If you’re expecting several guests who’ll be eating bread with savoury toppings, a whole loaf is a practical starting point, especially if you can use any leftover slices later. Choose rolls or baguettes when individual portions and serving the bread warm are more important. Add Easter stollen as a sweet extra, rather than assuming it can replace all the other bread.
You want to serve enough bread for several guests without lots of extra varieties going mostly uneaten. One loaf for savoury toppings and a carefully chosen festive extra will help you keep quantities in check.
You want to serve everyday bread alongside sweet Easter treats. Look for the wholemeal label and check the ingredients if whether it contains baker’s salt is important to your choice.
You might want to serve rolls, baguettes or a little Easter stollen, but don’t need large quantities. The number of items in each pack can help you decide how much to put on the table.
First, work out how many people are eating and which bread goes best with your toppings. Then choose any additional varieties and think about what you’ll do with the leftovers.
| What to consider | What should you check? | Who is this most important for? |
|---|---|---|
| How much to serve | Check the weight or number of items and work out how much bread you’ll need alongside the rest of your brunch spread. | If I’m serving bread with savoury toppings to several guests, I want to have enough without opening lots of extra packs. Around 31% of consumers would prioritise having enough bread that can be put to good use. |
| Wholemeal and ingredients | Check the wholemeal label and read the ingredients list if baker’s salt or another ingredient matters to your choice. | I want a familiar type of bread alongside the sweet brunch treats, and I want to be able to see what’s in it. Around 31% of consumers would put this product information first. |
| Variety and preparation | Check how many rolls you get and whether the bread needs to be baked at home. | Warm rolls are appealing on the table, but I need to have the time and oven space to prepare them. Around 23% of consumers would prioritise serving fresh bread with a choice of varieties. |
| Leftovers | Match the pack size to the number of people eating and decide in advance whether you’ll store or use any leftover bread. | For a small brunch, I’d rather not be left with several opened packs of different bread. Around 15% of consumers would be most concerned about limiting leftovers. |
A whole loaf and a pack of rolls won’t necessarily provide the same number of useful portions for your brunch.
Check the weight or number of items, and think about what your guests are likely to eat.
PLUS describes Easter stollen as sweet bread with a filling. It may not suit a table that also includes savoury toppings.
Decide how much sweet bread you want to serve, and choose a separate bread for the savoury part of your brunch.
According to the Voedingscentrum, there’s no requirement to bake bread with baker’s salt. You can’t tell whether it’s included just from the product name.
Check the ingredients list for the specific bread if this information matters to your choice.
If you open a pack of every type of bread, you may be left with more than you’ll want to use later.
Choose one staple and only add varieties that have a clear place on your table. Decide in advance what you’ll do with any leftover bread.
Albert Heijn’s Easter range includes items such as rolls, baguettes, croissants and seasonal products.
Jumbo’s bread and bakery category includes whole loaves, rolls, bake-at-home products and stollen.
Lidl has a seasonal section with Easter brunch ideas and Easter-themed products.
ALDI offers fresh bread every day as well as a separate Easter range, including a specific extra-high-fibre wholemeal loaf.
The PLUS Easter range includes items such as baguettes, bake-at-home rolls, toast and Easter stollen.
Dirk offers everyday bread, including a wholemeal farmhouse loaf, and advice on using up Easter leftovers.
These Joybuy products offer different types of bread for brunch: a whole loaf, rolls, baguettes and flatbreads. Choose according to the portions you need, and check the preparation instructions for any products you plan to bake at home.
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A whole loaf to consider as a staple when several guests will be eating sandwiches. The product name gives the weight as 550 g; check the packaging for preparation instructions and ingredients, including whether it contains baker’s salt.
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A rye bread option to consider alongside the rest of your brunch spread, with 500 g stated in the product name. Check the product type and packaging if you want to serve individual rolls or sliced bread.
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Four baguettes give you individual loaves to serve when you want to offer a choice. The product name gives the weight as 135 g each; check the packaging for preparation instructions before planning when to serve them.
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Italian rolls to add to your spread if you want to offer something different alongside your main loaf. The stated pack weight is 200 g; check how many rolls are included and whether they need to be prepared.
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Six individual flatbreads to consider if this type of bread goes well with the toppings or dishes on your table. Check the ingredients and allergen information on the packaging if they’re relevant to your guests.
Not necessarily if you also want to serve savoury toppings: Easter stollen is sweet bread with a filling. Think about how much sweet bread your guests are likely to eat, and choose a suitable bread for the savoury part too.
No. According to the Voedingscentrum, using baker’s salt when baking bread isn’t compulsory. If this matters to your choice, check the ingredients list for the bread you want to buy.
Start with the number of people eating and choose one type of bread for most of the table. Then only add rolls, baguettes or stollen if you know what they’re for and how many guests they’ll serve.
If it’s still suitable to use, you could turn leftover bread into French toast, for example; Dirk suggests this for Easter stollen too. Follow the packaging advice on storage and use, and check the condition of the specific product.
