Speciality Breads Launch Sabarosa Flatbreads
Artisan baker Speciality Breads has continued its pre-summer new product push with the launch of a delicious 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 versatile 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 delicious 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.
CHIMICHURRI SABAROSA FLATBREAD
Inspired by the flavours and dishes of Buenos Aires, these Chimichurri Sabarosa Flatbreads incorporate many of those classic Argentinian flavours such as cayenne pepper, oregano and kibbled onion for some added sweetness.
SOURDOUGH SABAROSA FLATBREAD
With sourdough still hugely fashionable in foodservice, these Sourdough Sabarosa Flatbreads put a big tick in the unique and on-trend boxes, while providing chefs with a more neutral base.
Speciality Breads’ MD Simon Cannell, who recently unleashed a world-first scone-brioche hybrid – the Scioche, on the Uk foodservice sector said:
“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 flavour 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.”