READY WHEN YOU ARE TO FILL AND SERVE
OUR FLATBREADS ARE DELICIOUSLY VERSATILE
Our BAKED EARTH® flatbreads have been created for chefs, to enhance menus with a practical and versatile bread product that can be prepared and served in a wide variety of ways.
A key insight in this sector is that chefs want a flatbread that they can heat at the same time as their fillings and toppings, so our flatbreads are designed to do just that. We enrich the dough to ensure a soft textured flatbread that can be used as a base for a world of flavours.
Top them, fill them, serve as a panini, cut and serve as canapés…the possibilities are as wide as your imagination!
Our BAKED EARTH® flatbreads are the perfect base for a whole range of exciting and profitable dishes. They add value and interest to menus, are simple to prepare and attractive to serve. Flatbreads are a staple of many cuisines, so you can offer your customers a world of flavours by using different topping ingredients, as simple or extravagant as you wish.
To make preparation easier, our flatbreads can be heated at the same time as their toppings. Top them and serve whole, or cut and serve as canapés…the possibilities are as wide as your imagination!
Our BAKED EARTH® folded flatbreads are a great alternative bread carrier that look and taste great and add value and interest to menus. They’re easy to prepare and attractive to serve – anything you can put into a sandwich, baguette or a wrap will be great in a folded flatbread. Because flatbreads are a staple of many cuisines, you can offer your customers a world of flavours by using different filling ingredients.
Our folded flatbreads are especially great for hot fillings, and to make preparation easier, they can be heated at the same time as their fillings. The possibilities are as wide as your imagination!
Our Flatbread Champion
Our MD David is passionate about supplying products that offer real solutions for our foodservice customers and help them to add value to their menus. Get him started about how versatile our flatbreads are and his enthusiasm is infectious!
PULLED CHICKEN AND CHILLI CHEESE TOASTED FLATBREAD
BAKED EARTH® flatbreads make great toasties. Fill with pulled chicken, barbecue sauce, mature Cheddar, fresh green chilli and beetroot hummus. Toast for 5 minutes in a panini grill, or 5-6 minutes in oven, until piping hot.
A tasty and profitable light lunch menu item, served with a green salad. Top the flatbread with flaked tuna, red onion, red kidney beans, black olives and cherry tomatoes. Drizzle with a little oil, season and garnish with flat parsley.
‘NEW YORK DELI’ FLATBREAD
Simple to put together, but impressive to serve and delicious to eat! Top a BAKED EARTH® flatbread with a selection of salumi and antipasti, olives and shaved parmesan. Warm in the oven until piping hot.
Ratatouille and goats cheese
Spread the flatbread with passata or red pesto and scatter with roasted veg pieces (we’ve used courgettes, red onion, tomatoes and peppers). Top with goats cheese and garnish with rocket.
HARISSA SPICED LAMB AND POMEGRANATE FOLDED FLATBREAD
A generously filled, Middle Eastern style warm BAKED EARTH® flatbread that makes a substantial menu item. Harissa marinated lamb cooked with onion and garlic, peppers, pomegranate and giant butter beans. Add some theatre with a falafel skewer, warm in the oven until piping hot and serve with minted yogurt.
Fish finger flatbread with lemon mayo
Elevate a fish finger sandwich to something special. Generously fill a round folded flatbread with the fish, watercress and dress with lemon mayo. Serve with fries and mushy peas.
CHICKEN TIKKA CANAPES
BAKED EARTH® flatbreads offer a quicker way to create canapés, and a better texture than a standard crouton. Choose your toppings to suit occasion and budget. Here we’ve used chicken tikka, cherry tomatoes, chilli hummus and mature Cheddar, finished with green chilli and fresh coriander. Just assemble, warm in the oven until piping hot then cut into individual canapés.
BAKED EARTH® folded flatbreads make an authentic carrier for a world of dishes, like this. Grill skewers of lamb marinated in oil, lemon and dried oregano. Stuff into flatbreads and drizzle with tzatziki and chopped mint.
Jungli chicken wrap
Spiced roast chicken wrapped in a soft sourdough recipe naan – a perfect lunch or canapé.
Bombay style minced beef slider
Spicy mince topped with grilled cheese on a slider sized naan – what's not to like!
Big Softy A Dip in the Med
Garlic and oil roasted aubergines, courgettes, red onion shallots, red and yellow peppers, tofutti cream cheese, basil infused mayonnaise, crisp fried onions. Can be built hot or cold, so works as a pre-made grab-and-go or made to order using bought pre-roasted vegetables or freshly roasted. A tasty vegetarian option.
Big Softy All Day Breakfast Fried Egg
Honey cured smoked bacon, fried eggs, thyme and olive oil air dried tomatoes, free range breakfast pork sausage, mayo, tomato ketchup. Great breakfast / brunch solution. Best built hot and made to order.
The Away Day
Smoked Black Forest ham, Emmental cheese, thyme air-dried plum tomatoes, dill pickle, romaine lettuce, sweet mustard mayo. Good keeping qualities and low risk ingredients make this perfect for students to take with them on their journey home. Best built and served cold.