For a conference lunch, pair a familiar wholemeal or multigrain option with a rustic loaf if presentation matters. Only add a separate option explicitly labelled gluten-free if one has been requested in advance. Match the type of bread to the serving arrangements: part-baked bread needs oven space and staff, while unpackaged bread needs clear allergen information at the point of service.
When bread is on display on a table or buffet, presentation, portions and serving time all matter. Choose a type of bread that your team can slice or lay out around the lunch break, then decide whether freshly collected bread or part-baked bread better suits your schedule.
You want to offer standard choices and any separately requested options in a way that guests can easily identify. The Netherlands Food and Consumer Product Safety Authority says that information about allergens present must also be available for unpackaged bread served as part of catering.
With a fixed break time, it needs to be clear how much bread can be prepared and served at once. Part-baked products require suitable oven planning; for bread baked in store, arrange the collection time with the shop.
First, decide which bread options your guests need and how you’ll serve them safely. Then choose a type and preparation method that fit the time, oven space and staffing available.
| Point to consider | What to check when buying | Who it matters to |
|---|---|---|
| Presentation and portions | Check the type of bread, whether it comes pre-sliced and how you’ll portion it at the point of service. | If bread is a visible part of the lunch, I want to present it attractively without a queue forming while it’s sliced. Around 33% of consumers prioritise presentation and the eating experience. |
| Allergens and separate options | Check the latest ingredient information and arrange a clearly identifiable, separate serving area for any gluten-free option requested in advance. | When guests have different dietary requirements, I want to avoid them mixing up the types of bread or the information that goes with them. Around 27% of consumers prioritise allergen management and a suitable separate option. |
| Serving time and preparation | Check the number of portions, available oven space and preparation instructions for the product you’ve chosen. | For a short lunch break, I need bread that the team can prepare on time and serve quickly. Timing and practicality are the main concern for around 20% of consumers. |
| Bread selection and menu variety | Check whether the bread is genuinely wholemeal or multigrain, and compare the ingredients and nutritional information for each product. | If bread is an important part of the lunch, I want to offer a familiar staple alongside a rustic option. Around 20% of consumers say that bread choice and menu variety are their priority. |
An appealing presentation won’t help guests if it’s unclear which allergens are present in unpackaged bread or filled rolls. According to the Netherlands Food and Consumer Product Safety Authority, this information must be available for unpackaged foods served as part of catering. If the bread contains gluten-containing cereals, you must specify which cereals they are.
Record the information for each type of bread and filled roll, make it accessible at the point of service, and serve any gluten-free option separately.
Setting items apart and keeping information up to date also take time to prepare.
None of these labels on its own means that bread is gluten-free. This distinction matters when a guest has specifically requested a gluten-free option in advance.
In that case, choose a product explicitly labelled gluten-free, check the latest label and keep it separate from gluten-containing bread during preparation and service.
The baking time for one loaf isn’t a plan for the whole lunchtime rush. For its named sourdough demi-baguettes and baguettes, PLUS gives a baking time of 8–10 minutes at 220 °C. In practice, you’ll also need to allow for preheating and multiple oven batches.
Check the instructions for the exact product, work out how many oven batches you’ll need and choose fewer part-baked options if capacity is limited.
Multiple oven batches take up staff time when service also needs to keep moving.
According to the Netherlands Nutrition Centre, bakers aren’t required to use baker’s salt. So a general assumption about the salt used isn’t a reliable basis for your catering menu.
For packaged bread, check the ingredients list. For unpackaged bread, ask the baker or supplier which salt was used.
These ranges give you some options to consider in terms of bread type and preparation method. Check quantities, collection time and the latest product information with the branch you plan to order from.
A range to explore if you’re looking for a rustic sourdough loaf to serve as a centrepiece.
A good option if you want to collect rustic sourdough baked in store or are looking for a separately labelled gluten-free choice.
An option for a conference lunch where bread can be baked shortly before serving.
A range to explore if freshly baked in-store bread fits your serving schedule.
An option if you want to collect rustic in-store bread for a straightforward lunch spread.
A range to explore if you want to offer a selection of familiar breads.
This selection includes baguettes and larger loaves for planned lunch service, alongside multigrain rolls as individual portions. Before making your final choice, check the preparation method, latest allergen information and quantities required. This selection doesn’t include a gluten-free option.
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Four individual baguettes could work well for a lunch where you want to plan portions for each guest.
Before serving, check the preparation instructions and allow enough oven space if you plan to bake them. Refer to the latest label for ingredients and allergens.
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This round loaf is an option if you’d rather portion a larger loaf on site than serve individual rolls.
Allow time for preparation and slicing in line with the latest packaging. Also check the ingredients and allergen information before serving it unpackaged.
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The four individual rolls are a handy choice for a lunch where you want to portion everything in advance.
Check the latest packaging for serving instructions and details of the ingredients and allergens you need to declare when serving them unpackaged.
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Consider this rye option if you want to offer a different flavour and type of bread alongside the others.
Before planning portions, check the exact shape and whether the product comes sliced on the latest packaging. Also refer to it for the ingredients and allergens.
Yes. If you serve unpackaged bread or filled rolls, information about the allergens present must be available. The Netherlands Food and Consumer Product Safety Authority says that when gluten-containing cereals are present, you must also name the specific cereal.
No, those labels don’t mean that the bread is free from gluten. For a gluten-free option requested in advance, choose only bread explicitly labelled gluten-free, check the latest label and serve it separately from gluten-containing bread.
No. According to the Netherlands Nutrition Centre, bakers aren’t required to use baker’s salt. Check the ingredients list for packaged bread, and ask the baker or supplier which salt they used for unpackaged bread.
Time your purchase to suit the storage and preparation instructions for the bread you’ve chosen and when you plan to serve it. The Netherlands Nutrition Centre provides storage advice for different products, so check the latest packaging and allow for any defrosting, baking and slicing time.
