Breads & Rolls

Please note

Sally Clarke Bakery is a wholesale bakery for trade customers only.

For individual customers, almost all of our products are available in the Sally Clarke Shop.

Please email shop@sallyclarke.com or telephone 0207 229 2190 with your enquiry.

Baps, Burgers & Baguettes

Baguettes

Traditional

French

Traditional crusty, open-textured white French loaf made with unbleached flours.

White Enriched

Viennese

A light, thin-crust baguette enriched with milk.

Wholegrain

Cereale

A light baguette made from a blend of stone-ground malted flour combined with an array of seeds and grains.


Burgers & Hotdogs

White Enriched

Brioche

A firm, rich, buttery dough made with unbleached flour, French unsalted butter, milk and sugar. Available in 25g, 50g, 65g, 80g & 100g, seeded or unseeded.

Buttermilk

Soft dough enriched with milk powder, unsalted French butter and buttermilk. Available seeded or unseeded, in 25g, 50g, 65g, 80g and 100g.


Rolls & Baps

Traditional

Ciabatta

A peasant-style 'slipper' bread made with extra-virgin olive oil to creat a light and thin-crusted loaf with an open, moist, irregular crumb. Available in 100g, 200g and 150g rolls.

Focaccia

Soft Italian-style bread made with extra-virgin olive oil and rosemary. Available with the addition of mixed olives, sun-dried tomato or caramelised onion. 80g, sold in units of four.

French

Traditional crusty, open-textured white French roll made with unbleached flours.

Mixed Olive Ciabatta

The same base as our ciabatta, however, filled with herb-marinated juicy black and green olives.

Pugliese

A rustic, Italian-style roll made with a combination of stone-ground white and rye flours.

White Enriched

Brioche

A firm, rich, buttery dough made with unbleached flour, unsalted French butter, milk and sugar.

Buttermilk

A soft dough, enriched with milk powder, unsalted French butter and buttermilk.

Corn / Polenta

A moist, slightly sweet dough enriched with milk and Demerara sugar with a distinctive yellow flecked crumb.

Wholemeal & Wholegrain

Cereale

A light roll made from a blend of stone-ground malted flours combined with an array of seeds and grains.

Light Rye

A light rye made with a blend of unbleached white and rye flours mixed with caraway seeds and raisins, and top with or without poppy seeds.

Wholemeal

A medium-crusted roll with a soft, 'nutty' crumb, enriched with unsalted French butter.


Dinner Rolls

Available in 25g to 50g

Rye

Light Rye

A light rye made with a blend of unbleached white and rye flours mixed with caraway seeds and topped with or without poppy seeds.


Speciality

Caramelised Onion

A combination of white and rye flours create a perfect base for a savoury mix of caramelised onions and crunchy roasted onion pieces.

Fig & Fennel

A combination of white and rye flours creates a moist, open crumb full of juicy Lerida figs with a hint of fennel seeds.

Mixed Olive

A combination of white and rye flours packed with marinated black Kalamata and green olives.

Rosemary & Raisin

A combination of white and rye flours bursting with raisins and dried rosemary, topped with Maldon sea salt and fresh rosemary sprigs.

Sourdough

Our long-fermented sourdough combines unbleached, stone-ground flour with our sourdough starter to create a rustic and distinctive sour flavour.

Walnut

A combination of white, wholemeal and malted rye flour, packed full of crunchy walnuts, subtly flavoured with honey. The crumb has a traditional purple tinge.

Walnut & Raisin

The same base as above, however the crunchiness of the walnuts is complimented by the chewy sweetness of raisins with a hint of mixed spice.


Traditional

Ciabatta

A peasant-style 'slipper' bread made with extra-virgin olive oil to create a light and thin-crusted roll with a open, moist, irregular crumb.

French

Traditional crusty, open-textured white French roll made with unbleached flours.

Mixed Olive Ciabatta

The same base as our ciabatta roll, however, filled with herb-marinated juicy black and green olives.

Pugliese

A rustic, Italian-style roll made with a combination of stone-ground white and rye flours.


White Enriched

Buttermilk

A soft roll, enriched with milk powder, unsalted French butter and buttermilk.

Corn / Polenta

A moist, slightly sweet roll enriched with milk and Demerara sugar with a distinctive yellow flecked crumb.


Wholemeal & Wholegrain

Cereale

A light roll made from a blend of stone-ground malted flours combined with an array of seeds and grains.

Seeded Granary

A blend of white, malted wheat and rye flours, combined with a wide variety of seeds and grains, and rolled in oats.

Wholemeal

A medium-crusted finish with a soft, 'nutty' crumb, enriched with unsalted French butter.

Wholewheat & Honey

A blend of white, malted wheat and rye flours bursting with pumpkin and sunflower seeds.


Sandwich Bread

Available as bloomers (400g or 800g) and tins (800g traditional or 900g square). Slicing options are medium or thick, vertical or lengthways

Speciality

Caramelised Onion

A combination of white and rye flours create a perfect base for a savoury mix of caramelised onions and crunchy roasted onion pieces.

French

Traditional crusty, open-textured white French loaf made with unbleached flours.

Sourdough

Our long-fermented sourdough combines unbleached, stone-ground flour with our sourdough starter to create a rustic loaf with a distinctive sour flavour. Available in 400g, 800g, 1200g, 1600g and 2500g.


White Enriched

Brioche

A firm, rich, buttery loaf made with unbleached flour, unsalted French butter, milk and sugar.

Buttermilk

A soft loaf, enriched with milk powder, unsalted French butter and buttermilk. Available in 400g, 800g and 1200g.

Corn / Polenta

A moist, slightly sweet loaf enriched with milk and Demerara sugar, with a distinctive yellow flecked crumb.


Wholemeal & Wholegrain

100% Rye

A dense, wheat-free sourdough loaf made with a blend of dark and light rye flour. Available in 400g or 800g tin.

Cereale

A light loaf made from a blend of stone-ground malted flours combined with an array of seeds and grains. Available in 400g, 800g and 1200g.

Light Rye

A light rye made with a blend of unbleached white and rye flours mixed with caraway seeds and topped with or without poppy seeds.

Seeded Granary

A blend of white, malted wheat and rye flours, combined with a wide variety of seeds and grains, and rolled in oats. Available in 400g, 800g and 1200g.

Wholemeal

A medium-crusted loaf with a soft, 'nutty' crumb, enriched with unsalted French butter.

Wholewheat & Honey

A blend of white, malted wheat and rye flours bursting with pumpkin and sunflower seeds. Available in 400g, 800g and 1200g.


Table Bread

These breads are available in either round or bloomer shape. The standard sizes are 400g and 800g. The loaves can be sliced.

Rye

100% Rye

A dense, wheat-free sourdough loaf made with a blend of dark and light rye flour. Available in 400g or 800g tin.

Light Rye

A light rye made with a blend of unbleached white and rye flours mixed with caraway seeds and topped with or without poppy seeds.


Speciality

Caramelised Onion

A combination of white and rye flours create a perfect base for a savoury mix of caramelised onions and crunchy roasted onion pieces.

Fig & Fennel

A combination of white and rye flours creates a moist open crumb, full of juicy Lerida figs with a hint of fennel seeds.

Mixed Olive

A combination of white and rye flours packed with marinated black Kalamata and green olives.

Rosemary & Raisin

A combination of white and rye flours bursting with raisins and dried rosemary, topped with Maldon sea salt and fresh rosemary sprigs.

Sourdough

Our long-fermented sourdough combines unbleached, stone-ground flour with our sourdough starter to create a rustic loaf with a distinctive sour flavour. Available in 400g, 800g, 1600g and 2500g loaves.

Walnut

A combination of white, wholemeal and malted rye flour, packed full of crunchy walnuts, subtly flavoured with honey. The crumb has a traditional purple tinge.

Walnut & Raisin

The same base as above, however the crunchiness of the walnuts is complimented by the chewy sweetness of raisins with a hint of mixed spice.


Traditional

Ciabatta

A peasant-style 'slipper' bread made with extra-virgin olive oil to create a light and thin-crusted loaf with an open, moist, irregular crumb. Available in 280g and 560g.

Focaccia

Soft Italian-style bread made with extra-virgin olive oil and rosemary. Available with the addition of mixed olives, sun-dried tomato or caramelised onion. 400g square tin.

Fougasse

A traditional 'ladder'-shaped Provençal-style loaf available with the addition of mixed olives, sun-dried tomato or caramelised onion.

French

Traditional crusty, open-textured white French loaf made with unbleached flours.

Mixed Olive Ciabatta

Same base as above, however, filled with herb-marinated juicy black and green olives. Available in 280g and 560g.

Pugliese

A rustic Italian-style loaf made with a combination of stone-ground white and rye flours.


White Enriched

Buttermilk

A soft loaf, enriched with milk, unsalted French butter and buttermilk. Available in 400g, 800g and 1200g.

Cholla

Traditional plaited bread, egg-glazed crust decorated with sesame and poppy seeds. Only available on Fridays.

Corn / Polenta

A moist, slightly sweet loaf enriched with milk and Demerara sugar with a distinctive yellow flecked crumb.


Wholemeal & Wholegrain

Cereale

A light loaf made from a blend of stone-ground malted flours combined with an array of seeds and grains.

Seeded Granary

A blend of white, malted wheat and rye flours, combined with a wide variety of seeds and grains, and rolled in oats. Available in 400g, 800g and 1200g.

Wholemeal

A medium crusted loaf with a soft, ‘nutty’ crumb, enriched with unsalted French butter.

Wholewheat & Honey

A blend of white, malted wheat and rye flours bursting with pumpkin and sunflower seeds. Available in 400g, 800g and 1200g loaves.


Wholesale Ordering

All orders must be placed, amended or cancelled by 14h00 on the day prior to delivery. Orders for the weekend and Monday should be placed on Friday before 14h00; for long weekends, orders are to be placed for the Tuesday on the Friday preceding the long weekend.

Orders may be placed by:
Telephone  020 7042 7987
Email  bakery@sallyclarke.com

To register for an account with us, please download an account application form below.

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