Reception and cold chain
Frozen and unproofed product made as part of the bakehouse's weekly production.
Frozen · Weekly production
The craft stays
under your roof
Our lamination and our levain; your proofing and your oven. A to-proof product developed for restaurants, caterers, hotels with kitchens, and cafés that bake on site and serve truly fresh from the oven.
The service
How the line works in your kitchen
Weekly production in our bakehouse. The product is delivered frozen and unproofed; your team completes proofing and baking according to the confirmed technical sheet.
Proofing and baking
Controlled proofing in your kitchen and baking to each reference's instruction. The lamination, the volume, and the crumb are finished in your oven.
Your oven · Instructions per reference
Fresh-from-the-oven service
Bread and viennoiserie that reach the table the same day they are baked. The bakehouse aroma, in your own room and on your own schedule.
Daily table · Fresh from the oven
Available range · To proof
The range to proof and bake in-house
References available for daily operations. Service format and baking instructions are available on every sheet.
Red two-tone croissant
Red two-tone croissant: regular layers and a precise visual presence for breakfast, buffet, and displays requiring visual variety.
CroissantsTo proofObrador Line
Two-tone pistachio croissant
Two-tone pistachio croissant: a recognisable pistachio profile and a visually distinctive green finish for breakfast, display, and a differentiated viennoiserie offer.
CroissantsTo proofObrador Line
Two-tone cocoa croissant
Two-tone cocoa croissant: defined layers with a restrained cocoa contrast for breakfast, counter display, and daily in-house baking.
CroissantsTo proofObrador Line
Curved butter croissant
Curved butter croissant: regular layers, balanced volume, and a clean buttery profile for breakfast, buffet, and daily in-house baking.
CroissantsTo proofObrador Line
Straight butter croissant
Straight butter croissant: defined layers, even development, and a straight presentation-friendly shape for breakfast, counter display, and daily in-house baking.
CroissantsTo proofObrador Line
Fartón
Fartón: a light, regular piece that is easy to arrange in service. For breakfast, afternoon service, and daily in-house baking.
Sweet pastryTo proofObrador Line
Raisin and walnut danish
Raisin and walnut danish: a defined spiral, raisins and walnuts through every turn, and a regular outline for breakfast, counter display, and daily in-house baking.
Sweet pastryTo proofObrador Line
Chocolate pastry
Chocolate pastry: a defined chocolate centre with regular layers around the filling for breakfast, display, and daily pastry production.
Sweet pastryTo proofObrador Line
Pain au chocolat
Pain au chocolat: visible layers with chocolate running through the piece for breakfast, counter display, and daily in-house baking.
Sweet pastryTo proofObrador Line
Two-tone butter and cocoa swirl
Two-tone butter and cocoa swirl: a visible spiral, regular layers, and cocoa contrast for breakfast, counter display, and daily in-house baking.
Sweet pastryTo proofObrador Line
Pain Suisse
Pain Suisse: straight, visible layers, an elongated format, and a piece that lines up easily on the tray for breakfast, counter display, and daily in-house baking.
Sweet pastryTo proofObrador Line
Butter NY Roll
Butter NY Roll: concentric layers, a regular outline, and a base ready for filling or finishing. For in-house production, display, and customised pastry compositions.
RollsTo proofObrador Line
Cruffin
Cruffin: spiralled layers, tall volume, and a base ready for filling or finishing. For breakfast, counter display, and daily in-house baking.
RollsTo proofObrador Line
60 × 40 cm puff pastry base
60 × 40 cm puff pastry base: regular layers and a broad surface for cutting, shaping, or filling. For in-house production of sweet or savoury pieces.
Pastry basesTo proofObrador Line
60 × 40 cm butter puff pastry sheet
60 × 40 cm butter puff pastry sheet: defined layers and a versatile base for developing house-made pieces. For in-house production of sweet or savoury pieces.
Pastry basesTo proofObrador Line
Savoir-faire
The butter lamination, preserved in the format
Weekly production in our bakehouse and tourage de beurre. Proofing and baking are completed on site according to the confirmed technical sheet.
Tourage de beurreWeekly productionCold chain
Obrador Line · Professional service