Woolworths bakeries as well as the growing number of artisinal bakeries and delis offer the most beautiful loaves, baguettes and breads. Great simply spread with butter and cheese, you can make a meal out of them with these simple ideas.

Rosemary and olive oil loaves, or any loaf infused with fresh herbs. 

Serve slices of toasted rosemary and olive oil loaf with roasted chanterelle and porcini mushrooms, and a ripe goat's-milk cheese such as Crottin. 

 Top slices of your favourite herb loaf with parma ham, thinly sliced brie cheese, slices of fresh tomato and some fresh rocket. Drizzle with honey-mustard dressing and a touch of mayo.

Fruit-and-nut loaves

Breads sweetened with the addition of fruits such as raisins make a delicious tea-time treat.

Brush small apples with egg white and roll in cinnamon sugar. Slow-roast in the oven until soft. Serve the apples on warm pecan-and-raisin bread with mature Cheddar, roasted pecan nuts and a drizzle of honey.

Crusty baguettes

This authentic French bread with its thin, crispy crust, and light open texture are sometimes available topped with a mixture of seeds, which add wonderful flavour.

Serve halved baguettes topped with roasted baby leeks and anchovy, grilled baby marrow with mint and a drizzle of extra virgin olive oil or soft goat's-milk cheese (like Chavroux) and roasted sweet prunes. Garnish with fresh basil.

Garlic loaves

The addition of whole cloves of garlic give crusty, stone-baked loaves a distinct flavour.

Heat the loaf in the oven then slice almost to the bottom, keeping the bottom of the bread intact. Carefully remove every second slice. Fill with sliced rare beef fillet and roasted onion with rocket and English mustard. Season with Maldon sea salt and freshly ground black pepper.

Rye bread

Loved by the Germans and Austrians, rye bread is best served thinly sliced with a flavourful topping.

Spread rye bread slices with cream cheese or unsalted butter, right to the edges. Lay the bread on a plate of chopped chices, cheese side down, pressing lightly until each slice is completely covered with a fine layoer of chieves from edge to edge. Slice hardboiled eggs finely, and place with a fold of cured or smoked salmon on top of the chives. Serve with a splash of lemon.

MAKE THESE AT HOME

Duetto dolce with thickly sliced ciabatta

Crusty home-made smoked flour baquette with smoked aioli and roasted tomatoes

Home-made salted rosemary olive oil bread topped with parma ham