Rosemary sourdough croutons

We go through an enormous amount of sourdough bread in our cafés. Preferring the traditional bloomer shape to the more user-friendly tin loaf, we are often left with lots of little off cuts, where the bread tapers off and is too small to use in sarnies. Torn and tossed in olive oil, salt and some fragrant rosemary, these sourdough bits make the most more-ish croutons and they find their way into a lot of our dishes.