Blog
News, tips and inspiration from L'Arbre à Pains.
How to optimise bread ordering in foodservice to reduce waste
Too much unserved bread, stock-outs mid-service, poorly calibrated orders — here are the best practices for ordering right and serving better.
Read more →
Gluten-free bread in professional catering: what you need to know
Gluten intolerance affects a growing share of your guests. Here's how to integrate a serious gluten-free offering into your establishment without complicating your operations.
Read more →Essential breads for a hotel breakfast buffet
From sandwich loaf to gourmet specialities, which breads should you prioritise for a successful breakfast buffet? Our recommendations for hoteliers.
Read more →How to choose a bread supplier for a hotel or restaurant
Quality, reliability, range, service — here are the essential criteria for evaluating a bread supplier in hospitality and avoiding unpleasant surprises.
Read more →Frozen or baked bread: which is right for your establishment?
Pre-baked delivery or frozen bread baked on-site? This choice directly affects your costs, operations and guest satisfaction. Here's how to decide.
Read more →The Art of Artisan Bread
Discover the secrets behind our artisan breads, from flour selection to stone oven baking.
Read more →