Artisan baker Speciality Breads is supporting the roll out of its latest Brioche and Spiced Fruit Bun frozen doughs with the launch of a ‘Prove It’ competition for chefs.
To enter chefs simply need to prove their imagination by creating a masterpiece using one of Speciality Breads’ new frozen doughs.
Prove It!
To entice the UK’s most innovative chefs to share their bakery creations, the Kent-based baker is offering a Gourmet Stay Package for two at London’s Capital Hotel, including a 5-course taster menu plus drinks at Nathan Outlaw’s Michelin-starred restaurant, as an incentive.
Chefs taking part in the campaign will receive a free case of frozen dough samples. They are then requested to share a picture, gif or video of their handiwork on either Twitter with details of the bread using @SpecialBreads and the hashtag #JustDoughIt, or by emailing it to comp@specialitybreads.co.uk.
The competition will be running until the 30th April with all entries being judged by Speciality Breads’ team of artisan bakers on quality, appearance, originality and consistency with the brand image.
For further information, full terms and conditions or to request samples visit https://www.specialitybreads.co.uk/news/2018/02/15/prove-your-creativity/
The New Dough Duo
Spiced Fruit Bun Dough – An 80g lightly spiced dough made with currants, sultanas, mixed peel, mixed spice & free range egg. When baked, produces a (roughly) 70g bun. Simply pipe a cross using a flour and water paste onto the bun after proving to make the perfect hot cross bun. Cases of 150 pieces.
Large Brioche Dough – A 470g dough piece, made with approx. 18% butter & free range egg. When baked, produces a (roughly) 400g loaf. Perfect for making into a beautiful brioche loaf, plait tin or portioning into any shape and size that you require. Cases of 36 pieces.
Small Brioche – Dough – A 60g dough piece, made with approx. 18% butter & free range egg. When baked, produces a (roughly) 50g roll. Perfect for individual brioche rolls, mini plaits, brioche Parisienne or any shape that you require. Cases of 100 pieces.
Simon Cannell, Managing Director of Speciality Breads, said:
“The feedback from operators about the first frozen doughs has been tremendous so it really was a no brainer to extend the range ahead of spring/summer. For chefs looking to craft and bake their own breads in-house but who maybe don’t have the space, facilities or time to do so, this range really is perfect for them as there really is no limit to what they can do them. Hopefully our ‘Prove It’ competition will not only show how versatile and easy our frozen doughs are but will also showcase how creative our UK chefs are!”
Speciality Breads
Established in 1996 in Margate, Speciality Breads provides an ever-growing, artisan selection of over 100 freshly frozen breads, which are hand-made by the company’s master bakers using Red Tractor certified British flour. The company distributes its products to a UK-wide network of wholesalers, who in turn supply leading restaurants, pubs, cafés, caterers and hotels throughout the UK.
Speciality Breads Ltd
Contact us: 01843 209442
Visit our website here
Email us: info@specialitybreads.co.uk