Gobi’s bread are made of  combination of flour, water, salt, sugar and olive oil / butter. For gluten free bread, we use buckwheat, corn, rice, rye and barley. We make everything in small batches and our dough takes 4 days to reach maturation. Please order in advance to avoid disappointment.


Petit Pain (Small bread)

Retail prices Wholesale prices
Brioch 3-

Please contact us for MOQ and tiered pricing


Brioch mini 1-

Choc Au Pain

Cinnamon Roll 3-
Conchas (Mexican shell buns)

Croissant 3-
Country bizquit 3-
Escargot Roll 3-
Flat bread 3-
Milk bread 3-

Groz Pain (Big bread)

Retail prices Wholesale prices
Baguette 5-

Please contact us for MOQ and tiered pricing




Brioch Oblong

Boule 5-
Ciabata 5-
Focassia 5-
Focassia Slab 50-
Sourdough 5-


Parbaked Pizza crusts

Gobi’s recipe and process innovations have enhanced the quality of par-baked crusts. The wide selection of flavour profiles, sizes, and shapes provide unparalleled product flexibility.

“Par-baked crust” has gone through the baking process once,

giving the crust the same properties as baked bread.

Par-baked crusts are the ultimate in convenience:

  • Partially baked in our ovens; final bake in customers’ ovens
  • Extra-long shelf life
  • Easy to handle and prep

NY Pizza base thin crust


Neapolitan pizza crust


Ribbon Milk loaf


Shokupan (Japanese milkbread)


Flourface is Gobi’s Bread program.

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