The Poolish Baguette in Singapore

The Jambon Beurre (an iconic French baguette sandwich of ham and butter) has long been a staple in Parisian cafés and bakeries.

Now, with Délifrance’s premium frozen Poolish Baguette, Singapore’s bakeries and cafés can offer this classic with ease and consistency. This recipe guide will show you how to create the authentic French jambon beurre. 

We will also suggest creative local twists to suit Singaporean tastes, helping you stand out in a competitive market.

Why Use the Délifrance Poolish Baguette?

For busy bakeries and cafés, the Délifrance Poolish Baguette is a game-changer:

  • Artisanal Quality, Consistent Results: Hand-shaped, part-baked in a natural stone oven, and made with a pre-fermented Poolish dough.  This method delivers a golden, crispy crust and a light, aerated crumb which is ideal for sandwiches.

  • Ready-to-Bake Convenience: Arrives frozen and part-baked; simply bake as needed for fresh bread throughout the day. This minimises waste and maximises freshness.

  • Operational Efficiency: 12-month frozen shelf life, easy storage (30 baguettes per carton), and reliable results even for teams with limited baking experience.
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  • Dietary Friendly: Vegetarian, pork-free, non-alcoholic, and free from artificial colours or flavours makes it perfect for Singapore’s diverse clientele.
Three artisan French baguettes tied with a cloth, highlighting the open crumb and golden crust of Délifrance’s ready-to-bake Poolish baguette.

The Classic Jambon Beurre: Ingredients & Method

Ingredients (per baguette)

  • 1 Délifrance Poolish Baguette (baked and cooled)
  • 2–3 knobs of high-quality unsalted French butter (room temperature)
  • 2–3 slices of premium ham (Paris ham, honey-baked, or smoked)
  • Pinch of sea salt (optional)
  • 1–2 pickles (cornichons), sliced lengthwise (optional)

Method

Bake the Baguette:

  • Preheat oven to 210°C. 
  • Bake the frozen Poolish baguette for 10–12 minutes with a burst of steam if available, until golden and crisp.
  • Cool completely before slicing to ensure a perfect crust and crumb.

Prepare the Filling:

  • Slice the cooled baguette lengthwise.
  • Generously spread butter on both cut sides.
    For extra flavour, sprinkle a pinch of sea salt or mix dijon mustard into the butter.

Assemble:

  • Layer the ham evenly over the bottom half.
  • Add sliced pickles if desired for a tangy crunch.

Serve:

  • Close the sandwich, press gently, and cut into portions for serving.
  • Serve immediately, or wrap in parchment for takeaway.

Chef’s Tip: For the most authentic experience, use the best-quality butter and ham you can source. The simplicity of the ingredients means quality shines through.

Chef’s Suggestions: Singaporean Twists on the Classic Jambon Beurre

Give your jambon beurre a local edge with these chef-driven adaptations:

Ham:

  • Try honey-baked, smoked, or halal hams to suit your clientele.
  • For a luxe touch, use char siu-style ham or house-roasted deli meats.

Butter:

  • Swap in kaya butter for a sweet, creamy Singaporean twist.
  • Yuzu or herb-infused butters add a refreshing, modern note.

Extras:

  • Add thin slices of Japanese cucumber or pickled daikon for crunch.
  • A touch of sambal or local chilli sauce can bring a gentle heat.
  • Fresh local greens (mizuna, baby spinach) add colour and nutrition.

Festive/Seasonal Ideas:

  • Use turkey ham and cranberry butter for a holiday special.
  • Add a layer of otak-otak or spiced egg mayo for a brunch menu item.

How to Layer: Spread your chosen butter, add ham, then layer any extras for colour and flavour contrast. Keep the sandwich balanced, let the Poolish baguette’s crust and crumb remain the star.

Smart Tips for Bakeries and Cafés

Batch Prep:

  • Bake multiple baguettes in the morning; cool, slice, and prep fillings for speedy assembly during service.
  • Pre-butter and pre-slice ham for grab-and-go efficiency.

Costing & Margins:

  • Using frozen, ready-to-bake baguettes reduces waste and labour costs, improving profitability.
  • Offer premium add-ons (cheese, pickles, gourmet butters) for higher average ticket value.

Upcycling:

  • Day-old baguette? Slice and toast for croutons, bruschetta, or bread pudding—minimising waste and creating new menu items.

Menu Variations:

  • Use the same base to create vegetarian options (e.g., roasted vegetables and herb butter) or breakfast sandwiches with eggs and greens.

Why Feature Baguette Recipes on Your Menu?

On-Trend:

  • French baguette recipes are gaining popularity in Singapore, appealing to customers seeking premium, Instagrammable café fare.

Versatile & Profitable:

  • The Poolish baguette’s quality and adaptability make it a hero product for sandwiches, sides, and sharing platters.

Brand Differentiation:

  • Offering a signature baguette recipe (classic or with a Singapore twist) sets your bakery or café apart in a crowded market.

Elevate Your Menu with Délifrance Poolish Baguette

Ready to bring a taste of Paris to your business?

Order the Délifrance Poolish Baguette today and start creating classic and Singapore-inspired baguette recipes that will delight your customers and boost your menu’s appeal.

Contact us now to enquire about wholesale supply or request a sample. Let’s make your bakery or café the destination for authentic French bread in Singapore!

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Baguette Poolish Plain

Délifrance Poolish Baguette – artisan French baguette with golden, crispy crust and rustic flour dusting, made using traditional poolish dough

Baguette Poolish

$121.17
$121.17
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KEY FEATURES:

  • Crafted with authentic French poolish pre-fermented dough for deep flavour
  • Part-baked in a natural stone oven to lock in freshness and tradition
  • High hydration dough, hand-shaped for an artisan rustic look
  • Golden, crispy crust and light, cream-coloured aerated crumb
  • Delicate cereal aroma, subtle sourdough notes, and signature flour dusting
  • 290g per baguette, 51cm length – ideal for sharing, slicing, or serving whole
  • Convenient frozen format, 30 baguettes per carton

PRODUCT DESCRIPTION:

Experience the essence of French baking with the Délifrance Poolish Baguette.

Inspired by time-honoured tradition, this French baguette is made using a poolish pre-fermented dough—a method that delivers a golden, crispy crust and a soft, cream-coloured, aerated interior.

Each baguette is hand-shaped from high hydration dough, then part-baked in a natural stone oven to preserve its rustic, artisan appearance and delicate cereal aroma.

The long fermentation process naturally enhances both flavour and texture, resulting in a poolish baguette with subtle sourdough notes and a signature dusting of flour.

Crafted using only premium, authentic ingredients, this Délifrance baguette brings the true taste of French artisan bread to your table, ready to finish baking for fresh, bakery quality results in minutes.

PERFECT FOR:

- Serving as a centrepiece French baguette in cafés, bakeries, or restaurants
- Creating gourmet sandwiches or classic baguette accompaniments
- Elevating bread baskets, buffet spreads, or premium catering with authentic French flair

BAKING INSTRUCTIONS:

1. Preheat a forced-air oven to 210°C.
2. Place frozen poolish baguettes on baking trays.
3. Inject steam for 5–7 seconds (or 1 injection) once the product is in the oven.
4. Bake for 10–12 minutes at 220°C until golden and crisp.
5. Allow to cool before packaging or serving.

Never refreeze a thawed product. Store at –18°C until ready to use.

INGREDIENT NOTES:

  • Contains wheat, wheatgerm, malted wheat flour; may contain nuts and sesame seeds
  • Not Halal certified, but it is pork and lard free, as well as being non-alcoholic
  • Vegetarian
  • No artificial colours or flavours
  • No hydrogenated fats
  • Non-GMO
  • Compliant with Singapore food safety standards

Ready to offer your customers the authentic taste and aroma of a traditional French poolish baguette?

Order Délifrance Poolish Baguette today and bring artisan excellence to your menu!