New York Bakery Co launches 3 Grain Sourdough Deli Bagel bakeryinfo.co.uk - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from bakeryinfo.co.uk Daily Mail and Mail on Sunday newspapers.
New York Bakery Co (NYBC) has expanded its range of Deli Bagels with a sourdough variant.
The sourdough bagel is made using liquid sourdough which is added to provide a ‘classic sourdough taste’ whilst keeping the chew expected from a New York bagel, the company said. Each batch of Sourdough Deli Bagels are fermented for three hours before forming, proving and fermenting at low temperatures for a minimum of an hour prior to steam baking.
Low in fat and suitable for vegetarians and vegans, the bagel is also free from artificial colours and flavours.
Available in a pack of four for an rsp of £1.80, the new variant is part of its ‘fancy schmancy’ Deli Bagels range which was launched last year with two flavours – Four Cheese and Loaded Everything.
Creating new products from surplus adds value and cuts waste.
It’s not exactly new – granny’s treacle tart would have likely utilised a stale loaf of bread, as well as the classic bread and butter pudding – but it is something we’ll see more of in bakery in 2021.
“Next year, we’ll see even more focus on sustainability and as such bakery products will be transformed more frequently to cut back on waste,” explains Stéphanie Brillouet, marketing director, Northern Europe and North America at Délifrance.
“We’re seeing croissants turned into another product like the classic French almond croissant or twice-baked almond croissant. But this extends beyond viennoiserie with bread such as sourdough transforming more and more into other bakery products to get added value out of them.”
What do you get when you cross ciabatta and sourdough? A ciabattin, of course!
This combination was the basis for family business Geary’s Bakery’s first-ever branded range of loaves. The three-strong range, available in M&S, comprises White Ciabattin, Grains & Seeds Ciabattin, and Craft Beer Ciabattin using Vixen Copper Ale from Charnwood Brewery.
They’re described as a classic ciabatta mashed up with a sourdough process, baked in a tin and sliced. All three are made using a 24-hour fermentation process.
Originally named Jason’s after Geary’s master baker, who represents the fourth generation to head up the business, the range has since been renamed as Jason’s Sourdough to reinforce its sourdough credentials and heritage, noted Geary’s.