For quick serving at a street festival, choose rolls that are ready to eat, or slice a whole multigrain sourdough loaf in advance. A part-baked baguette is only suitable if you can arrange the necessary equipment and preparation time. Whatever shape you choose, check whether the product is wholemeal, which grains and allergens it contains, and whether it includes baker’s yeast as well as sourdough starter.
If there’s little space for slicing at your stall or shared lunch, individual rolls or pre-sliced portions are more practical than a whole, unsliced loaf. If you choose part-baked rolls, check whether they still need baking in the oven.
The term ‘multigrain’ isn’t enough to tell you whether bread is wholemeal. The Voedingscentrum explains that multigrain bread contains at least three types of grain, while wholemeal bread is made from 100% wholemeal flour.
If you’re buying for several people, read the ingredients and allergen information on your chosen bread before serving it. Regular multigrain sourdough may contain cereals containing gluten and other allergens. If you need gluten-free bread, choose a product clearly labelled as such and prevent cross-contamination when serving it.
First, decide whether the bread needs to be ready to serve at your street festival, or whether you can slice or bake it beforehand. Then check the ingredients and nutritional information for the exact variety you plan to take.
| What to consider | What to check when buying | Who it matters to |
|---|---|---|
| Ready to serve | Check the number of portions and whether the bread is ready to eat or still needs baking. | If there’s little space for slicing at the venue, I want to be able to serve portions without extra preparation. For around 27% of consumers, being able to serve bread straight away is the top priority. |
| Wholemeal and fibre | Look for the ‘wholemeal’ label, read the ingredients and compare the fibre per 100 g in the nutritional information. | If you’re specifically looking for wholemeal bread, ‘multigrain’ alone isn’t enough. Around 33% of consumers prioritise checking for wholemeal ingredients and fibre. |
| Allergens | Read the latest allergen information and check for a gluten-free label on the packaging, if applicable. | If I’m buying bread for guests with different dietary needs, it needs to be clear which bread is suitable for whom. Around 20% of consumers put this check first. |
| Baking and storage | Check the preparation instructions and storage guidance for the specific bread. | If I want to serve warm bread, I need to arrange the equipment and allow enough time before serving. For around 20% of consumers, this preparation is the most important consideration. |
According to the Voedingscentrum, multigrain refers to the number of types of grain, not necessarily to the use of wholemeal flour. This distinction matters if you’re specifically looking for wholemeal bread.
Look for the ‘wholemeal’ label, then check the ingredients of the bread you’ve chosen.
Bread can contain both sourdough starter and baker’s yeast. For example, Albert Heijn lists both among the ingredients of its AH Organic OerDesem whole multigrain loaf.
If you want bread without added baker’s yeast, check the full ingredients list for the exact variety.
A part-baked baguette needs preparing, so it isn’t a straightforward substitute for bread that’s ready to eat.
Check the instructions and only choose part-baked bread if you have the necessary oven or air fryer and enough time.
Baking it before you leave also takes time to prepare and pack the bread.
Bread and perishable fillings need to be stored differently. At a festival, the main thing is how you’ll keep the fillings chilled until serving.
The Voedingscentrum recommends storing perishable products at 4 °C. Plan to fill the rolls as close to serving time as possible.
Albert Heijn lists products including an organic multigrain sourdough hearth loaf and a whole AH Organic OerDesem multigrain loaf. A whole loaf works well for a group if you can slice it beforehand.
Jumbo sells multigrain sourdough rolls in a pack of four, as well as a multigrain sourdough baguette. The shape determines how much portioning you’ll still need to do.
PLUS lists Korenlanders multigrain sourdough products as both a whole loaf and a part-baked baguette. Choose the shape based on what you can prepare before serving.
Lidl lists Bio Rustic Multigrain Sourdough Bread, a 600 g organic brown loaf with seeds and kernels, as an in-store product.
ALDI lists a wholemeal multigrain farmhouse loaf. It’s a useful point of comparison if you’re considering a wholemeal multigrain loaf.
Dirk’s bread range includes both multigrain bread and sourdough, as well as other shapes to compare.
No. According to the Voedingscentrum, multigrain bread contains at least three types of grain, while wholemeal bread is made from 100% wholemeal flour. If this matters to your choice, look for the ‘wholemeal’ label and read the ingredients.
No, sourdough starter and baker’s yeast can be used in the same loaf. Albert Heijn lists both in its AH Organic OerDesem whole multigrain loaf, so check the ingredients for the exact variety if you want to avoid baker’s yeast.
Don’t assume it does. The AH Organic OerDesem whole multigrain loaf lists iodised salt, but check the current ingredients list on the packaging of the bread you buy.
Keep perishable fillings chilled until serving. The Voedingscentrum recommends storing perishable products at 4 °C, so fill the rolls as late as possible and make sure they’re transported in suitable chilled conditions.
It depends on the specific bread. The Voedingscentrum recommends freezing ordinary bread in portions as soon as you’ve bought it. However, Albert Heijn says its AH Organic Multigrain Sourdough Hearth Loaf is not suitable for home freezing. Follow the instructions on the packaging of the product you buy.
