Centra’s new bakery range rises to the occasion
Centra stores across the country have introduced an exciting new bakery range that uses only natural ingredients to offer home-baking style treats all day long
5 May 2017
Centra has launched its new and improved bakery range, which has stripped out additives and incorporated wholesome Irish products wherever possible.
With only great taste in mind, Centra is going back to basics to bring quality bakery products to its customers throughout the day. The new bakery offering is keeping the ingredients simple, with the new range free from hydrogenated fats, as well as artificial colours and flavours.
Centra’s new variety of breads include an old style cob, batch loaf and 100% wholemeal stoneground soda made with Irish buttermilk. Fresh from the ovens every day, Centra’s new scone recipe is all about tradition using store cupboard ingredients and made with real Irish butter and a whole egg.
Other new arrivals include the Irish-made high fibre seed and carrot bread, which is packed with multi-grain fibre, wholesome seeds and carrots. The tomato and olive focaccia is topped with tomatoes, black olives, rosemary, pesto and sprinkled with olive oil. There is also a new rustic giotto, which is a stone baked crusty roll made with a traditional Italian recipe.
“Centra’s new bakery range is perfect for someone like me,” says Pippa O’Connor, Centra’s brand ambassador. “I’m constantly on the go, so it’s handy to be able to pick up wholesome bread and a little sweet treat that I know is good quality and freshly baked each day.”
Pastry chef, Paul Kelly added he’s delighted to be part of the launch of Centra’s new and improved Bakery range. “As a Pastry chef, baking is my passion and very close to my heart,” he said. “While I’m a big fan of baking from scratch with the best ingredients, I know it’s not always possible in everyday fast paced lives. It’s fantastic to see a bakery range that you can pick up when on the go that focuses on simple wholesome and local ingredients which is what the fundamentals of great baking is all about.”