Pret A Manger questions suppliers over food miles

“We’re completely reassessing all our suppliers at the moment,” creative chef Nick Sandler told British Baker. ”We’re scrutinising our suppliers more along environmental lines, even down to where the flour in the bread comes from.” There is also a drive within the company to use more environmentally friendly and biodegradable packaging, he added.

The chain has also begun trialling an ‘Artisan Baguette’ – a slow fermented multi-cereal bread made partly from levain, devised by French catering company Lenôtre – which is par-baked by Bridor bakery in Brittany, northern France, and baked-off in-store. The baguette, with a ham, egg and Italian cheese filling, retails for £2.70.

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