Bistro or Italian restaurant: focaccia, ciabatta and baguette that look house-baked
At an Italian restaurant or bistro, bread is the first thing a diner tastes. Focaccia, ciabatta and a warm baguette — three products that cover table bread, bruschetta and lunch sandwiches.
- Table bread portion
- 2 focaccia squares or ¼ baguette
- Bruschetta
- Ciabatta sliced at 1.5 cm
- Parve or dairy
- Parve — also fine for dairy
From menu to product
Which product goes into which dish.
Example order
Weekly order for a bistro serving about 60 covers a day.
| Product | Arrives as | Units | kg |
|---|---|---|---|
| Plain focaccia | Baked & frozen | 30 | — |
| Square white ciabatta | Fresh | 90 | — |
| Stone-oven sourdough ciabatta 150 g | Fresh | 30 | 4.5 |
| French baguette, 400 g 400 g | Baked & frozen | 40 | 16 |
| Italian sourdough loaf 600 g | Fresh | 6 | 3.6 |
| Total | 196 | — |
Equipment
- An oven at 200 °C; focaccia bakes in 6–8 minutes straight from the freezer.
Tips from the field
- Brush focaccia with olive oil and sprinkle coarse salt after baking — it looks and tastes house-baked.
- Yesterday's ciabatta makes the best bruschetta.
Common questions
Can baked-and-frozen focaccia be served as "house-made"?
Menu wording is your call; “baked in-house” is common when the final bake happens in your kitchen.
Opening a bistro and italian restaurant?
Send us your menu and expected covers, and we will come back with a tailored order proposal.
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