Bakery supply by business type

Bread and rolls for cafés

A café runs on a few regular breads: ciabattas and baguettes for sandwiches, bagels for breakfast, and sourdough for toast and a slice with the salad.

• Snack bar or caféOpening a snack bar or café: three breads that cover 150 sandwiches a day

Buns and bread for restaurants

Restaurants mainly need buns for dishes — a 100 or 120 g burger bun, a 140 g rectangular bun for schnitzel and a 150 g tin challah roll for a large sandwich — and bread for the table: focaccia, baguette and sourdough.

• Burger barOpening a burger bar: which bun, how many a week, and how not to waste
• Grill and meat restaurantMeat restaurant: table bread, pita for skewers — all parve
• Bistro and Italian restaurantBistro or Italian restaurant: focaccia, ciabatta and baguette that look house-baked

Bread and rolls for catering and events

At an event you usually serve one roll per guest plus about 10% spare — a tin challah roll or an individual challah for the table, and mini burger buns for the food bar. Order the day before, by 14:00.

Bread and rolls for hotels and dining halls

A breakfast buffet for 150 guests uses about 150 rolls plus a few loaves to slice. A dining hall serves one challah roll per diner.

• Dining hall and institutional kitchenInstitutional dining hall: rolls for a 500-person lunch

Buns and pitas for street food

A street-food stand sells 100–300 portions a day — in pita, laffa, baguette or a burger bun. Fresh bread that holds the filling to the last bite is the difference between a good portion and one that falls apart.

• Falafel standOpening a falafel stand? How many pitas you need and how to choose a supplier
• Shawarma shopOpening a shawarma shop: pita or baguette — and how much of each
• Sabich standOpening a sabich stand: the pita that holds eggplant, egg and amba
• Hummus restaurantOpening a hummus place: 2 pitas per plate, and what that means for your order
• Food truck and event standFood truck or festival stand: buns that last the weekend