Small Pain d'Antan bread from Pain d'Antan, front view on a wooden board

Small Pain d'Antan bread, clean cut and thin crust

Small Pain d'Antan bread from Pain d'Antan, seen from above with delicate blooming

Small Pain d'Antan bread from Pain d'Antan, cut in half to reveal its crumb

Close-up of the crumb of the small Pain d'Antan bread from Pain d'Antan, with its airy texture

Small traditional bread

wheat flour rye spelt

A traditional bread in an individual size, combining wheat, rye and spelt flour. Its soft crumb and thin crust make Pain d'Antan small a daily essential, carefully crafted at Pain d'Antan.

More information

Our artisans blend wheat, rye and spelt flours, enriched with wheat germ. The small size benefits from controlled baking that preserves the natural moisture of the crumb, ensuring the bread remains soft and moist.

Wheat flour, water, wheat, rye flour, spelt flour, wheat germ, salt, yeast, wheat malt.

Allergens: wheat, gluten, rye, spelt

- Energy: 883 kJ / 211 kcal
- Fat: 1.4 g — of which saturates: 0.4 g
- Carbohydrates: 39.0 g — of which sugars: 1.0 g
- Protein: 7.8 g
- Fibre: 5.3 g
- Salt: 0.02 g

Store at 0°C

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