Say hello to Fischer’s latest arrivals

Enjoy your meal

Good bread takes time, and you can’t rush a good thing! At Fischer, four new recipes are given the time they deserve, with a slow 24-hour fermentation process that lets their flavours develop and gives each loaf its own unique texture. On the menu: four breads, four personalities, and one recipe for success… letting time do its thing! A tasty new addition to your breakfasts, lunches and little snack breaks. Let’s meet the new arrivals: PAIN MEUNIER 24H – a moist, airy crumb, a thin crust and subtle toasted notes PAIN TRADITION 24H – a golden crumb, a thin, caramelised crust and delicate cereal notes PAIN ÉPEAUTRE 24H – a blend of spelt and rye, with sourdough notes and hints of toasted hazelnut. A rustic loaf with plenty of character PROTEIN BREAD – a soft crumb, a crust generously coated in seeds and delicate toasted notes