December 1, 2010
As well as thousands of happy customers, we’ve now got something else to show for all our hard work. We’re proud to announce that Loaf Handcrafted Breads won the 2010 Bakery Category at the New Zealand Food Awards. The judges commented that Loaf’s Potato Nigella Rosemary Sourdough was "authentic not only in its presentation and sensory appeal” but also because it was made from original ingredients. They also noted “the loaf was a great blend of herb and potato flavour with a sour dough texture". The award-winning loaf is perfect for sandwiches, bruschetta, or simply for breakfast and is new in-store at Farro Fresh, New World Remuera, Waiheke Fruit & Veg, Seafood & Moore and Nosh Food Markets.
The loaf comes in a new wooden Panibois baking mould. The innovative mould is 100% biodegradable and can be used in the oven to heat up your loaf for a crunchy finish or re-use it to bake your own creations. Also available in the Panibois range is a whole grain seeded loaf and a Christmas Panettone.
Loaf Handcrafted Breads has created two delicacies for the festive season. Our Festive Loaf is a light, butter-enriched Panettone studded with liquor-drenched crystallised fruits. Also on the menu this Christmas are deep dish Christmas Mince Pies with a crumbly thick pastry and a generous dollop of yummy fruit. Both are available at New World Remuera, Nosh Food Markets and Farro Fresh. They make great gifts (and stocking fillers) – and why not treat yourself?
There’s a Year’s Supply of Loaf Handcrafted Breads, delivered to your home once a week for a year, up for a grabs. To find out how to enter check out page 93 of the December issue of Metro magazine on sale now.
Loaf’s reputation for wholesome high quality products has opened some new doors and you can now buy Loaf at the following New World Stores:
Victoria Park, Remuera, Birkenhead, New Lynn, Warkworth, Orewa, Devonport and Albany.
For a location map and full list of our retailers checkout our stockists page here.
Visit www.loaf.co.nz to check out our brand spanking new website. Its chock full of recipes, tips, inspiration, stockists and even a great clip demonstrating how our breads are crafted by hand using traditional methods.
If you haven’t already checked out Farro Fresh’s new North Shore store, then now is the perfect opportunity. On 2 December from 1:00 to 1:30 Celebrity Chef and founder of Loaf Sean Armstrong is demonstrating Loaf’s new Panibois baking moulds and providing mouth-watering ideas of what you can create at home. He’s also signing his book, Sean Armstrong’s Kitchen, a great Christmas present for anyone who loves food and loves to cook. So join us at Farro Fresh at 70 Parkway Drive, off Constellation Drive.
For more mouth-watering ideas from Sean Armstrong, grab a copy of the December issue of Taste magazine for BBQ Christmas recipes or tune into Nine till Noon show on Radio New Zealand at 11:30 on 6 December.
Sean Armstrong’s Kitchen is a great present for anyone who loves food and loves to cook. The essence of Sean’s recipes is robust, distinct flavours in inventive combinations. Available from all good bookstores and direct from Loaf.
This is a rich, delicious dessert that is perfect for entertaining. And as a bonus it can be cooked in your reusable Panibois baking mould:
100g plain flour
½ tsp baking soda
130g caster sugar
1/2Tbsp vanilla extract
40ml sour cream
60ml boiling water
85g dark chocolate chips
1 tsp cocoa
50g caster sugar
3 x egg yolks
50g caster Sugar
85 ml champagne
Cream butter and sugar for 3 minutes on fast, then add the egg and mix till just combined. Place flour, baking soda, cocoa, vanilla & sour cream into the mixer then blend on a medium speed for two minutes. Scrape down the sides and mix on slow while adding the boiling water, then fold in the chocolate chips.
Grease the parchment lining of the Panibois tray and dust with sugar then pour mixture into your trays. Bake for 30 minutes at 180 degrees on fan bake. As soon as you remove the cake from the oven drench it in the syrup.
For the syrup:
Place the cocoa, water and sugar into a small saucepan and boil, reducing it by ½ until a syrup has formed.
To make the Sabayon:
Add the egg yolks to a bowl with the caster sugar and the champagne. Place in a large stainless steel bowl over a double boiler and whisk until the eggs hit ribbon stage, (when it is thick and shiny). The eggs are cooked and you’re ready to serve when you can draw a figure of eight in the Sabayon and it holds its shape.
Place on a plate and nappe with the Sabayon
You could get an opportunity to sample Loaf’s new gourmet Panibois range baked goods for free when you call into the following stores over the next month:
4 December Nosh Glen Innes 10-2:00
5 December Seafood & Moore 11:30- 3:00
11 December Nosh Ponsonby 10 - 2:00
12 December Nosh Mt Eden 10-2:00
18 December Nosh GI and Nosh Greenlane 10-2:00
19 December Nosh Ponsonby 11- 3:00 and Nosh Mt Eden 10 - 2:00
Happy Holidays to you all from Sean and the team at Loaf Handcrafted Breads