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Pain de Campagne
Pain de Campagne
Pain de Campagne

Pain de Campagne

A rustic French classic

£4.65
  • 800g
    £4.65

Best bread I have tasted in a long time and best of all no seed oil aka vegetable oil used in the making of it..

Kay

Edenmoor Quality

  • 100% Recyclable Packaging

    Packed in fully recyclable packaging to reduce waste

  • Sustainably Farmed

    Carefully selected products and sustainably farmed meat

  • Tracked & Next Day Delivery

    Delivered on the day of your choice

  • Pain de campagne, or 'country bread', is a beautifully crafted white loaf. Popular in France and similar to a sourdough, it is flavoured with a touch of rye and whole wheat. The blend of three flavours adds some real character to this traditional loaf, as does the perfectly crispy crust.

    Approximately 800g

  • White WHEAT Flour (WHEAT Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Water, Sourdough (Water, Dark RYE Flour), Wholemeal WHEAT Flour, Salt, Yeast, Ascorbic ACid.

  • Per 100g
    Energy (kJ/kcal) 867.2/207.3
    Fat 0.8g
    Of which saturates 0.2g
    Carbohydrate 46.4g
    Of which sugars 0.4g
    Protein 6.7g
    Salt 1g

  • Thaw for 4-6 hours at an ambient temperature. We recommend that you bake off at 180 C - 200 C for 5 minutes to enliven the crust.

  • Frozen at -18 C it will keep for 12 months.

  • Mainland UK

    • FREE - On orders over £150
    • £5.95 - Standard Next-Day & Named Day
    • £9.95 - Pre-12pm Next-Day & Named Day
    • £9.95 - Saturday Delivery

    Deliveries are made Tues-Sat, between 8am to 7pm.

    Highlands & Islands

    • £15.95 - Two Day Service

    Deliveries are made Weds-Fri, between 8am to 7pm.

    Delivery Information
    All meat is delivered frozen in insulated packaging specifically designed to keep your food safe in transit. Delivered in compostable and fully recyclable packaging.

    Next-day cut off time is typically 12 noon.

Thoughtfully delivered to your door

FAQs

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  • A traditional French country bread, similar to sourdough but made with a blend of white flour, rye and whole wheat. That combination gives it real character and a perfectly crispy crust.

  • The blend of three flours gives it more depth than a straight white sourdough. It's a fuller, more rustic loaf.

  • A brilliant all-rounder for a cheese board, alongside charcuterie or toasted for breakfast. Its crust also stands up to soups.

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