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Feature: Bread


On the ground, as in the sky, we are always creating new recipes for custom creations with catering chefs as well as customers who are buying our breads in stores. The most traditional breads we have would have to be the Barbaree, which is a Persian-style flatbread topped with toasted sesame seeds; the other being our Fokachio, a light-tasting bread brushed with olive oil and tarragon. The great thing about our breads is that they


can be re-invented in the kitchen. Barbaree can be sliced in thin strips and used for dipping with a chutney or salsa for example; Fokachio can be grilled and used in sandwich creations.


family being Desire and Sagittarius, two mixed bread trays that can be found both on board airlines as well as in select retail stores.


OBH: Do Westerners expect something different from the East? ME: East or West, it makes no difference, because bread is so versatile. It can be used in cultural creations and localised to the area it’s prepared in. The magical thing about bread is that it transcends cultural and social divisions. Everyone cherishes bread and it makes an appearance at everything from a royal feast to a modest and simple meal prepared for friends and family. From the Far East to the Mid-West, bread is an ever-present item on the menu.


How important a component is bread when travelling? At Manoucher Bread, the hope has always been that breaking bread creates an opportunity to bring people together. Bread is the ultimate comfort food and an essential part of travelling and we have always tried to keep that in mind. We take our inspiration from all over the world, ensuring a line of products with international citizenship. Whether our bread is served in a Singapore market or on a British Airways flight across the Atlantic, you can rest assured that the experience will always be unique.


What breads ‘travel’ best and how do you ensure it stays fresh? All of our breads are handmade and never made with any preservatives. By using a technique of flash freezing as soon as the breads are born from the oven we can ensure the best quality and freshness. This way, all our breads are ideal


for travel and work perfectly in the sky, staying true to their taste and texture even 30,000 feet up. Under normal conditions the lifespan of a regular piece of bread will remain at its peak quality for about 4-7 days, however our bread has a frozen life span of up to 11 months and will thaw to a texture and quality of a just-baked loaf with a soft texture.


What breads are passengers currently choosing and airlines purchasing?


How are you driving your business? We deeply value the relationship between chef and baker and work constantly with the airline and gourmet chefs to create the optimal breads for their meal creations and searching for ways to improve our products and to customise the shape, size and flavours of the breads. We are first and foremost a bakery that focuses on imagination, innovation and dedication. Mixing and combining different mini and sliced breads has always been


“We use Manoucher breads on BA’s First class menu out of London Heathrow. I do not know a bread that works as well on a plane as on the ground. His experience and understanding is endless and his


passion and love for bread will never be matched.” Steven Walpole, Gate Gourmet


www.onboardhospitality.com 53


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