EssentialSweet Offerings
Bakehouse goes for upmarket appeal with its new
premium sweet pastries
Pecan Rosette; and Orange & Poppy Seed Rosette. The range has been developed to meet demand for the kind of premium sweet pastries consumers find in upmarket patisserie outlets.
EXTRA SPECIAL
Bakehouse brand manager Claire Warren says: "Our research showed that as sweet pastries have become established in the UK, they have become more 'everyday'. They're still immensely popular, but consumers are now also looking for extra special bakery products that fulfil a need for treating and 'me time'. "Sweet pastries from high-end bakeries and patisseries such as Maison Blanc and Paul, for example, are sought after but inaccessible to many consumers due to limited distribution and premium pricing. So Bakehouse identified a gap in the market for premium sweet pastries that are more widely available." To celebrate its 25th anniversary, Delice de France has launched an array of new desserts to tempt consumers to treat themselves. New to the Pre-portioned Desserts range is the thaw-and-serve Plum Crumble Cake, with a shortcrust pastry base and a topping of light vanilla cream, juicy plums and crumbly streusel. A Rhubarb & Strawberry Cake also joins this category.
Favourites such as Chocolate Fudge Cake and Carrot Cake
are dessert menu staples. Delice de France recommends offering such classics alongside exciting new flavours. Lemon has always been popular, and now has a tangy twist with Lemon & Ginger Cake. Sweet-toothed customers will also appreciate the new Toffee & Date Cake - which won the Bronze Award in the Best New Bakery/Pastries category at the British Frozen Food Federation Annual Catering Awards 2010 in June (the company's gluten-free Blueberry and Chocolate Chip Muffins won the Silver Award).
AWARD WINNING Gower Cottage Brownies is a Welsh cottage industry. Kate Jenkins started selling her home-made brownies to her local village shop in 2007 and within months the volume of demand encouraged her to set up a website offering brownies as an
alternative to sending flowers. Kate went on to become a multi- award winner in both Wales' True Taste and Great Britain and Ireland's Great Taste Awards. With more than 3,000 regular online customers, she now wholesales across the UK. "It's because of the growth of the café culture that the demand for sweet treats has increased so rapidly," says Kate. "My brownies work well for cafés by allowing them to offer fresh produce at a price that makes sense for all. The brownies are baked fresh to order, they travel well and the outlet can serve them as a bite with coffee, a take-out option or the ultimate warmed dessert with ice cream."
Coffee shop muffins from Speedibake offer consumers extra value
Information about any advertisements appearing in this issue:
enquiries@essentialcafe.co.uk Essential Café 33
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