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Bake Your Own™ Mulitgrain Petits Pains

These small, robust loaves are packed with eight different and wholesome grains and seeds. Then we add a touch of honey for just a hint of sweetness. Keep in the freezer, and you’ll always have a warm, fresh and hearty multigrain petit pain in minutes. Try with hard cheeses, soups and salads.

Do not defrost before baking. Remove from packaging. Place frozen bread on a baking tray in a 200°C (410°F) oven for 8-10 minutes. To finish the baking process, remove from oven and let rest for 10 minutes before eating. 

Related recipes:

Rosalind’s Medium-Rare Roast Beef with Avocado and Tomato Mayo on Multigrain

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stone-ground whole grain whole wheat flour, unbleached wheat flour, water, multigrain and seed blend (millet, sunflower seeds, amaranth, flax seeds, soft wheat flakes, kamut® khorasan wheat), honey, salt, yeast, malted barley flour


wheat, kamut, barley

May Contain:

milk, eggs, soy, walnuts, almonds, pecans, sesame seeds