANDWICH BREADS 34795 Essential Ciabatta 140 g 31612 Olive Oil & Green Olives Ciabatta 140 g 36423 SO moelleux Fig 100 g 36105 SO moelleux Fig 140 g 33790 Ciabatta by Frédéric Lalos 180 g 35261 Panettone-Style Bread 330 g FULLY BAKED 34796 Olive Oil Ciabatta 140 g 33432 Dried Tomato & Basil Ciabatta 140 g 36414 SO moelleux Multigrain 100 g 36102 SO moelleux Multigrain 140 g 36421 SO moelleux 2 Olives & Thyme 100 g 36104 SO moelleux 2 Olives & Thyme 140 g 36425 SO moelleux Pesto 100 g 36107 SO moelleux Pesto 140 g 17 CONSEILS DES CHEFS SERVICES BIO ET SANS GLUTEN PÂTISSERIES SNACKING VIENNOISERIES PAINS
VIENNESE PASTRIES COLLECTION THE BRIDOR VIENNESE PASTRIES COLLECTION CONSISTS OF OVER 150 VIENNESE PASTRIES MADE WITH ALL-BUTTER, LAMINATED PUFF PASTRY, USING CHARENTES-POITOU PDO* BUTTER OR FINE BUTTER. They are crafted in the spirit of French pastry-making: slowly, gently, and carefully. The dough rests for many hours, allowing the yeast the necessary time to ferment. This long fermentation yields flavourful viennese pastries with rich, complex, and intense flavour palettes. BRIDOR Ready-to-Prove Frozen viennese pastries should be allowed to proof, then egg washed before baking. They are ideal for kitchens producing significant quantities of viennese pastries on a regular basis. BRIDOR Frozen Ready-to-Bake (RTB) viennese pastries are supplied pre-proofed and egg washed. They are ready to bake, straight from the freezer into the oven. A service product par excellence, they are quick and easy to prepare, guaranteeing freshness and flexibility. Bridor has developed an entire universe of viennese pastries to respond to client and consumer expectations, which are growing in rigour. Traditionally made, French-style viennese pastries join the more creative gourmand viennese pastries to adapt to every mealtime. To help you select the viennese pastries that perfectly meet your needs, Bridor has created eight different lines. *PDO: Protected Designation of Origin 18
French-Style Viennese Pastries Indulgent Viennese Pastries ÉCLAT DU TERROIR Drawing inspiration from French pastry-making tradition, this range distils Bridor expertise into a selection of exceptional viennese pastries. BRIDOR UNE RECETTE LENÔTRE PROFESSIONNEL The best of viennese pastries available to professionals in the hotel and restaurant sector. THE SUCCESS A special recipe (fine butter, pasteurized whole milk and pasteurized whole egg) for delicate, flavourful notes, airy puff pastry, and an exceptional tender texture. THE "SAVOUREUX ORIGINE" Made with Charentes-Poitou PDO butter, these viennese pastries with intense flavours are distinguished by their melt-in-your-mouth texture. THE "SAVOUREUX" These delicious viennese pastries are made with a recipe rich in butter for a meltingly soft texture and an intense taste. THE CLASSICS These simple and affordable viennese pastries are dainty in texture, laminated with fine butter. THE MINIS Delectable mini viennese pastries in various shapes and multiple flavours. THE MAXIS A unique experience of pleasure with creative, generously sized viennese pastries. 19 CONSEILS DES CHEFS SERVICES BIO ET SANS GLUTEN PÂTISSERIES SNACKING VIENNOISERIES
French-Style VIENNESE PASTRIES Eclat du Terroir Drawing inspiration from French pastry-making tradition, the Éclat du Terroir line distils Bridor expertise into a selection of exceptional viennese pastries. This pure-butter recipe, slow and gentle lamination, and long proofing lend our puff pastry its exceptional taste and flakiness and its rich, natural flavour. A partner of artisan bakers and pastry chefs who never compromise on quality, the brand combines all the qualities that demanding professionals and consumers require. MINI 33982 Mini Pain Raisins 35 g 33980 Mini Croissant 25 g 33981 Mini Pain au Chocolat 30 g 20
LUNCH 35191 Lunch Croissant 30 g RTB 35193 Lunch Pain Raisins 30 g RTB LARGE 33453 Pain Raisins 120 g 32569 Pain Raisins 130 g 35203 Curved Croissant 70 g RTB 35022 Curved Croissant 70 g 35192 Lunch Pain au Chocolat 35 g RTB 32960 Croissant 50 g RTB 34161 Croissant 60 g RTB 33914 Croissant 70 g 31780 Croissant 80 g RTB 34162 Pain au Chocolat 70 g RTB 31792 Pain au Chocolat 80 g RTB 31691 Pain au Chocolat 80 g 21 CONSEILS DES CHEFS SERVICES BIO ET SANS GLUTEN PÂTISSERIES SNACKING VIENNOISERIES
French-Style VIENNESE PASTRIES Bridor Une Recette Lenôtre Professionnel The best of French viennese pastries available to professionals in the hotel and restaurant sector. Exclusive recipes invented by the LENÔTRE Master Bakers. Viennese pastries with delicate tastes and exceptional pastry layers, made exclusively with pure butter. Every product is certified by the LENÔTRE Quality Department, a signature of excellence that also guarantees conformity. LUNCH 32974 Lunch Croissant 30 g RTB 31778 Lunch Croissant 30 g RTB 31800 Lunch Croissant 30 g 36847 Échiré Butter Lunch Croissant 30 g RTB 32972 Lunch Pain Raisins 30 g RTB 31290 Lunch Pain Raisins 30 g RTB 30300 Lunch Pain Raisins 30 g 30227 Lunch Apple Turnover 40 g RTB 32973 Lunch Pain au Chocolat 35 g RTB 31776 Lunch Pain au Chocolat 35 g RTB 31801 Lunch Pain au Chocolat 35 g LARGE 30995 Croissant 80 g 31802 Croissant 70 g 22 31803 Pain au Chocolat 80 g
French-Style VIENNESE PASTRIES The Success The Success croissant and pain au chocolat stand out thanks to the rigorously selected special ingredients: fine butter, pasteurized whole milk, and pasteurized whole eggs. A special recipe for delicate, flavourful notes, airy puff pastry, and an exceptional tender texture. LARGE 32577 Pain au Chocolat 80 g 32566 Croissant 70 g 23 CONSEILS DES CHEFS SERVICES BIO ET SANS GLUTEN PÂTISSERIES SNACKING VIENNOISERIES
French-Style VIENNESE PASTRIES The "Savoureux Origine" Delicious viennese pastries with Charentes-Poitou PDO butter. Made from a butter-rich recipe, these crispy viennese pastries with intense flavours are distinguished by their melt-in-your-mouth texture. MINI 30294 Mini Pain Raisins 30 g RTB 30281 Mini Pain Raisins 30 g 30122 Mini Pain au Chocolat 28 g RTB 30109 Mini Pain au Chocolat 28 g 30190 Mini Croissant 20 g RTB 30179 Mini Croissant 20 g 24
LUNCH 30194 Lunch Croissant 30 g RTB 30192 Lunch Croissant 30 g LARGE 30198 Croissant 50 g RTB 30214 Croissant 60 g RTB 30199 Croissant 60 g 30458 Croissant 70 g RTB 30128 Lunch Pain au Chocolat 32 g RTB 30298 Lunch Pain Raisins 35 g RTB 30292 Lunch Pain Raisins 35 g 31252 Lunch Apple Turnover 40 g RTB 30220 Assortment of Lunch Viennese Pastries RTB (45 croissants + 45 pains au chocolat + 45 pain raisins) 30277 Pain Raisins 105 g RTB 30269 Pain Raisins 105 g 30234 Apple Turnover 105 g RTB 30147 Pain au Chocolat 70 g RTB 30132 Pain au Chocolat 70 g 25 CONSEILS DES CHEFS SERVICES BIO ET SANS GLUTEN PÂTISSERIES SNACKING VIENNOISERIES
French-Style VIENNESE PASTRIES The "Savoureux" These delicious viennese pastries are made with a recipe rich in butter for a crispy, meltingly soft texture and an intense taste. MINI 32182 Mini Pain au Chocolat 25 g RTB 32958 Mini Pain au Chocolat 28 g RTB 32922 Mini Pain au Chocolat 28 g 32183 Mini Pain Raisins 30 g RTB 32923 Mini Pain Raisins 30 g 32956 Mini Croissant 20 g RTB 32921 Mini Croissant 20 g 32181 Mini Croissant 25 g RTB 26
LUNCH 32881 Lunch Croissant 30 g RTB 32924 Lunch Apple Turnover 40 g RTB LARGE 35712 Pain Raisins 96 g RTB 31002 Pain Raisins 110 g RTB 30228 Apple Turnover 105 g RTB *Essential Range 32919 Lunch Pain Raisins 35 g RTB 31044 Croissant 70 g RTB 30063 Croissant 71 g 35653 Croissant 80 g RTB 35099 Croissant 80 g 35676 Croissant 90 g RTB 32918 Lunch Pain au Chocolat 32 g RTB 33320 Assortment of Lunch Viennese Pastries RTB (45 croissants + 45 pains au chocolat + 45 pain raisins) 35419 Pain au Chocolat 55 g RTB 32822 Pain au Chocolat 65 g RTB 31001 Pain au Chocolat 75 g RTB 36040 Pain au Chocolat 75 g* 32099 Pain au Chocolat 80 g 32670 Apple-Vanilla Turnover 105 g RTB 33250 Croissant 40 g RTB 32882 Croissant 50 g RTB 31000 Croissant 60 g RTB 36039 Croissant 65 g* 27 CONSEILS DES CHEFS SERVICES BIO ET SANS GLUTEN PÂTISSERIES SNACKING VIENNOISERIES
French-Style VIENNESE PASTRIES The Classics These simple and affordable viennese pastries are dainty in texture, made with fine butter. MINI 34853 Mini Pain au Chocolat 25 g RTB 34840 Mini Croissant 25 g RTB 34854 Mini Pain Raisins 30 g RTB 28
LUNCH 31026 Lunch Croissant 30 g LARGE 33751 Pain au Chocolat 65 g RTB 30095 Pain au Chocolat 70 g 34581 Pain au Chocolat 75 g RTB 31027 Pain au Chocolat 80 g RTB 30261 Pain Raisins 105 g 32659 Pain Raisins 120 g 32562 Curved Croissant 80 g RTB 31024 Lunch Pain Raisins 35 g 31025 Lunch Pain au Chocolat 30 g 30158 Croissant 50 g 32629 Croissant 55 g RTB 30168 Croissant 60 g 32717 Maxi Pain au Chocolat 150 g RTB 32434 Maxi Pain au Chocolat 150 g 29 CONSEILS DES CHEFS SERVICES BIO ET SANS GLUTEN PÂTISSERIES SNACKING VIENNOISERIES
Indulgent VIENNESE PASTRIES The Minis These indulgent viennese pastries in miniature format are meant to multiply enjoyment and occasions for eating them. The MINI GOURMANDISES 32330 Mini Custard-Filled Croissant 40 g RTB 31701 Mini Chocolate Twist 28 g RTB 31293 Mini Chocolate Twist 28 g 32157 Mini Cinnamon Swirl 35 g RTB 32156 Mini Cranberry Twist 30 g RTB 32232 Mini Gourmandises Assortment RTB (35 chocolate twists + 35 cranberry twists + 35 cinnamon swirls + Mini Cream Pastry Roll) The MINI FRIANDISES 36815 Mini Raspberry Roll 35 g RTB 36821 Mini Praline Finger 35 g RTB 36814 Mini Triangle with Madagascar Vanilla Custard 40 g RTB 30 36822 Mini Friandises Assortment RTB (50 raspberry rolls + 50 praline fingers + 50 custard triangles + 50 chocolate twists)
The MINI BASKETS 31106 Mini Apple Lattice 40 g RTB 31104 Mini Blackcherry 40 g RTB 31105 Mini Strawberry Lattice 40 g RTB 30031 Mini Brioche 60 g 36731 Mini Walnut and Caramel Swirl 40 g RTB 31507 Mini Fruit Lattice Assortment RTB (25 Mango + 25 Cherry + 25 Apple + 25 Strawberry) The CROISSANTS OF THE WORLD The BRIOCHES The MINI SWIRLS 35681 Mini Multigrain Croissant 35 g RTB 36732 Mini Chocolate Cranberry Swirl 40 g RTB 35730 Mini Zaatar Croissant 35 g RTB 30028 Mini Brioche 30 g 36733 Mini Apple Tart Swirl 40 g RTB 36734 Mini Arc-En-Ciel Swirls Assortment RTB (60 Walnut & Caramel Swirls + 60 Apple Tart Swirls + 60 Chocolate Cranberries Swirls) 31103 Mini Mango Lattice 40 g RTB 31 CONSEILS DES CHEFS SERVICES BIO ET SANS GLUTEN PÂTISSERIES SNACKING VIENNOISERIES
Indulgent VIENNESE PASTRIES The Maxis A unique experience of pleasure with creative, generously sized viennese pastries. These viennese pastries are made with chocolate, fruit, or pastry cream or are reinvented with unique recipes for a truly delicious range. The FILLED CROISSANTS 36670 Apricot-Filled Croissant 90 g RTB 36672 Cocoa- and Hazelnut-Filled Croissant 90 g RTB 36671 Raspberry-Filled Croissant 90 g RTB 36673 Custard-Filled Croissant 90 g RTB 34421 Almond-Filled Croissant 90 g RTB 32 33442 Cocoa- and Hazelnut-Filled Croissant 90 g 34420 Cocoa- and Hazelnut-Filled Croissant 90 g RTB
The CROISSANTS OF THE WORLD 35435 Zaatar Croissant 70 g RTB The TWISTS 34045 Apricot Twist 85 g RTB 34044 Raspberry Twist 85 g RTB 33472 Apricot Twist 110 g 34732 Multigrain Croissant 70 g RTB 30308 Chocolate Twist 90 g RTB 33927 Milk Chocolate Twist 90 g RTB 33471 Raspberry Twist 110 g 32155 Cranberry Twist 90 g RTB 34060 Chocolate Twist 110 g 30302 Chocolate Twist 120 g 30958 Cream Cravate 100 g 33 CONSEILS DES CHEFS SERVICES BIO ET SANS GLUTEN PÂTISSERIES SNACKING VIENNOISERIES
Indulgent VIENNESE PASTRIES The SUISSES 33441 Chocolate Suisse 100 g RTB 30042 Chocolate Suisse 120 g 35172 Raisin Suisse 100 g RTB The OTHER SPECIALITIES 30000 Apricot Croissant 115g 30009 Apricot Croissant 115g RTB 32160 Cinnamon Swirl 100 g RTB 32063 Cream Pastry Roll 90 g RTB 35161 Chocolate Hazelnut Bear Paw 100 g RTB 30310 Almond Triangle 90 g 34
SNACKING COLLECTION DELICIOUS SAVOURY SNACKS WITH GENEROUS AND VARIED FILLINGS TO RESPOND TO DEMANDS WITHIN THE BOOMING SNACK MARKET. The SWIRLS 33123 Ham and Cheese Swirl 120 g RTB 36650 Pesto Swirl 100 g RTB The BASKETS 35645 Spinach-Ricotta Lattice 80 g RTB 33140 Pizza Swirl 120 g RTB 33141 Mustard and Three Cheese Swirl 120 g RTB 34401 Ham and Cheese Lattice 100 g RTB 35 CONSEILS DES CHEFS SERVICES BIO ET SANS GLUTEN PÂTISSERIES SNACKING
PATISSERIE COLLECTION OVER 20 YEARS OF PASTRY-MAKING EXPERTISE. The Bridor manufacturing bakery makes elegant, frozen patisseries according to French pastry-making expertise: all-butter shortbread, soft and delicate butter choux pastry, fruit compotes, and more. Bridor offers two high-end, made-in-france patisserie selections which are sure to satisfy your clients expectations: the Bridor Une Recette Lenôtre Professionnel Collection and the Bridor Collection. Our Patisserie Collections BRIDOR UNE RECETTE LENÔTRE PROFESSIONNEL COLLECTION Petit fours and macaroons. This line reflects all the tradition and excellence of French patisserie. BRIDOR COLLECTION A complete and generous offer of petit fours, enriched dough products, and choux pastry for decadent moments of indulgence. 36
Bridor Une Recette Lenôtre Professionnel Collection Since 1998, Bridor and La Maison Lenôtre have collaborated to offer professionals exceptional macaroons and petit fours, with careful finishes, intense flavours, and high-quality ingredients. This line reflects the tradition of French patisserie: Lenôtre excellence in a Bridor petit fours! The PETIT FOURS 35980 Vendôme Tray - 28 pieces (380 g) 4 pieces per recipe - 2 trays per box - Best Before Date: 12 months 1. Chestnut Tartlet 2. Lemon Tartlet 3. Raspberry-Redcurrant Tartlet 4. Milk Chocolate and Passion Fruit Tartlet 5. Apple Tartlet 6. Raspberry Tartlet 7. Mirabelle Plum Tartlet 35982 Versailles Tray - 63 pieces (854 g) 7 pieces per recipe - 1 tray per box - Best Before Date: 12 months 1. Praline Cream Puff 2. Concerto-Style Dessert 3. Cherry Tartlet 4. Lemon Meringue Tartlet 5. Strawberry Shell 6. Raspberry Tartlet 7. Chocolate Eclair 8. Apricot-Praline Dessert 9. Pear-Caramel Tartlet 35981 Brown Diamond Tray - 35 pieces (387 g) 5 pieces per recipe - 2 trays per box - Best Before Date: 18 months 1. Cocoa Cake 2. Opéra Dessert 3. Chocolate, Passion Fruit, and Coconut Cup 4. Milk Chocolate Tartlet 5. Chocolate and Isigny PDO Butter Salted Caramel Cup 6. Concerto-Style Dessert 7. Chocolate Eclair 33902 Paris B. Choux Tray - 48 pieces (608 g) 8 pieces per recipe - 1 tray per box - Best Before Date: 12 months 1. Paris-Zanzibar, single-origin chocolate 2. Paris-Deauville, Isigny PDO Butter Salted Caramel 3. Paris-Montreal, Raspberries-Cranberries 4. Paris-Brest, hazelnut-almond praline 5. Paris-Tokyo, yuzu 6. Paris-New York, cream cheese, macadamia nuts, caramel bits 37 CONSEILS DES CHEFS SERVICES BIO ET SANS GLUTEN PÂTISSERIES
PATISSERIE Collections The MACAROONS Traditional recipe made with butter cream, ganache, or fruit compote. SINGLE FLAVOUR trays 96 pieces per box (1,152 kg) - Best Before Date 12 months 35724 Isigny PDO Butter Salted Caramel Macaroon +/-12 g 35720 Macaroon made with Tahiti and Madagascar Vanilla +/-12 g 35722 Macaroon with Single Origin Chocolate Ganache +/-12 g 35723 Lemon Macaroon +/-12 g 35726 Coffee Macaroon +/-12 g 35725 Pistachio Macaroon +/-12 g 35721 Macaroon made with Raspberry Compote +/-12 g ASSORTED FLAVOURS trays Best Before Date 12 months 38 33440 No. 1 Assortment with 96 Macaroons +/- 12 g - (1,152 kg) 16 pieces per recipe 1. Single-Origin Chocolate Ganache 2. Tahitian Vanilla and Madagascar Vanilla 3. Pistachio 4. Raspberry Compote 5. Isigny PDO Butter Salted Caramel 6. Lemon 34111 No. 2 Assortment with 96 Macaroons +/- 12 g - (1,152 kg) 16 pieces per recipe 1. Lemon 2. Isigny PDO Butter Salted Caramel 3. Raspberry Compote 4. Single-Origin Chocolate Ganache 5. Tahitian Vanilla and Madagascar Vanilla 6. Coffee
Bridor Collection Bridor patisserie stems from expertise in two specialities: macaroons and petit fours in mini or lunch size. Elegance and modernity set our recipes apart. They offer everything you need for intense moments of enjoyment! The PETIT FOURS 36010 Love Chocolate Tray 53 pieces (605 g) 6-7 pieces per recipe - 1 tray per box - Best Before Date: 12 months 1. Whipped Chocolate Ganache Macaroon 2. Raspberry Chocolate Cup 3. Coconut Tartlet with Chocolate Shortbread 4. Gianduja-Chocolate Cake 5. Chocolate Tartlet with Chocolate Shortbread 6. White Chocolate Crisp 7. Clementine Chocolate Cup 8. Creamy Chocolate Éclair 36173 48 assorted macaroons +/- 11 g (528 g) 6 pieces per recipe 1. Lemon Macaroon 2. PDO Isigny Salted Caramel Macaroon 3. Raspberry Macaroon 4. Vanilla Macaroon 5. Chocolate Macaroon 6. Pistachio Macaroon 7. Coffee Macaroon 8. Passion Fruit Macaroon 36011 Sweet France Tray 51 pieces (633 g) 6-7 pieces per recipe - 1 tray per box - Best Before Date: 12 months 1. Raspberry Whipped Ganache Macaroon 2. Opéra 3. Framboisier 4. Mont-Blanc Chestnut Tartlet 5. Lemon Meringue Shortbread Tartlet 6. Chocolate Shortbread Tartlet 7. Apple Shortbread Tartlet 8. Creamy Chocolate Eclair The MACAROONS Modern recipe with whipped ganache - Best Before Date 12 months 36172 Hybrid Petit Fours Tray 24 pieces (672 g) 4 pieces per recipe - 2 trays per box - Best Before Date: 18 months 1. Milk Chocolate, Caramel 2. Coconut, Blackcurrant 3. Dark Chocolate, Clementine 4. Milk Chocolate, Coconut 5. Coconut, Passion Fruit 6. Dark Chocolate, Mint 36428 48 assorted macaroons +/- 11 g (528 g) The 2017 Spring-Summer collection 8 pieces per recipe 1. Orange Blossom Macaroon 2. Strawberry Macaroon 3. Blackcurrant Macaroon 4. Coconut Macaroon 5. Apricot Macaroon 6. Rose Macaroon 39 CONSEILS DES CHEFS SERVICES BIO ET SANS GLUTEN PÂTISSERIES
PATISSERIE Collections * * PETIT FOURS 35646 Mini Financier - 48 pieces (528 g) 6 pieces per recipe - 1 tray per box 1. Pistachio, pistachio slivers 2. Lemon 3. Chocolate with extra cocoa nibs 4. Pistachio 5. Vanilla, almond slivers 6. Chocolate 7. Lemon, almond slivers 8. Vanilla INDIVIDUALS FULLY BAKED Pure butter, with no preservatives or palm oil - Best Before Date: 18 months Pure butter, with no preservatives or palm oil - Best Before Date: 18 months FULLY BAKED 36540 Chocolate Cake 30 g 36541 Brownie 31.5 g 36542 Pure-Butter Financier 30 g 36543 Madeleine 30 g 36544 Cake with Natural Banana Flavouring 30 g The CHOUX PASTRIES Pure butter - Best Before Date: 18 months 35949 Coffee Lunch Eclair 20 g 32 pieces (640 g) - 1 tray per box 35948 Chocolate Lunch Eclair 20 g 32 pieces (640 g) - 1 tray per box 35829 Vanilla Lunch Choux 14 g 35 pieces (490 g) - 1 tray per box 35950 Vanilla Lunch Eclair 20 g 32 pieces (640 g) - 1 tray per box 40 36012 So Choux Tray 44 pieces (528 g) 8-10 pieces per recipe - 1 tray per box 1. Coffee Eclair 2. Paris-Brest 3. Isigny PDO Butter Salted Caramel Choux 4. Vanilla Whipped Cream Choux 5. Chocolate Eclair 34681 Assorted Mini Eclairs 48 pieces (624 g) 8 pieces per recipe - 1 tray per box 1. Coconut 2. Coffee 3. Lemon 4. Raspberry 5. Chocolate 6. Vanilla 34891 Classic Mini Eclairs 48 pieces (624 g) 16 pieces per recipe - 1 tray per box 1. Vanilla 2. Coffee 3. Chocolate *So soft
ORGANIC AND GLUTEN-FREE COLLECTION ORGANIC Breads 32681 ORGANIC Square Roll 50 g The Organics Because today's food combines pleasure, well-being and respect for the environment, Bridor invented a range of breads and and viennese pastries all certified organic. Made with certified organic farm produce, this range is respectful of the environment and our health. 33573 ORGANIC Spelt, Pumpkin and Sunflower Seeds Loaf 450 g 32504 ORGANIC Croissant 70 g RTB 32676 ORGANIC Baguette 280 g 33917 ORGANIC Loaf 450 g ORGANIC Viennese Pastries 32564 ORGANIC Pain au Chocolat 75 g RTB Gluten-Free Bridor has taken up the challenge of high-quality, gluten-free products with its GLUTEN-FREE line, which offers multiple advantages: just as delicious as conventional recipes safety = zero contamination thanks to its individual packaging that can be used in the oven up to 160 C kitchen to plate in record time: 100% fully baked, ready within a few minutes in a ventilated oven or microwave oven. GLUTEN-FREE Range FULLY BAKED 35433 Individual Plain Roll 45 g 35430 Pure-Butter Madeleine 30 g 35700 Individual Flaxseed Roll 45 g All gluten-free products are packaged individually 35432 Individual Poppy Seed Roll 45 g 35431 Pure-Butter Briochette with Sugar 50 g 41 CONSEILS DES CHEFS SERVICES BIO ET SANS GLUTEN
SERVICE REFERENCES VIENNESE PASTRIES "MINI PACKS" Technology Pieces/ box Boxes/ pallet Standard Code Large Lunch 31825 Eclat du Terroir Croissant 80 g RTB 25 132 31780 30936 Croissant 60 g Savoureux RTB 30 120 31000 30937 Pain au Chocolat 75 g Savoureux RTB 20 120 31001 32422 Pain Raisins 110 g Savoureux RTB 22 132 31002 30202 Croissant 60 g Savoureux 60 120 30199 30135 Pain au Chocolat 70 g Savoureux 60 120 30132 31542 Lunch Croissant 30 g Une Recette Lenôtre Professionnel RTB 70 120 31778 31543 Lunch Pain au Chocolat 35 g Une Recette Lenôtre Professionnel RTB 70 120 31776 31544 Lunch Pain Raisins 30 g Une Recette Lenôtre Professionnel RTB 70 120 31290 33861 Assortment of Lunch Viennese Pastries (x 30 croissants, x 30 pains au chocolat, x 30 pain raisins) RTB 90 144 31982 31545 Assortment of Savoureux Origine Lunch Viennese Pastries (x 30 croissants, x 30 pains au chocolat, x 30 pain raisins) Assortment of Lunch Viennese Pastries (x 30 croissants, x 30 pains au chocolat, x 30 pain raisins) Indulgent Viennese Pastries RTB 90 132 30220 120 120 34440 Assortment of Mini Gourmandises (x 30 chocolate twists, x 30 cranberry twists, x 30 cream pastry rolls) RTB 90 120 30219 Assortment of Mini Viennese Pastries (x 36 croissants, x 36 pains au chocolat, x 24 pain raisins, x 24 apple turnovers) 120 120 BREADS "MINI PACKS" Technology Pieces/ box Boxes/ pallet Standard Code Rolls 31301 Finedor Plain 45 g Une Recette Lenôtre Professionnel Part-baked 30 120 30895 31305 Seeds and Cereals Roll 45 g Une Recette Lenôtre Professionnel Part-baked 35 130 30898 31304 Triangle Roll with Green Olives 45 g Une Recette Lenôtre Professionnel Part-baked 30 120 30897 32147 Rustic Square Roll 40g Part-baked 30 132 31520 Catering Bread 32321 Fruit Bread 180 g Une Recette Lenôtre Professionnel Part-baked 15 132 30894 Bread to Share 33860 "Pochon" Loaf 450 g by Frédéric Lalos Part-baked 4 96 32993 42
SMALL PACKAGINGS Technology Pieces/ box Boxes/ pallet Standard Code Bread to Share 31816 Rustic Loaf 450 g Part-baked 9 64 30734 31817 Rustic Seeds and Cereals Loaf 450 g Part-baked 9 70 30735 CONSUMER BAGS Technology Bags/ box Boxes/ pallet Standard Code Les Incontournables Viennese Pastries 31942 Bag x 6 Pain au Chocolat 75 g Une Recette Lenôtre Professionnel RTB 10 bags 56 31941 Bag x 6 Croissant 60 g Une Recette Lenôtre Professionnel RTB 12 bags 56 Rolls 33023 Bag x 6 Organic Square Rolls 50 g Part-baked 10 bags 64 32681 PATISSERIES Technology Pieces/box Boxes/pallet Input Products 33496 Lunch Tartlet Base Ø 35 mm (+/- 2 mm) Ready-to-serve 300 pieces 88 Lunch 36818 12 Lunch Rose Couture Blister Pack Ready-to-serve 12 blister packs 60 36819 12 Lunch Chocolate Couture Blister Pack Ready-to-serve 12 blister packs 60 36811 12 Lunch Classic Blister Pack Ready-to-serve 12 blister packs 60 36812 12 Lunch Chocolate Classic Blister Pack Ready-to-serve 12 blister packs 60 Petit Fours 35880 Festive Blister Pack of 16 Petit Fours Ready-to-serve 12 blister packs 84 35817 10 Mini-Éclair Blister Pack Ready-to-serve 12 blister packs 84 35173 10 Assorted Mini-Éclair Blister Pack Ready-to-serve 12 blister packs 84 36816 16 Petit Fours Couture Blister Pack Ready-to-serve 12 blister packs 84 36817 16 Chocolate Petit Fours Couture Blister Pack Ready-to-serve 12 blister packs 84 36820 50 Petit Fours Couture Blister Pack Ready-to-serve 5 blister packs 64 36809 16 Petit Fours Classic Blister Pack Ready-to-serve 12 blister packs 84 36810 16 Chocolate Petit Fours Classic Blister Pack Ready-to-serve 12 blister packs 84 36813 50 Petit Fours Classic Blister Pack Ready-to-serve 5 blister packs 84 43 CONSEILS DES CHEFS SERVICES
CHEF S ADVICE More how-to videos on Bridor de France TV www.bridordefrance.tv 1 2 3 Select your product Watch the video Download the preparation sheet BREAD BAKING INSTRUCTIONS BEST BEFORE DATE: 12 MONTHS BAKING TIMES STEP 1: STEP 2: STEP 3: to adapt according to your oven (1) recommended defrosting (2) bake in an oven preheated to 190 C/210 C (3) cool before serving (4) Rolls 5 minutes 8 to 12 minutes 10 to 15 minutes Fruit Bread 180 g Une Recette Lenôtre Professionnel 20 to 30 minutes 17 minutes at 170 C 30 minutes Half-Baguettes and ciabattas 10 minutes 12 to 18 minutes 30 minutes Baguettes 15 minutes 12 to 18 minutes 30 minutes Breads to share (around 400 g) 30 minutes to 1 hour 15 to 30 minutes 45 minutes Large Breads (1.1 kg) 60 to 90 minutes 15 to 30 minutes 30 minutes to 1 hour SO moelleux Breads 30 minutes 3 to 5 minutes 180-200 C 10 minutes PATISSERIE SERVING INSTRUCTIONS STEP 1: Remove package before or after defrosting STEP 2: Defrost STEP 3: Keep tray at room temperature before serving Macaroons After a minimum of 4h at + 4 C 30 minutes Petit Fours Before 3-4h at + 4 C 15 minutes Choux Pastry, Paris B. Choux, Hybrid Before 2-4h at + 4 C 15 minutes So moelleux Petit Fours After Option 1: minimum of 4 hours at + 4 C Option 2: 1 hour at room temperature 30 minutes STEP 1: Defrost STEP 2: Keep at room temperature before defrosting Baking suggestions So moelleux Individuals 2-3h at +4 C 15 minutes After defrosting, 2 minutes in a pre-heated oven (190 C) 44
READY-TO-PROVE VIENNESE PASTRIES BAKING INSTRUCTIONS BEST BEFORE DATE: 9 MONTHS, EXCEPT APPLE TURNOVERS: 12 MONTHS, AND MINI BRIOCHES: 4 MONTHS BAKING TIMES to adapt according to your oven (1) 40 x 60 32.5 x 53 STEP 1: roll out / proof (24 humidity at 70%) STEP 2: egg wash (leave to dry 15 minutes before egg washing) STEP 3: bake in ventilated oven and rotary oven STEP 3: bake in deck oven Temperature (5) Baking time Temperature (5) Baking time STEP 4: cool before serving (4) Croissants (50-60 g) 16 8 1h30-2h Yes 165-170 C 15-18 min. 180-190 C 18-20 min. 15 min. Croissants (70-80 g) 12 6 1h45-2h15 Yes 165-170 C 18-20 min. 180-190 C 20-22 min. 15 min. Pains au Chocolat 12 6 2h - 2h30 Yes 165-170 C 18-20 min. 180-190 C 20-22 min. 15 min. Maxi Pains au Chocolat 6 3 2h - 2h30 Yes 165-170 C 20-23 min. 180-190 C 23-25 min. 15 min. Pains Raisins 11 8 1h45-2h15 Yes 165-170 C 18-20 min. 180-190 C 20-22 min. 15 min. Apple Turnovers 12 8 No (thaw 1h) Pre-egg washed 190-200 C 18-20 min. 200-210 C 20-22 min. 30 min. Mini / Lunch 20 12 1h30-1h45 Yes 165-170 C 13-15 min. 180-190 C 15-17 min. 15 min. Mini Apple Turnovers Indulgent Viennese Pastries - Maxi Indulgent Viennese Pastries - Mini 20 12 No (thaw 1h) Pre-egg washed 190-200 C 15-18 min. 200-210 C 18-20 min. 30 min. 8 6 1h30-2h Yes 165-170 C 18-20 min. 180-190 C 20-22 min. 15 min. 24 18 1h15-1h45 Yes 165-170 C 13-15 min. 180-190 C 15-17 min. 15 min. Mini Brioches 30 g 20 10 1h30-1h45 Yes 165-170 C 8-10 min. 180-190 C 10-12 min. 15 min. Mini Brioches 60 g 12 8 1h30-2h Yes 165-170 C 10-12 min. 180-190 C 12-14 min. 15 min. READY-TO-BAKE VIENNESE PASTRIES BAKING INSTRUCTIONS BEST BEFORE DATE: 9 MONTHS BAKING TIMES to adapt according to your oven (1) 40 x 60 32.5 x 53 STEP 1: defrosting recommended STEP 2: bake in ventilated oven and rotary oven STEP 2: bake in deck oven STEP 3: cool before serving (4) Temperature (5) Baking time Temperature (5) Baking time Croissants (50-60 g) 16 8 15-30 min. 165-170 C 15-18 min. 180-190 C 18-20 min. 15 min. Croissants (70-80 g) 12 6 15-30 min. 165-170 C 18-20 min. 180-190 C 20-22 min. 15 min. Pains au Chocolat 12 6 15-30 min. 165-170 C 18-20 min. 180-190 C 20-22 min. 15 min. Maxi Pains au Chocolat 6 3 15-30 min. 165-170 C 20-23 min. 180-190 C 23-25 min. 15 min. Pains Raisins 11 8 15-30 min. 165-170 C 18-20 min. 180-190 C 20-22 min. 15 min. Mini / Lunch 20 12 15-30 min. 165-170 C 13-15 min. 180-190 C 15-17 min. 15 min. Indulgent Viennese Pastries - Maxi 8 6 15-30 min. 165-170 C 18-20 min. 180-190 C 20-22 min. 15 min. Filled Croissants 12 6 1h 170 C 16 min. 180-190 C 18 min. 15 min. Indulgent Viennese Pastries - Mini 24 18 15-30 min. 165-170 C 13-15 min. 180-190 C 15-17 min. 15 min. Savoury Snacks 12 8 15-30 min. 165-170 C 18-20 min. 180-190 C 20-22 min. 15 min. GLUTEN-FREE BAKING INSTRUCTIONS BEST BEFORE DATE: 12 MONTHS STEP 1: bake in a ventilated oven and rotary oven (6) at 160 C in its packaging STEP 2: cool before serving Gluten-free rolls and briochettes 10 minutes 2 min. out of the packaging Gluten-free Madeleine 8 minutes 2 min. out of the packaging (1) Check your oven and have it inspected on a regular basis. (2) Direct defrosting before baking. You can defrost your bread in its box at +4 C the evening before. (3) Breads - Always preheat your oven before baking. Closed dumper. (4) Mandatory cooling on rack and trolley, in a temperate, well-ventilated room. (5) Viennese pastries - Always preheat your oven before baking. Opened dumper. (6) Do not heat in a gas or deck oven. Never refreeze a thawed product: store at -18 C. 45 CONSEILS DES CHEFS
OUR PRODUCT REFERENCES BREADS ROLLS Segmentation Technology SINGLE FLAVOURS 33574 Plain Square Roll 30 g The Essential Breads Fully baked 200 32 p. 13 30896 Rustic Poolish Square Roll 40 g 31692 Finedor Epi 40 g Bridor Une Recette Lenôtre Professionnel Bridor Une Recette Lenôtre Professionnel Pieces/ box Boxes/ pallet Part-baked 50 96 p. 9 Part-baked 40 96 p. 8 34250 Plain Stick 40 g The Essential Breads Fully baked 150 32 p. 13 34921 Plain Essential Square Roll 40 g The Essential Breads Part-baked 200 32 p. 13 31520 Rustic Square Roll 40 g The Gourmet Breads Part-baked 80 64 p. 15 30895 Finedor Plain 45 g 36767 Finedor Country-style 45 g 36766 Finedor Espelette Pepper 45 g 30893 Country-style Roll 45 g 30898 Seeds and Cereals Roll 45 g 33993 Buckwheat Roll 45 g 30897 Triangle Roll with Green Olives 45 g Bridor Une Recette Lenôtre Professionnel Bridor Une Recette Lenôtre Professionnel Bridor Une Recette Lenôtre Professionnel Bridor Une Recette Lenôtre Professionnel Bridor Une Recette Lenôtre Professionnel Bridor Une Recette Lenôtre Professionnel Bridor Une Recette Lenôtre Professionnel Part-baked 50 96 p. 8 Part-baked 50 96 p. 8 Part-baked 50 96 p. 8 Part-baked 60 96 p. 9 Part-baked 60 96 p. 9 Part-baked 50 96 p. 9 Part-baked 45 96 p. 9 31480 Rye Roll 45 g The Gourmet Breads Part-baked 60 96 p. 15 34253 Black Olives Stick 45 g Breads of Indulgence Fully baked 150 32 p. 16 31823 Finedor Black Olives & Thyme 50 g 36768 Finedor Ancient Grains 50 g 33994 Rye Roll 50 g Bridor Une Recette Lenôtre Professionnel Bridor Une Recette Lenôtre Professionnel Bridor Une Recette Lenôtre Professionnel Part-baked 50 96 p. 8 Part-baked 50 96 p. 8 Part-baked 50 96 p. 9 33417 Country-style Loaf 50g The Gourmet Breads Part-baked 130 36 p. 15 31720 Dried Tomato & Basil Roll 50 g Breads of Indulgence Part-baked 45 96 p. 16 32681 Organic Square Roll 50 g Organic Part-baked 140 32 p. 41 34922 Plain Essential Rectangle Roll 55 g The Essential Breads Part-baked 140 32 p. 13 34252 Plain Rectangle Roll 55 g The Essential Breads Fully baked 100 32 p. 13 33000 Plain Diamond Roll 55 g The Essential Breads Part-baked 100 36 p. 13 33001 Poppy Seeds Diamond Roll 55 g The Essential Breads Part-baked 100 36 p. 13 33002 Seeds and Cereals Diamond Roll 55 g The Essential Breads Part-baked 100 36 p. 13 33003 Sesame Seeds Diamond Roll 55 g The Essential Breads Part-baked 100 36 p. 13 30416 Rustic Triangle Roll 55 g The Gourmet Breads Part-baked 50 64 p. 15 35130 Rustic Roll 55 g The Gourmet Breads Part-baked 70 64 p. 15 34971 Rye & Seeds Rectangle Roll 55 g The Gourmet Breads Part-baked 140 32 p. 15 35661 Fig Roll 55 g Breads of Indulgence Part-baked 150 32 p. 16 35660 Rustic Raisin Roll 55 g Breads of Indulgence Part-baked 150 32 p. 16 35674 Walnut & Hazelnut Roll 55 g Breads of Indulgence Part-baked 150 32 p. 16 30729 Country-style Roll 70 g The Gourmet Breads Part-baked 100 36 p. 15 31586 Plain Flute Roll 70 g The Essential Breads Part-baked 55 64 p. 13 31824 Finedor Maxi 80 g ASSORTMENTS 31588 Prestige Rolls Assortment 35672 Prestige Fruit Rolls Assortment Bridor Une Recette Lenôtre Professionnel Bridor Une Recette Lenôtre Professionnel Bridor Une Recette Lenôtre Professionnel Part-baked 50 64 p. 8 Part-baked 90 64 p. 9 Part-baked 90 64 p. 9 33074 Diamond Rolls Assortment 55 g The Essential Breads Part-baked 100 36 p. 13 35991 "Gourmand" Rolls Assortment 55 g Breads of Indulgence Part-baked 120 32 p. 16 CATERING BREAD Segmentation Technology 30894 Fruits Bread 180 g Bridor Une Recette Lenôtre Professionnel BAGUETTES Segmentation Technology Pieces/ box Boxes/ pallet Part-baked 20 96 p. 9 Pieces/ box 33362 Parisian Baguette 280 g Bridor by Frédéric Lalos Part-baked 25 32 p. 11 33364 Country-style Baguette 280 g Bridor by Frédéric Lalos Part-baked 25 32 p. 11 34790 Plain Essential Baguette 280 g The Essential Breads Part-baked 25 32 p. 12 34792 Country-style Essential Baguette 280 g The Essential Breads Part-baked 25 32 p. 12 34791 Multigrain Essential Baguette 280 g The Essential Breads Part-baked 25 32 p. 12 Boxes/ pallet
Segmentation Technology Pieces/ box 36879 Extra Baguette 280 g The Essential Breads Part-baked 22 32 p. 12 32672 "1778" Baguette 280 g The Gourmet Breads Part-baked 25 32 p. 14 36831 "Caractère" Baguette 280 g The Gourmet Breads Part-baked 22 32 p. 14 32676 Organic Baguette 280 g Organic Part-baked 25 32 p. 41 BREADS TO SHARE Segmentation Technology Pieces/ box 34503 Muesli Loaf 280 g Bridor by Frédéric Lalos Part-baked 26 32 p. 11 32991 Sharing Bread 300 g Bridor by Frédéric Lalos Part-baked 25 32 p. 10 34233 Wholemeal Loaf 330 g Bridor by Frédéric Lalos Part-baked 26 32 p. 10 34110 Lemon-Rye Loaf 330 g Bridor by Frédéric Lalos Part-baked 26 32 p. 11 34230 Fig Loaf 330 g Bridor by Frédéric Lalos Part-baked 26 32 p. 11 33363 "Bâtard" Loaf 330 g Bridor by Frédéric Lalos Part-baked 20 32 p. 10 35030 Rye Loaf 330 g The Gourmet Breads Part-baked 26 32 p. 15 35026 Fig Loaf 330 g Breads of Indulgence Part-baked 26 32 p. 16 35110 Muesli Loaf 330 g Breads of Indulgence Part-baked 26 32 p. 16 35261 Panettone-Style Bread 330 g Evasion Range Fully baked 13 64 p. 17 34671 Buckwheat Raisin Loaf 350 g Bridor by Frédéric Lalos Part-baked 20 32 p. 11 34234 Walnut Loaf 400 g Bridor by Frédéric Lalos Part-baked 25 32 p. 11 32993 "Pochon" Loaf 450 g Bridor by Frédéric Lalos Part-baked 16 24 p. 10 32992 Multigrain Loaf 450 g Bridor by Frédéric Lalos Part-baked 16 32 p. 10 30734 Country-style Loaf 450 g The Gourmet Breads Part-baked 25 20 p. 15 30735 Rustic Seeds and Cereals Loaf 450 g The Gourmet Breads Part-baked 30 20 p. 15 34909 Spelt Loaf 450 g The Gourmet Breads Part-baked 18 24 p. 15 33573 Organic Spelt, Pumpkin and Sunflower Seeds Loaf 450 g Organic Part-baked 16 32 p. 41 33917 Organic Loaf 450 g Organic Part-baked 18 24 p. 41 33365 "Bâtard" Loaf 540 g Bridor by Frédéric Lalos Part-baked 14 24 p. 10 35262 Country-style Twist Loaf 500g The Gourmet Breads Part-baked 10 32 p. 15 34672 Large "Parisien" Loaf 1.1 kg Bridor by Frédéric Lalos Part-baked 8 24 p. 11 34673 Large "Pochon" Loaf 1.1 kg Bridor by Frédéric Lalos Part-baked 8 24 p. 11 34674 Large Multigrain Loaf 1.1 kg Bridor by Frédéric Lalos Part-baked 8 24 p. 11 SANDWHICH BREADS Segmentation Technology HALF-BAGUETTES 36151 Brioche Bun 60 g Evasion Range Fully baked 45 p. 17 Pieces/ box 36110 Brioche Bread 130 g Evasion Range Fully baked 44 p. 17 34793 Plain Essential Half-Baguette 140 g The Essential Breads Part-baked 50 32 p. 17 34794 Multigrain Essential Half-Baguette 140 g The Essential Breads Part-baked 50 32 p. 17 35021 Poppy seeds Essential Half-Baguette 140 g The Essential Breads Part-baked 50 32 p. 17 31610 Plain Half-Baguette 140 g The Gourmet Breads Part-baked 25 64 p. 17 31611 Seeds and Cereals Half-Baguette 140 g The Gourmet Breads Part-baked 28 64 p. 17 CIABATTAS 34795 Essential Ciabatta 140 g Evasion Range Part-baked 46 64 p. 17 34796 Olive Oil Ciabatta 140 g Evasion Range Part-baked 46 64 p. 17 31612 Olive Oil & Green Olives Ciabatta 140 g Evasion Range Part-baked 30 64 p. 17 33432 Dried Tomato & Basil Ciabatta 140 g Evasion Range Part-baked 25 64 p. 17 33790 Ciabatta by Frédéric Lalos 180 g Evasion Range Part-baked 36 32 p. 17 SO MOELLEUX 36417 SO moelleux Plain 100 g Evasion Range Part-baked 64 32 p. 17 36414 SO moelleux Multigrain 100 g Evasion Range Part-baked 64 32 p. 17 36418 SO moelleux Buckwheat 100 g Evasion Range Part-baked 64 32 p. 17 36420 SO moelleux Walnut 100 g Evasion Range Part-baked 64 32 p. 17 36421 SO moelleux 2 Olives & Thyme 100 g Evasion Range Part-baked 64 32 p. 17 36423 SO moelleux Fig 100 g Evasion Range Part-baked 64 32 p. 17 36424 SO moelleux Corn 100 g Evasion Range Part-baked 64 32 p. 17 36425 SO moelleux Pesto 100 g Evasion Range Part-baked 64 32 p. 17 36415 SO moelleux Dried Tomato 100 g Evasion Range Part-baked 64 32 p. 17 36100 SO moelleux Plain 140 g Evasion Range Part-baked 46 32 p. 17 36101 SO moelleux Buckwheat 140 g Evasion Range Part-baked 46 32 p. 17 36102 SO moelleux Multigrain 140 g Evasion Range Part-baked 46 32 p. 17 36103 SO moelleux Walnut 140 g Evasion Range Part-baked 46 32 p. 17 36104 SO moelleux 2 Olives & Thyme 140 g Evasion Range Part-baked 46 32 p. 17 36105 SO moelleux Fig 140 g Evasion Range Part-baked 46 32 p. 17 36106 SO moelleux Corn 140 g Evasion Range Part-baked 46 32 p. 17 36107 SO moelleux Pesto140 g Evasion Range Part-baked 46 32 p. 17 36108 SO moelleux Dried Tomato 140 g Evasion Range Part-baked 46 32 p. 17 Boxes/ pallet Boxes/ pallet Boxes/ pallet
OUR PRODUCT REFERENCES PATISSERIES Segmentation Technology Pieces/box PETIT FOURS 35980 Vendôme Tray 380 g Bridor Une Recette Lenôtre Professionnel Ready to serve 2 Trays of 28 pieces 200 p. 37 35981 Brown Diamond Tray 387 g Bridor Une Recette Lenôtre Professionnel Ready to serve 2 Trays of 35 pieces 200 p. 37 35982 Versailles Tray 854 g Bridor Une Recette Lenôtre Professionnel Ready to serve 1 Tray of 63 pieces 200 p. 37 33902 Paris B. Choux Tray 608 g Bridor Une Recette Lenôtre Professionnel Ready to serve 1 Tray of 48 pieces 200 p. 37 36010 Love Chocolate Tray 605 g Bridor Collection Ready to serve 1 Tray of 53 pieces 250 p. 39 36011 Sweet France Tray 633 g Bridor Collection Ready to serve 1 Tray of 51 pieces 250 p. 39 36172 Hybrid Petit Four Tray 672 g Bridor Collection Ready to serve 2 Trays of 24 pieces 250 p. 39 35646 SO moelleux Mini-Financiers 528 g Bridor Collection Fully baked 1 Tray of 48 pieces 312 p. 40 MACAROONS 33440 No. 2 Macaroon Assortment +/- 12g Bridor Une Recette Lenôtre Professionnel Ready to serve 2 Trays of 48 pieces 132 p. 38 34111 No. 1 Macaroon Assortment +/- 12g Bridor Une Recette Lenôtre Professionnel Ready to serve 2 Trays of 48 pieces 132 p. 38 35720 35721 35722 35723 35724 35725 35726 Single-Flavour Vanilla Macaroon Tray +/- 12 g Single-Flavour Raspberry Macaroon Tray +/- 12 g Single-Flavour Chocolate Macaroon Tray +/- 12 g Single-Flavour Lemon Macaroon Tray +/- 12 g Single-Flavour Salted Butter Caramel Macaroon Tray +/- 12 g Single-Flavour Pistachio Macaroon Tray +/- 12 g Single-Flavour Coffee Macaroon Tray +/- 12 g FRENCH-STYLE VIENNESE PASTRIES CROISSANTS Segmentation Butter Technology Pieces/box MINI 32956 Mini Croissant 20 g Savoureux Fine RTB 260 64 p. 26 32921 Mini Croissant 20 g Savoureux Fine 200 96 p. 26 30190 Mini Croissant 20 g Savoureux Origine PDO RTB 260 64 p. 24 30179 Mini Croissant 20 g Savoureux Origine PDO 200 96 p. 24 34840 Mini Croissant 25 g Classic Fine RTB 225 64 p. 28 32181 Mini Croissant 25 g Savoureux Fine RTB 225 64 p. 26 33980 Mini Croissant 25 g Éclat du Terroir Fine 200 96 p. 20 LUNCH 31026 Lunch Croissant 30 g Classic Fine 400 56 p. 29 32881 Lunch Croissant 30 g Savoureux Fine RTB 240 64 p. 27 Boxes/ pallet Bridor Une Recette Lenôtre Professionnel Ready to serve 2 Trays of 48 pieces 132 p. 38 Bridor Une Recette Lenôtre Professionnel Ready to serve 2 Trays of 48 pieces 132 p. 38 Bridor Une Recette Lenôtre Professionnel Ready to serve 2 Trays of 48 pieces 132 p. 38 Bridor Une Recette Lenôtre Professionnel Ready to serve 2 Trays of 48 pieces 132 p. 38 Bridor Une Recette Lenôtre Professionnel Ready to serve 2 Trays of 48 pieces 132 p. 38 Bridor Une Recette Lenôtre Professionnel Ready to serve 2 Trays of 48 pieces 132 p. 38 Bridor Une Recette Lenôtre Professionnel Ready to serve 2 Trays of 48 pieces 132 p. 38 36173 Assorted Macaroon Tray +/-11 g Bridor Collection Ready to serve 1 package of 48 pieces Boxes/ pallet 250 p. 39 36428 Tray of Macaroons +/-11 g Bridor Collection Ready to serve 1 package of 48 Spring-Summer 2017 Collection pieces 250 p. 39 CHOUX PASTRIES 36012 So Choux Tray 528 g Bridor Collection Ready to serve 1 Tray of 44 pieces 250 p. 40 34681 Assorted Baby Eclairs Tray 624 g Bridor Collection Ready to serve 1 Tray of 48 pieces 200 p. 40 34891 Classic Baby Eclairs Tray 624 g Bridor Collection Ready to serve 1 Tray of 48 pieces 200 p. 40 35948 Chocolate Lunch Eclairs Tray 640 g Bridor Collection Ready to serve 1 Tray of 32 pieces 200 p. 40 35949 Coffee Lunch Eclairs Tray 640 g Bridor Collection Ready to serve 1 Tray of 32 pieces 200 p. 40 35950 Vanilla Lunch Eclairs Tray 640 g Bridor Collection Ready to serve 1 Tray of 32 pieces 200 p. 40 35829 Vanilla Lunch Whipped Cream Choux Tray 490 g Bridor Collection Ready to serve 1 Tray of 35 pieces 200 p. 40 INDIVIDUALS 36540 So Moelleux Chocolate Cake 30 g Bridor Collection Fully baked 100 96 p. 40 36541 So Moelleux Brownie 31.5 g Bridor Collection Fully baked 100 96 p. 40 36542 So Moelleux Financier 30 g Bridor Collection Fully baked 100 96 p. 40 36543 So Moelleux Madeleine 30 g Bridor Collection Fully baked 70 96 p. 40 36544 Natural Banana-Flavoured So Moelleux Cake 30 g Bridor Collection Fully baked 70 96 p. 40 GLUTEN-FREE RANGE Technology Pieces/box 35430 Gluten-Free Madeleine 30 g Fully baked 50 96 p. 41 35431 Gluten-Free Briochette 50 g Fully baked 50 64 p. 41 35433 Gluten-Free Plain Roll 45 g Fully baked 50 64 p. 41 35432 Gluten-Free Poppy Seed Roll 45 g Fully baked 50 64 p. 41 35700 Gluten-Free Flaxseed Roll 45 g Fully baked 50 64 p. 41 Boxes/ pallet