Artisan baker Speciality Breads has launched a duo of Sabarosa Flatbreads, just in time for the beginning of the alfresco season.
Tapping into the trend in foodservice for South American, Lebanese and Persian food plus grilling over flames, the new flatbreads are the perfect base for a range of dishes, whether that be side, snack or main. Simply brushed with oil and chargrilled, they can be topped with all manner of ingredients to create a refreshingly different dish.
Docked by hand, these Sabarosa flatbreads, which means ‘tasty’ in Portuguese are made using 100% British Red Tractor-certified flour and premium Kentish rapeseed oil. The flatbreads come in boxes of 25 with each unit weighing 130g and they are being targeted at the casual dining, restaurant, pub, hotel, café and wider foodservice sector.
“With barbecues and grills being dusted off in preparation of the summer and alfresco season, the timing couldn’t be better for the launch of these unique flatbreads. Bang on trend, the two variants are packed with flavor and provide chefs with the perfect canvas on which to base and create a dish. Whether it is to accompany some Argentinean steak, Persian inspired dips or some barbecued delights, we expect these flatbreads to be heavily used this summer,” said Speciality Breads’ MD Simon Cannell.
The company has also recently released the first world-first scone-brioche hybrid.
The two types of Sabarosa Bread are Chimichurri, which incorporates classic Argentinian flavors such as cayenne pepper, oregano and kibbled onion, and Sourdough Sabarosa Flatbread.