Resort hotel menus and what one can do with breads!

Resort owner’s and hotel management companies, please make sure you enable your chefs to surprise and delight with the bread offerings. If more hotels provided adequate bakery sections in their kitchen and if chefs were motivated to learn to produce, look at what surprises could be in store!

Breakfast breads:  Sri Lankan coconut breakfast bread, spelt breakfast bread, berry bannock, Scottish oatcakes.
Filled breads:  Georgian cheese boat breads, Potato-and-herb-filled bread.
Sweet breads: Aromatic festive bread, Date-bread morsels, Apricot and almond bread, Norwegian wrapping bread, Sweet bread rings, Buckwheat honey country bread.
Savory breads: Bulgur bread, Olive ladder bread, Uighur nan with cumin and onion, Three-colour focaccia, Pizza with rosemary and garlic, Lamb and tomato breads.
Mildly spiced breads: Ethiopian spice bread, Moroccan anise bread, Aromatic festive bread, Thyme bread, Afghan snowshoe naan, Fenugreek corn bread.
Strongly spiced breads: Chile bread, Xichuan pepper bread, Rajasthani salt and spice bread, Fresh coriander, Ginger, and Chile crepes.
Great breads for snacking: High-tech crackers, Sardinian parchment bread, Pueblo sunflower seed breads.
Crisp breads: Norwegian crispbread, Sardinian parchment bread, High-tech crackers, Crisp lentil wafers.
Flat loaves for slicing: Ethiopian spice bread, Tibetan barley skillet bread, Apricot and Almond read.
Breads used as wrappers: Bejing pancakes, Wheat-flour tortillas, Fresh rice papers, Norwegian wrapping bread, Rice and black lentil crepes, Fresh coriander, Ginger and chile crepes.
Bread used for scooping: Soft whole wheat skillet breads, Deep-fried whole wheat breads with cumin, Blue corn tortillas, Corn tortillas.
Breads used as a “Sponge” for other flavours: Ethiopian sponge breads, Rice and black lentil crepes, Fresh coriander, Ginger and Chile crepes.
Breads for dunking in soup: Afghan home-style naan, Moroccan anise bread, Ethiopian spice bread, Olive ladder bread, San’a sorghum breads, Apricot and almond bread.
Breads for appetizers: Pizza with rosemary and garlic, Lamb and tomato breads, Three-colour focaccia, Olive ladder bread, Georgian cheese-filled quick bread.
Best breads for beginners: Pita, soft whole wheat skillet breads, high-tech crackers.
Breads made using an interesting technique: Ethiopian sponge breads, Rice and black lentil crepes, Flung and folded griddle breads, Hunza sprouted wheat breads, Lacy coconut milk pancakes, Pebbled Persian bread.
Breads using a soured dough: Rice and black lentil crepes, Paperthin lavash, Turcoman sourdough bread.
Breads to make with children: High-tech crackers, Pizza with rosemary and garlic, Berry bannock.
Flatbread “classics”: Pita, Corn tortillas, Afghan snowshoe naan, Paperthin lavash, Soft whole wheat skillet breads.
Yeast-free flatbreads: (A small selection) Soft whole wheat skillet breads, High-tech crackers, Sardinian parchment bread, Bulgur bread, Hunza sprouted wheat breads, Unyeasted date rounds.
Wheat-free flatbreads: (A small selection). Ethiopian sponge bread, Rice and black lentil crepes, Fresh rice papers, Corn tortillas, Rye hardtack rings, Scottish oatcakes, Lacy coconut milk pancakes, Finnish barley bread.

Mouth watering! Taste bud tingling! But how often do we even see them in hotel restaurants?

Contact Mark for help with your hotel food and beverage department, pre-opening or operation phase.

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