4 avr. 2019
In the Middle-age, bakers were selling breads by the loaf like we see today. However, because some loaves were lighter than others (purposeful short weighting or ingredient differential) but sold at the same price, laws were enacted requiring bread to be sold by weight. Today, more and more bakeries are applying this concept to sell bread on a weight basis and therefore the consumer can ask the exact weight he or she needs and doesn’t have to buy the complete bread. In France, it is called “Pain à la coupe”. At Puratos, we are convinced by this approach and the opportunities it represents for the baker.
How can you implement the Pain à la Coupe concept in your bakery? Here are some golden rules established with our Technical Advisor, Martin de Poorter.
#1 Bake big loaves: 2kg +/-
“Traditionally, breads were big because families were big and the baker was only coming around once a week so you had to have enough. Let’s go back to those big and impressive loaves of bread” M. de Poorter
#2 Differentiate yourself by
#3 Make it fresh
“If you make a big loaf of bread with O-tentic, you have the assurance of long-lasting freshness and therefore less waste” M. de Poorter
#4 Adapt your process
“Overnight fermentation is the key when baking Pain à la Coupe breads” M. de Poorter
The Apple, Apricot & Figs Pain à la coupe is the favourite bread of my grandkids. For my colleagues, I toast it with cheese.