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Serafin Bread: 30% less salt, 40% more fibers, 100% tastier

The traditional French bread has 2 nutritional weaknesses: a high salt content and a low fiber content.
However lowering the sodium intake and increasing the fiber intake are two main objectives of the Plan National Nutrition Santé (PNNS).
This is way BPA has decided to take action.

A project, lead by our bake masters, resulted in the development of a new range of bread called Serafin (acronym of reduced salt and wheat fiber increase).
Well approved by white bread enthusiasts, especially children and seniors, at a negligible extra cost compared to traditional bread, this new range is being successfully tried over the last few weeks in several restaurants in Angers (in schools and hospitals).
The availability of Serafin will be gradually extended to all of our production sites.
Please contact our sales team to learn more about it.

Pains SERAFIN