BREAD MENU ANDORRA
A bread made with love is a unique creation
Breads made with love are special creations. At Granier, we know all too well that the secret to good bread lies in the love and dedication shown towards it. Our founder, Juan Pedro Conde, learnt the craft of baking at a small traditional bakery, falling in love with bread and breadmaking. His undying passion for his work led him to open his first bakery in 1988. Displaying a true entrepreneurial spirit, Juan Pedro Conde started opening new bakeries and immersed himself in the world of baking, later becoming an expert and developing his own business model.
It was at this time that Granier was born, a family business with the smell of freshly made bread etched into its heart.
Our own distinctive breadmaking processes
With a longstanding tradition of showing great care and attention towards our bread, Granier has become an expert breadmaking brand. Our vast experience in this field is combined with our own distinctive processes, preserved through strict compliance with our firmly established profesional standards. We are proud of our breadmaking methods, which we continue to employ today, upholding them as distinctive, special values.
Our admiration for traditional breadmaking shines through more than anything else at our main bakery, where we prepare artisanal recipes unique to Granier and using the finest ingredients, and where our expert bakers knead the dough — a process that defines each type of bread. At Granier, we are well aware that time and dedication are the secret to good bread. A long fermentation process is essential for the typical aromas, flavours and textures of the best artisanal breads to develop. That’s why all our breads are left to ferment for over 10 hours.
Bread Menu
Born from innovation and the most deeply rooted tradition, Granier is proud to present its bread menu. Our traditional method starts with our Masa Madre (natural yeast/starter dough). This dough is produced via spontaneous fermentation, a process that takes place in each of our flour and water mixtures, which are left to stand. Most Garnier breads are made via this process. Our breads will take you back to the flavours, aromas and textures of the breads of yesteryear. Among their greatest features are the crunchy golden crust, clean slices and fluffy centre. We offer a wide range of breads, with ingredients designed to enhance their quality, most of which are derived from fully certified organic farming.
BREADS MADE FROM MASA MADRE
Making Masa Madre from natural ingredients is the oldest breadmaking tradition. In fact, this method has been used since the times of Ancient Egypt.
Our breads will take you bake to the flavours of yesteryear.
Masa Madre is produced via spontaneous fermentation, a process that takes place in each of our flour and water mixtures, which are left to stand.
This prevents the bread from ageing, keeping it softer for longer and improving the efficiency of the human digestive process.
Granier breads made with Masa Madre ensure more efficient digestion, by guaranteeing a greater intake of minerals and by breaking down gluten.
The slight acidity of the Masa Madre also enhances the flavours of the bread on the tongue.
Traditional Granier Masa Madre Bread
Granier’s finest bread
DESCRITPION: French-style, stone-ground and whole-grain bread with a touch of rye, made using Masa Madre. The stone-ground, whole-grain flour used to make the Masa Madre gives the bread a slightly acidic taste. This enhances its flavour, which is reminiscent of the grain and toasted dried fruit. The wheat germ in the stone-ground, whole-grain flour makes this bread rich in minerals and oligoelements.
WHAT DOES IT GO WELL WITH?: Thanks to its slight acidity, this bread goes well with red and game meats.
Vintage Masa Madre Bread
Crusty coarse bread with an enhanced flavour
DESCRIPTION: Bread made using Masa Madre and malted rye, with a very dense and tasty centre. The wheat and rye flour in the Masa Madre give this bread the taste and smell of traditional bread. They also help the bread last longer.
WHAT DOES IT GO WELL WITH?: The intense flavour of its center makes it the perfect accompaniment for cured cheeses and country pâtés.
WELL-BEING BREADS
There’s nothing better than feeling good.
Granier is proud to present our new range of breads made from natural, organic and 100% whole-grain ingredients, combined with the full benefits of spelt, quinoa, proteins and buckwheat.
Each one of our breads is made with nutritional needs in mind, designed to have features that enhance our sense of well-being. We will look after you well.
• The whole grains in our breads contain vitamins, fibre and minerals.
• The spelt increases the protein value, as well as the magnesium, phosphorous, iron and vitamin content of the bread.
• Organic flour is a source of essential fibre, vitamins, carbohydrates and proteins for the human body.
• Buckwheat has a high energy and nutritional value, as well as a high plant-protein content.
WELL-BEING BREADS
Whole-Grain Country Bread
Our country bread is made using 100% whole-grain flour.
DESCRIPTION: Flavoursome bread made using 100% whole-grain flour and Masa Madre. Its centre is dense and thick and it’s slightly acidic to taste on the tongue. The whole grains used are rich in fibre, vitamins and minerals, as well as in physicochemical compounds, such as polyphenols and phytoestrogens.
WHAT DOES IT GO WELL WITH? We recommend a bit of whole-grain bread with your daily meals to help you meet your fibre intake requirements and to improve digestion of other foods you have eaten.
Spelt Bread
Made using 100% spelt flour
DESCRIPTION: : A long-lasting bread made using spelt flour. This gives the bread the taste and texture associated with this type of grain. Spelt has a higher protein, mineral, vitamin and oligoelement content.
WHAT DOES IT GO WELL WITH? Perfect as a wheat alternative, making it more allergyfriendly. It’s great toasted with a bit of jam or marmalade, or cooked/deli meats.
Buckwheat Bread
Bread made from 100% whole-grain buckwheat
DESCRIPTION: Bread made from 100% whole-grain buckwheat. Made from 100% whole-grain buckwheat flour and stoneground, whole-grain wheat flour. Buckwheat has a high energy and nutritional value, as well as a high plant-protein content (1030%). It also has a relatively high aminoacid content, containing lysine, arginine, metionine, treonine, valine, etc.
WHAT DOES IT GO WELL WITH? Perfect for toasting, served with butter, jam or marmalade, or for a sandwich, with a lettuce and smoked salmon filling, thanks to its shape.
INTERNATIONAL BREADS
Chusco Norlander
Our most quintessentially German bread
DESCRIPTION: : Wheat bread made with wheat flour, rye and sunflower seeds. This bread is characterised by its intense flavour and dark colour, both of its crust and its centre. Its dense and moist centre is slightly acidic on the tongue.
WHAT DOES IT GO WELL WITH? Perfect for breakfast with smoked meats or as a midmorning snack. Its intense flavour perfectly accompanies plant-based sandwiches. We recommend it with lettuce, tomato, boiled egg, tuna, asparagus and a bit of chopped onion.
Trenza Latina
Perfect for those who love soft, smooth and sweet breads
DESCRIPTION: : Latin American bread comprising three plaited sections. Made from wheat flour, with a thin, caramelised crust. It boasts a smooth texture and a light centre. It’s known for its unique, shiny apperance (the remaining beaten egg is brushed over the top of the bread before it’s baked in the oven).
WHAT DOES IT GO WELL WITH? ? Because it’s so tasty, you can either eat it on its own or with something else. You can eat it for breakfast or as a snack, or use it as the base for a sweet-cured ham, chocolate spread, jam or marmalade sandwich.
Ciabatta
The most quintessentially Italian bread
DESCRITPION: : Baguette-style Italian bread. Made from wheat flour and Masa Madre with a mild hint of toasted malt. The Masa Madre gives the bread a distinctive and strong smell. Its crunchy crust complements its creamy centre, with a gentle toasted hazelnut aroma.
WHAT DOES IT GO WELL WITH? Its taste, crust and shape make it the ideal bread for meator plant-based sandwiches served with sauces.
Roman-style focaccia
Italian delicacy with olives
DESCRIPTION: Bread of Italian origin. Made with wheat flour and seasoned with dehydrated black olives, green peppers, jalapeños and oregano, giving it a unique aroma and flavour.
WHAT DOES IT GO WELL WITH? We recommend you lightly toast and slice it, and serve it as an appetiser.
Catalan-style ciabatta
An Catalan-inspired delicacy
DESCRIPTION: Bread of Barcelonan origin. Made with a high-hydration Masa Madre ferment dough, derived from wheat flour. Has a very hollow, spongy and honeycombed crumb.
WHAT DOES IT GO WELL WITH? We recommend you lightly toast and slice it.
FLAVOURS AND SEEDS
Chusco bread with sweetcorn and seeds
The perfect combination, bringing together our own chusco bread, sweetcorn and sunflower seeds
DESCRIPTION: Bread made from wheat flower, with sweetcorn and sunflower seeds. Its crunchy, caramelised crust encases a soft, fluffy and flavour-filled centre. The sweetcorn gives the bread a unique aroma with hints of spices.
WHAT DOES IT GO WELL WITH? Perfect with Ibérico ham and cured cheeses. It’s also the perfect accompaniment for acidic marmalades, such as orange marmalade.
Chusco Bread with Raisins and Nuts
The perfect combination, bringing together our own chusco bread, raisins and nuts
DESCRIPTION: Bread made from wheat flower, with raisins and nuts. Its caramelised crust encases a soft, fluffy and flavour-filled centre. A smooth bread with an intense flavour. The taste of wheat complements the sweatness of the raisins and the flavour of the nuts.
WHAT DOES IT GO WELL WITH? Ideal for breakfast with marmalade, jam or cheese. It’s also great for dessert with berries.
Multi-Grain Chusco
A tasty, nutritious bread
DESCRIPTION: Bread made from corn flour containing various seeds: sunflower seeds, brown flax seeds, oat flakes, rye flakes, toasted and white sesame seeds, poppy seeds and pumpkin seeds. This bread is characterised by its very intense toasted flavour and the smell of its seeds. The seeds increase the fibre and antioxidant content of the bread.
WHAT DOES IT GO WELL WITH? Perfect for breakfast or as a mid-morning snack. You can drizzle it with olive oil or eat it with light-tasting cooked/deli meats. Its taste perfectly complements acidic marmalades, salads and smoked meats.
FLAVOURS AND SEEDS
Onion Bread Roll
The softest of breads with a fine onion flavour
DESCRIPTION: Round-shaped bread made from wheat flour, olive oil and onion. This bread has both a soft crust and centre, while the onion gives it a special touch.
WHAT DOES IT GO WELL WITH? Ideal with cured cheese, since combining cheese with the onion enhances the flavour and creates a greater contrast compared to the cheese.
Soft seeded bread
A spongy crumb and irresistible seed mixture
DESCRIPTION: White bread with a spongy crumb and a very thin crust. Made with wheat flour, sunflower seeds, tulip seeds, linseeds and sesame seeds.
WHAT DOES IT GO WELL WITH? Perfect for breakfast or as a snack. Goes well with olive oil, and cold cuts with a subtle flavour.
BARRAS
Produced via a long fermentation process, our barras (Spanishstyle baguettes) stand out for their great taste and smell. We have barras with soft, medium and crunchy textures tailored to all tastebuds:
• MULTI-GRAIN BARRA
• WHOLE-GRAIN BARRA
• TRADITIONAL BARRA
• HALF- AND QUARTER-SIZED BARRA
• QUEEN LETIZIA BARRA
• GALICIAN-STYLE BARRA
Castella-style barra
DESCRIPTION: Our purest barra, hailing from Castille and scored with very distinctive, rhombus-shaped surface cuts. Its centre is soft, while its crumb is crunchy.
Galician-style barra
DESCRIPTION: Rustic baguette with a balanced, crunchy and spongy crumb. Originates from the region of Galicia, north-western Spain, and is made with a Masa Madre ferment dough, derived wheat flour. Also sprinkled with flour on the outside.
RECIPES
Traditional Granier Masa Madre Bread
TURKEY, COURGETTE, TOMATO AND GORGONZOLA SANDWICH ON GRANIER TRADITIONAL BREAD
INGREDIENTS (for one person): Half a courgette, 1 tomato, 30g of gorgonzola cheese, several rocket leaves, 2 slices of Granier Traditional Bread, olive oil and salt.
PREPARATION:
1. Slice the courgette, brush it with olive oil, then grill it;
2. Slice the tomato;
3. Toast the bread slices and place the rocket, seasoned with olive oil, on top of one of these slices. Then, place the turkey, tomato slices, courgette and grated cheese on top of the same slice of bread; and
4. Place the other slice of bread above the filling and serve the sandwich.
Masa Madre Torzade with Seeds
TUNA, PEPPER AND EGG SANDWICH ON TORZADE BREAD
INGREDIENTS (for one person): of a green pepper, 1 egg, 4 cherry tomatoes, Masa Madre Torzade with Seeds, 60g of Spanish white tuna in olive oil, 1 tablespoon of chopped capers or gherkins, and a bit of mayonnaise (optional).
PREPARATION:
1. Cut the pepper into strips and sauté them in a paella pan with a trickle of olive oil and a pinch of salt;
2. Boil the egg for 12 minutes, leave it to cool and remove the shell;
3. Cut the cherry tomatoes in half;
4. Carve the torzade through the middle and toast it;
5. Place the tuna flakes on top of the bread slices, followed by the pepper strips, halfcherry tomatoes, boiled egg slices, and the capers or gherkins;
6. You may also add a bit of mayonnaise if you wish; and
7. Place the other slice of bread above the filling and serve the sandwich.
100% Whole-Grain Masa Madre Country Bread
BRIE, ANCHOVY, AND TOMATO AND OLIVE PICADA SANDWICH ON WHOLE-GRAIN BREAD
INGREDIENTS (for one person): 5 thin slices of brie, 3 anchovies, washed and cut lettuce leaves, 1 tomato, 4 black olives, 1 tablespoon of grated parmesan cheese and 2 slices of whole-grain bread.
PREPARATION:
1. Chop the tomato into small pieces;
2. Finely chop the black olives, mix them in with the small tomato pieces and season with olive oil and a pinch of salt;
3. Toast the bread slices;
4. Place the lettuce, the brie slices, the tomato and olive picada, and finally, the parmesan cheese on top of one of the bread slices; and
4. Place the other slice of bread above the filling and serve the sandwich.
Spelt Bread
MOZZARELLA, CHERRY TOMATO AND OLIVE SPREAD SANDWICH ON SPELT BREAD
INGREDIENTS (for one person): 1 ball of buffalo mozzarella, 1 tablespoon of black olive paste, 5 cherry tomatoes, several green leaves for the salad, and two slices of spelt bread.
PREPARATION:
1. Heat a trickle of olive oil in a paella pan and sauté the cherry tomatoes with a pinch of salt until they have lost their volume. At the same time, press them with a spatula in the frying pan until they have burst, letting all the juice run out of them;
2. Slice the mozzarella;
3. Cut the bread slices;
4. Add the lettuce leaves, seasoned with olive oil and salt;
5. Place the lettuce leaves, mozzarella slices, olive paste and sautéed cherry tomatoes on top of one of the slices of bread; and
6. Place the other slice of bread above the filling and serve the sandwich.
