For a large number of sandwiches at a conference, pre-packed, sliced wholemeal or brown bread is a practical choice: you can check the label on each product and won’t need to slice it yourself. Before placing a large order, make sure the slice thickness works with your fillings. Only choose unpackaged fresh bread or bake-off bread if you can organise allergen information at the point of service, and plan quantities around serving times.
If you need to prepare lots of similar sandwiches in a short break, sliced bread, manageable slices and portions for each serving all matter. Check the packaging and use-by date if you’re buying bread in advance or freezing it.
If you want to choose wholemeal bread, look for the word ‘wholemeal’ on the packaging. According to the Netherlands Nutrition Centre, a dark colour or the name ‘multigrain’ alone isn’t enough to confirm this.
If you’re serving unpackaged bread or assembled sandwiches, you’ll need up-to-date information about the allergens present. A separate dietary option also needs clear product information, as well as careful handling during preparation and service.
First decide how you’ll serve the bread and which dietary options you’ll need. Then check the slice, the bread description and the quantity required for each serving.
| What to consider | What to check when buying | Who it matters to |
|---|---|---|
| Allergens and dietary options | Check the current ingredients and allergen information for each bread. If serving unpackaged bread, arrange how guests will be given the allergen information. | For a buffet, I want to be able to explain which allergens are present and make a separate dietary option easy to identify; this check comes first for around 33% of consumers. |
| Slicing and portioning | Ask whether the bread is supplied sliced, and use a product specification or sample loaf to check that the slices work with your fillings. | When I’m making lots of sandwiches in a short time, I want manageable slices that make it easy to create even portions; around 27% of consumers give this their top priority. |
| Choosing wholemeal | Look for ‘wholemeal’ on the packaging; don’t judge by the colour or the word ‘multigrain’ alone. | For the standard lunch, I look for clearly labelled wholemeal bread rather than judging by its colour; this is the most important factor for around 20% of consumers. |
| Freshness and leftovers | Plan quantities around the breaks and check the storage and use-by information for your chosen bread. | I want to have bread ready for several breaks without opening or defrosting everything at once; stock management comes first for around 20% of consumers. |
The description doesn’t tell you whether the slices will work with your fillings and desired portion sizes.
Before placing a large order, ask how many slices come in each loaf, or request a product specification or sample loaf.
Slices that aren’t what you expected can slow down portioning or change how much bread you need for each sandwich.
‘Multigrain’ describes the types of grain used, but according to the Netherlands Nutrition Centre, it doesn’t confirm that the bread is wholemeal.
If you want to buy wholemeal bread, look specifically for the word ‘wholemeal’ on the packaging.
According to the Netherlands Food and Consumer Product Safety Authority, consumers must be given information about the allergens present in unpackaged food.
Make sure the information is accessible before purchase or ordering, and remains available to staff in writing or electronically.
If attendance varies from one break to another, it can be harder to use opened stock in time.
Divide the bread between serving times in advance, and defrost only the amount you expect to need for each round.
Bread left open for too long can dry out or go mouldy, and may need to be thrown away.
The online bread category includes sliced bread and separately packaged gluten-free options.
The online bread and bakery category includes a range of bread types, including loaves and rolls.
The range includes fresh and bake-off bread; Lidl also provides ingredient and allergen information for oven-fresh bread.
The daily fresh range includes white and wholemeal loaves in full and half sizes.
The online bread category includes everyday loaves and sourdough options.
Online search results include half and full loaves of white, wholemeal and multigrain bread.
The Netherlands Food and Consumer Product Safety Authority says that consumers must be told which allergens are present in unpackaged bread before they buy or order it. The information can be given in writing or verbally, but must also be available to staff and inspectors in writing or electronically.
No, don’t assume that every loaf does. Check the ingredients or product information for the bread you choose; general information about baker’s salt doesn’t tell you which ingredients a particular product contains.
Check whether ‘wholemeal’ appears on the packaging. According to the Netherlands Nutrition Centre, this wording confirms that the bread is wholemeal; a dark colour or the name ‘multigrain’ doesn’t.
Divide the bread between serving times and follow the storage and use-by information on the packaging. If you want to freeze it in advance, make portions you can defrost for each round. The Netherlands Nutrition Centre’s Storage Guide gives a storage time of 2–4 days in the kitchen cupboard for opened high-fibre white bread, but don’t use this as the storage time for every type of bread.
