Cafés looking for ways to save time and effort in a short-staffed operating environment should consider out-sourcing more of their time-consuming prep work.

While there are few things better than in-house, hand-made sourdough, the time involved to care for the starter and bake fresh loaves every day makes it almost impossible for most foodservice venues today.

A good sourdough is integral to a good brunch menu. So, if you’re outsourcing your baking, there are a few things to watch out for.

First off, you need to ensure the sourdough you’re buying starts from a real sourdough culture. Speedibake’s sourdough range starts from a real sourdough culture created over ten years ago and uses the highest quality ingredients.

You also want to ensure the loaf is left to ferment and rise for long enough that the flavours and open structure can develop. The dough for each loaf in the Speedibake range is fermented for 24 hours before being hand-moulded by artisan bakers, baked and frozen ready to deliver to your door. 

With a fresh-baked sourdough aroma, soft crumb and slightly zesty flavour, the range is perfect for cafes looking for quality and convenience. 

The range includes a range of sliced and unsliced loaves catering to café demand for artisan loaves. 

“Authentic sourdough cannot be faked, and it can’t be rushed,” explains Darren O’Brien, Bakery Innovation Manager – Foodservice at Tip Top Foodservice.  

“We’ve spoken to so many cafés that want convenient sourdough bread that doesn’t cost a fortune but is still authentic.”

The loaves are available nationally through foodservice distributors so they can be easily added to your existing order. They are also delivered frozen and have a 12-month frozen shelf life so cafés can thaw or toast and serve with that just baked aroma. 

This also means that kitchen staff can reduce waste by responding to demand in real time and only thawing individual loaves when needed.  

The Speedibake Café Sourdough Range includes: