TRITICUM

High-quality flours and premium ingredients, combined with natural fermentation and pure sourdough; artisanal craftsmanship fused with innovative baking and preservation techniques… But above all, time and passion.

These are the few, essential ingredients needed to transform bread into a gastronomic masterpiece—and to make Triticum the gold standard of gourmet baking.

A par-baked, frozen bread, designed specifically for the hospitality and fine dining sector, Triticum has earned a prestigious place among even the most demanding chefs thanks to its unmatched quality and wide variety of recipes

Triticum: When Bread Is No Longer the Forgotten Hero of the Table

The story of Triticum is the story of two Spanish families of bakers. The parents of co-founders Xevi Ramon and Marc Martí owned traditional bakeries in Barcelona. Back then, bread was made the old-fashioned way—kneaded and left to rise overnight, then baked fresh and crispy in the morning.

A familiar tale, one that has been repeated for centuries, if not millennia. But with changing generations and evolving culinary demands, in 2006, Xevi and Marc took a bold leap forward—moving from traditional shopkeeping to artisanal entrepreneurship, setting out to create a world-class bread specifically for the hospitality and fine dining sector.

They sensed that something was missing from the table. So, they developed a technically superior, high-quality bread that not only delivered exceptional taste but also met the growing demand for innovation in gourmet cuisine.

A bread with a thousand varieties and textures, par-baked and frozen to remain fresh at any moment, capable of satisfying even the most discerning palates.

A bread that revives the artisan essence of this ancient staple while leveraging cutting-edge techniques to become a benchmark in modern baking.

"A bread that is like a unique piece, a small work of art, born from experience, intuition, and creativity—the very essence of our spirit as bakers," say Xevi and Marc

The Art of Craftsmanship

How do you overcome the poor reputation of par-baked bread?

Triticum’s answer lies in a deep-rooted artisanal know-how, combined with research, passion, and creativity. But above all, patience and care.

After all, great bread—both in taste and appearance—must be made slowly and attentively. It can be par-baked and frozen, but if done properly, it will always be great bread. In fact, it will be exceptional bread.

Triticum’s success lies in not only elevating and redefining the world’s most essential food but also reinterpreting it to meet the creative needs of chefs.

They achieved this by merging two key concepts:

  • The artistry of handcrafted bread

  • Freezing as an industrial process—not just to preserve the bread but to ensure it is always available, fresh, and crispy, ready to be enjoyed at any moment

The Many Varieties of Triticum Bread

"Earth + seed + water + sun = grain + mill = flour + water + salt + yeast + sourdough starter + artisan’s hands = dough + resting + quality control + division = portion + fermentation (time + temperature + humidity + enzymes + CO2 – sugar) = volume + baking (temperature + time + steam) = starch coagulation (crumb gelatinization) + caramelization of the outer layer (crust formation) = bread + thorough quality control = TRITICUM."
— Xevi Ramon & Marc Martí

Triticum bread is the perfect balance of quality, consistency, service excellence, and professionalism. This is because only the finest ingredients are used: from caramelized onions to sunflower seeds, from poppy seeds to Kalamata olives, along with stone-ground specialty flours and the exclusive use of sourdough starter. But Triticum doesn’t stop at tradition—it infuses creativity into artisanal recipes, enhancing the organoleptic qualities of its bread while ensuring exquisite presentation.

Two Signature Categories

Triticum’s extensive selection falls into two main categories:

  • Small-format bread (40g)—perfect for banqueting and fine dining service.

  • Larger loaves (from 180g and up)—handcrafted by master bakers and baked on trays.

In both cases, the careful selection of raw materials, precision in preparation, and attention to aesthetic detail result in a product of the highest quality.

Innovative Baking for Unmatched Freshness

To ensure freshness and the ability to serve it at the perfect temperature—as if it had just been freshly baked—Triticum partially bakes its bread, stopping the process at 70-80% completion before freezing. This allows chefs to defrost and finish baking the bread only when needed, ensuring optimal flavor and texture.

A Bread for Every Dish

Beyond its technical precision, Triticum is also about culinary creativity. Thanks to its wide range of specialty breads, including:

  • Matcha green tea & orange bread

  • Butter bread with curry & caramelized onion

  • Deluxe seaweed loaf

  • Mini praline breadsticks

  • Gluten-free varieties

  • The innovative CO(K) line

Every chef can now pair the perfect bread with a specific dish, exploring new flavors and combinations. A new way to redefine the meaning of “companatico”—the perfect complement to any meal.

Triticum Bread: Craftsmanship and Innovation at the Service of Chefs

A revolutionary bread, with an exceptional dough that retains its crispness over time, featuring a golden-reddish crust and a moist, airy crumb with a touch of acidity. A bread still handcrafted and naturally fermented for 48 hours. These hallmarks of quality—the result of carefully selected ingredients and strictly controlled production processes—make Triticum products ideal for fine dining.

Gourmet Bread, Designed for Perfect Pairings

Triticum breads go beyond tradition, excelling in the originality of their recipes, tailored to meet the needs of chefs who constantly seek new gastronomic possibilities.These are gourmet breads, crafted to be paired with dishes just like fine wines.

For Xevi Ramon and Marc Martí, the two visionaries behind Triticum, baking is a constant challenge—a quest to develop new recipes that add creativity and innovation to their relationships with chefs. In fact, some chefs describe their dishes to Xevi and Marc, who then create a bespoke bread that pairs perfectly with the meal.

A Gluten-Free Line Without Compromise

Triticum’s gluten-free bread line follows the same philosophy: ensuring no compromise on flavor, texture, or crunchiness—qualities often lacking in gluten-free baked goods. These single-portion breads are crafted with recipes that closely mirror traditional formulas but are completely gluten-free. They are served directly in the special bag they were baked in, opened only in front of the guest to guarantee zero cross-contamination.

Triticum’s gluten-free breads are produced in a dedicated facility, within a controlled cleanroom environment. This approach eliminates the need for chemical deglutination, which would otherwise alter taste and texture.

Precision in Baking: The Key to Perfection

Each Triticum bread comes with detailed thawing and baking instructions, ensuring chefs achieve the ideal quality standard, with unparalleled aroma, flavor, and consistency.

But there’s more! Xevi and Marc believe in the importance of training the senses to fully appreciate what makes a great bread.They suggest that restaurants offer a true “table-side consultation”, where a sommelier not only guides guests through wine pairings but also through a curated bread tasting experience. Imagine a tasting menu where each course is paired with a specific bread, custom-created to complement the dish. A menu where bread takes center stage, elevating the entire dining experience.

Wouldn’t that be one of the most exciting gastronomic journeys to explore?

At Longino & Cardenal, we certainly think so!