Bake Fresh High Top Bread With Suprima
The high top loaf is a bakery classic: a tall tin loaf with a soft, even crumb and a golden domed crust. It slices beautifully for sandwiches, toasties and toast, which makes it one of the most useful loaves you can have on the counter.
With Suprima’s Vienna bread dough range, you can bake fresh high top loaves in your own oven, in five varieties, without the mixing, measuring or early starts.
Make a Trade Enquiry / Need Help Ordering?
Let’s save your bakery or café time and money by using our range of convenient and versatile doughs that you bake fresh.
What is a high top loaf?
A high top loaf (also called a high tin loaf) is bread baked in a tall, open loaf tin so it rises up and over the rim into a rounded, domed top. That shape gives you a soft, light crumb and a thin golden crust, ideal for clean, even slices. It’s the everyday sliced loaf your customers already know, just baked fresh in-house.
Suprima is a wholesale bakery supplier based in Minto, Western Sydney, supplying quality frozen Vienna dough that bakeries and cafés bake into fresh high top loaves in white, crusty, multigrain, wholemeal and German rye, across Australia.
Why cafés and bakeries love high top loaves:
- Clean, even slices for sandwiches, toasties and toast
- A tall, appealing shape that stands out on the shelf
- A familiar format customers reach for every day
- Bake fresh through the day, only what you need, when you need it
Bake them fresh with Suprima's Vienna dough range
A high top is a variation of Suprima’s frozen Vienna bread dough: quality dough you tin, proof and bake fresh in your own oven. Five bases can be baked into a high top, so you can offer a full sliced-bread range from one supplier:
How it works
Thaw
Thaw the dough in the fridge as you need it, so you only bake what you'll sell.
Create
Place the dough into a greased loaf tin, ready to rise into its signature high top.
Proof
Let it prove until it rises up and over the rim of the tin.
Bake Fresh
Score the top, then bake fresh for a golden, domed loaf your customers will love.
We work with cafés, supermarkets, caterers and food retailers across the country who rely on our dough to deliver high-quality, freshly baked products.
A Versatile Solution
The five Vienna dough bases that can bake into a high top can also bake into cobs, focaccia, sandwich loaves, artisan loaves, olive-infused loaves, pull-aparts and savoury twists: one base, a whole shelf of fresh bread. It's an easy, low-risk way to add new lines whenever you want to.
FAQs
What is a high top loaf?
A high top loaf is bread baked in a tall, open tin so it rises above the rim into a domed top, giving a soft crumb and a thin golden crust that slices well for sandwiches and toast.
What’s the difference between a high top loaf and a sandwich loaf?
A high top is baked in an open tin and rises into a rounded, domed top. A square (Pullman) sandwich loaf is baked with a lid for flat sides. Both slice cleanly, though the high top gives taller slices and a softer crust.
What can I use high top bread for?
Sandwiches, toasties, jaffles, breakfast toast and sliced loaves for retail, a genuine all-rounder for cafés and bakeries.
Which Suprima doughs can be baked into a high top?
Five Vienna bases: White, White Crusty, Multigrain, Wholemeal and German Rye.
Do I need special equipment?
No, just a standard block loaf tin and your oven.
How long does the frozen dough keep?
Kept below -18°C, Suprima’s dough holds its quality for up to 6 months, so you defrost and bake only what you need.
