Creative Crusts latest release is a new quiche flavor, our quiche Lorraine have been very popular, but with summer coming on we wanted to give you another option. Our Chicken, Mushroom, and Red Pepper Quiche are available for wholesale orders now, they will make a great lunch...
How about trying something different for your next menu, our Ciabatta is a great table bread, it is versatile and can be used for dips, garlic bread, or just enjoyed with a good quality butter. Our Ciabatta is made using the traditional Italian method, a greater portion of the f...
Did you know we can design products to your specification requirements? These rolls are for a long term wholesale customer of Creative Crusts who wanted to change their dinner rolls. Their request was French Rustic style, good crust, but must be able to handle periods of time in ...
Have you tried our Banana Bread yet? It’s beautiful and moist, perfect either eaten cold, or even better when toasted as it really brings out the flavor. Available wholesale as a loaf, you will typically get 8 – 10 slices per loaf, and it is great for your café or deli....
We are excited about our first delivery of our new 10 grain blend, yes, 10 grains will soon be going into all our wholesale Grain Bread products, making them healthier, and of course tastier. We’ve combined; Wheat, Rye, Triticale, Mung Beans, Soya Beans, Barley, Linseed, Polent...
If you attended Diner en Blanc and ordered one of Dalton Hospitalities baskets you will have had one of our beautiful French Baguette’s for two. These were made specially for the event using French flour from Grands Moulin de Paris, and a traditional French long cold bulk ...
Have you tried our Fruit Sourdough? Did you know that it has; No added sugar No added fats or oils We use apples and apple juice to sweeten along with lovely plump Australian sultana’s, currants, apricots, and walnuts,…..we also add a touch of mixed spices to complime...
Creative Crusts owner Brett will soon be jetting off again to do some more judging and training in Europe, Brett has been invited to judge at the prestigious Mondial du Pain competition in Saint Etienne, France. Prior though Brett will be at the Lesaffre Baking Center in Lille f...
We are very excited to announce that we have recently made some changes to our sourdough range that will provide improvements in flavor, crust, and shelf life. After many months of trials we have increased the final fermentation time for all our sourdoughs to 21 – 24hrs. ...
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