Links & Suppliers

If you have a passion for bread and like to try new varieties then make a beeline for Mantinga, stand F3, at the Taste Festival, Bath from the 28^th June to 1^st July.

Since 2004 Mantinga has been importing, from across Europe, speciality breads from regional artisan craft bakeries which use only the finest local ingredients. Why not sample and buy a traditional olive panini or focaccia from the Southern heal of Italy? Or a Hungarian bread which is one of the most popular breads from Eastern Europe which uses the finest sough dough infused with caraway seeds to give it its distinct marbled rye flavour. And finally, if you love your bread but want to know that it's doing you good, then the Omega 3 rich loaf is the one to choose; filled with a clever combination of linseed and a unique ingredient extracted from linseed oil rich in Omega-3. 100g will ensure a 75% dose of daily good fats. These breads, from Mantinga, can be bought in speciality delis and farm shops across the UK but are also on your doorstep at places such as Chandos Delicatessen as well as some of the best restaurants including Aqua Restaurants in both Bath and Bristol.

Craig Tyldesley, executive chef at Aqua which also has a stand at the Taste Festival, has been a fan of the Mantinga range of breads since he first tasted them. “I love the range that Mantinga offers; there's always something new and exciting so we can experiment with them on our menus in both Bath and Bristol. The quality is great across the range, from the classic ciabatta and sourdough loaves to the more unusual breads from Poland and Lithuania which are rarely seen in the UK. It's wonderful to be able to offer our customers something completely different. Our customers really enjoy the breads, which are mostly served as part of the bread basket and they often complain if we don't offer them their favourite.” Craig continues, “The Mediterranean flatbread makes excellent garlic bread and the hand-twisted dark floured Italian ciabatta becomes a delicious crostini. There is so much choice you can experiment with the different breads to see what works best with your dishes. The seeded wholemeal baguette is definitely the most popular at Aqua and I love it too with some strong, locally produced cheddar and my own homemade onion chutney.”