TPK&B Sourdough Dinner Roll (Petits Pains)
Small bread, big flavor
The Petit Pains from The Penthouse Kitchen & Bakery (TPK&B) is delicious and soft, and the perfect partner to your meals.
TASTING NOTES FROM THE CURATOR
The TPK&B Sourdough Dinner Rolls (Petit Pains) are made with just flour, water and salt. With such simple ingredients, they’ve succeeded in making the most delicious dinner rolls. With a beautifully crusty outside, and a soft and chewy inside, these bread rolls prove that sometimes, simple really is better.
PREPARATION AND PAIRINGS
These sourdough petit pains are no frills and no-nonsense. They are flavorful and incredible on their own, and will shine their best smeared with some good butter and jam, or topped with your favorite cheese. We suggest getting our Mons Cheese Selection Box for a variety of cheese you can use.
WITH LOVE FROM HOME
We are delighted to shine a spotlight on our favorite home bakers, and this takes the cake (or the bread!) Our connection with TPK&B started as a serendipitous meeting over the love of food. TPK&B’s head boss has been a seasoned client of The Bow Tie Duck for a while, and we are happy not only to be serving her with the best fine foods, but also to be enjoying the lovely produce that emerges from her home bakery, and getting the chance to share it with everyone else.
Baked with love, TPK&B prepares your breads in the mornings of your expected delivery day. To ensure that you get to enjoy this with the best experience, we encourage you to indulge as soon as you receive your loaves.
Best consumed upon arrival, but you can store it on the kitchen counter at room temperature for up to two days. If you’ve sliced into it, you can leave it cut side down on the chopping board. You may also place the sliced loaf in a ceramic bread box or a clean paper bag. Never store bread in the refrigerator, or else it will dry out. By the third day, you can place the bread in a large Ziplock bag, but please note that the crust will soften and your bread will require toasting to refresh it. For storage up to three months in the freezer, wrap your bread in parchment paper and place it back in the Ziplock bag.
To refresh frozen bread, take it out of the freezer to thaw in the paper wrapping for a few hours or overnight. Make sure it gets to room temperature. Preheat your oven to 175°C. When ready, spritz your thawed loaf lightly with water on all sides to create steam, place on a baking tray, and heat for 15-20 minutes. Allow bread to cool on a rack for at least half an hour before serving.