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Selling like hot cakes!


Brinkers’ chefs have developed, in cooperation with specialist Chef Kevin Byrne, a hot eating dessert concept for the airline market. The concept makes it possible to serve great tasting cake and sauce, hot from the oven served directly to the airline passenger in Economy or decanted and plated for premium passengers. Now airlines and caterers are not only able to


offer fabulous and stunning desserts, but also create the right ambiance and introduce the smell of fresh baked goods, the passengers crave. The concept is easy to use - peel off the film,


load the needed cakes on the oven tray, heat, and when hot, serve directly in the pot or turn onto a plate and decant . A range of products was developed, with


the key objective of securing sound recipes that would withstand the manufacturing to presenting process, and consistently produce items with excellent eat qualities and successful taste profiles. Flavours such as: lemoncake with lemon sauce, toffee apple cake with dairy custard, raspberry sponge cake with dairy custard sauce, almond cherry cake (bakewell style) with crème anglaise, blackforest cake with chocolate sauce, chocolate toffee pecan with toffee sauce – easily recognised flavours, while bespoke flavours can be developed to suit individual preferences. The products are ‘user friendly’ as cabin crew


would be tasked with the final re-heat and assembly to the airline’s own service crockery or as an additional hot service. Traditionally this type of hot dessert would be served with a hot custard or sauce, supplied with the dessert. If you would like to know more about the possibilities of these new desserts please enquire at Brinkers Patisserie or visit us at: Stand G138 at ITCA Nice.


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