NEWS ROUND UP


Symphonie Pasquier launches L’Agrume Mandarine Nougat de Montélimar entremets


Light, tangy and perfect for the summer,


Symphonie Pasquier


adds L’Agrume Mandarine Nougat de Montélimar to its much-loved collection of entremets. Projected to be the dessert of the season, L’Agrume Mandarine Nougat de Montélimar comprises of distinctive layers of airy almond sponge, crunchy Montélimar nougat, velvety vanilla mousse and sweet              textures retain their freshly made appeal, making this the ideal way for caterers to elevate their menu over the summer months. Commenting on the launch, Matt Grenter,


your customer’s experience. We recommend serving a small portion of our new L’Agrume Mandarine Nougat de Montélimar along with our other entremets to offer a dessert tasting plate to customers who can choose to share or not! Curated from authentic French recipes and quality local ingredients,


our expertise


Foodservice Sales Manager explains: “With our refreshing entremets, caterers can          our pâtissiers, so caterers can simply thaw and         part of a meal or a sweet treat, desserts complete


complements your restaurant, café or hotel for  Versatility is at the heart of Symphonie  over how they serve L’Agrume Mandarine Nougat de Montélimar as this is delivered in a bar that 


Comptoir Bakery launches immersive workshops


Comptoir Bakery – the London-based artisan destination bakery – has launched workshops for all levels of experience, where would-be bakers can learn to create and taste traditional patisserie from a renowned French master pastry chef in a fun and inviting environment. At the immersive workshops, bakers will


      of charismatic patissier Sebastien Wind, originally from Lyon, who has worked for A-list celebrity chefs such as Gordon Ramsay and Marco Pierre White.


Whether professional chefs or complete beginners,


attendees can make both fashionable and traditional baked goods at Comptoir Bakery School in Bermondsey – from croissants to macarons – from the creators of the viral-sensation brionut, their exclusive, best-selling baked hybrid of a brioche and donut.


From mixing and kneading dough to shaping and baking, attendees will master every step of the process in whichever class they choose to join.


In the brionut workshop, you can perfect your skills to create a soft, golden brioche with its signature light and airy texture, as well as         pistachio cream to banana jam. In the croissant, pain au chocolat and pain aux raisins workshop, you’ll get your hands  learning to create these buttery classics from


        kitchen with the irresistible aroma of freshly- baked viennoiserie. Led by Sebastien, family-owned Comptoir Bakery is on a mission to bring the best of  handpicked British and French ingredients. Thirty years after moving to the capital, with Comptoir Bakery growing from a humble market stall on the capital’s Borough Market, Sebastien and family now have a highly successful chain of four artisan, destination cafes/bakeries in London and this year celebrate the company’s 15th anniversary. Sebastien said: “We aspire for Comptoir Bakery to become one of London’s destination venues for learning unique culinary skills, specialising in French techniques.       


classics, we mix traditional French baking techniques with seasonal ingredients to create a bespoke offering that embraces the fun vibes and cultures of our ever-changing capital. “We share these deep-rooted traditional baking techniques through our bespoke bakery classes and workshops, each designed to teach and encourage would-be pastry chefs to experience tradition and embrace what is new to create their own version of some Comptoir 


Forthcoming workshops include: • Brionuts • Choux pastry (including Paris-Brest, eclair au chocolat and choux choux crème, with craquelin)


• Croissant, Pain au Chocolat & Pain aux Raisins


• Hot cross buns • Macarons • Puff pastry (including mille feuille, savoury and sweet puff twists)


Tartelettes (including how to make the


 almond cream and more) Located at Druid Street, behind Comptoir Bakery in Maltby Street


– home of


Bermondsey’s hip ‘beer mile’ – each workshop lasts three hours. Workshops cost from £80 per person and attendees will take home their bakes, pastry/dough to freeze and bake at home and a quality, branded Comptoir Bakery apron, itself worth £20.


bakeryproduction.co.uk


Kennedy’s Bakery Production April/May 2025


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