Greenhalgh’s Launches 3 New Breads
Greenhalgh’s Craft Bakery has just launched its Campaillou, Campagrain and Pain Paysan speciality breads. Each one is individually distinctive in its shape and texture. Campaillou is a rustic style sourdough bread made with three different types of flour; wheatflour, rye flour and malted wheatflour. With its thick crust, Campaillou has a taste which is typical of sourdough breads. Campagrain is made using a blend of five different flours; soft wheat, malted wheat, rye, oat and barley and four different seeds; sunflower, sesame, brown flax and yellow flax. Pain Paysan is a farmhouse style bread made with wheat flour, rye flour, wheat germ and malt. All three loaves retail at £1.15 each and are available to buy in any of Greenhalgh’s 44 shops throughout the North West, as well as its fleet of wholesale vans. Produced at its Bolton bakery using time-honoured traditional craft methods, Greenhalgh’s is passionate about bread and believes that the key to quality and taste is patience in the bread-making process.