CATALOG 2023

HONG KONG
 THERE IS A NAME AND A
SURNAME FOR EACH BREAD.
EACH BREAD IS MADE OF
PEOPLE: THE FARMERS WHO
GROW CEREALS, THE MILLERS
WHO TRANSFORM THEM INTO
FLOUR, THE ARTISANS WHO
MAKE THEM, THE CONSUMERS
WHO EAT THEM.
EACH OF THEM IS UNIQUE AND
IDENTIFIABLE, IT CONTAINS A
MULTITUDE OF ELEMENTS YET
UNIQUE CHARACTERISTICS,
SUCH AS THE CHARACTER OF
THE SEEDS, PLACES AND
VINTAGES. OUR TASK IS TO
EXPRESS THE RICHNESS OF
THIS BIODIVERSITY INTO THE
SOUL OF EACH BREAD.
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 INDEX

SOURDOUGH BREADS 6

BURGER BUNS 16

FOCACCIA & PIZZA 20

VIENNOISERIE 28

BRIOCHES 36

PANETTONE & PANFRUTTO 40

COOKIES 46

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 SOURDOUGH
BREADS
OUR EXPRESSION OF LOVE

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SOURDOUGH BREADS SOURDOUGH BREADS

CDP000001 MAZÍ
CDP000001B
Bread made with 100% Mazí flour, a special flour
made from 2000 different grains grown in the same
field. A kind of bread with unique organoleptic
characteristics, scent and flavour.
Mazì flour – Malt – Water - Italian Sea Salt - Lievito Madre

900g

AMBIENT available
FROZEN reheat temperature: 200˚C / 10-15 min

CDP000002 PUGLIESE
CDP000002B
Bread made with 100% Durum Wheat. Durum
Wheat grows in the South of Italy and it is known
to be the “wheat of the pasta”. The bread made
with Durum wheat has golden and crispy crust,
as well as a moist crumb, everything combined
with an original flavour, and it is a tradition of the
region of Puglia.
Semola – Malt - Water – Italian sea salt – Lievito Madre

900g

AMBIENT available
FROZEN reheat temperature: 200˚C / 10-15 min

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SOURDOUGH BREADS SOURDOUGH BREADS

500 g. MULTIGRAIN
CDP000003
CDP000003B
Our Multigrain bread is made with our home
made blend of different flours (Wholemeal, Type
2, Semolina, Spelt, Rye), enriched with mixed
seeds. It has a strong and rich flavour and it is
ideal for every meal of the day.

Type 2 Flour - Semola - Rye type 2 – Wholemeal Spelt – Wholemeal

Flour – Toasted Malt – Malt – Mixed Seeds (Poppy, Black Sesame,
White Sesame, Sunflower, Flaxseeds, Pumpkin) - Water - Italian Sea
Salt – Lievito Madre

500g / 900g

AMBIENT available
FROZEN reheat temperature: 200˚C / 10-15 min

900 g.
CDP000004
CDP000004B

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SOURDOUGH BREADS SOURDOUGH BREADS

CDP000006 OLIVE CDP000007 BAGUETTE

CDP000007B
This is a special bread made with Type 2 flour Traditional French bread made with
and toasted corn flour enriched with olives. It Sourdough technique.
shows a pleasant, complex yet very well bal-
anced flavour thanks to the sweetness of the Type 00 Flour - Malt - Water - Italian sea salt – Lievito Madre
corn flour and the acidity and bitterness of the
olives. 350g

AMBIENT available
Type 2 Flour – Toasted Corn flour – Black olives – Green olives -
Malt - Water - Italian sea salt – Lievito Madre FROZEN reheat temperature: 200˚C / 10-15 min

600g

AMBIENT available

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SOURDOUGH BREADS SOURDOUGH BREADS

CDP000008 RYE & SEEDS

Rectangular-shaped bread made with 100% Rye flour and
Rye Sourdough. Enriched with mixed seeds, it is a really
healthy and low calorie bread, perfect to pair in a fitness
diet. Like our Multigrain, it is also ideal for every meal of the
day.

Rye Type 2 - Toasted Malt – Malt – Mixed Seeds (Poppy, Black Sesame, White
Sesame, Sunflower, Flaxseeds, Pumpkin, Fennel) - Water - Italian Sea Salt -
Rye Lievito Madre

1400g

AMBIENT available

CDP000009 RYE & SPELT PANFRUTTO

Rectangular -shaped bread made with Rye & Spelt flours
mixed with Type 2 flour. Enriched with mixed dry fruits and
nuts, it is a really healthy, high in protein and low calorie
bread, also perfect to pair in a fitness diet as much as our
Multigrain and Rye & Seeds

Rye Type 2 – Wholemeal Spelt – Toasted Malt – Malt – Mixed Nuts (Almond,
Pistachio, Hazelnut, Walnut) - Mixed Dry Fruit (Apricot, Figs, Raisins) – Water –
Grape Must - Italian Sea Salt – Lievito Madre

1400g

AMBIENT available

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 BURGER
BUNS
ESSENTIAL TO A GREAT BURGER

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BURGER BUNS BURGER BUNS

CDP000014 BURGER BUN

CDP000014B
CDP000015 Made with Biga and Sourdough fermentation, this
CDP000015B bun has a base of Type 00 flour

Type 00 Flour – Malt – Water – Italian Sea Salt – Lievito Madre – Fresh
Yeast – Sugar – Evo Oil

80g / 30g

AMBIENT available (sliced as option)

FROZEN reheat temperature: 220˚C / 5 min (sliced as option)

CDP000016 DARK MALT & SEEDS BURGER BUN

CDP000016B
CDP000017
Made with Biga and Sourdough fermentation, this
CDP000017B
bun has a base of Type 00 flour and it is enriched
with mixed seeds and dark malt.

Type 00 Flour - Toasted Malt – Malt – Mixed Seeds (Poppy, Black Sesame,
White Sesame, Sunflower, Flaxseeds, Pumpkin) - Water - Italian Sea Salt –
Lievito Madre – Fresh Yeast – Sugar – Evo Oil

80g / 30g

AMBIENT available
FROZEN reheat temperature: 220˚C / 5 min

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 FOCACCIA
AN ITALIAN ROMANCE

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FOCACCIA FOCACCIA

280 g. FOCACCIA
CDP000018
CDP000018B Traditional plain Focaccia made with durum wheat,
Type 0 flour, and crushed potatoes.

Type 0 Flour – Semola – Malt – Potatoes - Water - Italian Sea Salt –

Fresh Yeast – Sugar – Evo Oil

1700g (60X40cm) /280g (diameter: 24cm)

AMBIENT available
FROZEN reheat temperature: 200˚C / 10 min

1700 g.
CDP000019
CDP000019B

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FOCACCIA FOCACCIA

CDP000021 FOCACCIA PUGLIESE

Traditional Focaccia Pugliese made with

Durum Wheat, Type 0 flour, and boiled
potatoes. Topped with seasoned cherry
tomatoes, olives and fresh herbs.

Type 0 Flour – Semola – Malt – Potatoes - Water - Italian Sea Salt

– Fresh Yeast – Sugar – Evo Oil – Cherry Tomatoes – Olives –
Oregano - Basil

320g (diameter: 24cm)

AMBIENT available

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PIZZA BASE PIZZA BASE

CDP000028 PIZZA PALA ROMANA BASE

CDP000028B
Pizza in pala made with Biga fermentation and Type 2 flour.
The result is a traditional Roman delight that has a crunchy
texture, allowing premium ingredients to be placed either on
the top or even stuffed in between like a sandwich or panino.

Type 0 Flour – Type 2 Flour – Malt – Water – Fresh Yeast – Italian Sea Salt – Evo Oil

800g

AMBIENT available
FROZEN reheat temperature: 230˚C / 5 min

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 VIENNOISERIE
CROISSANTS AND MORE

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VIENNOISERIE VIENNOISERIE

CDP000022 FRENCH CROISSANT

CDP000022B
Classic French croissant made with type 00 flour.

Type 00 Flour – Malt - Milk Powder – Water – Sugar - Italian Sea Salt -
Butter – Eggs – Acacia Honey – Fresh Yeast – Lievito Madre

50g-55g

AMBIENT bake
FROZEN proof and bake

CDP000023 ITALIAN CORNETTO

CDP000023B
Italian cornetto made with type 2 flour. The dough is more
rich and sweeter than the croissant.

Type 2 Flour – Malt - Milk Powder – Water – Sugar - Italian Sea Salt -
Butter – Eggs – Acacia Honey – Fresh Yeast – Lievito Madre – Orange Paste

50g-55g

AMBIENT bake
FROZEN proof and bake

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VIENNOISERIE VIENNOISERIE

CDP000024 PAIN AU CHOCOLAT CDP000025 SAVOURY ITALIAN CORNETTO

CDP000024B CDP000025B
Classic French pain au chocolate made with Cornetto made with a savoury dough made
type 00 flour. with type 2 flour and enriched with mixed
seeds. Ideal to be filled with savoury
Type 00 Flour – Malt - Milk Powder – Water – Sugar - Italian sea ingredients or jam.
salt - Butter – Eggs – Acacia Honey – Fresh Yeast – Lievito Madre
– 55% Valrhona Chocolate Type 2 Flour – Malt - Milk Powder – Water – Sugar - Italian Sea
Salt - Butter – Eggs – Acacia Honey – Fresh Yeast – Lievito Madre
50g-55g – Mixed Seeds (White Sesame, Black Sesame, Sunflower,
Flaxseeds)
AMBIENT bake
FROZEN proof and bake 50g-55g

AMBIENT bake
FROZEN proof and bake

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VIENNOISERIE VIENNOISERIE

CDP000026 BICOLOR FRENCH CROISSANT

CDP000026B
Croissant decorated with a cocoa dough on the surface.

Type 00 Flour – Malt - Milk Powder – Water – Sugar - Italian Sea Salt -
Butter – Eggs – Acacia Honey – Fresh Yeast – Lievito Madre – Cocoa
Powder

50g-55g

AMBIENT bake
FROZEN proof and bake

CDP000027 BICOLOR PAIN AU CHOCOLAT

CDP000027B
Pain au chocolate decorated with a cocoa dough
on the surface.

Type 00 Flour – Malt - Milk Powder – Water – Sugar - Italian Sea Salt - Butter –
Eggs – Acacia Honey – Fresh Yeast – Lievito Madre – 55% Valrhona Chocolate –
Cocoa Powder

50g-55g

AMBIENT bake
FROZEN proof and bake

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 BRIOCHES
BAKED GUILTY PLEASURES

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BRIOCHES BRIOCHES

CDP000031 MARITOZZI CDP000032 BRIOCHE VENEZIANA

Traditional maritozzi made with Type 00 flour
and it results exactly like a less-sweet kind of
brioche, traditionally filled either with chantilly
cream or even with savoury ingredients.
Type 00 Flour – Malt - Milk Powder – Water – Sugar - Italian Sea
Salt - Butter – Eggs – Acacia Honey – Fresh Yeast – Lievito Madre
– Orange Paste
Brioche made with Type 00 flour and decorated
with almond glaze and sliced almonds.
Type 00 Flour – Malt - Milk Powder – Water – Sugar - Italian Sea
Salt - Butter – Eggs – Acacia Honey – Fresh Yeast – Lievito Madre
– Orange Paste
50g

50g AMBIENT bake

AMBIENT available

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 PANETTONE
& PANFRUTTO
ALL YEAR AROUND

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BRIOCHE & PANFRUTTO BRIOCHE & PANFRUTTO

CDP000033 PANFRUTTO
ORANGE & LEMON
This is the very best way of eating Panettone all-year-
around. It is made exacly from the same base of double
Sourdough fermentation, with a base of Type 0 flour, and
enriched with vanilla, candied orange and lemon little cubes,
rectangular-shaped.
Type 00 Flour – Malt – Water – Sugar – Muscovado Sugar - Italian sea salt - Butter –
Eggs – Acacia Honey – Vanilla– Lievito Madre – Orange Paste – Lemon Paste – Can-
died Orange Peel – Candied Lemon Peel - Glaze (Almond Powder, Hazelnut Powder,
Egg White, Sugar, Icing Sugar, Sunflower Oil, Cocoa Powder, Pearl Sugar)

300g

AMBIENT available

CDP000034 PANFRUTTO TRIPLE CHOCOLATE

This is the other very best way of eating Panettone all-year-
around. It is also made exacly from the same base
of double Sourdough fermentation, with a base of Type 0
flour, and enriched with three different types of
chocolate, rectangular-shaped.

Type 00 Flour – Malt – Water – Sugar – Muscovado Sugar - Italian sea salt - Butter
– Eggs – Acacia Honey – Vanilla– Lievito Madre – Orange Paste – Chocolate 66% -
Chocolate 40% - Chocolate 35% - Glaze (Almond Powder, Hazelnut Powder, Egg White,
Sugar, Icing Sugar, Sunflower Oil, Cocoa Powder, Chocolate Pearls)

300g

AMBIENT available

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PANETTONE PANETTONE

CDP000043 TRADITIONAL PANETTONE

This is the very best way of eating Panettone all-year-around.
It is made exacly from the same base of double Sourdough
fermentation, with a base of Type 0 flour, and enriched with
vanilla, candied orange and raisins.
Type 00 Flour – Malt – Water – Sugar – Muscovado Sugar - Italian sea salt - Butter –
Eggs – Acacia Honey – Vanilla– Lievito Madre – Orange Paste – Lemon Paste –
Candied Orange – Raisins – Glaze (Almond Powder, Hazelnut Powder, Egg White, Sugar,
Icing Sugar, Sunflower Oil, Cocoa Powder, Pearl Sugar)

1Kg

AMBIENT available

CDP000058 TRADITIONAL COLOMBA

This is the very best way of eating Colomba all-year-around.
It is made exactly from the same base of double Sourdough
fermentation, with a base of Type 0 flour, and enriched with
vanilla, candied orange and raisins.
Type 00 Flour – Malt – Water – Sugar – Muscovado Sugar - Italian sea salt - Butter –
Eggs – Acacia Honey – Vanilla– Lievito Madre – Orange Paste – Lemon Paste –
Candied Orange – Raisins – Glaze (Almond Powder, Hazelnut Powder, Egg White, Sugar,
Icing Sugar, Sunflower Oil, Cocoa Powder, Pearl Sugar)

1Kg

AMBIENT available

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 COOKIES
CRUNCHY AND SOFT

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COOKIES COOKIES

CDP000035 COOKIES DOUBLE CHOCOLATE & ORANGE

CDP000035B
Cookies with 66% chocolate, 35% caramel
chocolate, orange zests.

Type 00 Flour – Corn Starch – Baking Powder – Brown Sugar –

Sugar - Italian Sea Salt - Butter – Eggs – Orange zeste – Chocolate
66% - Chocolate 35%

60g

AMBIENT available
FROZEN to bake

CDP000036 COOKIES WHITE CHOCOLATE

CDP000036B & PISTACHIO

Cookies with toasted pistachios, white chocolate,

lemon zests.

Type 00 Flour – Corn Starch – Baking Powder – Brown Sugar – Sugar -

Italian Sea Salt - Butter – Eggs – Lemon zest – White Chocolate - Pistachio

60g

AMBIENT available
FROZEN to bake

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COOKIES COOKIES

CDP000037 COOKIES TRIPLE CHOCOLATE

CDP000037B
Dark cookies with cocoa powder, 66% chocolate,
40% Milk Chocolate, 35% caramel chocolate.

Type 00 Flour – Corn Starch – Baking Powder – Brown Sugar – Sugar - Italian Sea
Salt - Butter – Eggs – Cocoa Powder - Chocolate 66% - Milk Chocolate 40% - Caramel
Chocolate 35%

60g

AMBIENT available
FROZEN to bake

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 ORDERS & DELIVERY
6 DAYS A WEEK

MOA OF DELIVERY

MONDAY WEDNESDAY Place your order online at:

orders@casadelpane.hk
TUESDAY THURSDAY +852 3483 3440 (landline)
+852 5933 7488 (whatsapp)
WEDNESDAY FRIDAY

THURSDAY SATURDAY
HONG KONG ISLAND
FRIDAY MONDAY KOWLOON DISTRICT
Monday to Saturday
SATURDAY TUESDAY 500 HKD
+ $120 if won’t be able to reach the minimum

NEW TERRITORIES
Monday to Saturday
1000 HKD
+ $150 if won’t be able to reach the minimum
By Bank Transfer: HSBC account no 040-275851-001
PAYMENT DETAILS
By Cheque: HSBC The Greater China Food Factory Limited cut-off time for order is 16:00

CONTACT US
Whatsapp: + 85259337488
Email: orders@casadelpane.hk