TPK&B Sourdough Dinner Roll (Petits Pains)

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.

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.

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.

How to Keep Your Sourdough Fresh

Our sourdough is baked fresh on your delivery day and contains no preservatives. It is best enjoyed upon arrival.

Why does fresh sourdough become hard? As bread ages, the starch inside it gradually settles into a firmer structure and moisture shifts through the loaf. This natural process is called staling. A firm loaf does not mean it was delivered old. Freezing bread while it is fresh slows this process, but freezing a loaf that has already gone stale will not make it fresh again.

Eating it within two days?

Keep the bread at room temperature in a ceramic bread box or clean paper bag. Once sliced, place the cut side down on a board. Do not refrigerate it: bread becomes stale faster in the refrigerator.

Keeping it longer: slice, then freeze

1. Slice the loaf while it is still fresh and easy to cut.
2. Separate the slices into portions you would normally eat. Place parchment paper between portions if needed.
3. Seal them in a ziplock bag and freeze for up to three months.
4. When ready to eat, take out only the slices you need and put them directly from the freezer into a toaster or toaster oven. No counter thawing is needed.

If you froze the whole loaf

1. Preheat the oven to 175°C.
2. Take the loaf out of its bag and remove all paper and plastic.
3. Briefly run water over the outside crust so it is lightly wet all over. Do not soak the loaf.
4. Loosely wrap it in foil and place it straight from the freezer into the oven. Start checking after 30 minutes and continue heating until the centre is warm; a large loaf will take longer. Remove the foil for the final few minutes if you want a crispier crust.
5. Cool the loaf on a rack before slicing.

Why the water and oven? The water creates a little steam as the loaf heats, while the heat temporarily softens the firm starch inside and refreshes the crust. Leaving a frozen loaf on the counter for two hours only begins to thaw it; it does not do what reheating does. For the easiest results, slice before freezing and toast from frozen.