Bread is amazing when it’s fresh out of the oven, but good bread adds flavour to so many different dishes in the days that follow that the “7 Days of Bread” is really a period of food-lovers’ gift-giving, much like the 12 Days of Christmas.

Make sandwiches, toast, bruschetta, bread and butter pudding, crispbreads, croutons, panzanella, or fish goujons with full-flavoured breadcrumbs; there are so many dishes from this point on! No wonder they call bread the staff of life. Once you get going, don’t forget to trial every recipe with every type of bread, not to mention stale viennoiseries.

Andrew Whitley’s original “7 days of bread” refers specifically to sourdough, which is certainly the most versatile of breads in this context. Here you’ll find us loosely applying the idea to each of the traditional breads and viennoiseries we wholesale. Say no to foodwaste. Say yes to experimentation. Say yes to full flavour!

https://www.thedustyapron.co.nz/life-of-bread/the-7-days-of-bread

https://www.thedustyapron.co.nz/life-of-bread/bread-care

Have a hunt around on our website or Instagram page for #7daysofbread to find recipes and tips on using breads and viennoiseries to their fullest potential.

(And, by the way, our wraps are fully home compostable: https://www.thedustyapron.co.nz/life-of-bread/on-compost)

Thank you Catherene Wilson Photography for these beautiful food styling and photos @catherenewilson