Albert Ménès garlic and olive oil croutons are made with a fine selection of wheat, rye, corn, rice, barley and oat flours. The dough is shaped into long loaves which are baked, sliced and then delicately toasted. These croutons with the Mediterranean flavours of garlic and olive oil can be used in soups, as toast or as an original alternative to bread.
These tasty little toasts will spice up soups, gazpacho, cream of tomato... Serve them with aioli to accompany fish stew, or spread them with anchovy paste, tapenade or fresh goat’s cheese to serve with drinks.