Collection: Bread Boards & Charcuterie Boards

Range overview

Bread boards and charcuterie boards are the long-format presentation tools used for shared-plate service, antipasti, cheese platters, and tableside bread service. Hospitality Connect stocks Teakhaus sustainably-sourced teak boards, Athena acacia and bamboo ranges, and Chef Inox timber service boards in long, rectangular, and paddle formats. The defining feature is length — bread boards run 480–670 mm to handle whole baguettes and split loaves, while charcuterie boards balance length with width to present cured meats, cheeses, and accompaniments together.

Material and aesthetic

• Teak (Teakhaus): naturally water-resistant, dense grain, dimensionally stable. Top choice for charcuterie where oils and brine contact are continuous.
• Acacia: warm grain pattern, sustainably farmed, mid-price-point. Suits casual-rustic venues and shared-plate menus.
• Bamboo: lightest weight, most affordable, environmentally fast-growth. Best for bread service in cafés and casual dining.
• Long bread boards: Teakhaus Canoe Paddle (480–670 mm), Essential Bread (560 mm) — sized for split sourdough and full baguettes.
• Rectangular charcuterie: Teakhaus Marine, Herringbone, and Butcher Block ranges in 350–540 mm widths for cheese-and-cured-meat presentation.

Use cases and care

Bread boards see continuous moisture contact (warm bread, condensation under fresh loaves) and need timber that handles dimensional change without warping. Teak is the safest specification — Teakhaus's plantation teak boards have been in commercial service for years without splitting. Charcuterie boards encounter oils, brine, and acidic accompaniments (olives, pickles, mustards) that punish poor-quality timber finishes. Oil all timber boards every 4–12 weeks with food-safe mineral oil. Avoid the dishwasher entirely — the heat strips the grain and warps the board within months. Hand-wash, dry on edge, and oil before storage.

Working with our team

Hospitality Connect's catalogue depth in this category reflects 21+ years of supplying Australian commercial venues — single-supplier convenience across appliances, smallware, and consumables means fewer purchase orders, consolidated freight, and consistent specification advice from a team that's seen most operational scenarios before.

Specification matters more than buyers expect — undersized or oversized purchases waste both capital and operating cost. Our trade team spec'd thousands of fitouts across cafés, restaurants, hotels, function venues, and contract kitchens, and we'll match recommendations to your venue brief rather than push the catalogue.

Trade-pricing scales by volume and consolidates with other warehouse picks — refit a full section without minimum-order surprises. Stock turns fast through our Melbourne warehouse on the most-used lines, and items not currently on the shelf typically arrive within 1–2 weeks via direct manufacturer relationships.

Pair with

Round out tableside presentation with serving boards, display platters, buffet and serving, cake covers and stands, and Teakhaus for the brand-specific teak collection. For shared-plate cutlery, pair with steak knives or Andre Verdier.

Why buy bread and charcuterie boards from Hospitality Connect

• Teakhaus, Athena, and Chef Inox ranges stocked in trade quantities — three timber sources from one supplier.
• Sustainably-sourced plantation teak in the Teakhaus range — environmentally responsible without compromising on quality.
• Long-format bread boards (480–670 mm) plus paddle and rectangular charcuterie sized for sharing plates.
• Trade pricing on case quantities; replacement boards stocked long-term for set top-ups.
• Freight pooled with other warehouse picks; bulk orders priced for café and restaurant refits.
• 21+ years specifying tableside presentation for fine dining, casual restaurants, and cafés.

Board care and longevity

• Never put timber boards in the dishwasher — heat and detergent strip the grain and warp the board.
• Oil boards every 4–12 weeks depending on timber type — food-safe mineral oil or beeswax-based finish.
• Hand-wash with mild soap; rinse and dry on edge to prevent moisture pooling under the board.
• After acidic charcuterie service, wipe boards with food-grade vinegar before oil — it neutralises lingering acid attack.
• Sand and re-oil heavily-used boards annually; a 30-second pass with fine-grit paper restores the surface.
• Store boards on edge in a rack rather than stacked flat; airflow prevents moisture trapping and warping over time.

Working with our team

Send through your venue brief and cover counts to our trade desk — we'll quote a full specification with matched accessories and consolidated freight. The Melbourne showroom carries samples across all major ranges, and trade pricing scales by volume on multi-line orders.

Need help choosing? Talk to us

Tell us your service style and tableside dish formats — we'll match boards to venue aesthetic. Trade pricing applies on bulk orders; visit the showroom to handle samples and inspect timber finish before committing to a venue rollout.