CONTENTS BIO SPELT & QUINOA ROUND BREAD... 28 BIO BUCKWHEAT LOAF... 30 BIO OBRADOR ROUND BREAD... 32 LARGE BAKER S RUSTIC LOAF... 34 BAKER S RUSTIC LOAF... 36 ANCIENNE BAGUETTE... 38 ANCIENNE DEMI BAGUETTE... 40 HOMESTEAD LOAF... 42 SANTA INÉS LOAF... 4 4 DELIRIUM LOAF... 4 6 SUMMUM ROUND BREAD... 48 SPELT LOAF... 5 0 MULTICEREAL LOAF... 52

PERE GALLÉS Every story has a beginning, and ours began 30 years ago. This bread is our tribute to Pere Gallés vision and legacy, to our appreciation of traditional methods and attention to detail. In our ongoing quest for superb quality, we create unique loaves, which make us proud of our past and excited about the future.

TIME We make our bread with the same methods used to make superior quality artisanal bread. We attend to every detail, to ensure that the craft spirit and flavour shine through in the result, creating simply unique bread. PASSION Perfectionists, meticulous, perhaps even obsessive... but above all, passionate about what we do. This passion has elevated our bread from just good, to amazing. TRIBUTE We honour our past, we understand our roots and where we are headed. We stay true to traditional baking methods, and we are proud of the bread we make.

THE SIX SECRETS OF SAINT HONORÉ. BREAD WITH SOUL 1. Manual work, the heart and soul of the process. Hand rolling and kneading does more than give shape to the loaf. It also creates the necessary tension, giving the dough body and structure. Manual techniques enable our bakers to detect the needs of the dough and adjust it to make perfect loaves. Manual placement. Each loaf is placed on the tray, one by one, in the correct position. Manual turning of loaves. Very delicately, avoiding knocks that might degas the loaves and spoil the result. Hand scored, for which our bakers expertise is essential to ensure the right depth, angle and pattern on each piece to achieve the desired result. Scoring, which creates the future grigne, prevents the bread from tearing and keeps its shape. 2. All the time it needs, all the time it deserves. Time is the essential, irreplaceable ingredient. Saint Honoré loaves get time; we give them as much time as traditional craftsman, bakers, allowed their bread: time which added up to hours, sometimes over multiple days. Time to make the sourdough starter, to refresh it, to allow the dough to proof, the gentle, not intensive folding that enables high hydration for durability and softness. Time which transforms into flavour, aroma, texture and colour.

3. The stone oven, the oven par excellence. Baking in a stone oven is an essential step to achieving the excellent quality of Saint Honoré. The stone oven is just perfect, without air, just the heat emitted by the ceiling and the base where the bread is placed. This baking method caramelises the shiny crust, creates a soft, yet well-baked crumb, and robust, lively doughs. 4. Health, always a priority. Some of our loaves are made with BIO flour, natural products. 5. Innovation and tradition. We make loaves with hitherto unknown (quinoa), from other places (buckwheat) and thoroughly modern ingredients (coated with pumpkin, sesame or sunflower seads, like the Visé Loaf). 6. For all bread lovers. Every loaf in the Saint Honoré family has its own sourdough starter, which is created, fed and cared for a specific bread type, ensuring unique flavours and aromas.

THE VALUE OF BREAD WITH VALUES Made with artisan processes 100% natural product Source of fibre Long fermentation Exclusive hydration process Hand-molded bread Stoneground flours Exclusive sourdoughs Baked in a stone oven

BIO SPELT & QUINOA ROUND BREAD 28 / 29 BIO spelt flour, water, BIO quinoa seed, BIO quinoa flour, BIO sourdough, BIO quinoa flakes, BIO salt, BIO yeast. Round loaf coated with quinoa seeds with a square scored in the surface. A unique and unmistakable member of the Saint Honoré family. It has a loose, dense, fresh, moist, flexible, irregular crumb, with a medium-size air bubbles. The quinoa is responsible for the white mottling. It tastes strongly of spelt and, to a lesser extent, quinoa, which adds freshness. This original flavour, builds and develops as you eat the bread. With a medium crust, it turns light brown when baked. This bread floods the mouth with flavour, and has a strong aroma when sliced. The aftertaste persists for several minutes. The synergistic combination of the sourdough and spelt generates unmistakable flavours and aromas. Quinoa flour adds a subtle touch to the flavour of the loaf. This high-fibre bread is made entirely with BIO ingredients. Slow, high-hydration artisanal process. Bread with a resilient base, having been baked in a stone oven. Almost fully baked bread. BIO SPELT & QUINOA ROUND Ref.: 60030 (units) (grams) (minutes) (degrees) (minutes) (cm) 8 430 4x14 60 180-200 20-25 16-19

BIO BUCKWHEAT LOAF 30 / 31 BIO wheat flour, water, BIO sourdough, BIO buckwheat flour, BIO salt, BIO yeast. Oval loaf with rounded ends, a caramelised, crunchy crust, dark reddish-brown, coated with toasted flour with grains and an irregular grigne. The flour adheres to the surface as the loaves are turned. The cracking on the sides is the result of resting and slow fermentation. The crumb is quite uneven, with small and medium air bubbles. It is soft, smooth, quite rigid and bone coloured. It tastes of buckwheat flour and the acidity of the sourdough. This bread has a leisurely flavour, reminiscent of the countryside and the earth, and is excellent eaten alone or with oil. Of all the Saint Honoré loaves, this has the most rustic appearance. Buckwheat, traditional in some parts of France, Bread with a resilient base, having adds an aromatic touch, to bread, particularly been baked in a stone oven. when used in small proportions, like in this Hand turned. recipe. Made entirely with BIO ingredients, this bread has all the advantages of organic products. Long, traditional, high-hydration artisanal process. BIO BUCKWHEAT LOAF Ref.: 61270 (units) (grams) (minutes) (degrees) (minutes) (cm) 9 500 6x6 60 180-200 20-25 31-35

BIO OBRADOR ROUND BREAD 32 / 33 BIO stone ground wheat flour, water, BIO sourdough, BIO salt, BIO yeast. Round loaf with natural grigne that contrasts with the toasted white flour and the reddishbrown, crunchy, medium-thick crust. The crust is brimming with baked flavours: the excellent taste of the toasted crust, with a light touch of hazelnut, typical of golden crusts. You will also appreciate the subtle taste of toasted flour, and the unmistakable, unique flavour of the stone oven, on which the bread rests. The crumb is moist and flavoursome, with a mild flavour and a touch of acidity from the sourdough and BIO flour. It is appetising, easy to eat, with irregular air bubbles typical of long fermentation and sourdough. It has the outside appearance of strong bread, with a good grigne. Made entirely with BIO ingredients. Long, traditional, high-hydration artisanal process. Bread with a resilient base, having been baked in a stone oven. BIO OBRADOR ROUND BREAD Ref.: 61070 (units) (grams) (minutes) (degrees) (minutes) (cm) 6 420 4x14 60 180-200 20-25 16-19

LARGE BAKER S RUSTIC LOAF 34 / 35 Wheat flour, water, wheat semolina, sourdough, rye flour, salt, caramelised wheat malt flour, yeast. Oval with tips and a rustic appearance, lightly floured and scored three times. Crust with numerous air bubbles and a slightly acidic flavour. The crust is dark and very crunchy from baking on the stone oven floor. Its lively, robust grigne hints at the honeycomb crumb created by the sourdough, while the flavours of malt and rye are lasting and noticeable. This large loaf is heavier and more voluminous. LARGE BAKER S RUSTIC LOAF Ref.: 61631 (units) (grams) (minutes) (degrees) (minutes) (cm) 8 560 6x6 60 180-200 20-25 42-46

BAKER S RUSTIC LOAF 36 / 37 Wheat flour, water, sourdough, salt, yeast. Long loaf, wide in the centre and narrow at the ends. The crust is matt brown with a residual dusting of flour. It has three large cuts, that cover most of the surface. The crumb is structured, with large and medium-sized air bubbles. This bread has body and consistency, and when squeezed it emits the mildly acidic aroma of sourdough. The flavour and texture in mouth give this bread character, quality and many uses. Long-lasting bread. Totally artisanal process. BAKER S RUSTIC LOAF Ref.: 66531 (units) (grams) (minutes) (degrees) (minutes) (cm) 14 265 6x6 30 190-200 20-25 45.6

ANCIENNE BAGUETTE 38 / 39 Wheat flour, water, sourdough, salt, yeast. A long, narrow baguette, with four scores, four lively grignes, long tips and a floured surface. Its appearance reflects its name: it s a baguette with history. With a thin, light brown crust and rough grignes, this baguette is the real thing, with a subtle flavoured crumb dominated by an intense crust. A baguette for lovers of good bread. It tastes so good that you ll be tempted to break off the end and eat it before you get home, but it is also ideal for spreading with tomato or oil and eating with the best ham. This is made possible by the characteristic Saint Honoré process: hand cutting and a long, traditional, artisan process. ANCIENNE BAGUETTE Ref.: 61140 (units) (grams) (minutes) (degrees) (minutes) (cm) 22 220 6x6 20 190-200 10-15 44-49

ANCIENNE DEMI BAGUETTE 40 / 41 Wheat flour, water, sourdough, salt, yeast. The baby of the Saint Honoré family, wide in the middle, narrowing toward discreet tips. The crust is matt brown with a dusting of flour. It has been scored twice, covering most of the surface. With a structured large and medium-sized honeycomb texture. This bread has body and consistency, and when squeezed, it gives out the mild, acidic aroma of sourdough. The flavour, consistency and texture in the mouth make this a bread with character and quality. In this case, because of its size, it is basically used to make sandwiches. Totally artisanal process. Long-lasting. ANCIENNE DEMI BAGUETTE Ref.: 61160 (units) (grams) (minutes) (degrees) (minutes) (cm) 30 130 6x6 20 190-200 10-15 24-27

HOMESTEAD LOAF 42 / 43 Wheat flour, water, salt, yeast. Long loaf with rounded points and a thick body. Very lightly floured with the remains of the first sprinkling, cracking and white marbling on the surface. It is scored deeply, three times, resulting in an extensive, lively grigne and a rough surface. The crust is thin, crunchy and crumbly and medium-golden. Combined with the veins of flour, this give it an attractive appearance. White, fresh crumb, very mild and neutral flavour. It is quite firm, with air bubbles of different sizes. Cooked in a stone oven, the crust and bottom have a differential flavour. This is a very light bread, and the loaves are large. The use of pure wheat flour makes it light and mild tasting. It is scored and shaped by hand, so no two loaves are the same, although they share some basic, common characteristics. HOMESTEAD LOAF Ref.: 69960 (units) (grams) (minutes) (degrees) (minutes) (cm) 16 280 6x6 30 190-200 10-15 47

SANTA INÉS LOAF 44 / 45 Wheat flour, water, rye flour, salt, yeast. Long loaf with rounded points and a thick body. Floured and with three shallow cuts that give a soft, slightly rough grigne. The colour of the flour contrasts with the toasted crust and grigne; you will also notice some light mottling, the result of resting and boarding. Like the very best bread, it has a creamy, loose, irregular honeycomb crumb. The crust is medium/thin and crunchy, the flavour is dominated by the aroma of rye and slow fermentation, with a subtle, lactic touch. When the bread is turned manually, the flour on Bread with character, that tastes magnificent the surface is impregnated with the aromas of the with no more than a drizzle of oil. dough. It keeps up to 24 hours. The development of the piece depends on the resting and long production process. SANTA INÉS LOAF Ref.: 68440 (units) (grams) (minutes) (degrees) (minutes) (cm) 15 350 6x6 30 190-200 10-15 47

DELIRIUM LOAF 46 / 47 Wheat flour, water, sourdough, rye flour, salt, yeast. Wide, ciabatta-type loaf with rounded ends and natural grigne, the characteristic honeycomb crumb is pushed upwards by the rising of the dough and its time in the hearth oven. The medium-thick crust is enhanced by cooked flour, that gives it a rustic, mottled appearance. This bread is lighter than it looks, and it has an authentic flavour from the rye flour and sourdough, the result of the Saint Honoré process. The medium crust and natural grigne is not scored, contributing energy to the product. It is quite flat, because the dough is very soft due to being highly hydrated. DELIRIUM LOAF Ref.: 61280 (units) (grams) (minutes) (degrees) (minutes) (cm) 12 390 6x6 30 190-200 10-15 42-46

SUMMUM ROUND BREAD 48 / 49 Spelt flour, rye flour, water, bran, sourdough, butter, salt, sugar, yeast. Round rustic-looking loaf, with a dark crust that contrasts with the flour. The natural grigne shows that the dough has not risen so much, which is the direct consequence of the low baking capacity of bran, causing the crumb to have smaller, more uniform air bubbles. Spelt and butter combine in a fine, creamy, unctuous crumb with small air bubbles and excellent palatability. The dark crumb is produced by the rye and bran. It is significantly darker than the BIO Bakery Round Loaf. Thanks to the dense crumb and butter, this bread is highly aromatic and melts in the mouth. Like buckwheat flour, rye is ideal for sourdough bread, because with its low capacity to rise, the sourdough gives it an extra push, while the original flavours combine to perfection with the rye. Long, traditional, high-hydration artisanal process. Bread with a resilient base, having been baked in a stone oven. Hand turned, natural grigne. SUMMUM ROUND BREAD Ref.: 61150 (units) (grams) (minutes) (degrees) (minutes) (cm) 8 430 4x14 60 180-200 20-25 16-19

SPELT LOAF 50 / 51 Spelt flour, water, sourdough (wheat), toasted seeds (golden flax, sesame, sunflower, pumpkin), caramelised malt, salt, yeast). Oval loaf with medium tips, scored three times on the surface with very light grigne. The texture of its dark brown surface is surprising; the thin to medium crust is light and crunchy, around a well-structured, moist crumb, a little dense but irregular. The seeds give it a slightly sweet flavour, with toasted and nutty touches. The combination of tasty spelt and seeds make this bread particularly delicious. Sourdough gives it a characteristic crust and durability. The fibre in this product, as well as being nourishing, is responsible for its durability and moist crumb. The seeds in the recipe combine magnificently with the dough. Long, traditional, high-hydration artisanal process. Bread with a resilient base, having been baked in a stone oven. SPELT LOAF Ref.: 68791 (units) (grams) (minutes) (degrees) (minutes) (cm) 18 300 6x6 30 190-200 10-15 40

MULTICEREAL LOAF 52 / 53 Flour, whole grain flour, water, sourdough, salt, yeast, sunflower seeds, pumpkin seeds, toasted sesame seeds. Bread with an exceptional flavour, an irregular, twisted shape, intense cereal coating, crunchy and aromatic. The crumb, which contains some seeds because of the twisted effect, is dark and packs all the flavour of the whole grain flour (whole wheat, including the germ) and wheat flour. It is very difficult to distinguish between the flavour of the crumb and the crust, because they are enjoyed together. Bread for cereal lovers. Hand shaped. With an extraordinary cereal coating. Highly nutritious properties. MULTICEREAL LOAF Ref.: 61080 (units) (grams) (minutes) (degrees) (minutes) (cm) 20 345 6x6 30 190-200 10-15 37-43

Pza. Xavier Cugat, 2. Ed. C, 4ª Planta Parc Ofic. Sant Cugat Nord 08174 Sant Cugat del Vallès (Barcelona) SPAIN Tel: 935 041 785 Fax: 935 041 717 www.europastry.com

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