We make our Cinnamon Currant Bread by adding currants to our Pain de Mie Dough which includes milk, butter, and sugar. The bakers mould the dough into little balls and coat them with cinnamon and sugar, which combine to give the loaf a dark red hue after baking. They form the loaves by stacking the coated dough balls into a pan before proofing and baking. The bread can be sliced or pulled apart into sticky buns and eaten immediately.

Suggested Uses: Cinnamon Currant Bread is ideal for breakfast and makes excellent French toast as well as bread pudding. It is delicious by itself and can be enjoyed as an addition to any weekend brunch for any season.

We make our Cinnamon Currant Bread by adding currants to our Pain de Mie Dough which includes milk, butter, and sugar. The bakers mould the dough into little balls and coat them with cinnamon and sugar, which combine to give the loaf a dark red hue after baking. They form the loaves by stacking the coated dough balls into a pan before proofing and baking. The bread can be sliced or pulled apart into sticky buns and eaten immediately.

Suggested Uses: Cinnamon Currant Bread is ideal for breakfast and makes excellent French toast as well as bread pudding. It is delicious by itself and can be enjoyed as an addition to any weekend brunch for any season.

Cinnamon Currant Bread with Walnuts is a nutty alternative to our regular Cinnamon Currant Bread. We make our Cinnamon Currant Bread by adding currants to our Pain de Mie Dough which includes milk, butter, and sugar. The bakers mould the dough into little balls and coat them with cinnamon and sugar, which combine to give the loaf a dark red hue after baking. They form the loaves by stacking the coated dough balls into a pan, in this case also packing walnuts into the pan over, under, and all around the dough balls, before proofing and baking. The bread can be sliced or pulled apart into sticky buns and eaten immediately.

Suggested Uses: Cinnamon Currant Bread with Walnuts is ideal for breakfast and makes excellent French toast as well as bread pudding. It is delicious by itself and can be enjoyed as an addition to any weekend brunch for any season.

In French, “pain” means bread and “mie” means crumb, which means this classic pan loaf is all about the crumb. Our Pain de Mie dough is enriched with whole milk, butter and sugar. While the crust of this bread is thin and lightly flakey, the inside of the bread is delicate, moist, slightly sweet and buttery.

Suggested Uses: The small loaf is approximately one pound, and is perfect to take home and toast. Big, thick, toasty slices of Pain de Mie with a pat of butter and a bit of jam will delight customers in the morning. It can be used for a classic French Toast, bread pudding, or alongside any brunch dish.

In French, “pain” means bread and “mie” means crumb, which means this classic pan loaf is all about the crumb. While the crust of this bread is thin and lightly flakey, the inside of the bread is rich, delicate, moist, and slightly sweet. Half the liquid in this dough is Whole Milk and it contains a high percentage of butter as well as a bit of sugar. The Long Pain de Mie is the most popular size of our Pain de Mie Breads.

Suggested Uses: Big, thick, toasty slices of Pain de Mie with a pat of butter and a bit of jam will delight customers in the morning. It can be used for a classic French Toast, bread pudding, or alongside any brunch dish. Croque Monsieurs (or Madames!) would be a great use for this loaf. The Long Pain de Mie is a popular sandwich bread that is just the right size for restaurant service.

In French, “pain” means bread and “mie” means crumb, which means this classic pan loaf is all about the crumb. While the crust of this bread is thin and lightly flakey, the inside of the bread is delicate, moist, slightly sweet and buttery. Pain de Mie Giant is the largest size of our Pain de Mie Breads, and is made in a custom Pullman pan.

Suggested Uses: Big, thick, toasty slices of Pain de Mie with a pat of butter and a bit of jam will delight customers in the morning. It can be used for a classic French Toast, bread pudding, or alongside any brunch dish. Croque Monsieurs (or Madames!) would be a great use for this loaf. Pain de Mie Giant is a popular sandwich bread that is just the right size for busy restaurant or banquet service.