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Breads have accompanied the long march of mankind since its early days. Their symbolic value is so high and their contribution to human nutrition is significant. Produced from different raw materials and in various cultural or social environments, they offer a high variety of tastes, flavours and shapes.
Inspired by the history and arts of cooking dated back to 9000 BC, we believe that not only the quality of the basic ingredients is of utmost importance but other elements also play a major role during the manufacturing process of breads.
Most important among them are the time devoted to the production steps, the use of proven traditional recipes and the dedication of the work force to produce the superior pieces. The range of La Boulange breads is broad and enables the company to meet various desires and wishes of customers. |
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| La Boulange is constantly creating new ways to enjoy breads in different sizes, shapes and flavours for various dining occasions and events. |
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| The rustic look of this bread contrasts with its unique taste and aroma. |
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| Originally created in mid-18th century in Westphalia, pumpernickel continues to be produced by La Boulange. This is a dark, dense German bread made from coarsely ground whole grain rye. |
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| This is a soft loaf or roll made from a yeasted dough enriched with butter and eggs. The word “brioche” was first appeared in 1404 and refers to a sweet yeast bread originally from Normandy. Brioche is often served with coffee or tea. |
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| Create in 1683 in Vienna, bagels are identified with the East Coast of the US (particularly in New York) where breakfast may include bagels, smoked salmon and creamed cheese. |
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