The Au Pain Dore Difference

To meet the exacting standards of true bread lovers, LaVallee’s Au Pain Doré presents a method for delivering a fresh-frozen bread product that never disappoints—and always surprises.

All bread is not created equal. Without the proper controls for consistency, the baking process can produce erratic results. Careful sampling of our competitors’ products reveal inconsistencies in the process—from ingredients to proportions to times—that compensate for dramatic shifts in weather conditions but compromise the quality of the product.

The secret behind great European bread is a consistent climate favorable to baking. At Au Pain Doré, great bread starts with a unique temperature-controlled process that slows down baking through extended fermentation. This innovative method ensures integrity and consistency at every stage of the process. All Au Pain Doré products start with only the finest, all-natural ingredients and never contain additives or preservatives. And customers love that Au Pain Doré is not par-baked, but fully baked. Just warm it for a few minutes in your oven and—voila! The finest artisan bread with the most consistent blend of crust and moisture you’ll ever taste is on your table and ready for serving.

Process	Au Pain Doré	Competitors
Ingredients	Finest, all-natural ingredients; no additives or preservatives	Additives, preservatives and dough conditioners
Proofing time	Unique, temp-controlled extended fermentation	Fluctuates with climate
Baking	Volcanic stone oven enhances texture and appearance	Uneven heat distribution
Freezing Method	Ambient cooling to optimal temp prior to blast freezing	Blast-frozen directly from oven
The Result	Fine balance of crust and moisture; authentic old world-flavor	Breaking, cracking, flaking skin; dry core; hit-or-miss taste

More about Au Pain Doré products

Read what Boston chefs are saying about Au Pain Doré