Since founding in 2008, Bertinet has been on a mission to give more Brits access to real sourdough, a naturally leavened bread that avoids using commercial yeast or additives in favour of a starter created from a flour and water mix fermented by wild yeast and good bacteria.
The Bath-based bakery manufacturer produces a range of breads in all shapes and sizes, from sliced loaves to whole artisan bloomers, using a mix of grains and wholemeal wheat, with nothing more than water and a touch of sea salt.
“We have a deep-rooted respect for the soil, the farmer and the miller. That’s why, where possible we’ll always source local crops for grains that are naturally packed with flavour and goodness,” it said in a statement.
Next-gen sourdough
The bakery has now developed a ‘next generation’ recipe that retains the artisan craft of genuine sourdough in a sliced, softer ‘sandwich and toaster-friendly’ format.
The range also comprises more diverse flours to unlock greater nutrition and taste credentials. Flours – such as barley, organic emmer and spelt combined with wheat – are milled in different variations to increase the nutrient and fibre profile, along with the bread’s depth of flavour.
Bertinet is using the new recipe for its White, Malted Wheat and Seeded Sliced sourdough in a ‘disruptive’ new pack design set to challenge perceptions of bread at the point of purchase.
The rebrand was created by strategic creative agency Ourselves and introduces the range as a better-quality everyday option.
