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Feature: Bread


“The first time I met Manoucher, I could see his passion and desire to make breads that are healthy and full of flavour. His ability to introduce new ideas using his bread is endless. We have been using his Teekeh bread for warm sandwiches for the past six years. The bread has never let us down during the


menu development and delivery on the aircraft. It reheats perfectly.” Mike Fishburn, British Airways, Airports, Catering and Hotel Procurement


one of our most successful projects. I name


each bread and tray myself. The Desire tray holds slices of Summer Dreams, Tobbestun, Garlic and Sahara and can be found on British Airways and Virgin Atlantic’s First menus, and Sagittarius holds Tucana and Zamini, also onboard Virgin.


How are trends for healthy eating and environmental sustainability affecting your industry? All of our breads are naturally low-in-fat, we use very simple ingredients, letting the natural flavours come through. Our quality products are low fat, all- natural, and still carefully made by hand in Toronto, and packaged in 100 per cent recyclable materials. We are seeing a trend in the food industry for the coming year that focuses on artisan quality products. Our clients can be sure that they are getting handmade quality, with artisan bakers at the helm creating unique products.


Are some airlines doing away with bread in a bid to cut costs? While the current economic situation has forced


54 www.onboardhospitality.com


a lot of changes onboard flights, our bread has fortunately been a mainstay. We are aware of the cost cutting measures that airlines have had to take, but bread remains an essential part of every meal, and the airlines realise that. Passengers appreciate the bread so much that airlines are willing to pay the price for it to keep them happy, and our sales are reflective of that; they are almost double what they were last year. These numbers can be partly attributed to the versatility of bread as it can be used to complement the meal or as the meal itself. After all, a memorable meal in the air does not necessarily mean a complicated one, instead we believe it calls for originality, gourmet quality, and above all, simplicity.


Have you developed any special techniques for your bread production? We are proud to be Hazard Analysis and Critical Control Points (HACCP) certified by the Ontario Ministry of Agriculture, Food and Rural Affairs. HACCP is a preventive approach to food safety that takes into consideration physical, chemical and biological hazards from the first stages of


Above: Manoucher with friends, L-R Chef Ravindra “Ravi” Nage, Chef Kevin Miller, Chef “Cowboy” Bob Rosar and Chef John Shaw Koo


production to the very last. This means problems are prevented before they can even occur, thus ensuring that any potentially hazardous products never reach our customers. www.manoucher.com


Leading bread and bakery suppliers: www.bakehouse.co.uk www.dfminc.biz www.en-route.com


www.heathrowbakery.co.uk www.ilfornaio.dk


www.lantmannen-unibake.be www.eurobake.com www.poilane.fr www.viedefrance.com www.montysbakehouse.co.uk www.polarbrod.se


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