Down at the banjo development centre our scientists have been hard at work perfecting the banjo. Those clever and dedicated guys have developed a 24 hour fermented poolish dough that produces a world class panuozzo style bread, that we call the Banjo.
What is a Panuozzo?
Panuozzo uses a unique double-baked method that allows every inch of the dough to be crispy and delicious giving you an unbelievable sandwich that is perfectly crunchy on the outside, soft and melty on the inside.
Why the name?
Primo – of the finest quality: excellent
Banjo – The act of trying to wipe away any spilt filling from your shirt with one hand while holding the sandwich aside with the other hand looks as though you are playing a banjo