Wholesale bakery supply in Sint Maarten

What can a restaurant order wholesale?

The trade range is the same production that fills the retail counter, made in volume and scheduled around your service. Buns and rolls are the lines most kitchens start with, because a good bun changes a burger more than most chefs expect.

• Burger buns, plain, sesame and poppy, plus sliders
• Hot dog buns and sandwich rolls
• Baguettes, half baguettes and ciabatta
• Dinner rolls in white, whole wheat, cereal, country and rye
• Sourdough in 350 gram and one kilo formats
• Pizza dough by the 300 gram ball
• Croissants and pain au chocolat for hotel breakfast service
• Quiche, tarts and patisserie for a dessert list

Why does a local bakery beat an import?

Most bread on this island arrives frozen. It is a reasonable solution to a real logistics problem, and it is also the reason a burger bun so often tastes of nothing. Bread baked here, the night before, on an island where the humidity is part of the recipe, is a different product on the plate. Your guests will not name the difference, but they will finish the bun.

How does an account work?

1. Tell us your volumeRoughly what you go through in a week, and which lines. An estimate is fine to start.
2. We quote trade pricingRates are set against standing weekly volume, so the number improves as the order steadies.
3. Set a delivery windowBefore service, usually early morning. We work to your kitchen, not the other way round.
4. Adjust week to weekSeason swings hard here. Message us and the standing order moves with it.

Do you already supply on the island?

Yes. Le Comptoir Pro has supplied supermarkets and restaurants across Sint Maarten for years, and it is a meaningful part of what the bakery does. We are not describing a service we hope to launch. We are describing the vans that leave before dawn.