Panini Brothers Bakery: Traditional Bread Techniques

About to hand knead the doughMade in the traditional way, our panini bread is hand worked and shaped. Our dough is allowed to rest. This improves the quality of the dough and helps to make it smooth and pliable and improves the cooked texture. Resting the dough also brings out and develops better flavour from the flour –  the hallmark of quality bread.

The Advantages of Artisan Baking

Our bakery heavily relies on a long tradition of creating breads and pastries with excellent flavour and texture. Our longer, traditional processes mean we monitor each loaf. Panini Bros Bread will digest more easily because the gluten in the flour has had time to break down. This also gives a longer shelf life and storage time for the bread too. Take some delicious bread home, (compare it to a supermarket loaf) or enjoy in  one of our freshly cut sandwiches or rolls.

Our Traditional Breads

Crusty Treats

Crusty bread loaves and rolls

  • Focaccia Rolls
  • Panini Rolls
  • Ciabatta
  • Filone
  • Round Loaf
  • Block Loaf
  • Ring
  • Ciabatta Rolls
  • Long Rolls
  • French Baguettes
  • Sourdough Loaves
  • Sourdough Rolls
  • Oil Panini
  • Dinner Rolls
  • Lepinja Rolls
  • Panini Large
  • Round Panini
  • and more….

 

Order now and pickup


Shop 2, 4 Jan St
Newton
SA 5074
(next to Tony & Marks Fruit and Veg, between Newton Road and Gorge Road

Telephone Orders

Ph: 8336 4416
 

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