Bread Service

Discussion in 'Professional Chefs' started by kaylinda, Mar 20, 2006.

  1. kaylinda

    kaylinda

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    Owner/Operator
    Just wondering how others were doing their "bread" service. Hot or warm...basket or plate....variety? If warm...how are you holding the products..or are you warming as you go? Thanks for the input!
     
  2. andrew563

    andrew563

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    At the moment, I am warming bread to order in my oven. Placing it in a basket and serving it with some butter. My rest. has only been open since last friday and I am still getting equipment and stuff.
     
  3. thetincook

    thetincook

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    Line Cook
    At the tapas restaurant I used to work at we would serve mini baguets (house made and reheated) and I would bake off fresh pita breads as needed. We would serve them with infused olive oil and caponata.