Wholesale: fresh bread for hotels, cafés and shops
What a wholesale partnership with Pan Pan looks like for hospitality businesses.
Not everything that comes out of the Pan Pan bakery passes through our own shops — some of it goes straight to hotels, cafés, and stores across Skopje that want fresh bread and pastries on their tables without baking it themselves.
The idea is simple: the same quality you’d find on the shelf in Aerodrom or Kapistec Petit, available in quantities and on a schedule that fit a hospitality business. The same Foricher flour, Label Rouge certified, the same team trained in Paris, the same sourdough fermentation process.
A wholesale partnership usually starts with a conversation — we want to understand what you actually need: a baguette delivery every morning, sourdough for the menu, or pastries for guests’ breakfast. Every hotel or café has a different rhythm, and orders are shaped around that.
In the first conversation it helps to know how many guests you serve on a typical day, which dishes the bread will accompany, and whether the bread will be sliced at the table or served in baskets. That information shapes a schedule that makes sense for both your kitchen and our bakery.
Minimum order quantities and lead times are agreed individually with each partner.
What we can say without hesitation is that the process is designed to be predictable for the partner — you know when the delivery arrives, and you know it comes from the same production line every day, without variation in quality. Pan Pan’s production site exists precisely for this: to supply both the retail shops and the wholesale side of the business to the same standard.
Among the products most often requested for wholesale are the White Sourdough, the French Baguette, Ciabatta, and classic pastries like the Croissant and Pain au Chocolat. The range can of course be adapted — Pan Pan’s 36 products aren’t reserved for the shops alone.
If you are preparing breakfast or lunch for a group of guests, it’s worth thinking about how the bread will sit on the table. Fresh bread is best sliced just before serving, and the arrangement of the loaves on the table is part of the experience for your guests.
If you run a hotel, restaurant, or smaller shop and are weighing whether fresh bread should come from outside, the best next step is a direct conversation with the Pan Pan team. There are no prices or figures here on purpose — every partnership is arranged individually, based on what the venue needs.
What stays the same for every partner is the principle: bread baked that same morning, with ingredients and a process we stand behind.