An ancient loaf from Puglia, baked with durum semolina. Golden crumb, deep nutty character, exceptional keeping qualities.
- Flour · Durum semolinaFerment · Biga, 24hFormat · 800g domed
The wholesale range
Bread for the country's finest tables.
An extensive range of artisan breads, rolls and sweet bakery for hotels, restaurants and hospitality. Long-fermented, hand-shaped and baked overnight in Beaconsfield.
Extensive product range6 categoriesCustom formats on requestSALSA accredited
35 of 35
Selected collection
A selection from our wider wholesale range.
Explore the products pictured here, or download our product list for the broader range available to hospitality kitchens.
All products·35 selected products
An Alpine-style seeded sourdough with cracked rye and a heavy crust dusting. Deep flavour, long shelf life, generous slice.
- Flour · Wheat / rye blend with seedsFerment · Sourdough, 24hFormat · 800g bâtard
Classic German Paderborner: 60% rye, 40% wheat, scored in the traditional diamond pattern. Moist crumb, gentle sour, built to keep.
- Flour · 60% rye / 40% wheatFerment · Sourdough, 24hFormat · 800g tin
A rustic French country round — flour-dusted, generous oven spring, soft open crumb under a crisp crust. Made for the cheese course.
- Flour · French T80 wheatFerment · Levain, 18hFormat · 500g round
A six-grain loaf rolled in oats, sunflower, linseed and millet. Hearty, additive-free, properly nourishing — a daily-bread staple.
- Flour · Wheat / rye with six seedsFerment · Sourdough, 18hFormat · 800g loaf
Whole Mediterranean olives folded into a slow-fermented wheat dough. Salty, savoury, and a natural partner to charcuterie boards.
- Flour · Stoneground wheatFerment · Slow ferment, 24hFormat · 500g bâtard
Roasted potato and fresh rosemary worked through a long-fermented dough. Soft, fragrant crumb beneath a deeply caramelised crust.
- Flour · Wheat with potato & rosemaryFerment · Slow ferment, 24hFormat · 1.1kg bâtard
A vivid spinach-and-basil tin loaf, sliced laterally for sandwich service. Tender crumb, gentle herb note — built for afternoon tea.
- Flour · Wheat with spinach & basilFerment · Straight doughFormat · 800g tin, sliced lateral
Hand-laminated all-butter croissants and seasonal fruit Danishes — vanilla custard, strawberry, blueberry, raspberry. Baked fresh at dawn.
- Flour · Strong wheat with French b…Ferment · Cold-laminated overnightFormat · Mixed tray
A large flour-dusted sourdough scored with a sweeping fern pattern. Open crumb, mellow tang, a centrepiece loaf for the table.
- Flour · Wheat / rye blendFerment · Sourdough, 24hFormat · 1.3kg bâtard
A dense, seed-packed wholegrain rye tin loaf. Sunflower-topped, deeply nourishing, with the long keeping qualities of true Vollkornbrot.
- Flour · Wholegrain rye with sunflo…Ferment · Sourdough, 24hFormat · 500g tin
A rustic rye sourdough with a generous caraway seam down the crust. Aromatic, traditional, the natural partner to cured meats and cheese.
- Flour · Rye with carawayFerment · Sourdough, 24hFormat · 500g oval
A small flour-dusted French loaf with a crisp ear and tender crumb. Everyday elegance — built for the breadbasket.
- Flour · French T65 wheatFerment · Poolish, 18hFormat · Petite bâtard
An Italian-style tomato loaf with a soft scored crown. Sun-dried tomato through the crumb, fragrant olive oil, made for antipasti.
- Flour · Wheat with sun-dried tomatoFerment · Biga, 24hFormat · 500g round
Five tin loaves — charcoal, turmeric, spinach, beetroot and white — sliced laterally for striking canapé and tea-sandwich service.
- Flour · Wheat with natural colouri…Ferment · Straight doughFormat · 1.6kg tins, sliced lateral
Paired white and beetroot tin loaves, sliced laterally — a smaller-format version of our hotel canapé classic.
- Flour · Wheat / wheat with beetrootFerment · Straight doughFormat · 800g tins, sliced lateral
Glossy egg-washed brioche buns topped with sesame. Soft, enriched crumb that holds up to the heartiest burger build.
- Flour · Enriched wheat with butter…Ferment · Cold-proved overnightFormat · Sesame-topped buns
Hand-rolled lye-bath pretzel crescents with coarse salt. Mahogany crust, soft pillowy crumb — the Bavarian breakfast classic.
- Flour · Wheat with lye bathFerment · Cold-proved overnightFormat · Crescent rolls, salted
A 60% rye mixed-flour loaf with deep diagonal scoring. Moist crumb, pronounced sour, the everyday German Mischbrot done properly.
- Flour · 60% rye / 40% wheatFerment · Sourdough, 24hFormat · 800g oval
Our six-grain dough baked in a tin and crowned with a heavy seed crust — sunflower, pumpkin, linseed, sesame, millet and poppy.
- Flour · Wheat / rye with six seedsFerment · Sourdough, 18hFormat · 800g tin
Our breads packaged for supermarket and deli shelves — kraft and clear bags with the Jungs Backhaus seal, barcoded and labelled for retail.
- Format · Bagged & labelled, mixed r…
A tear-and-share wheel of small rolls, each topped differently — poppy, sesame, caraway, salt. Built for the buffet table.
- Flour · Wheat blendFerment · Straight doughFormat · Tear-and-share wheel
Our two-portion boule selection — plain, scored, seeded, poppy and grain-rolled. Hotel breadbasket and restaurant service.
- Flour · Mixed floursFerment · VariousFormat · ~200g boules, mixed
A single-portion boule scattered with fresh rosemary needles and flaky sea salt — fragrant, soft-crumbed, made for olive oil and balsamic.
- Flour · Wheat with rosemary & saltFerment · Straight doughFormat · Single-portion boule
Traditional hand-shaped Bavarian lye pretzels — mahogany crust, soft interior, crowned with coarse salt. The original beer-garden classic.
- Flour · Wheat with lye bathFerment · Cold-proved overnightFormat · Hand-shaped pretzels, salted
All-butter brioche tin loaves with a glossy egg-washed plait — soft, enriched, tearing in golden strands. Available in two sizes.
- Flour · Enriched wheat with butter…Ferment · Cold-proved overnightFormat · Plaited tin loaves, large …
Single-portion herb rolls scattered with fresh rosemary needles and coarse salt. Soft enriched crumb, fragrant crust — built for bread baskets and brunch tables.
- Flour · Wheat with rosemary & saltFerment · Straight doughFormat · Mini rolls, herb-topped
An all-butter laminated selection — plain croissants, pain au chocolat, almond croissants, raspberry-glazed and chocolate-striped. Hand-rolled, baked fresh.
- Flour · Strong wheat with French b…Ferment · Cold-laminated overnightFormat · Mixed tray
Traditional Alsatian flour-dusted rolls — paired and gently joined at the side, with a soft pillowy crumb and rustic crust. A bistro classic.
- Flour · Wheat blend, flour-dustedFerment · Straight doughFormat · Paired rolls
Our full single-portion roll range — flour-dusted, scored, scattered with sesame, poppy or grains. The complete hotel-breakfast basket.
- Flour · Mixed floursFerment · VariousFormat · ~80g rolls, full range
Hand-shaped Bavarian lye pretzels packed in bulk trays for wholesale, events and beer-garden service. Mahogany crust, coarse salt, classic shape.
- Flour · Wheat with lye bathFerment · Cold-proved overnightFormat · Bulk trays
An oval loaf crowned with sunflower, pumpkin, linseed, millet and sesame. Deeply seeded, nutty, the wholegrain centrepiece of the range.
- Flour · Wheat / rye with seed crustFerment · Sourdough, 18hFormat · 800g oval
A generous slab of olive-oil focaccia, dimpled and scattered with fresh rosemary. Open crumb, crackling golden top, made for tearing.
- Flour · Wheat with extra-virgin ol…Ferment · Slow ferment, 24hFormat · Tray slab
A dense Vollkornbrot packed and crowned with sunflower seeds. Squat, deeply nourishing, the long-keeping rye for sliced sandwich service.
- Flour · Wholegrain rye with sunflo…Ferment · Sourdough, 24hFormat · Petite tin
A classic Viennese-style oval roll with a deep central split and floured shoulders. Crisp crust, soft white crumb — the breakfast staple.
- Flour · Wheat, flour-dustedFerment · Straight doughFormat · Single-portion roll
Logistics
Order by 2pm for next-day delivery
Orders received by 2pm are baked overnight and delivered the following day in our tracked vans, timed to meet the service windows your operation requires.
Bespoke
Complete product development for your menu
From custom formats and original recipes to incorporating specific ingredients into new products, we work with your team from the initial brief through trials and refinement to a finished bake created for your menu.
Food safety
SALSA accredited · trusted from bakery to kitchen
Our Safe and Local Supplier Accreditation reflects the care behind every bake — robust food-safety standards, traceable ingredients and consistent processes, independently assessed so hospitality teams can order with confidence.
Open an account
Talk to our wholesale team.
Louise joined Jung's at a young age and has been at the heart of the business for more than 20 years. Today, she oversees our orders, logistics and administration, making sure everything runs smoothly from the first conversation to the moment your delivery arrives. With an exceptional knowledge of our range and a genuine understanding of our customers, Louise is always happy to take your order, answer questions or help you find the right products for your kitchen.
Product list · PDF
The complete wholesale range
Browse the full wholesale catalogue, grouped by product family with formats and product codes.
Download PDF ↓Company brochure · PDF
Our bakery, story and service
A concise introduction to four generations of baking, bespoke development, logistics and SALSA accreditation.
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