THANK YOU 
FOR CHOOSING US!

You're about to enjoy our finest artisanal bread, baked on our 16-year-old sourdough starter and we want to make sure you're having the best experience with it! After spending some time locked in our recyclable bag, the bread needs some tender loving care :)

Below are pro tips from myself on how to use each of our artisanal breads as well as how to keep them fresh longer!

KEEPING IT FRESH
BREAD & BUTTER PUDDING
SOURDOUGH BRUSCHETTA
DRIED SHRIMP & CHEDDAR TOASTIE
CRUSTED CRAB CAKE
PEANUT BUTTER FRENCH TOAST

KEEP it fresh,
eat later

Housing our loaves in a sealed bag for optimal freshness and hygiene means our breads a prone to a softer crust. Simply reheat in a toaster, oven or pan for maximum enjoyment! 
Store unused bread in a sealed bag in the refrigerator for up to a week or in the freezer to enjoy later. If properly frozen, our bread should keep up for a month!


Bread & Butter Pudding

Comforting dessert of crunchy surface and custardy texture, even better when it plates up with vanilla sauce or ice cream.

(for 5 portions)
• 6 slices of Bread Pantry Whole Wheat Sourdough
• 50g Butter
• 80g Orange Marmalade + Spare for glazing
• 45g Rum or juice soaked Raisins & Citrus Peels
• 250ml Whole Milk
• 250ml Cream (35% fat)
• A pinch of salt
• 1 piece Vanilla Bean
• 3 pieces Whole Eggs
• 120g White Sugar
• 70g Egg Yolk

1. Toast the bread slices and allow them to cool.

2. Spread butter and marmalade on the toast and prepare 3 sandwiches; cut diagonally in 4.

3. Lightly butter the oven mould and place the tip of the triangle-shaped sandwiches up in the baking mould.

4. Sprinkle soaked citrus peel and raisins over the toasts.

5. Mix the whole eggs, egg yolk, salt, sugar and a pinch of salt into a smooth mixture.

6. Add the cream and the milk and mix smoothly.

7. Pour the liquid on the toast sandwiches and press it a bit to ensure full soaking.

8. Once soaked, bake at 160C for about 35 to 40 minutes.

9. Serve warm with vanilla sauce or ice cream.

Toasted sourdough bruschetta

Amuse your taste bud with this flavour-bursting tomato-focused amuse-bouche, drizzle with pesto sauce for that extra tasty kick.

(for 5 to 6 portions)
‍• 6 slices of toasted grains sourdough
• 4 pieces fresh assorted tomatoes
• A knob of fresh garlic
• 60g tomato sauce
• 50g Pesto
• 100g grated mozzarella
• A bunch of fresh basil
• Salt and pepper
• Olive oil

1. Slice the fresh garlic into thin slices and fry them in olive oil until brown.

2. Toast the sourdough bread to a light brown colour.

3. Spread tomato and shredded mozzarella on top.

4. Gratinate the toasts in a grill oven until the cheese is fully melted and slightly brown.

5. Cut the tomatoes into slices and wedges.

6. Place the tomatoes on top of the toasts, drizzle with olive oil.

7. Add some chopped basil, salt and pepper, optionally serve with a side of pesto sauce.

DRIED SHRIMP & CHEDDAR
SOURDOUGH TOASTIES

No frills, just an insanely tasty cheese toastie with umami goodness from the dried shrimp powder. Shrimple and easy for a laid-back treat.

(for 3 portions)
• 6 slices of Dark Malt Sourdough
• 200g Sharp Cheddar Cheese
• 30g of Dried Shrimp Powder
• 50g Butter
• A bunch of Fresh Thyme
• Olive Oil
• A few tablespoons of Fresh Cream
• Salt & Pepper

1. Spread butter on both sides of the bread slices.

2. Slice the cheddar cheese into 3mm thick slices.

3. Place the cheese on the toast, sprinkle dried shrimp powder, thyme and black pepper.

4. Place another slice of bread on top to make a sandwich and pan-grill the toasties in a pan using a little olive oil.

5. Flip it to ensure even browning on each side – add a heavy plate on the top whilst grilling to make it more flat and dense.

6. Once done, slice it in half and serve it with your favourite soup with a dash of cream and olive oil.

SOURDOUGH
CRUSTED CRAB CAKES

A recipe originated when Chef Greg was working in the hotels, and this crowd-pleasing appetiser can be easily replicated at home, too! The key to success is succulent crab meat and crispy bread crumbs.

(for 5 to 6 portions)
• 1 + 2 Whole eggs
• 60g Mayonnaise
• 20g Dijon Mustard
• 3 Fresh Garlic Cloves
• 1 Large Red Chilli
• A bunch of Chopped Dill and Flat Parsley
• Juice of One Lemon
• A good pinch of Salt and Pepper
• 450 g Crab Meat
• 40 g + 100 g Rustic White Sourdough Crumbs
• Olive oil for Frying
• White Flour for Coating

1. Using your leftover rustic white sourdough: dry it in the oven at 60°C for a few hours to make it very dry.

2. Crumble the dried bread using a rolling pin.

3. In a bowl, mix all the ingredients, including the 40 grams of white bread crumbs.

4. Prepare separate plates of flour, the beaten 2 eggs and the 100 g of bread crumbs.

5. Form 50 g balls of the crab mixture and flatten them slightly.

6. Dust each patty in flour, then onto the egg bath and finally cover it with bread crumbs.

7. Heat the oil on medium heat in a frying pan and shallow fry the patties until brown colour on both sides.

8. Serve right away with a lemon wedge and your favourite sauce.

PEANUT BUTTER
FRENCH TOAST

Decadence at its glory, enriched by the slight-sweetness and fluffy texture in our Butter Brioche. Trust us on this one!

(for 3 portions)
• 6 Slices of Butter Brioche
• 1 Whole Orange
• 80g Chunky Peanut Butter
• 500ml Whole Milk
• 2 Eggs
• A Pinch of Salt
• 30g White Sugar
• White Sugar and Cinnamon Powder for dusting
• Maple Syrup
• A Handsome Bunch of Berries

1. Prepare 3 generous peanut butter sandwiches.

2. Mix the eggs, white sugar, salt, and milk in a bowl.

3. Prepare a hot frying pan with a bit of butter.

4. Soak the sandwiches in the milk mixture and remove the excess liquid from the sandwiches.

5. Pan-fry them over medium heat for about 3 to 4 minutes on each side.

6. Once done, dust with cinnamon-sugar mixed powder.

7. Serve with berries, maple syrup, and some fresh orange zest.

Let's get toasty

Taking our bread loaves to the next level? Curate new recipes and show us your TOAST GAME by tagging
#BreadPantryHK #CookwithBreadPantry.