Bridor celebrates 15 years since the beginning of its partnership with the French master baker Frédéric Lalos, established to create new bread culture concepts that combine tradition with innovation. Together, the frozen bakery specialist and the Meilleur Ouvrier de France have been creating breads that combine tradition and innovation – creations take the art of bread baking to a new level: “With first-class ingredients, artisanal perfection and industrial excellence, they set standards and open up new opportunities for restaurateurs to emphasize their culinary profile,” Bridor explains’
Frédéric Lalos was named “Meilleur Ouvrier de France’ – one of the highest awards for artisan excellence in France – at 26. In collaboration with Bridor, he produces breads that combine artisan excellence with creative, modern touches.
“Bread is much more than just a simple food – it is a statement, an experience, a piece of culture. Few other foods can look back on such a long tradition and such universal significance. What began as an ambitious partnership is now a success story,” the company points out. The philosophy of the collaboration goes even further: with the ‘Clean Label’ concept, they focus on breads with a small, list of high-quality ingredients – flour, water, sourdough and salt – and deliberately avoid artificial additives. This is complemented by innovative bread creations with fruity ingredients that create an intense taste experience.
“Our breads combine an unmistakable artisan signature with industrial excellence,” says Thilo Ehnis, Zone Director at Bridor. “We combine state-of-the-art production standards with the desire to preserve the character and soul of traditional baking. This is precisely what makes the collaboration with Frédéric Lalos so valuable – as it sets new accents while preserving the authenticity of the bread.”
Bread creations
Le Pochon is one of the creations made in this collaboration, a bread is characterized by its handmade, rustic shape, and a unique combination of wheat and buckwheat sourdough.
Another highlight of the collection is the Baguette Parisienne, with its crispy crust and tender crumb, refined with wheat sourdough made in-house. It is pre-baked in a stone oven.
Khorasan wheat and ancient grains bread is a return to old traditions, the bakers explain. It is baked from Khorasan wheat flour, an original variety from the Middle East, and refined with six ancient grains such as amaranth, millet and sunflower, which give it an intense flavor and rustic crust.
Photos: Bridor
