DÉLIFRANCE HÉRITAGE

RESPECT FOR FRENCH BAKING TRADITIONS

From viennoiseries to rustic breads, Délifrance Héritage combines artisan know-how with cutting-edge technologies. Pains au chocolat, pains aux raisins, croissants, apple turnovers and rustic breads are all produced to the same high standards. Inspired by artisan know-how, Délifrance Héritage has drawn from French traditions to develop a long process that treats the dough with respect.

The choice of noble ingredients from the French land, a process that reproduces the artisan baker's techniques and the absence of artificial additives result in delicious and indulgent products. This know-how has proved its worth, having been rewarded with multiple distinctions, like the International Taste & Quality Institute (ITQI), a guarantee of customer satisfaction.

 

PANITALY

RESPECT FOR ITALIAN BAKING TRADITIONS

Based near Milan, Panitaly's bakery produces a wide range of original products, suited to any time of day and the Italians' varied tastes: from ciabattas, individual breads and bread to share, to sandwiches, foccacias and pizzas.

These emblematic Italian bakery products are the result of a slow production process, embodied in Panitaly's slogan: Festina lente. This maxim coined by Emperor Augustus means "make haste slowly" and refers to the desire to produce more slowly in a world that pushes us to race against time every day. The best ingredients are selected to prepare the "biga", a bread dough that requires 16 hours of fermentation in order to reveal all its flavour.

 


 

 





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