Tip Top Foodservice Rises to Artisanal Trend
Turkish, Ciabatta and Stonebaked varieties proving popular with customers.
Tip Top Foodservice has experienced an unprecedented increase in demand for rustic or premium style breads in 2015, with foodservice outlets responding to an upturn in consumer desire for artisanal bread with their meals.
In 2014 alone, there was a 15 per cent increase in consumption of Turkish and ciabatta breads as well as continued growth for artisanal flavours such as sourdough and rye. With Australian consumers’ tastes becoming increasingly sophisticated, foodservice professionals are under increasing pressure to offer premium bread products on their menus.
However, most foodservice outlets don’t have the equipment, space, time or expertise to bake bread in-house to meet this growing demand. Darren O’Brien, National Account Manager, Tip Top Foodservice explains, “the Speedibake range of quick-to-table breads have been designed with this in mind. We know outlets don’t have the time or space to bake their own fresh bread, and we know they are keen to deliver premium offerings to their customers.”
Included in the range are rustic stonebaked sourdoughs (Vienna and baguette), and a pane di casa, as well as Turkish pide and ciabatta loaves.
“Perfect for kitchens wanting to react swiftly and take advantage of the rustic trend, the Speedibake range was developed with convenience for foodservice business in mind, as when a meal must be quick-to-table each product can be thawed and served or flash-baked on demand.”
“Speedibake has taken the extra time so foodservice outlets don’t have to. The new range of breads fit with the ethos of Speedibake more than ever before – they are faster and much more flexible for foodservice professionals. Plus, they can be stored in the freezer for up to 12 months, providing extra convenience for foodservice outlets.”
The Speedibake range is available frozen nationwide via distributors, see the full range at tiptop-foodservice.com.au or contact your local distributor to order.
29th October 2015
