News and Events
Pain Rustique - Our New Rustic Artisan Bread in the Finest of French Traditions
Our new Pain Rustique range of authentic hand-made sourdough breads is based on a flour milled to the specific requirements of our Production Manager - Alain Fourrier. The flour is less refined, coarser textured and retains more of the natural nutrients in the wheat. Alain believes that it is very reminiscent of the "grey" flour so highly prized of artisan bakers in his native France.
The use of this special flour ensures that the bread is very high in fibre, the long fermentation guarantees easy digestibility and the bread is naturally low GI. All the Pain Rustique breads present with an open, chewy crumb and a rich, firm and highly tasty crust.
The range is made up of a Baguette Rustique, Petit Miche (little round), Courrone (doughnut shape with sunflower seeds), Battard (Vienna shape) and the star of the range, La Grosse Miche, the big round, a massive loaf that weighs more than 2kg. The full loaf is ideal for a large dinner party, a big BBQ or a great party and sells for $17.00. The half is $9.50 and the quarter $5.90.
Because of the high level of specialised labour required to produce the Pain Rustique range, New Norcia Bakeries is only selling it through our own outlets in Mt Hawthorn and Subiaco. The bread is currently only made Friday, Saturday and Sunday and is available for tasting on each of these days.