1. What are the grains in multigrain and 9-grain bread bread?

    Ans: These breads contain fiber-rich grains and seeds vital to heart and digestive health. The wheat flour, soy flour, rye flour, sesame seed, poppy seed, flax seed, rolled oats, among others.

  2. What breads can you recommend for diabetics?

    Ans: We recommend any product that is low in sugar and fat. In diabetic management, we are told that the patient should take caution in not allowing his/her blood sugar level to see-saw or go-up and up very quickly. Products low in fat and sugar include: french baguette, ciabatta, panini, diet wheat, low sugar loaf. In the near future, we are going to introduce 100% whole grains that contain pure whole wheat flour.

  3. Is Whole Wheat croissant better than butter croissant?

    Ans: FB croissants are the only authentic french croissant in th country. They contain authentic french butter from Normandy France. The dough is well fermented containing thereby creating natural yeast flavors not found in other croissants. Whole wheat croissants contain 30% whole wheat flour and 70% white wheat flour. Butter croissants contain 100% white wheat flour. Some people just want to eat products with significant amount of whole wheat. Our whole wheat croissant certainly qualifies for one.

  4. What is the shelf life of FB products?/ Why do French Baker breads have shorter expiration compared to supermarket breads?

    Ans: All breads sold in the supermarkets and grocery store contain either one of these two chemical preservatives 1) calcium propionate, 2) potassium sorbate. FB products don't contain these preservatives we try our best to ferment our breads so that in the process acids are created which acts as a barrier to molds. By doing "poolish" or "prefermented dough" we are actually pre-fermenting our dough in the stores. All other packed breads from our central bakery contain prefermentation and are expected to contain a good amount of acids to act as natural barrier to molding. But shelf life is only up to 4-5 days as compared ti chemically preserved breads (such as all those in the supermarket) of 10 days. The result of not putting preservative is obviously for health reasons.

  5. How long can u keep the breads in the freezer?

    Ans: Breads can be frozen (-18 degree celsius) for up to 6 months provided that they are tightly sealed in a Poly ethylene or plastic bag.

  6. What are the improvers in the products?

    Ans: Improvers refer to natural improvers that consist of ascorbic acid or Vitamin C and natural enzymes from fruits and grains. Enzymes aid in 1) breaking down the starch in flours for its conversion to sugar 2) breaking down the porteins in flours for tenderizing the bread product.

  7. What are French Macarons?

    Ans: These are delicate french meringue cookies made of almond flour, sugar, and egg whites. The fillings are made of butter cream icings and flavored with either raspberry, pistachio, coffee mocha and chocolate. FB Macarons, unlike others, are more tender and melts in your mouth. Ours use a classic french recipe without short cuts.