Blog: Matching bread to soup

Catherine Sleep | 29 November 2006

La Brea bakery is urging consumers and restaurateurs to give more thought to the bread they eat and serve. The American company said that pairing certain varieties of bread with different soups, broths and chowders can heighten the culinary enjoyment of both as the flavour of the bread complements that of the soup.

The company foresees a day when it will no longer be sufficient to offer just white or brown bread (well, they would, wouldn’t they?). “Like choosing the right wine to go with a dish, you should serve a quality specialist bread that can enhance the soup’s flavours,” La Brea argues.

So far, so fairly reasonable. But then the company predicts that restaurants will start hiring specialist bread waiters, presumably analogous with sommeliers. Now that, I can’t see happening anytime soon.

Anyway, it’s lunchtime so I’m off for some spicy potato and lentil soup, which I’m embarrassed to admit I’ll be ‘pairing’ with a slice of supermarket brown. Shame on me.

La Brea Bakery


BLOG

We wish you a merry Christmas

Today (23 December) is just-food's last day before closing for Christmas. We'll return, raring to go on Tuesday 3 January - but of course there's been plenty of top-notch content that has gone live in...

BLOG

UK food associations come together on Brexit

The plethora of food manufacturing associations in the UK has been argued by some to be an impediment to the industry coming to a coherent position on the aftermath of Brexit and on what the sector sh...

just-food homepage



Forgot your password?