<?xml version="1.0" encoding="UTF-8"?><rss version="2.0"><channel><title>House of Bread Journal</title><link>https://houseofbread.ae/blog</link><description>Bakery guides for chefs, purchasing managers and F&amp;B leaders in the UAE.</description><item><title>Brioche, Potato or Sesame? Choosing Burger Buns for Your Restaurant</title><link>https://houseofbread.ae/blog/choosing-burger-buns-for-restaurants</link><guid>https://houseofbread.ae/blog/choosing-burger-buns-for-restaurants</guid><pubDate>Tue, 20 Oct 2026 00:00:00 GMT</pubDate><description>A chef&apos;s guide to picking wholesale burger buns in the UAE by style, weight and patty size, from brioche and potato buns to sesame and vegan options.</description></item><item><title>Frozen Ready-to-Bake Croissants: A Chef&apos;s Guide to Thawing and Baking</title><link>https://houseofbread.ae/blog/frozen-croissants-thaw-and-bake-guide</link><guid>https://houseofbread.ae/blog/frozen-croissants-thaw-and-bake-guide</guid><pubDate>Tue, 20 Oct 2026 00:00:00 GMT</pubDate><description>How to thaw, proof and bake frozen butter croissants, Danish and pain au chocolat for hotel breakfast buffets and cafés in the UAE, with times and temperatures.</description></item><item><title>How to Choose a Bakery Supplier in the UAE: A Checklist for Purchasing Managers</title><link>https://houseofbread.ae/blog/how-to-choose-a-bakery-supplier-uae</link><guid>https://houseofbread.ae/blog/how-to-choose-a-bakery-supplier-uae</guid><pubDate>Tue, 20 Oct 2026 00:00:00 GMT</pubDate><description>What hotel, restaurant and supermarket buyers in the UAE should check before approving a wholesale bakery supplier, from ISO 22000 and halal scope to cold chain.</description></item><item><title>Outsourcing Hotel Bakery Production: What General Managers Should Weigh</title><link>https://houseofbread.ae/blog/outsourcing-hotel-bakery-production</link><guid>https://houseofbread.ae/blog/outsourcing-hotel-bakery-production</guid><pubDate>Tue, 20 Oct 2026 00:00:00 GMT</pubDate><description>In-house bakery or a wholesale bakery partner? A practical look at labour, space, consistency, waste and range for hotel GMs and F&amp;B directors in the UAE.</description></item><item><title>Frozen Sourdough Pizza Bases: What 48-Hour Fermentation Means for Your Kitchen</title><link>https://houseofbread.ae/blog/sourdough-pizza-base-48-hour-fermentation</link><guid>https://houseofbread.ae/blog/sourdough-pizza-base-48-hour-fermentation</guid><pubDate>Tue, 20 Oct 2026 00:00:00 GMT</pubDate><description>Why restaurants, cafés and hotels in the UAE are switching to frozen sourdough pizza bases made with Italian 00 flour, and how to get a pizzeria-quality result.</description></item><item><title>Bake-Off Programmes for Supermarkets: Fresh Bakery Without a Full Bakery</title><link>https://houseofbread.ae/blog/supermarket-bake-off-programme-uae</link><guid>https://houseofbread.ae/blog/supermarket-bake-off-programme-uae</guid><pubDate>Tue, 20 Oct 2026 00:00:00 GMT</pubDate><description>How UAE supermarkets and hypermarkets use frozen bake-off bread, croissants and cakes to run a fresh bakery section with less space, labour and waste.</description></item></channel></rss>