A Guide to Popular Types of Bread (And How to Use Each One)

Bread is a cornerstone of baking, a staple found in cultures across the globe, and a product that continues to evolve through tradition and innovation. Whether your kitchen turns out dozens of loaves a day or you're selecting the right base for your next product launch, understanding the different types of bread and what makes them distinct is a game changer for any commercial bakery or foodservice operator.

Below is a breakdown of some of the most widely used bread styles, along with a practical look at how and when to feature each one on your menu or in your baked goods lineup.

Made With : All-purpose flour, water, sugar, yeast, salt, butter

Texture : Soft, airy, light-colored crumb
Best For : Sandwiches, croutons, stuffing, French toast

This classic loaf is still the go to in many institutional kitchens thanks to its neutral flavor and easy pairing with savory and sweet ingredients alike. White bread's mild taste and soft structure make it ideal for tea sandwiches, grilled cheese, and anything that benefits from a subtle base.

Which Baker’s Authority Product to Use :

• CARAVAN #14 Bread Base ZTF – 50LB
  
  

• Dinner Role Base ZTF – 50LB

Made With : Whole wheat flour, honey or molasses, salt, water, yeast

Texture : Dense, hearty, slightly nutty
Best For : Nutrient-rich sandwiches, bruschetta, avocado toast

Whole wheat bread brings more fiber and flavor to the table. Unlike white bread, it includes the bran, germ, and endosperm, making it a denser and more filling choice. Popular in delis and cafés, whole wheat bread pairs well with vegetables, strong cheeses, and vinaigrettes.

Which Baker’s Authority Product to Use :

• Half 'N Half Wheat Bread Base – 50LB

Made With : Rye flour, caraway seeds, yeast, water, salt

Texture : Dense, chewy, dark crumb
Best For : Pastrami or corned beef sandwiches, open-faced presentations

Rye bread carries a strong flavor and dark appearance. Often baked with caraway seeds, it’s known for use in Reubens and other rich sandwiches. This bread stands up well to bold meats, mustards, and pickled vegetables, making it a staple in New York-style delis.

Which Baker’s Authority Product to Use :

• 2X Heart of Rye Bread Base – 50LB
  
  

• Half 'N Half Rye Bread Base – 50LB
  
  

• Black Russian Pumpernickel – 50LB

Made With : Wild yeast starter, flour, salt, water
Texture : Crispy crust, chewy interior, tangy bite
Best For : Toast, paninis, table bread

Sourdough brings complexity through fermentation. Bakers cultivate a living starter to leaven the dough, resulting in its signature tang. Ideal for both rustic and artisan menus, sourdough works well with high-end butter, aged cheeses, and as a base for open-faced fare.

Which Baker’s Authority Product to Use :

• Half 'N Half Frisco Sourdough Bread Mix – 50LB
  
  

• Redisour Bread Base – 50LB

Made With : Eggs, sugar or honey, flour, yeast, oil, water
Texture : Soft, slightly sweet, golden-brown crust
Best For : French toast, bread pudding, holiday bread

Known for its braid and rich flavor, challah is popular during Jewish holidays and Shabbat, though it has earned widespread appeal. Its eggy texture makes it a favorite for sweet applications like bread pudding or stuffed French toast.

Which Baker’s Authority Product to Use :

Use enriched dough with added eggs and sweetener.

Made With : Eggs, butter, sugar, milk, yeast, flour
Texture : Buttery, rich, light crumb
Best For : Hamburger buns, gourmet sandwiches, pastries

Brioche is often mistaken for a pastry due to its high fat content. Its buttery structure makes it ideal for soft burger buns and upscale breakfast sandwiches. It toasts beautifully and holds up under moisture, making it versatile and indulgent.

Made With : Flour, yeast, salt, water
Texture : Rustic crust, large air pockets, chewy
Best For : Paninis, garlic bread, dipping in olive oil

Italian in origin, ciabatta means "slipper" and is known for its flat, oblong shape. The airy structure and chewy texture lend themselves to pressed sandwiches and crusty crostini. Many kitchens turn to ciabatta as a replacement for baguettes when seeking a less brittle crust.

Which Baker’s Authority Product to Use :

• Italian Slipper Bread Base – 50LB

Made With : Flour, yeast, salt, water
Texture : Thin, chewy, pocketed
Best For : Wraps, dipping in hummus, falafel sandwiches

Baked at high heat, pita puffs up to create a hollow center. It's sliced open and filled with meats, vegetables, or spreads. Pita is a popular pick for Middle Eastern or Mediterranean menus and holds up well in high-volume operations.

Made With : Flour, yogurt, yeast, oil, sugar, water
Texture : Soft, slightly elastic, bubbly surface
Best For : Indian curries, wraps, naan pizzas

Naan is cooked in a tandoor and brushed with butter or garlic. Its softness and subtle sweetness make it an excellent side or a base for handheld entrées. Naan is increasingly used in fusion cuisines, such as Indian-Mexican or modern flatbreads.

Which Baker’s Authority Product to Use :

Custom dough formulation recommended.

Made With : Masa, water, salt
Texture : Thick, griddled, dense interior
Best For : Stuffed sandwiches, grab-and-go options

Arepas are griddle-cooked and cut open like a pocket. They work well in Latin American menus and can hold ingredients from pulled meats to plantains. They’re especially useful for mobile kitchens and street food service.

Which Baker’s Authority Product to Use :

• Precooked White Cornmeal – Enriched, 50LB (Best for masa dough)

Made With : Whole wheat flour, oil or ghee, salt
Texture : Flaky, layered, pan-fried
Best For : Wraps, street food, brunch plates

Paratha brings versatility with its flaky, buttery layers. Served hot and folded, it acts as a wrap or as a base for toppings. Paratha is often found on South Asian menus but is expanding into global street food thanks to its portability and flavor.

Which Baker’s Authority Product to Use :

Prepare from scratch with whole wheat flour.

Made With : Buttermilk, baking soda, flour, salt
Texture : Crumbly, cake-like
Best For : Toast, scones, seasonal offerings

A quick bread instead of a yeasted one, soda bread leans more pastry than artisan. It’s common around St. Patrick’s Day but deserves a year-round spot for brunch menus or coffee shop pastry cases.

Which Baker’s Authority Product to Use :

Best made fresh with standard ingredients.

Made With : Mashed potatoes, flour, eggs, sugar, butter
Texture : Moist, fine crumb
Best For : Sandwiches, toasting, rolls

Adding mashed potatoes to the mix keeps this bread soft and flavorful. Potato bread has a longer shelf life and can be used for any application where white bread might fall short in texture or performance.

Which Baker’s Authority Product to Use :

Prepare manually with mashed potato blend.

Can I order small quantities of these bread bases? 

Most products are sold in bulk (35–50LB bags), making them ideal for commercial use. Smaller orders may be possible for select items—check product pages.

Do I need additional ingredients with these bases? 

Yes. Most bases still require yeast, water, and occasionally sweeteners, fats, or enhancers depending on the product.

Are these products suitable for retail bakeries and restaurants? 

Absolutely. These mixes are made for consistency, flavor, and efficiency in large-scale bakery and foodservice environments.

Do you carry gluten-free options? 

Gluten-free bread mixes were not listed in this selection, but availability may vary—contact Baker’s Authority for special orders.

Whether you're running a high-volume sandwich line, preparing artisan toasts for brunch service, or stocking up for the holidays, the bread you choose makes a difference. Texture, structure, and flavor all impact how a final dish performs and how customers experience it. With a reliable supply of bread bases and mixes from Baker’s Authority, operators can maintain consistency while still customizing formulas to match their brand. From traditional loaves to global flatbreads, having the right foundation helps every recipe rise to the occasion.