FOR PREMIUM SANDWICH BARS
Artisan baguettes and rolls, delivered frozen through a European cold-chain network. The crust and crumb that premium sandwich concepts demand — not the supermarket bread your competitors settle for.
The customer pays a premium for premium ingredients. Then bites into a bread that is soft, slightly sweet, forgettable. The sandwich drops 50% in perceived value instantly. Bread is not an accessory — it is the foundation of your product.
Industrial bakeries supply rolls for supermarkets — soft, sweet, characterless. The artisan bakery makes great baguettes but will not deliver 200 pieces a day. You are caught between volume and quality.
You have invested in a French-inspired menu, imported ingredients, clean branding. Then your bread arrives from the supplier who also delivers to the school canteen. The mismatch is instantly visible to your target customer — and a loss of pricing power.
01 · CRISP CRUST THAT HOLDS UP TO FILLING
Maison Spique baguettes are fermented 16 hours, frozen at peak, baked by you at 230°C. The crust holds up to wet fillings (tomatoes, sauces), the airy crumb absorbs flavours without going gummy. Your sandwich still eats like "a sandwich on a baguette" 30 minutes after it was made.
02 · BAKE ON DEMAND, NOT TO STOCK
At a premium sandwich bar, demand peaks are 12:00–14:00 and 18:00–20:00. Maison Spique bread bakes in 7–14 minutes. You stock 2 weeks of frozen inventory, bake in waves based on demand. Warm bread for every sandwich, with no over-production in dead hours.
03 · VARIETY — BAGUETTE, CIABATTA, MULTIGRAIN ROLLS
Different sandwiches need different bases. Maison Spique offers a classic baguette for traditional sandwiches, a multigrain baguette for rustic and vegan options, and white or multigrain rolls for smaller-format sandwiches. You diversify the menu without adding suppliers.
04 · EUROPEAN DISTRIBUTION
Sandwich bars grow fast — one location today, three in six months, franchise within a year. Maison Spique scales with you, with European cold-chain coverage. The product standard stays identical across every location.
Rule of thumb: classic baguette works with classic sandwiches (ham, cheese, chicken, Italian). Multigrain baguette works with vegetarian, healthy, vegan options, or with strong-identity fillings (hummus, falafel). Most premium sandwich bars carry both, typically split 60/40 classic/multigrain.
12–14 minutes at 230°C for the baguette, 7–9 minutes for rolls. A wave of baguettes is ready in under 15 minutes. For a busy service, we recommend 2–3 baking waves staggered 20–30 minutes apart, so warm bread is always in the prep area.
Technically yes, but we do not recommend it. Maison Spique bread peaks within the first 4–6 hours after baking. The optimal strategy: bake in 60–90 minute waves, especially before lunch and dinner peaks.
Yes, combi ovens are ideal — the steam function gives a crisper crust and more even crumb. Settings: 230°C with 20–30% steam for the first 3–4 minutes, then 230°C dry convection. Result: a typical boulangerie crust.
Classic baguettes, classic rolls, and croissants are seed-free. The multigrain variants contain various seeds (sesame, poppy, flax). For locations with allergic customers, we recommend clearly marking both variants on the menu and maintaining a separate handling protocol.
Whether you are a boutique sandwich bar or a chain with multiple locations, Maison Spique calibrates to your operation.
Samples included with first proposal. Reply within 24 hours. European distribution network.
