Catalogue en 2018 sansprix

2018 COLLECTION

“Making dessert a pleasure”

Our Manufacturing Facilities

NEW-YORK Ice cream maker: American (& on demand) ice cream & sorbet producer.

MANCHESTER Pastry chef: British patisserie specialist.

Factory and depot

LONDON Supply warehouse

Pastry chef: chocolate mi-cuits, soufflés & bespoke dessert specialist.

PARIS

Most of our fruits come from the Rhone Valley

Pastry chef: French patisserie classics specialist.

GIMONT

Ice cream maker: artisanal (& on demand) ice cream & sorbet producer.

Fresh milk from the local “Marguerite” farm

LÉZIGNAN-CORBIÈRES

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Pastry chef: baba, shortcrust-based cakes & French toast specialist.

Carrot cake MuďŹƒn, Honeycomb Cheesecake and Vanilla Cheesecake

DESTINY FOODS

Collection 2018 Non gluten & Vegan collection, Individual desserts, Desserts to share, Afternoon tea & Catering, Savoury collection and Ready to decorate

Welcome to Destiny Foods

What makes Destiny Foods special?

As one of the largest manufacturers and distributors of specialist patisserie in Great Britain, our aim is to become the leading provider of desserts and speciality foods to the foodservice market, by delivering excellence in quality, value and service.

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Our Commitments

Years of experience For just under three decades we’ve taken great pride in our team and their ability. They possess the knowledge, the skill and the expertise needed to create the finest desserts and speciality foods available anywhere.

Over the years we’ve learnt to mix our expertise in order to give us the perfect blend of technical know-how, diligent planning and visionary thinking .

Great offer & wide range of customers Destiny Foods portfolio consists of over 500 product lines which are all hand finished.

We have a great diversity of clients which include major breweries, blue chip companies, sporting venues, premiership football clubs, international hotel chains, restaurants and independent catering outlets.

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Our Commitments

1. Sensational Service Capacity to meet and exceed our customers’ expectations.

Exceptional customer service: extra advice and support whenever needed.

2. Exquisite Quality Highest standards set across all of the facilities in order to ensure products and services’ highest quality.

3. Innovation: Fresh Ideas Talented team of Development Chefs provided with complete support and freedom, to foster their creativity and keep the product range fresh and exciting.

Constantly working with customers on new and bespoke products as well as seasonal menu development.

4. “Hands on” approach

Combined with production flexibility and competitive prices.

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Our Standards

Deliveries • •

Regular deliveries:

national deliveries 3 to 6 days a week

Extensive distribution capability:

deliveries almost anywhere across the length and breadth of the UK

Quality Certifications Modern and hygienic production facilities located in Manchester: Destiny Foods hold a double A grade certification from the British Retail Consortium, a leading global standard which ensures high quality management systems in orded to produce safe, legal and high quality products.

Member of the BFFF (British Frozen Food Federation).

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Non-Gluten Collection Non-gluten containing ingredients

PECAN TART

Pecans and golden syrup in a sweet without gluten pastry case. Precut 14 portions. Ø 25 cm NCGPEC01001 - 1,17 kg x 1

3-5 h 4ºC

5d 4ºC

FLOURLESS CHOCOLATE CAKE

A rich moist chocolate cake without gluten.

Precut 12 portions. Ø 25 cm LCACHO12001 - 1,25 kg x 1

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3-5 h 4ºC

5d 4ºC

TARTE AU CITRON

Our classic tarte au citron but without the gluten.

Precut 14 portions. Ø 25 cm NCGCIT01001 - 1,45 kg x 1

3-5 h 4ºC

5d 4ºC

BAKED VANILLA CHEESECAKE

Madagascan vanilla baked cheesecake on a crunchy granola non gluten base. Precut 12 portions. Ø 25 cm NCGVAN01001 - 1,5 kg x 1

3-5 h 4ºC

5d 4ºC

Non-Gluten & Vegan Collection Non-gluten containing ingredients

TEA TIME BOX

24 mini pecan pie (43g), 24 chocolate fudge finger (36g), 24 mini victoria cakes(27g), 24 mini toffee cupcake (26g).

NCGTEA01096 - 3 kg x 96

STICKY TOFFEE PUDDING

A traditional sticky toffee cake made with dates and ready to be served with toffee sauce. As good as our standard version but without gluten . Precut 24 portions. 40 x 31 cm NCGSTI01001 - 2,7 kg x 1

4-6 h 4ºC

5d 4ºC

1h 4ºC

3d 4ºC

DOUBLE CHOCOLATE BROWNIE

A rich and indulgent chocolate brownie with plain and milk chocolate pieces. As good as our standard version but without gluten. Precut 35 portions. 40 x 31 cm NCGTRI01001 - 4,2 kg x 1

4-6 h 4ºC

5d 4ºC

Vegan

CHOCOLATE & PASSION FRUIT TART

A vegan chocolate and passion fruit tart in a sweet pastry case. Ø 8 cm ITACHO19008 - 100 g x 8

2-3h 4ºC

3d 4ºC

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Individual desserts Tarts

WHITE CHOCOLATE & PASSION TART A white chocolate filling with passion fruit topping. Ø 8 cm ITAWHI03008 - 105 g x 8

2-3 h 4ºC

5d 4ºC

BAKED CHOCOLATE TART

2-3 h 4ºC

5d 4ºC

A tangy orange and lemon filling in a chocolate pastry case. Ø 8 cm 2-3 h 4ºC

ITACIT02008 - 85 g x 8

2-3 h 4ºC

A combination of bananas, cream and caramel topped with chocolate in a sweet pastry case. Ø 8 cm

5d 4ºC

IFLBAN05008 - 138 g x 8

A lemon cream in a sweet pastry case baked with a meringue topping. Ø 8 cm

CLEMENTINE TART

ITACLE01008 - 103 g x 8

BANOFFEE TART

Our classic lemon tart in a sweet pastry case. Ø 8 cm

CITRON MERINGUE TART

A rich baked chocolate tart in a sweet pastry case. Ø 8 cm ITACHO16008 - 93 g x 8

TARTE AU CITRON

5d 4ºC

ITALEM02008 - 123 g x 8

2-3 h 4ºC

3d 4ºC

PECAN TART

Pecans and golden syrup in a sweet pastry case. Ø 8 cm IPIPEC02008 - 103 g x 8

2-3 h 4ºC

5d 4ºC

2-3 h 4ºC

3d 4ºC

SALTED CARAMEL & CHOCOLATE TART Rich salted caramel topped with ganache in a sweet pastry case. Ø 8 cm ITASAL01008 - 100 g x 8

2-3 h 4ºC

5d 4ºC

LEMON & GINGER TREACLE TART

Traditional treacle tart infused with lemon oil and ginger. Ø 8 cm ITALEM04008 - 100 g x 8

2-3 h 4ºC

5d 4ºC

TREACLE TART

Traditional treacle tart in a sweet pastry case. Ø 8 cm ITATRE02008 - 108 g x 8 10

2-3 h 4ºC

5d 4ºC

Individual desserts

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Cheesecakes

CHOCOLATE MARSHMALLOW S’MORES CHEESECAKE

OREO® CHEESECAKE

HONEYCOMB CHEESECAKE

ICCORE01016 - 130 g x 16

ICCHON02016 - 150 g x 16

A baked dark chocolate cheesecake mix topped with marshmallow on a chocolate biscuit base. Ø 6,5 x 6,5 cm ICCCHO17012 - 133 g x 12

2-3 h 4ºC

3d 4ºC

Honeycomb cheesecake on a sweet biscuit base. Ø 6,5 x 6 cm

2-3 h 4ºC

5d 4ºC

5d 4ºC

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2-3 h 4ºC

Crunchy pieces of Oreo® biscuits combined with our sweet cream cheesecake mix on a bourbon biscuit base. Ø 6,5 x 6,5 cm

SALTED CARAMEL CHEESECAKE

IRISH CREAM CHEESECAKE

STRAWBERRY CHEESECAKE

ICCSAL01016 - 127 g x 16

ICCBAI01016 - 125 g x 16

ICCSTR01016 - 125 g x 16

Salted caramel cheesecake with caramel topping on a sweet biscuit base. Ø 6,5 x 5 cm 2-3 h 4ºC

Irish cream cheesecake on a sweet biscuit base. Ø 6,5 x 5 cm 2-3 h 4ºC

5d 4ºC

Strawberry cheesecake on a sweet biscuit base. Ø 6,5 x 6 cm 2-3 h 4ºC

5d 4ºC

5d 4ºC

VANILLA CHEESECAKE

WHITE CHOCOLATE AND

Vanilla cheesecake on a sweet biscuit base with a chocolate decoration. Ø 6,5 x 5 cm

White chocolate cheesecake with raspberry pieces on a sweet biscuit base. Ø 6,5 x 6 cm

ICCVAN01016 - 118 g x 16 2-3 h 4ºC

5d 4ºC

RASPBERRY CHEESECAKE

ICCWHI01016 - 130 g x 16 2-3 h 4ºC

5d 4ºC

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Individual desserts

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Cheesecakes

BAKED CHOCOLATE CHEESECAKE

BAKED VANILLA CHEESECAKE

WHITE CHOCOLATE CHEESECAKE

ICCBAK08016 - 115 g x 16

ICCBAK01016 - 80 g x 16

ICCCHO11016 - 125 g x 16

A rich baked dark chocolate cheesecake on a bourbon biscuit base. Ø 6,5 x 4,5 cm

2-3 h 4ºC

5d 4ºC

White chocolate cheesecake on a sweet biscuit base with a chocolate decoration. Ø 6 x 6 x 4 cm 2-3 h 4ºC

5d 4ºC

5d 4ºC

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2-3 h 4ºC

A classic baked American cheesecake on a sweet biscuit base. Ø 6,5 x 3 cm

WHITE CHOCOLATE HONEYCOMB & MALTESE CHEESECAKE

WINTER BERRY CHEESECAKE

PASSION FRUIT CHEESECAKE

A rich white chocolate cheesecake with honeycomb and maltesers. Ø 6 x 6 x 4 cm

Berry cheesecake on a sweet biscuit base with a red fruit glaze. Ø 6 x 6 x 4,5 cm

Passion fruit cheesecake on a sweet biscuit base with a passion fruit glaze. Ø 6 x 6 x 5 cm

ICCWHI08016 - 130 g x 16

ICCWIN02016 - 115 g x 16

ICCPAS03016 - 130 g x 16

2-3 h 4ºC

2-3 h 4ºC

5d 4ºC

5d 4ºC

TOFFEE & PECAN CHEESECAKE

WHITE & DARK CHOCOLATE

Toffee cheesecake with pecans on a sweet biscuit base. Ø 9 x 5 cm

A double cheesecake of white and dark chocolate on a sweet biscuit base finished with chocolate glaze and a chocolate decoration. Ø 9 x 5 cm

ICCTOF05016 - 130 g x 16 2-3 h 4ºC

12

2-3 h 4ºC

5d 4ºC

5d 4ºC

CHEESECAKE

ICCDUO03016 - 135 g x 16 2-3 h 4ºC

5d 4ºC

Individual desserts

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Tortes

STRAWBERRY TORTE

MANGO AND PASSION FRUIT TORTE

CHOCOLATE TRUFFLE TORTE

ITOSTR10016 - 70 g x 16

ITOMAN07016 - 80 g x 16

ITOCHO01016 - 105 g x 16

A strawberry mousse torte on a sponge base with strawberry chocolate curls. Ø 6 x 5 cm 2-3 h 4ºC

A mango mousse torte on a sponge base finished with a passion fruit glaze. Ø 6 x 5 cm 2-3 h 4ºC

5d 4ºC

A rich chocolate torte finished with chocolate glaze and a chocolate truffle. Ø 6 x 5 cm 2-3 h 4ºC

5d 4ºC

5d 4ºC

TIRAMISU TORTE

TRIO OF CHOCOLATE TORTE

CHOCOLATE ORANGE TORTE

ITOTIR03016 - 120 g x 16

ITOTRI02016 - 105 g x 16

ITOCHO35016 - 115 g x 16

A traditional Italian dessert with mascarpone cheese and coffee. Ø 6 x 4,5 cm

2-3 h 4ºC

Rich layers of white, milk & dark chocolate mousse finished with a chocolate glaze and decoration. Ø 6 x 4,5 cm 2-3 h 4ºC

5d 4ºC

A chocolate orange mousse finished with a chocolate orange glaze. Ø 6 x 4,5 cm

2-3 h 4ºC

5d 4ºC

5d 4ºC

WHITE CHOCOLATE & RASPBERRY TORTE

BUCKS FIZZ TORTE

A white chocolate torte with raspberry pieces. Ø 6 x 4,5 cm

A orange and champagne mousse on a sponge base. Ø 9 x 5 cm

ITOWHI12016 - 90 g x 16

ITOORA02016 - 115 g x 16

2-3 h 4ºC

5d 4ºC

2-3 h 4ºC

5d 4ºC

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Individual desserts

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Panacottas

CHOCOLATE PANACOTTA

POMEGRANATE & LYCHEE

MANGO & PINEAPPLE PANACOTTA

IPANAC35010 - 100 g x 10

An Italian ‘set cream’ with pomegranate and lychee. Ø 8 x 4 cm IPANAC36010 - 120 g x 10

IPANAC37010 - 120 g x 10

An Italian ‘set cream’ made with indulgent dark chocolate. Ø 8 x 3,5 cm 5d 4ºC

2h 4ºC

5d 4ºC

An Italian ‘set cream’ with mango & pineapple. Ø 8 x 4 cm 2h 4ºC

5d 4ºC

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2h 4ºC

PANACOTTA

RUM PANACOTTA

VANILLA PANACOTTA

RASPBERRY PANACOTTA

IPANAC38014 - 120 g x 14

IPANAC01010 - 120 g x 10

IPANAC03010 - 120 g x 10

An Italian ‘set cream’ with rum. Ø 8 x 4 cm 2h 4ºC

5d 4ºC

An Italian ‘set cream’ with Madagascan vanilla. Ø 8 x 4 cm 2h 4ºC

5d 4ºC

An Italian ‘set cream’ with raspberry. Ø 8 x 4 cm 2h 4ºC

5d 4ºC

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Pavlovas & Crème brûlée

INDIVIDUAL STRAWBERRY PAVLOVA

INDIVIDUAL CHOCOLATE &

CRÈME BRULEE

Meringue nest dipped in chocolate and filled with raspbery fruit filling and cream. Ø 9 x 6 cm

Meringue nest topped with chocolate and filled with caramel and cream. Ø 9 x 6 cm

A rich vanilla custard base ready to be bruleed (chilled).

IPACHO01008 - 117 g x 8

IPOCRE01008 - 165 g x 8

IPASTR04008 - 94 g x 8 1-2 h 4ºC

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3d 4ºC

CARAMEL PAVLOVA

1-2 h 4ºC

3d 4ºC

3d 4ºC

Desserts to share

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Tortes & pies

RASPBERRY & WHITE CHOCOLATE TORTE

CHOCOLATE & SALTED CARAMEL TORTE

A sponge base with a layer of raspberry mousse, raspberries, white chocolate mousse and finished with raspberry glaze.

Precut 12 portions. Ø 24 x 4,5 cm LTORAS03001 - 1,75 kg x 1

3-5 h 4ºC

3d 4ºC

CHOCOLATE TRUFFLE TORTE

A rich chocolate torte with layers of chocolate mousse and chocolate sponge, finished with cocoa powder.

Precut 14 portions. Ø 24 x 4,5 cm LTOCHO01001 - 1,2 kg x 1

3-5 h 4ºC

5d 4ºC

PECAN PIE

Pecans and golden syrup in a sweet pastry case.

Precut 14 portions. Ø 27,5 x 2,5 cm LPIPEC03001 - 1,25 kg x 1

3-5 h 4ºC

5d 4ºC

A chocolate brownie base with a layer of chocolate mousse, chocolate sponge, salted caramel mousse and finished with chocolate ganache.

Precut 12 portions. Ø 24 x 4,5 cm LTOCHO13001 - 1,25 kg x 1

3-5 h 4ºC

3d 4ºC

BANOFFEE PIE

Traditional banoffee pie with bananas, caramel and cream, topped with chocolate on a biscuit base.

Precut 14 portions. Ø 25 x 4,5 cm LFLBAN02001 - 2,2 kg x 1

3-5 h 4ºC

3d 4ºC

APPLE & CINNAMON PIE

Apples and cinnamon in a golden sweet pastry case.

Precut 14 portions. Ø 25 cm LPIAPP17001 - 2,4 kg x 1

3-5 h 5 to 7 min 4ºC 180ºC

5d 4ºC

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Desserts to share Tarts

CITRON MERINGUE TART

A lemon cream in a sweet pastry case baked with a meringue topping. Precut 12 portions. Ø 27,5 x 2,5 cm LPILEM02001 - 1,15 kg x 1

3-5 h 4ºC

3d 4ºC

CHERRY BAKEWELL TART

Black cherries in a frangipane sponge mix topped with hazlenuts in a sweet pastry case.

Precut 14 portions. Ø 27,5 x 2,5 cm LFLBAK07001 - 1,1 kg x 1

3-5 h 4ºC

5d 4ºC

TARTE AU CITRON

Our classic lemon tart in a sweet pastry case.

Precut 14 portions. Ø 25 cm LTACIT06001 - 1,75 kg x 1

Pears and soft almond frangipane sponge in a sweet pastry case.

Precut 14 portions. Ø 27,5 x 2,5 cm LFLPEA04001 - 1,45 kg x 1

A tangy orange and lemon filling in a chocolate pastry case. Precut 14 portions. Ø 25 cm

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5d 4ºC

PEAR & ALMOND FRANGIPANE TART

CLEMENTINE TART

LFLSTC01001 - 1,7 kg x 1

3-5 h 4ºC

3-5 h 4ºC

5d 4ºC

3-5 h 4ºC

5d 4ºC

Desserts to share Tarts

TREACLE TART

Traditional treacle tart in a sweet pastry case.

Precut 14 portions. Ø 27,5 x 2,5 cm LTATRE02001 - 1,15 kg x 1

3-5 h 4ºC

5d 4ºC

SALTED CARAMEL & CHOCOLATE TART

Rich salted caramel topped with ganache in a sweet pastry case. Precut 14 portions. Ø 27,5 x 2,5 cm LTACHO24001 - 1,2 kg x 1

3-5 h 4ºC

5d 4ºC

TREACLE, LEMON & GINGER TART

Traditional treacle tart infused with lemon oil and ginger in a sweet pastry case.

Precut 12 portions. Ø 27,5 x 2,5 cm LTATRE03001 - 1,25 kg x 1

3-5 h 4ºC

5d 4ºC

BAKED CHOCOLATE TART

A rich baked chocolate tart in a sweet pastry case.

Precut 14 portions. Ø 27,5 x 2,5 cm LTACHO14001 - 1,15 kg x 1

3-5 h 4ºC

5d 4ºC

CHOCOLATE ORANGE TART

An orange infused chocolate ganache finished with a dark chocolate glaze in a sweet pastry case.

Precut 14 portions. Ø 27,5 x 2,5 cm LTACHO02001 - 1,2 kg x 1

3-5 h 4ºC

5d 4ºC

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Desserts to share

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Cheesecakes

CHOCOLATE MARSHMALLOW S’MORES CHEESECAKE

LEMON MERINGUE CHEESECAKE

A baked dark chocolate cheesecake mix topped with marshmallow on a chocolate biscuit base.

Precut 14 portions. Ø 22 x 6,5 cm 5d 4ºC

3-5 h 4ºC

3d 4ºC

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WHITE CHOCOLATE & RED VELVET CHEESECAKE

ULTIMATE CHOCOLATE FUDGE CHEESECAKE

A creamy white chocolate and red velvet cheesecake mix topped with cream cheese icing and red velvet crumb.

Precut 14 portions. Ø 22 x 4 cm LCCWHI10001 - 1,75 kg x 1

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LCCLEM06001 - 1,65 kg x 1

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3-5 h 4ºC

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LCCCHO13001 - 1,55 kg x 1

Baked lemon cheesecake on a biscuit base topped with lemon cream and meringue.

Precut 14 portions. Ø 22 x 6,5 cm

3-5 h 4ºC

5d 4ºC

A baked dark chocolate cheesecake mix with chocolate fudge cake pieces, topped with fudge icing, chocolate decoration on a bourbon biscuit base.

Precut 14 portions. Ø 22 x 5,5 cm LCCCHO14001 - 1,75 kg x 1

3-5 h 4ºC

5d 4ºC

Desserts to share

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Cheesecakes

BAKED CHOCOLATE CHEESECAKE

A rich baked dark chocolate cheesecake on a bourbon biscuit base. Precut 14 portions. Ø 22 x 4,5 cm LCCBCH03001 - 1,65 kg x 1

3-5 h 4ºC

5d 4ºC

BAKED SALTED CARAMEL CHEESECAKE

A baked cheesecake combined with a caramel cheesecake mix and a salted caramel swirl. Precut 14 portions. Ø 25 x 3,5 cm LCCSAL01001 - 1,5 kg x 1

3-5 h 4ºC

5d 4ºC

BAKED AMERICAN CHEESECAKE

Madagascan vanilla baked cheesecake on a crisp biscuit base. Precut 14 portions. Ø 25 x 3,5 cm LCCBPL04001 - 1,4 kg x 1

3-5 h 4ºC

5d 4ºC

OREO® CHEESECAKE

Crunchy pieces of Oreo® biscuits combined with our sweet cream cheesecake mix on a biscuit base .

Precut 14 portions. Ø 24 x 4 cm LCCORE01001 - 1,9 kg x 1

3-5 h 4ºC

5d 4ºC

HONEYCOMB CHEESECAKE

Chocolate coated honeycomb pieces topped and in our sweet cheesecake mix. Precut 14 portions. Ø 24 cm LCCHON01001 - 1,95 kg x 1

3-5 h 4ºC

5d 4ºC

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Desserts to share Round cakes

CHOCOLATE FUDGE CAKE

Rich chocolate cake with chocolate fudge icing and chocolate pieces.

Precut 14 portions. Ø 23 cm LCACHO08001 - 1,55 kg x 1

4-6 h 4ºC

5d 4ºC

A soft victoria sponge with cream and strawberry jam sprinkled with icing sugar.

Precut 12 portions. Ø 23 cm 4-6 h 4ºC

Lightly spiced moist cake with fresh carrots and walnuts then coated with a sweet frosting.

Precut 14 portions. Ø 22 cm 4-6 h 4ºC

LCACAR05001 - 1,79 kg x 1

VICTORIA SANDWICH CAKE

LCAVIC01001 - 1,5 kg x 1

CARROT CAKE

3d 4ºC

5d 4ºC

RED VELVET CAKE

Red velvet sponge filled and topped with cream cheese topping, decorated with raspberry crumb.

Precut 14 portions. Ø 22 cm LCARED01001 - 1,6 kg x 1

4-6 h 4ºC

5d 4ºC

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Cake slices

BREAD AND BUTTER PUDDING

A traditional bread and butter pudding made with brioche. Precut 24 portions. 40 x 31 cm LPUBRE05001 - 4,6 kg x 1

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4-6 h 7 to 8 min 4ºC 180ºC

5d 4ºC

ASCOT BROWNIE SLICE

Rich brownie made with Belgian chocolate studded with pecan pieces. Precut 24 portions. 40 x 31 cm LCASBR15001 - 3 kg x 1

3-5 h 4ºC

5d 4ºC

Desserts to share Cake slices

BAKEWELL CAKE SLICE

Shortcrust pastry with a layer of jam and frangipane filling topped with almonds.

Precut 24 portions. 40 x 31 cm LCASRA04001 - 3,15 kg x 1

LEMON & POPPY SEED

3-5 h 4ºC

5d 4ºC

CAKE SLICE

3-5 h 4ºC

5d 4ºC

A traditional sticky toffee cake made with dates and ready to be served with toffee sauce.

Precut 24 portions. 40 x 31 cm 4-6 h 30 to 40 sec 800W 4ºC

3-5 h 4ºC

5d 4ºC

5d 4ºC

BROWNIE CAKE SLICE

A rich chocolate cake topped with chocolate fudge icing.

Precut 24 portions. 40 x 31 cm 3-5 h 4ºC

LCASBR01001 - 3,25 kg x 1

STICKY TOFFEE PUDDING

LPUSTI03001 - 2,4 kg x 1

A rich coffee sponge with chunks of walnuts and topped with a sweet butter cream coffee icing .

Precut 24 portions. 40 x 31 cm LCASCO03001 - 2,65 kg x 1

A light lemon sponge with poppy seeds and glazed with lemon syrup.

Precut 24 portions. 40 x 31 cm LCASLE05001 - 1,9 kg x 1

COFFEE WALNUT CAKE SLICE

5d 4ºC

STICKY TOFFEE SAUCE POTS

Rich toffee sauce to be served with sticky toffee pudding.

XSASTI01024 - 80 g x 24

2-63 h 20 to 30 sec 800W 4ºC

5d 4ºC

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Desserts to share Loaf cakes

CHOCOLATE MARBLED LOAF CAKE

A moist sponge cake marbled with chocolate.

29 x 11 cm 6-8 h 4ºC

LCABCH01002 - 1,2 kg x 2

7d 4ºC

FARMHOUSE TEA LOAF CAKE

A moist fruit cake packed with dried fruit, spices and infused with tea. 29 x 11 cm LCABFA01002 - 1,2 kg x 2

6-8 h 4ºC

7d 4ºC

LEMON DRIZZLE LOAF CAKE

Lemon cake glazed with lemon syrup.

29 x 11 cm LCABLE01002 - 1,2 kg x 2

A traditional sticky ginger parkin loaf topped with oats and stem ginger. 29 x 11 cm LCABAP02002 - 1,2 kg x 2

An indulgent toffee cake with toffee pieces.

29 x 11 cm

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7d 4ºC

GINGER PARKIN LOAF CAKE

TOFFEE LOAF CAKE

LCABAS02002 - 1,2 kg x 2

6-8 h 4ºC

6-8 h 4ºC

7d 4ºC

6-8 h 4ºC

7d 4ºC

Desserts to share

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Layered desserts

CHOCOLATE PAVÉ

CHOCOLATE BROWNIE DELICE

An indulgent triple chocolate dessert with a base of chocolate brownie, layers of milk and dark chocolate mousse, feuilletine and finished with a mirror glaze and nibbed cocoa. Precut 39 portions. 40 x 31 cm LTOSCH21001 - 3 kg x 1

4-6 h 4ºC

3d 4ºC

LTOSCH19001 - 3,9 kg x 1

CHOCOLATE OPERA CAKE

Layers of coffee and dark chocolate cream, chocolate sponge and finished with a dark ganache glaze.

Precut 39 portions. 40 x 31 cm 4-6 h 4ºC

LTOSOP01001 - 1,85 kg x 1

3d 4ºC

CHOCOLATE & CHERRY DELICE

Layers of chocolate mousse, chocolate sponge, cherry compote and finished with dark ganache glaze.

Precut 30 portions. 40 x 31 cm LTOSCH18001 - 3 kg x 1

4-6 h 4ºC

3d 4ºC

Rich chocolate brownie layered with dark chocolate mousse and sponge.

Precut 30 portions. 40 x 31 cm 4-6 h 4ºC

3d 4ºC

CHOCOLATE & RUM PISTACHIO DELICE

Layers of chocolate mousse, rum soaked chocolate sponge and finished with a chocolate mirror glaze.

Precut 30 portions. 40 x 31 cm LTOSCH16001 - 2,5 kg x 1

4-6 h 4ºC

3d 4ºC

WHITE CHOCOLATE & RASPBERRY DELICE

Layers of white chocolate and raspberry mousse, sponge and finished with decorated white icing.

Precut 30 portions. 40 x 31 cm LTOSCH17001 - 2,35 kg x 1

4-6 h 4ºC

3d 4ºC

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Afternoon tea & Catering Teatime boxes

MINI CAKE SLICES

1 victoria sandwich cake, 1 chocolate fudge cake, 1 lemon drizzle cake, 1 carrot cake, 1 red velvet cake.

Pack 5 cakes x 12.

TDEASS32060 - 2 kg x 60

MINI DESSERT SLICES

2 tarte au citron, 2 baked cookie cheesecakes, 2 brownies, 2 pecan tarts and 2 cherry & hazelnut tarts. Pack 10 desserts x 10.

TDEASS28100 - 4 kg x 100

1h 4ºC

5d 4ºC

ENGLISH TEA TIME BOX

Mini lemon & poppy seed cakes (30g), mini coffee & walnut cakes (37g), mini ascot brownies (27g), mini fruit cakes (43g), mini bakewell fingers (30g), mini scones (43g), mini éclairs (25g), mini carrot cakes (30g), mini fudge cakes (30g) and mini red velvet cakes (30g).

TDEASS26117 - 3,8 kg x 117 24

1h 4ºC

3d 4ºC

2-3 h 4ºC

5d 4ºC

SAVOY TEA TIME BOX

24 macarons (10g), 24 mini pecan tarts (52g), 24 mini opéra slices (32g) and 24 mini vanilla slices (33g).

TDEASS37096 - 3 kg x 96

1h 4ºC

3d 4ºC

FRENCH TEA TIME BOX

Macarons (10g), mini blackcherry financiers (35g), mini raspberry financiers (30g), mini blueberry financiers (30g), mini white chocolate & raspberry delices (32g), mini chocolate, rum & pistachio delices (32g).

TDEASS25128 - 3,7 kg x 128

1h 4ºC

5d 4ºC

Afternoon tea & Catering Teatime boxes

WALDORF TEA TIME BOX

24 mini victoria cakes (55g), 24 mini baked lemon cheesecakes (46g), 24 mini chocolate & rum delices (29g), 24 mini banoffee tarts (49g).

TDEASS36096 - 4,3 kg x 96

FRESH TART TEA TIME BOX (SELECTION BOX 1)

6 strawberry tarts (56g), 6 mandarin tarts (55g), 6 manchester tarts (55g), 6 fruits of the forest tarts (63g) (chilled).

TDEASS03024 - 1,3 kg x 24

1-2 h 4ºC

3d 4ºC

6 banoffee tarts (58g), 6 bakewell tarts (52g), 6 tartes au citron (48g) and 6 apple pies (59g).

TDEASS05024 - 1,25 kg x 24

1 h 7 to 8 mins (apple pie only) 4ºC 160ºC

3d 4ºC

3d 4ºC

CREAM CAKE TEA TIME BOX (SELECTION BOX 2)

5 éclairs (53g), 5 vanilla slices (50g), 5 scones (72g), 5 cream horns (31g).

TDEASS04020 - 1 kg x 20

CLARIDGE’S TEA TIME BOX (SELECTION BOX 3)

1h 4ºC

1h 4ºC

3d 4ºC

DORCHESTER TEA TIME BOX (SELECTION BOX 4)

6 blueberry tarts (53g), 6 plum frangipane tarts (54g), 6 apple crumbles (53g), 6 pecan tarts (56g).

TDEASS06024 - 1,2 kg x 24

1 h 7 to 8 mins (apple crumble only) 4ºC 160ºC

5d 4ºC

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Afternoon tea & Catering

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Teatime individual pastries

ASSORTED CREAM CAKES

2 coffee renoirs (96g), 2 eclairs (95g), 2 vanilla slices (200g), 2 scones (181g), 2 cream horns (60g), 2 choux rings (120g), 2 cream meringues (117g).

ICACRE07014 - 1,7 kg x 14

4 Oreo (73g), 4 Red velvet (70g), 4 Lemon meringue (62g), 4 Banoffee (77g).

XCUPCA41020 - 1,1 kg x 16 1-2 h 4ºC

3d 4ºC

5d 4ºC

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1-2 h 4ºC

PREMIUM ASSORTED CUPCAKES

CHOCOLATE ÉCLAIR MEDIUM

APPLE CRUMBLE

FRUIT SCONE

ICHECL03014 - 95 g x 14

ICRAPP23008 - 125 g x 8

ISCFRU02040 - 100 g x 40

Choux pastry filled with cream and topped with chocolate fudge icing.

1-2 h 4ºC

3d 4ºC

Apple in a sweet pastry case topped with a buttery crumble topping. Ø 8 cm 2-3 h 7 min 4ºC 180ºC

5d 4ºC

A traditional baked fruit scone. Ø 8 cm

2h 4ºC

5d 4ºC

Profiteroles

MINI PROFITEROLE TOWER

Mini profiteroles filled with vanilla cream, towered up with chocolate fudge, placed on a shortbread biscuit and drizzled with white chocolate. 8,5 width x 10 height cm ICHTOW06009 - 131 g x 9 2-3 h 4ºC

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3d 4ºC

FRESH CREAM & CHOCOLATE

IRISH CREAM LIQUER &

Cream filled profiteroles dipped in chocolate.

Irish cream filled profiteroles dipped in chocolate.

PROFITEROLES

IPRCRE02048 - 40 g x 48 1h 4ºC

3d 4ºC

CHOCOLATE PROFITEROLES

IPRBAI02048 - 40 g x 48 1h 4ºC

3d 4ºC

Afternoon tea & Catering

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Teatime cakes & tarts

MINI RED VELVET CAKE

Red velvet sponge sandwiched and topped with cream cheese frosting, decorated with raspberry crumb. Ø 5,5 x 6,5 cm TTCARE01025 - 50 g x 25 2h 4ºC

5d 4ºC

MINI VICTORIA

MINI CARROT CAKE

MINI CHOCOLATE FUDGE

Soft victoria sponge with cream & jam sprinkled with icing sugar. Ø 5,5 x 4 cm

Lightly spiced carrot cake sandwiched & topped with cream cheese frosting. Ø 5,5 x 4 cm

Rich chocolate sponge sandwiched and topped with chocolate fudge icing. Ø 5,5 x 4 cm

TCAVIC02025 - 45 g x 25

TTCACA01025 - 48 g x 25

SANDWICH CAKE

1h 4ºC

3d 4ºC

1h 4ºC

5d 4ºC

CAKE

TTCACH01025 - 45 g x 25 1h 4ºC

5d 4ºC

MIXED FRUIT TART

BANOFFEE TART

STRAWBERRY TART

TARTE AU CITRON

TFLMIX02024 - 63 g x 24

TFLBAN02024 - 58 g x 24

TFLSTR02024 - 56 g x 24

TTACIT02024 - 48 g x 24

Assorted fruits on a layer of crème patisserie in a sweet pastry case (chilled). Ø 6 x 3,5 cm 1-2 h 4ºC

3d 4ºC

A combination of bananas, cream and caramel topped with chocolate in a sweet pastry case. Ø 6 x 4 cm 1-2 h 4ºC

3d 4ºC

Strawberries on a layer of crème patisserie in a sweet pastry case (chilled). Ø 6 x 4,5 cm 1-2 h 4ºC

3d 4ºC

Our classic lemon tart in a sweet pastry case. Ø 6 x 2,5 cm

1-2 h 4ºC

5d 4ºC

BAKED CHOCOLATE TART

MANCHESTER TART

PECAN TART

CITRON MERINGUE TART

TTACHO02024 - 49 g x 24

TTAMAN02024 - 55 g x 24

TPIPEC02024 - 52 g x 24

TPILMP03024 - 53 g x 24

A rich baked chocolate tart in a sweet pastry case. Ø 6 x 2,5 cm

1-2 h 4ºC

5d 4ºC

Bananas and jam on a layer of crème patisseie topped with coconut in a sweet pastry case (chilled). Ø 6 x 4 cm 1-2 h 4ºC

3d 4ºC

Pecans and golden syrup in a sweet pastry case. Ø 6 x 2,5 cm

1-2 h 4ºC

5d 4ºC

A lemon cream in a sweet pastry case baked with a meringue topping. Ø 6 cm

1-2 h 4ºC

3d 4ºC

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Afternoon tea & Catering Pastries

CHOCOLATE ECLAIR

VANILLA SLICE

SCONE WITH JAM & CREAM

CREAM HORN

TCHECL01020 - 54 g x 20

TCAVAN01020 - 50 g x 20

TSCONE01020 - 75 g x 20

TCACRE01020 - 35 g x 20

Choux pastry filled with cream and topped with chocolate.

8 x 3,5 cm 1h 4ºC

Puff pastry filled with vanilla cream and topped with soft fondant icing.

5 x 4,5 cm 1h 4ºC

3d 4ºC

3d 4ºC

A mini baked fruit scone filled with strawberry jam & cream.

6 x 6 cm 1h 4ºC

3d 4ºC

A crisp mini horn filled with jam and cream.

8,5 x 3,5 cm

1h 4ºC

3d 4ºC

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Assiette cheesecakes

MINI CHOCOLATE ORANGE CHEESECAKE

MINI SALTED CARAMEL

MINI BLUEBERRY

MINI LEMON CHEESECAKE

Salted caramel cheesecake with caramel topping on a sweet biscuit base. Ø 4,5 x 4,5 cm

Blueberry cheesecake with a blueberry glaze on a sweet biscuit base. Ø 4,5 x 4,5 cm

ICCLEM03016 - 60 g x 35

Chocolate orange cheesecake with chocolate glaze and caramelised orange pieces. Ø 4,5 x 4,5 cm MCCCHO02035 - 56 g x 35 1h 4ºC

CHEESECAKE

MCCSAL01035 - 58 g x 35 1h 4ºC

5d 4ºC

5d 4ºC

CHEESECAKE

Lemon Cheesecake on a sweet biscuit base. Ø 4,5 x 4,5 cm 1h 4ºC

5d 4ºC

ICCBLU02035 - 63 g x 35 1h 4ºC

5d 4ºC

MINI VANILLA CHEESECAKE Vanilla cheesecake with Madagascar vanilla pods.

ICCBAK09028 - 45 g x 28

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Assiette tortes

MINI MANGO &

MINI IRISH CREAM

MINI CHOCOLATE

MINI RASPBERRY TORTE

A mango mousse torte finished with a passion fruit glaze. Ø 4,5 x 5 cm

An irish cream mousse torte decorated with chocolate curls. Ø 4,5 x 5 cm

A rich chocolate mousse torte finished with chocolate glaze and a chocolate decoration. Ø 4,5 x 5 cm

A raspberry mousse torte finished with a raspberry glaze. Ø 4,5 x 5 cm

ITOCHO17035 - 45 g x 35

ITORAS06035 - 48 g x 35

PASSION FRUIT TORTE

MTOMAN01035 - 38 g x 35 1h 4ºC

28

5d 4ºC

TORTE

MTOBAI01035 - 35 g x 35 1h 4ºC

5d 4ºC

TRUFFLE TORTE

1h 4ºC

5d 4ºC

1h 4ºC

5d 4ºC

Afternoon tea & Catering

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Traybakes

FLAPJACK

BANANA FLAPJACK

A classic combination of oats, golden syrup and butter.

Precut 35 portions. 40 x 31 cm 5d 4ºC

LCATFL04001 - 2,8 kg x 1

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ORANGE & GINGER FLAPJACK

SPICED ORANGE CAKE

A buttery combination of oats, ginger, orange and golden syrup. Precut 80 portions.

40 x 31 cm

5d 4ºC

4-6 h 4ºC

5d 4ºC

Moist spiced orange cake soaked with orange syrup and finished with orange zest. Precut 80 portions.

40 x 31 cm LCASSP01001 - 2,1 kg x 1

4-6 h 4ºC

5d 4ºC

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LCATFL06001 - 2,8 kg x 1

4-6 h 4ºC

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4-6 h 4ºC

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LCATFL08001 - 2,8 kg x 1

A buttery combination of oats, bananas and golden syrup. Precut 66 portions. 40 x 31 cm

STICKY PLUM CAKE

A moist cake with cinnamon topped with plums and crumble mix. Precut 80 portions. 40 x 31 cm LCASST01001 - 2,8 kg x 1

4-6 h 4ºC

5d 4ºC

BAKED CHOCOLATE & PECAN TRAY TART

A tray chocolat tart with pecans. Precut 42 portions.

40 x 31 cm LTOSCH08001 - 3,25 kg x 1

4 to 6 h 4ºC

5d 4ºC

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Afternoon tea & Catering

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Traybakes

MILLIONAIRE’S SHORTBREAD

ASCOT BROWNIE SLICE

All butter shortbread base with a caramel layer and topped with chocolate ganache. Precut 35 portions.

40 x 31 cm LCASMI02001 - 3,3 kg x 1

4-6 h 4ºC

5d 4ºC

BROWNIE CAKE SLICE

A rich chocolate cake topped with chocolate fudge icing. Precut 80 portions.

40 x 31 cm LCASBR03001 - 3,2 kg x 1

4-6 h 4ºC

5d 4ºC

COFFEE WALNUT CAKE SLICE

Rich coffee sponge with walnuts topped with coffee icing. Precut 80 portions.

40 x 31 cm LCASCO04001 - 2,8 kg x 1

30

4-6 h 4ºC

5d 4ºC

Mini square of rich brownie made with Belgian chocolate studded with pecan pieces. Precut 88 portions.

40 x 31 cm LCASBR06001 - 2,6 kg x 1

4 to 6 h 4ºC

7d 4ºC

CARROT CAKE SLICE

Lightly spiced cake with carrots and walnuts topped with icing. Precut 80 portions.

40 x 31 cm LCASCA05001 - 2,8 kg x 1

4-6 h 4ºC

5d 4ºC

BAKEWELL CAKE SLICE

Short crust pastry with a layer of raspberry jam and sponge topped with almonds. Precut 80 portions.

40 x 31 cm LCASRA05001 - 3 kg x 1

4-6 h 4ºC

5d 4ºC

Savoury collection Large quiches

THREE CHEESE AND RED ONION

A savoury custard base with three cheeses and red onion in a savoury pastry case. Ø 27 cm LQUTHR01002 - 1,45 kg x 2

3-5 h 4ºC

3d 4ºC

BROCCOLI AND STILTON

A savoury custard base with broccoli and stilton in a savoury pastry case. Ø 27 cm LQUBRO03002 - 1,5 kg x 2

3-5 h 4ºC

3d 4ºC

ROASTED VEGETABLE AND FETA

A savoury custard base with roasted vegetables and feta cheese in a savoury pastry case. Ø 27 cm LQUROA02002 - 1,6 kg x 2

3-5 h 4ºC

3d 4ºC

TOMATO AND HERB

A savoury custard base with tomato and herb in a savoury pastry case. Ø 27 cm LQUTOM02002 - 1,5 kg x 2

3-5 h 4ºC

3d 4ºC

MUSHROOM AND PARSLEY

A savoury custard base with mushrooms and finished with a sprinkling of parsley in a savoury pastry case. Ø 27 cm LQUMUS02002 - 1,55 kg x 2

3-5 h 4ºC

3d 4ºC

ASPARAGUS

A savoury custard base with asparagus in a savoury pastry case. Ø 27 cm LQUASP02002 - 1,4 kg x 2

3-5 h 4ºC

3d 4ºC

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Savoury collection

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Individual quiches, gratins & pudding

MINI QUICHES

ROASTED VEGETABLE AND FETA

MUSHROOM AND PARSLEY

CMQUAS02024 - 1,2 kg x 1

IQUROA01016 - 175 g x 16

IQUMUS02016 - 160 g x 16

2-3 h 4ºC

A savoury custard base with mushrooms and finished with a sprinkling of parsley in a savoury pastry case. Ø 10 cm 2-3 h 4ºC

3d 4ºC

3d 4ºC

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3d 4ºC

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1h 4ºC

A savoury custard base with roasted vegetables and feta cheese in a savoury pastry case. Ø 10 cm

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6 Three cheese and red onion (45g), 6 Tomato and herb (52g), 6 Broccoli and stilton (55g), 6 Mushroom and parsley (50g). Ø 6 cm

BROCCOLI AND STILTON

TOMATO AND HERB

THREE CHEESE AND RED ONION

IQUSTI01016 - 175 g x 16

IQUTOM01016 - 165 g x 16

IQUTHR01016 - 150 g x 16

A savoury custard base with broccoli and stilton in a savoury pastry case. Ø 10 cm

2-3 h 4ºC

3d 4ºC

A savoury custard base with three cheeses and red onion in a savoury pastry case. Ø 10 cm 2-3 h 4ºC

3d 4ºC

3d 4ºC

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2-3 h 4ºC

A savoury custard base with tomato and herb in a savoury pastry case. Ø 10 cm

SWEET POTATO ÉCRASÉ WITH

PREMIUM POTATO GRATIN

INDIVIDUAL MUSHROOM &

Sweet potato with a cheddar cheese topping. Ø 6 cm

A delicious accompaniment made using potoatoes, milk, cream, French emmental cheese & garlic.

Suet pastry pudding with a filling of mushrooms in a spinach & cream sauce.

XTDPPA01020 - 70 g x 20

XTDPPR02020 - 120 g x 40

CHEDDAR

2-3 h 20 min 4ºC 170ºC

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24 h 4ºC

2-3 h 25 min 4ºC 175ºC

24 h 4ºC

SPINACH SUET PUDDING

TPPUMU01024 - 230 g x 24 90 sec 800W

Savoury collection Terrines & fritatas

HAM HOCK & LEEK TERRINE

CHICKEN & APRICOT WITH

DUCK & FIG TERRINE

Slow cooked British farm-assured ham hock, leek, mustard & honey.

British-farmed assured chicken, apricots & herbs.

British Gressingham duck complimented by delicious sweet figs.

TPLTCH03003 - 500 g x 3

TPLTDU01003 - 500 g x 3

TPLTHA02003 - 500 g x 3 8-10 h 4ºC

3d 4ºC

TARRAGON TERRINE

8-10 h 4ºC

8-10 h 4ºC

3d 4ºC

CHICKEN & LEEK TERRINE

HAM HOCK WITH PARSLEY AND

British farm-assured chicken, sweet leeks and mixed herbs.

Slow cooked British farm-assured ham hocks with wholegrain honey and Dijon mustard.

TPLTCH02003 - 500 g x 3

TPLTHA01003 - 500 g x 3

8-10 h 4ºC

3d 4ºC

MUSTARD TERRINE

8-10 h 4ºC

CURED VENISON WITH PORK BELLY, GREEN PEPPERCORN & RED ONION MARMALADE TERRINE

Pressed terrine of cured and slow cooked venison and pork belly, with green peppercorns and red onion marmalade.

TPLTCU01003 - 500 g x 3 8-10 h 4ºC

3d 4ºC

3d 4ºC

3d 4ºC

CHICKEN AND WILD MUSHROOM

SWEET POTATO & RED PEPPER

PEA, HERB & FETA FRITATA

British farm-assured chicken, wild mushrooms and a sweet red onion marmalade.

A light and traditional Spanish baked frittata with chunks of sweet potato and slices of red pepper.

A light and traditional Spanish baked frittata with sweet peas, delicate herbs and tangy feta.

TPFRSW01001 - 175 g x 16

TPFRPE01001 - 175 g x 16

TERRINE

TPLTCH01003 - 500 g x 3 8-10 h 4ºC

3d 4ºC

FRITATA

5-6 h 10-15 min 4ºC 85ºC

2d 4ºC

5-6 h 10-15 min 4ºC 85ºC

2d 4ºC

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Savoury collection Pies & tartlets

STEAK & ALE MINI PIE

SPINACH AND BUTTERNUT SQUASH

Short crust pastry pie with a filling of beef steak braised in ale.

Short crust pastry pie with a filling of spinach & butternut squash.

Short crust pastry pie with a filling of chicken breast & slow cooked ham hock in a cream sauce.

TPMPBU01024 - 80 g x 24

TPMPCH01024 - 80 g x 24

TPMPST01024 - 80 g x 24 5-6 h 8-10 min 4ºC 180ºC

5-6 h 8-10 min 4ºC 180ºC

5d 4ºC

CHICKEN & HAM MINI PIE

5-6 h 8-10 min 4ºC 180ºC

5d 4ºC

INDIVIDUAL CHICKEN, HAM HOCK & LEEK PIE

INDIVIDUAL STEAK & ALE PIE

ROASTED GARLIC, MUSHROOM &

Short crust pastry pie with a filling of British chicken, slow cooked British ham hock & leeks in a cream sauce.

Short crust pastry pie with a filling of beef steak braised in ale.

Shortcrust pastry tartlet with a filling of mushrooms, Cheddar cheese & roasted garlic in egg custard.

TPIPCH01024 - 260 g x 24

TPIPST01024 - 260 g x 24

8-10 h 18-20 min 4ºC 180ºC

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5d 4ºC

MINI PIE

5d 4ºC

8-10 h 18-20 min 4ºC 180ºC

5d 4ºC

STILTON TARTLET

TPITRO01048 - 90 g x 48 10-15 min 180ºC

2d 4ºC

FIG & GOATS CHEESE TARTLET

BEETROOT & FETA TARTLET

Shortcrust pastry open tartlet with a filling of goats cheese, fig & egg custard.

Shortcrust pastry open tartlet, with a filling of beetroot, potato & feta cheese in egg custard.

TPITFI01048 - 90 g x 48

TPITBE01048 - 90 g x 48

TPITBU01048 - 90 g x 48

10-15 min 180ºC

10-15 min 180ºC

10-15 min 180ºC

2d 4ºC

2d 4ºC

BUTTERNUT SQUASH, RED ONION & BLUE CHEESE TARTLET

Shortcrust pastry tartlet with a filling of roast butternet squash, red onion & blue cheese in egg custard.

2d 4ºC

Ready to decorate Fresh pre-prepared fruits

WATERMELON BALLS

HONEYDEW MELON BALLS

MANGO DICED

DFRWAT01001 - 4 kg x 1

DFRHON01001 - 4 kg x 1

DFRMAN01001 - 4 kg x 1

DICED PINEAPPLE

STANDARD FRUIT SALAD

PINK GRAPEFRUIT SEGMENTS

DFRDIC01001 - 4 kg x 1

DFRFRU02001 - 4 kg x 1

DFRPIN01001 - 4 kg x 1

Watermelon balls in syrup.

Diced pineapple in syrup.

Honeydew melon balls in syrup.

Orange, apples, grapes, pineapple, kiwi and honeydew melon in syrup.

Diced mango in syrup.

Pink grapefruit segments in syrup.

ORANGE SEGMENTS

Orange segments in syrup.

DFRORA02001 - 4 kg x 1

Meringues

BROKEN MERINGUES

MINI MERINGUES

MERINGUE NESTS

XMERBR01001 - 700 g x 1

TUNMER01100 - 12 g x 100

IUNMER01016 - 22 g x 16

Broken meringue pieces.

Mini meringue nest ready to be filled. Ø 6,5 x 2,5 cm

Meringue nest ready to be filled. Ø 9 x 4,5 cm

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Ready to decorate Pastry cases

SWEET PASTRY CASE 6CM

SAVOURY PASTRY CASE 6CM

SWEET PASTRY CASE 8CM

IUNPAS12090 - 20 g x 90

IUNPAS13090 - 20 g x 90

IUNPAS14048 - 45 g x 48

Ready to bake mini sweet pastry case. Ø 6 cm

Ready to bake mini savoury pastry case. Ø 6 cm

1 h 5-10 min 4ºC 180ºC

1 h 5-10 min 4ºC 180ºC

1 h 10-15 min 4ºC 180ºC

SAVOURY PASTRY CASE 8CM

SWEET PASTRY CASE 10CM

SAVOURY PASTRY CASE 10CM

IUNPAS15048 - 45 g x 48

IUNPAS16036 - 60 g x 36

IUNPAS17036 - 50 g x 36

Ready to bake individual size savoury pastry case. Ø 8 cm

Ready to bake medium size sweet pastry case. Ø 10 cm

1 h 10-15 min 4ºC 180ºC

1 h 15-20 min 4ºC 180ºC

Ready to bake medium size savoury pastry case. Ø 10 cm 1 h 15-20 min 4ºC 180ºC

LARGE SHALLOW SWEET PASTRY CASE

LARGE SHALLOW SAVOURY PASTRY CASE

LUNSWE03002 - 375 g x 2

LUNSAV02002 - 410 g x 2

Ready to bake large sweet pastry case. Ø 28 cm 1-2 h 25-30 min 4ºC 180ºC

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Ready to bake individual size sweet pastry case. Ø 8 cm

Ready to bake large savoury pastry case. Ø 28 cm 1-2 h 25-30 min 4ºC 180ºC

New releases Ice creams, Patisseries and Ready to decorate Organic, Vegan, and Gluten free collection

Vanilla Caramel Brownie Ice cream & Brownie

NEW RELEASES & TRENDING PRODUCTS

New releases & Trending products

Ice Cream Maker

Artisanal ice cream maker since 1963 With time and experience, we have built a strong ice cream maker identity enhancing flavours of noble ingredients, spices, fresh fruits and recipes from all around the world.

We want to raise up desserts to an art form dedicated to the pursuit of indulgence taste and pleasure for the eyes.

2 500 listed recipes in our recipe book Over the last 30 years, we created 2 500 flavours of artisanal ice cream and sorbets “as if they were made in your own kitchen”.

1500 bespoke productions every year Every year, more than 1 500 bespoke productions are developed for restaurants that entrust us to make their most original ideas possible (e.g. sardine, gorgonzola cheese, ale, waffle etc.).

38

Pastry Chef

Philippe Urraca Philippe Urraca, Meilleur Ouvrier de France, supervises every new creation and product development.

4 Production facilities Every production site of La Compagnie des Desserts has its signature knowledge : From the pure traditional French patisserie to the authentic British desserts‌

630 Patisserie Products Behind the products of La Compagnie des Desserts, there is a team of passionate and experienced ice cream makers and pastry chefs. A recipe book which allows us to meet the needs of our customers.

300 Bespoke productions of patisserie 39

Baker

Pain-Petifour, privileged partner Since 2008, La Compagnie des Desserts has been exclusively distributing “the Chefs’ bread”.

57 types of quality bread Careful selection of raw materials, home-made yeast, T110 flour, rich in fibre.

“Origine France” guaranteed label obtained in 2016

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Authentic Raw Materials

The great taste of the products come from

the quality of the raw material used.

•

Fresh milk from the local “Marguerite” farm

•

Fruits coming mostly from French fruit cooperatives.

Always tasted before use

•

Vanilla pods from Tahiti, Madagascar and Reunion Island, are manually opened before infusion

•

Seeds for inclusion in ice cream are roasted in our workshops

•

Local black truffle from “Pays Cathare”

We want to make desserts a pleasure

respecting the authentic flavour Being a responsible manufacturer of the food sector, we are proud to supply food professionals by developing products meeting their expectations: • Less than 20% of sugar in our ice cream (1) • Organic range (since 2009) • Gluten free range • Vegan ice cream range (1) in the past 18 years

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We are Desserts Producers

Didier Barral, the founder of La Compagnie des Desserts, is an

Artisanal Ice-Cream Maker

Pole Sud received “ Collège Culinaire de France ” accreditation as

Qualitative Artisanal Producer

Our patisseries are produced in our workshops by

Philippe Urraca,

Meilleur Ouvrier de France and our pastry chef

Quality Certifications Organic ice cream & patisserie Pole Sud Le Gourmet Parisien La Compagnie des Desserts

Vegan ice cream Pole Sud

Le Gourmet Parisien La Croquanterie

Pole Sud

Halal ice cream Pole Sud

available on demand 42

Our Commitments

Making dessert a pleasure is our ultimate goal.

1.

The strict selection of raw

materials.

2.

The respect for the artisan

3.

The combination of tradition and modernity to achieve the best taste.

4.

The capacity to innovate and adapt to our customers’ needs.

know-how.

5. No third party companies from production to delivery.

Close to you

We want to ease your work every day.

1. Delivery in 24h

To make sure we deliver the best product to you in the best conditions, we ensure delivery ourselves. We will do our best to deliver to you in 24 hours from your calling day.

2. 48h support

We strive to solve your emergency in 48h.

3. Free delivery

from £80* / £100 Express service. *in greater London

4. Payement

Flexible payment types (card, cheque, end of the month or on delivery).

From our workshops to your freezer, no third party companies.

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Ice Cream-New Haute expression sorbet

American flavors

REDLOVE APPLE

BANANA CARAMEL PECAN

P.52

VANILLA CARAMEL BROWNIES

VANILLA CARAMEL MACADAMIA

P.56, 64

Soufflés

P.56, 65

Mochis

VANILLA RASPBERRY SOUFFLÉ MANGO COCO SOUFFLÉ YUZU SOUFFLÉ COFFEE SOUFFLÉ VANILLA SOUFFLÉ

FROZEN CHOCOLATE MOCHI FROZEN MANGO AND PASSION FRUIT MOCHI FROZEN STRAWBERRY AND LYCHEE MOCHI FROZEN MATCHA GREEN TEA MOCHI FROZEN VANILLA MOCHI

P.72

P.71

Coffee shop treats

MANGO & PASSION FRUIT MACARON

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MINI CHOCOLATE P.86

MADELEINE

CARROT CAKE P.88

MUFFIN

P.82

Patisserie-New Individual desserts

STRAWBERRY & VANILLA DÔME

RED FRUITS CHEESECAKE P.73

RASPBERRY MERINGUE TART P.80

SPICED RUM BABA

LIMONCELLO BABA

P.77

APPLE «FRENCH TOAST» P.75

PINEAPPLE SABLÉ

APPLE TART P.76

VEGAN CHOCOLATE FONDANT

P.77

To share

P.47

Ready to decorate

LEMON TART WITH MERINGUE MARSHMALLOW

P.84

MARGARINE PUFF PASTRY

P.92

45

Organic Ice creams

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Organic sorbets

ORGANIC APRICOT

ORGANIC CHERRY

ORGANIC BLUEBERRY

ORGANIC GREEN APPLE

ORGANIC LEMON

ORGANIC MANGO

ORGANIC RASPBERRY

ORGANIC STRAWBERRY

93150 - 2,5 L

93151 - 2,5 L

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93154 - 2,5 L

92910 - 2,5 L

92907 - 2,5 L

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93152 - 2,5 L

92908 - 2,5 L

46

92906 - 2,5 L

ORGANIC WILLIAMS PEAR 93153 - 2,5 L

Organic and Vegan Products Organic ice creams

ORGANIC CHOCOLATE

ORGANIC VANILLA BEAN INFUSION 92915 - 2,5 L

92905 - 2,5 L

Vegan ice creams

VEGAN CHOCOLATE

VEGAN COFFEE

93102 - 2,5 L

93103 - 2,5 L

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Organic and Vegan pastries

ORGANIC CHOCOLATE CAKE

Smooth texture with Bio chocolate (60%). Ø 7 cm 4154 - 80 g x 46

3h 4°C

10 d 4°C

VEGAN CHOCOLATE FONDANT 100% vegetable. Ø 8 cm

4265 - 120 g x 32

25 a 30 sec 800W

48 h 4°C

47

Gluten Free Collection Pre-cut cakes

GLUTEN FREE COCONUT MI-CUIT Chocolate mi-cuit with grated coconut inside. Ø 6,5 cm 4190 - 105 g x 23

40 sec 800W

5d 4°C

GLUTEN FREE PRALINE MI-CUIT

Chocolate mi-cuit with almond, praline and nuts inside. Ø 6,5 cm 3659 - 100 g x 23

4h 4°C

10 d 4°C

Coulants

GLUTEN FREE MI-CUIT

Butter, chocolate, cocoa, eggs, sugar. Ø 8 cm 4184 - 120 g x 16

15 to 20 sec 800W

10 d 4°C

GLUTEN FREE CHOCOLATE COLD COULANT

Ø 8 cm

2831 - 100 g x 24

6h 4°C

7d 4°C

Breads

GLUTEN FREE MULTIGRAIN BUN Ø 9 cm 200006 - 75 g x 32 48

1h 4°C

24 h 20°C

GLUTEN FREE CORN FLOUR BREAD ROLL

Made of a mix of corn, rice, mil, buckwheat and potato flours. Individually wrapped for a quick warm-up. 8 x 4 cm 35433 - 45 g x 50

8 to 10 min 160 ºC

3d 20°C

POLE SUD

2018 Ice cream collection Ice creams and Sorbets in 2,5 l tubs and 6 l display parlour containers, Ice cream pots to take away, and on demand ice cream

Selection of the chef

Phillipe Urraca’s creations and exceptionnal flavors Phillipe Urraca’s creations

WHITE COFFEE

Infused with Ethiopian coffee beans.

92867 - 2,5 L

Exceptionnal flavors

CABECOU GOAT CHEESE

CAVIAR ROMAN KAVIROFF TRUFFLE (salty)

(salty)

WILD THYME

92773 - 2,5 L

On demand

On demand

92849 - 2,5 L

(salty)

50

(salty)

Haute Expression Ice creams with fresh milk from the ”Marguerite” farm • The fresh milk comes from The farm «Marguerite» placed at the foot of the Pyrenees.

• Without preservatives • Without colourings

ABSOLUTE CHOCOLATE GUANAJA CHIPS

ALMOND MILK

CHOCOLATE PRESTIGE

92932 - 2,5 L

94181 - 2,5 L

93609 - 2,5 L

FRESH MILK

FROZEN YOGURT

GUANAJA DARK

92816 - 2,5 L

92875 - 2,5 L

ICED CHESTNUT 92841 - 2,5 L

SALTY CARAMEL 93607 - 2,5 L

CHOCOLATE 92530 - 2,5 L

PISTACHIO DI SICILY 92529 - 2,5 L

DULCE DE LECHE “FLEUR DE SEL” 92702 - 2,5 L

GUATEMALAN EXPRESSO COFFEE 92430 - 2,5 L

PRALINE PRESTIGE 92729 - 2,5 L

VANILLA ”MADAGASCAR PODS” 92815 - 2,5 L

51

Haute Expression Fresh fruit sorbets • Fruits mostly from French fruit cooperatives • Without colouring or flavouring agents

BLOOD ORANGE

IMPLA MANGO

LEMON - FRESH JUICE

93620 - 2,5 L

92698 - 2,5 L

93600 - 2,5 L

PINEAPPLE

RASPBERRY

REDLOVE APPLE

93602 - 2,5 L

92722 - 2,5 L

93107 - 2,5 L

STRAWBERRY SENGA

WILD STRAWBERRY

DARK CHOCOLATE

92721 - 2,5 L

85219 - 2,5 L

92761 - 2,5 L

54% of fruit.

27% of fruit.

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62,5% of fruit.

58,5% of fruit.

54% of fruit.

52

54% of fruit.

48,7% of fruit.

65% of fruit.

Original creations

Spices & flavours from the garden Ice creams

BLACK SESAME

CINNAMON

GINGER WITH CANDIED

LAVENDER HONEY

92795 - 2,5 L

92301 - 2,5 L

92478 - 2,5 L

92982 - 2,5 L

(salty)

GINGER

ROSE PETAL

SAFFRON

WILD THYME

92526 - 2,5 L

92502 - 2,5 L

92849 - 2,5 L

GREEN JUICE

MELON

TOMATO AND BASIL

92989 - 2,5 L

92641 - 2,5 L

92523 - 2,5 L

(salty)

Sorbets

(salty)

53

Original creations

A trip to Italy Ice creams

COFFEE

MASCARPONE

STRACCIATELLA

TIRAMISU WITH MASCARPONE

LIMONCELLO

MANDARIN OF SICILY

92936 - 2,5 L

92517 - 2,5 L

92031 - 2,5 L

92860 - 2,5 L

93111 - 2,5 L

94321 - 2,5 L

Sorbets

(alcohol)

54

Original creations

Asia delights Ice creams

COCONUT MILK

GINGER WITH CANDIED

LEMONGRASS

87332 - 2,5 L

GINGER 92478 - 2,5 L

MATCHA GREEN TEA

THAI TEA

WASABI

92776 - 2,5 L

84152 - 2,5 L

92782 - 2,5 L

92999 - 2,5 L

(salty)

Sorbets

COCONUT PRESTIGE 84151 - 2,5 L

LIME AND CANDIED GINGER LYCHEE 92891 - 2,5 L

92971 - 2,5 L

YUZU

92796 - 2,5 L

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Original creations

Biscuits, candies & American flavours n

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Ice creams

GINGERBREAD

OREO® CHIPS

93106 - 2,5 L

92878 - 2,5 L

92845 - 2,5 L

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TURRON

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WITH TOFFEE BITS 93371 - 2,5 L

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BANANA CARAMEL PECAN ENGLISH CARAMEL

VANILLA CARAMEL

VANILLA CARAMEL

BROWNIES 93104 - 2,5 L

92892 - 2,5 L

MACADAMIA 93105 - 2,5 L

Exotic flavours sorbets

CACTUS AND LIME 92507 - 2,5 L

56

IMPERIAL PASSION FRUIT 84143 - 2,5 L

Original creations

Spirits & liqueurs flavours Ice creams

BAILEY’S

RUM (CREOLE) AND

(alcohol)

(alcohol)

RAISINS

92699 - 2,5 L

92101 - 2,5 L

GIN TONIC

LIMONCELLO

92842 - 2,5 L

92936 - 2,5 L

MARC DE CHAMPAGNE

MOJITO

92671 - 2,5 L

92709 - 2,5 L

Sorbets

(alcohol)

(alcohol)

(alcohol)

(alcohol)

57

Ice Cream Tradition

Classic flavours Ice creams

CHOCOLATE

92041 - 2,5 L

CHUNKY STRAWBERRY 92091 - 2,5 L

COFFEE

MINT CHOCOLATE

92031 - 2,5 L

PISTACHIO

PRALINE HAZELNUT

92081 - 2,5 L

92021 - 2,5 L

92488 - 2,5 L

RUM (CREOLE) AND RAISINS

(alcohol)

SALTY CARAMEL 92051 - 2,5 L

58

VANILLA CUSTARD 92011 - 2,5 L

92101 - 2,5 L

WHITE CHOCOLATE 92350 - 2,5 L

Ice Cream Tradition

Original flavours Ice creams

CINNAMON

CRÈME BRÛLÉE

FLAMBÉ BANANA

HONEY

92301 - 2,5 L

92803 - 2,5 L

93394 - 2,5 L

92111 - 2,5 L

LEMON CURD

NOUGAT FROM MONTÉLIMAR

ROSE PETAL

STRACCIATELLA

92526 - 2,5 L

92860 - 2,5 L

92777 - 2,5 L

92884 - 2,5 L

(alcohol)

Ice cream in bac 5L

WALNUT FROM PÉRIGORD MAPLE SYRUP

BOURBON VANILLA

92121 - 2,5 L

92481 - 5 L

AND PECAN BITS 94071 - 2,5 L

59

Ice Cream and Sorbet Tradition

Ice creams

CANDY FLOSS WITH

CRUNCHY SUGAR PIECES 92607 - 2,5 L

PLAIN YOGURT

POP CORN

VIOLET

92680 - 2,5 L

92880 - 2,5 L

92370 - 2,5 L

VINEYARD PEACH FROM “RHONE VALLEY”

WILLIAMS PEAR

Fruits sorbets

GRANNY SMITH GREEN APPLE 92591 - 2,5 L

60

LEMON 92501 - 2,5 L

82518 - 2,5 L

(alcohol) 92561 - 2,5 L

Sorbet tradition

Fruit sorbets Fruit sorbets

BLACKBERRY 92811 - 2,5 L

BLACKCURRANT WITH WHOLE BLUEBERRY BLACKCURRANT BERRIES 92551 - 2,5 L

MORELLO CHERRY

93850 - 2,5 L

RASPBERRY

92691 - 2,5 L

CHUNKY STRAWBERRY 92541 - 2,5 L

RHUBARB AND STRAWBERRY

92621 - 2,5 L

92700 - 2,5 L

Exotic fruits sorbets

COCONUT

92611 - 2,5 L

KIWI

92711 - 2,5 L

MANGO

92781 - 2,5 L

PASSION FRUIT 92661 - 2,5 L

61

5L Budget range Ice creams

CHOCOLATE

COFFEE

PISTACHIO

STRAWBERRY

VANILLA

YOGURT

MANGO

RASPBERRY

92482 - 5 L

92485 - 5 L

92484 - 5 L

92487 - 5 L

92486 - 5 L

92669 - 5 L

Sorbets

LEMON

92505 - 5 L

62

92666 - 5 L

92663 - 5 L

6L Display parlour containers

6L Containers Classic flavours

ARABICA COFFEE

BOURBON VANILLA

CHOCOLATE

DULCE DE LECHE

MINT CHOCOLATE

PISTACHIO WITH ROASTED PLAIN YOGURT

93716 - 6 L

93703 - 6 L

93691 - 6 L

SALTY CARAMEL 93712 - 6 L

93694 - 6 L

93692 - 6 L

PISTACHIO CHIPS 93733 - 6 L

STRACCIATELLA 93707 - 6 L

CRÈME BRULÉE 93717 - 6 L

93696 - 6 L

VIOLET

93708 - 6 L

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6L Display parlour containers

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Original Ice creams

BANANA AND CHOCOLATE BANANA CARAMEL PECAN BANOFFEE

CHEESECAKE RASPBERRY

93695 - 6 L

93846 - 6 L

93747 - 6 L

93834 - 6 L

CHOCOLATE BROWNIE

COCO ROCHER

COCONUT WITH

PEANUT CHOCOLATE

93715 - 6 L

93833 - 6 L

93726 - 6 L

93731 - 6 L

PRALINE ROCHER

TIRAMISU WITH

WHITE CHOCOLATE AND

WHITE CHOCOLATE

93723 - 6 L

93744 - 6 L

Crumble sablé de Bretaña, dulce de leche, plátanos.

MASCARPONE

(alcohol) 93839 - 6 L

64

93736 - 6 L

CHOCOLATE SHAVINGS

MILK CHOCOLATE

Helado de cacahuete con coulis de chocolate.

CRUNCHY

6L Display parlour containers

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Original Ice creams

VANILLA CARAMEL

VANILLA BROWNIES

MACADAMIA 93848 - 6 L

CARAMEL 93847 - 6 L

VANILLA COOKIES 93737 - 6 L

Kids (Ice creams)

BLUE CANDY

BUBBLE GUM

CANDY FLOSS

93746 - 6 L

93698 - 6 L

93739 - 6 L

NATELLOSO

OREO® CHIPS

STRAWBERRY CANDY

93822 - 6 L

93820 - 6 L

93719 - 6 L

Raspberry and lemon.

Chocolate and hazelnut.

65

6L Display parlour containers

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Smoothie style ice cream

BLUEBERRY

PASSION FRUIT AND MANGO 93849 - 6 L

93850 - 6 L

Sorbets

APRICOT

BLACKCURRANT

CHUNKY STRAWBERRY

LEMON

MANGO

RASPBERRY

93821 - 6 L

93693 - 6 L

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93697 - 6 L

93724 - 6 L

93701 - 6 L

93720 - 6 L

Ice cream pots - Take away Gluten free fresh milk ice cream & sorbet pots MADAGASCAR VANILLA 90915 - 120 ml

SALTED CARAMEL 90914 - 120 ml

Gluten free sorbet pots MANGO

90910 - 120 ml

RASPBERRY

90913 - 120 ml

Ice cream & sorbets pots

FROZEN YOGURT ICE CREAM 90916 - 120 ml

DARK CHOCOLATE SORBETS 90917 - 120 ml

On demand ice cream

READY TO SERVE CUBES

ICE CREAM VERRINES

Flavours on demand. 5 boxes minimum order.

Flavours on demand. 5 boxes minimum order.

40 ml

90077 - 50 ml

READY TO SERVE SCOOPS AND “QUENELLES” Flavours on demand. 5 boxes minimum order.

90061 - 60 ml 67

GOURMET PARISIEN

2018 Patisserie collection Individual desserts, Desserts to share, Afternoon tea & Catering, Ready to decorate, Breads and Viennoiserie

Individual frozen desserts

PA RI S - F RA NCE

RASPBERRY & PISTACHO DÔME

Raspberry sorbet, white chocolate mousse, chantilly and pistachio macaron. Ø 8 x 6 cm 90894 - 160 ml x 12

5 min 20°C

ICED NOUGAT

Montelimar nougat ice cream and honey Italian meringue.

4 x 9 x 5 cm 90806 - 130 ml x 24

70

5 min 20°C

ICED SWEETBURGER

Spiced biscuit ice cream, Guanaja chocolate ice cream, success biscuit, whipped cream and strawberry coulis. Ø 6 cm 90840 - 120 ml x 12

5 min 20°C

CUBIC VACHERIN RASPBERRY

Meringue base, raspberry sorbet cube, covered in whipped cream sculpted into a cube (delivered without decoration).

90703 - 125 ml x 12

5 min 20°C

BAKED ALASKA DROP

Vanilla ice cream, sultanas macerated in GRAND MARNIER® and Italian meringue.

90711 - 260 ml x 8

5 min 20°C

VANILLA SCOOPS Ø 5,5 cm

72523 - 70 ml x 48

5 min 20°C

Individual frozen desserts

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Mochis

FROZEN CHOCOLATE MOCHI

FROZEN MANGO

FROZEN STRAWBERRY

VANILLA PROFITEROLES

Choux stuffed with vanilla ice cream.

95012 - 25 g x 40

5 min 20°C

2 min 20°C

n

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FROZEN MATCHA GREEN TEA MOCHI 2 min 96771 - 35 g x 40

AND LYCHEE MOCHI 96770 - 35 g x 40

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2 min 20°C

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96768 - 35 g x 40

AND PASSION FRUIT MOCHI 2 min 96769 - 35 g x 40 20°C

20°C

FROZEN VANILLA MOCHI 2 min 96772 - 35 g x 40

FROZEN COCONUT SHELL

Coconut sorbet in a coconut shell topped with coconut flakes.

90144 - 160 ml x 10

5 min 20°C

20°C

HONEY ALMOND CUP

Honey ice cream with candied almonds in a terracotta pot.

90006 - 75 g x 6

5 min 20°C

71

Individual frozen desserts Iced soufflés PA RI S - F RA NCE

BLACKCURRANT MASCARPONE

GRAND MARNIER® SOUFFLÉ

CARAMEL SOUFFLÉ

Mascarpone soufflé with a heart of meringue, blackcurrant coulis and whole blackcurrants on top. Ø 8 cm

The classic iced soufflé with GRAND MARNIER®, made according to traditional methods. Ø 9 cm

Sponge base, salted caramel mix and nougatine topping. Ø 7 cm

5 min 20°C

2012 - 145 g x 12

5 min 20°C

MANGO COCO SOUFFLÉ

Sponge base, vanilla soufflé and raspberry coulis. Raspberry on top.

Ready to serve 5 min after taking it out of the freezer. Ø 7 cm 4240 - 85 g x 12

5 min 20°C

Sponge base, coco soufflé and mango and passion fruit coulis.

Ready to serve 5 min after taking it out of the freezer. Ø 7 cm 4241 - 83 g x 12

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YUZU SOUFFLÉ

COFFEE SOUFFLÉ

VANILLA SOUFFLÉ

Sponge base, yuzu soufflé and lemon and yuzu coulis. Ready to serve 5 min after taking it out of the freezer. Ø 7 cm 4242 - 83 g x 12

72

VANILLA RASPBERRY SOUFFLÉ

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5 min 20°C

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3163 - 105 g x 12

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Sponge base, Imperial mandarin punch, mandarin soufflé filling and nougatine topping. Ø 8 cm

5 min 20°C

5 min 20°C

Sponge base, coffee soufflé and nougatine topping. Ready to serve 5 min after taking it out of the freezer. Ø 7 cm 4239 - 73 g x 12

5 min 20°C

ew

MANDARIN SOUFFLÉ

2828 - 110 g x 12

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3811 - 90 g x 12

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SOUFFLÉ

5 min 20°C

Crunchy meringue base, vanilla soufflé and nougatine topping.

Ready to serve 5 min after taking it out of the freezer. Ø 7 cm 4238 - 64 g x 12

5 min 20°C

Individual desserts

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Philippe Urraca’s creations

STRAWBERRY & VANILLA DÔME

EXOTIC MOUSSE

95335 - 85 g x 16

4082 - 85 g x 12

Dacquoise sponge cake, dragée crunch, strawberry marmalade and vanilla mousse. Ø 7 cm 4h 4°C

Mango and red fruit mousse on coconut dacquoise biscuit, mango glaze. Ø 7 cm 4h 4°C

24 h 4°C

48 h 4°C

ROYAL DÔME

FORÊT NOIRE

LEMON SECRET

95433 - 80 g x 16

95458 - 90 g x 30

3663 - 100 g x 16

Dacquoise biscuit, hazelnut crunch and chocolate mousse. Ø 7 cm 3h 4°C

Chocolate biscuit, chocolate mousse, morello cherry compote, chocolate sheet, cherry.

3h 4°C

24 h 4°C

Shortcrust pastry, white chocolate crunch and lime curd.

4h 4º C

24 h 4°C

24 h 4°C

RASPBERRY PISTACHIO SQUARE

COCO PASSION FRUIT SQUARE

95329 - 65 g x 24

95330 - 65 g x 24

Raspberry mousse on pistachio biscuit. 6,3 x 6,3 cm 4h 5°C

24 h 5°C

Mango and passion fruit mousse on coco biscuit. 6,3 x 6,3 cm 4h 5°C

24 h 5°C

73

Individual desserts Fingers

JAPANESE FLAVOUR FINGER

MASCARPONE AND RED FRUIT

MANGO AND PASSION FRUIT

Matcha joconde biscuit, coco and passion fruit compote, yuzu mousse, sugar icing.

13,7 x 2,5 cm

Almond biscuit with cherry syrup, cherry compote, mascarpone mousse.

13 x 2,5 cm

Dacquoise biscuit, mango and passion fruit compote, white chocolate mousse, passion fruit jelly.

13 x 2,5 cm

3567 - 70 g x 28 4h 4°C

FINGER

4188 - 75 g x 28 4h 4°C

24 h 4°C

4194 - 78 g x 28 4h 4°C

24 h 4°C

24 h 4°C

CHOCOLATE ROYAL FINGER

CHERRY FINGER

FRAMBOISIER

4186 - 70 g x 28

4175 - 82 g x 27

1102 - 65 g x 27

Dacquoise biscuit, praline crunch, chocolate mousse, velvety chocolate topping. 13 x 2,5 cm 4h 4°C

Dacquoise, cherry compote and mascarpone mousse.

9 x 4 cm 4h 4º C

24 h 4°C

Joconde biscuit, raspberry mousse with red fruits, vanilla genoise, covered with red fruit jelly. 9 x 4 cm 4h 4°C

24 h 4°C

CHOCOLATINE

FIG PANNACOTTA

1065 - 65 g x 27

1647 - 95 g x 27

Chocolate joconde biscuit, bitter chocolate mousse, chocolate genoise topped with cocoa. 9 x 4 cm 4h 4°C

74

FINGER

24 h 4°C

24 h 4°C

Gingerbread, fig purée, success biscuit and pannacotta.

9 x 4 cm 4h 4°C

24 h 4°C

Individual desserts

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Pastries and babas

APPLE “FRENCH TOAST”

Brioche-style french toast with pure butter, brown sugar, and bits of apples. Ø 10 cm

A soft golden pastry sprinkled with cane sugar. Ø 10 cm

BRIOCHE-STYLE “FRENCH TOAST”

APRICOT AND APPLE CRUMBLE

96513 - 120 g x 36

90611 - 120 g x 36

90597 - 140 g x 27

2 h 5 min 4º C 180°C

48 h 4°C

2 h 5 min 4°C 180°C

48 h 4°C

Apples, apricots, cinnamon and crumble. Ø 10 cm 9 min 180°C

48 h 4°C

APPLE TART TATIN Ø 7 CM

APPLE TART TATIN Ø 10 CM

PASTEIS DE NATA

90734 - 100 g x 24

96349 - 120 g x 20

96718 - 70 g x 60

10 to 15 min 200°C

10 to 15 min 200°C

24 h 4°C

Baba drenched in a homemade rum maceration (vanilla, cinnamon...).

96545 - 130 g x 15 4h 4°C

3d 4°C

10 min 5 à 8 min 20º C 180-200°C

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SPICED RUM BABA

Tradicional portuguese recipe with its crunchy puff base. Can be heated in the oven for more crunchyness. Ø 7 cm

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24 h 4°C

Puff pastry topped with caramelised apples. Ø 10 cm

LIMONCELLO BABA

BABA “MIGNON”

96531 - 130 g x 15

90525 - 130 g x 15

Baba drenched in a limoncello syrup.

4h 4°C

48 h 20°C

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Shortcrust pastry topped with caramelised apples. Ø 7 cm

3d 4°C

Authentic rum baba, slightly raised, soaked in rum.

4h 4°C

5d 4°C

75

Individual desserts

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Sablés and crumbles

APPLE SABLÉ

LE YUZU

4249 - 133 g x 18

96523 - 110 g x 24

2000 - 100 g x 12

Sablé pastry, almond cream, and bits of caramelised pineapple. Ø 12 cm 3 min 180°C

Shortcrust pastry, almond cream, apples, apricot glaze. Ø 9 cm 4h 4°C

48 h 4°C

48 h 4°C

Cranberry and yuzu tartlet: crust pastry, almond cream, yuzu quenelle. Ø 9 cm 4h 4°C

24 h 4°C

RHUBARB SABLÉ

RED FRUIT SABLÉ

APRICOT SABLÉ

96564 - 110 g x 24

96525 - 110 g x 24

96522 - 110 g x 24

Shortcrust pastry, almond cream, mix of apple and rhubarb, apricot glaze. Ø 9 cm 4h 4°C

Hazelnut shortcrust pastry, almond and pistachio cream, roasted figs.

1157 - 140 g x 12

4h 4°C

3d 4°C

ROASTED FIG TARTLET Ø 10CM 3660 - 100 g x 18

Shortcrust pastry, almond cream, red fruits, apricot glaze. Ø 9 cm 4h 4°C

48 h 4°C

ROASTED FIG TARTLET Ø 12CM

76

non contractual picture

PINEAPPLE SABLÉ

4h 4°C

3d 4°C

48 h 4°C

Shortcrust pastry, almond cream and apricots. Ø 9 cm 4h 4°C

48 h 4°C

RED FRUIT CRUMBLE

RED FRUIT CRUMBLE SABLÉ

90598 - 140 g x 27

96388 - 100 g x 24

Apples, red fruits, cinnamon and crumble. Ø 9,5 cm 9 min 180°C

48 h 4°C

Shortcrust pastry, crumble, red fruits and apples. Ø 8 cm 4h 4°C

48 h 4°C

Individual desserts Tartlets

LEMON MERINGUE TARTLET 140G

LEMON MERINGUE TARTLET 80G

LEMON MERINGUE TARTLET

90509 - 140 g x 12

90576 - 80 g x 24

96612 - 75 g x 24

Sweet crust pastry, lemon cream and Swiss meringue. Ø 12 cm

4h 4°C

48 h 4°C

48 h 4°C

Sweet crust pastry, lemon cream and meringue. Ø 8 cm 4h 4º C

48 h 5°C

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4h 4°C

Sweet crust pastry, lemon cream and Swiss meringue. Ø 9 cm

LEMON TARTLET

RASPBERRY MERINGUE TART

APPLE THIN TART Ø 12 CM

90778 - 90 g x 24

96516 - 75 g x 24

3668 - 85 g x 24

Ø 9 cm

2h 4°C

48 h 4°C

24 h 4°C

Puff pastry, apple and topping. Ø 12 cm 7 min 180°C

5d 4°C

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4h 4°C

Sweet crust pastry, italian meringue and raspberry compote. Ø 8 cm

APPLE TARTLET

FIG TARTLET

BLUEBERRY TARTLET

96514 - 75 g x 24

96611 - 75 g x 24

90505 - 120 g x 12

Sweet crust pastry with bits of apples. Ø 8,2 cm 2 h 2 min 4º C 180°C

48 h 4°C

Sweet shortcrust pastry, almond cream and figs. Ø 8 cm 4h 4º C

48 h 4°C

Shortcrust pastry, almond cream, blueberries. Ø 9,5 cm 3h 4°C

48 h 4°C

77

Individual desserts

Chocolate

WHITE CHOCOLATE PYRAMID

Succès biscuit, white chocolate mousse, caramel cream and white chocolate icing.

7,5 x 7,5 cm 2772 - 80 g x 12 1 to 2 h 4°C

48 h 4°C

LE CHOCOLAT

2770 - 80 g x 12

2330 - 90 g x 30

Almond succès biscuit topped with bitter chocolate mousse and its ganache.

7,5 x 7,5 cm

1 to 2 h 4°C

48 h 4°C

Mixed layers of chocolate biscuit (joconde, dacquoise , genoise) and mousse (ganache, cream and bitter chocolate mousse).

5,5 x 5,5 x 4 cm 5h 4°C

24 h 4°C

CHOCOLATE BOUCHON

JASMINE TEA SACHER

ORGANIC CHOCOLATE MOELLEUX

3674 - 110 g x 22

2992 - 70 g x 12

4154 - 80 g x 46

Chocolate, butter, eggs, sugar. Ø 6 cm

30 to 40 sec 800W

78

DARK CHOCOLATE PYRAMID

5d 4°C

Chocolate génoise, Jasmine tea punched ganache and cacao powder topping. Ø 7 cm 4h 4º C

24 h 4°C

Melting texture with organic chocolate (60%). Ø 7 cm 3h 4º C

48 h 4°C

Individual desserts Coulants and mi-cuits

GLUTEN FREE CHOCOLATE MI-CUIT Butter, chocolate, cocoa, eggs, sugar. Ø 8 cm 4184 - 120 g x 16

15 to 20 sec 800W

10 d 4°C

GLUTEN FREE PRALINE MI-CUIT

Chocolate mi-cuit with almond, praline and nuts inside. Ø 6,5 cm 3659 - 100 g x 23

4h 4°C

3d 4°C

CHOCOLATE AND SALTY CARAMEL MI-CUIT Chocolate mi-cuit with caramel and dulce de leche melting heart. Ø 8 cm 3677 - 115 g x 16

COCONUT MI-CUIT

Chocolate mi-cuit with grated coconut inside. Ø 6,5 cm 4190 - 105 g x 23

40 sec 800W

5d 4°C

CHOCOLATE COULANT

Chocolate cake with chocolate melting heart. Ø 6,5 cm 2299 - 90 g x 20

30 to 40 sec 800W

10 d 4°C

YUZU MI-CUIT

Chocolate mi-cuit, ganache, yuzu. Ø 6,5 cm 3671 - 105 g x 23

40 sec 800W

5d 4°C

GLUTEN FREE

CHOCOLATE COLD COULANT

Ø 8 cm

2831 - 100 g x 24

6h 4°C

7d 4°C

30 sec 800W

48 h 4°C

SALTY CARAMEL COULANT

Chocolate coulant with salty caramel melting heart. Ø 6,5 cm 4185 - 90 g x 23

2h 4º C

24 h 4°C

GLUTEN FREE

CHOCOLATE COULANT

Ø 8 cm

4042 - 100 g x 32

40 sec 800W

10 d 4°C

79

Individual desserts

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Cheesecakes

RED FRUITS CHEESECAKE

COOKIE CHEESECAKE

WHITE CHOCOLATE CHEESECAKE

96512 - 90 g x 36

96394 - 90 g x 36

90685 - 90 g x 36

Individual cheesecake, red fruits’ centre.

3h 4°C

24 h 4°C

Pure butter shortcrust, cream cheese and cookie bits. Ø 7 cm 3h 4°C

48 h 4°C

Pure butter shortcrust, cream cheese and white chocolate bits. Ø 7 cm 4h 4°C

48 h 4°C

CHEESECAKE

SHORTCRUST BISCUIT CHEESECAKE

YUZU CHEESECAKE

95503 - 110 g x 36

90526 - 90 g x 36

90747 - 90 g x 36

Pure butter shortcrust and cream cheese. Ø 7 cm 4h 4°C

48 h 4°C

LEMON GINGER CHEESECAKE

Pure butter shortcrust, cream cheese, lemon, ginger and Swiss meringue. Ø 7 cm 90686 - 110 g x 20 4h 4°C

48 h 4°C

Speculoos pure butter shortcrust and cream cheese. Ø 7 cm 4h 4°C

48 h 4°C

BROOKIE

Dark chocolate cookiedough heart inside a chocolate brownie (22% chocolate). Heat in oven 6 minutes at 180°C for a crunchy cookie. Ø 7,5 cm 4076 - 80 g x 26 4h 4°C

5d 4°C

Pure butter shortcrust, cream cheese and yuzu. Ø 7 cm 4h 4°C

48 h 4°C

BROWNIE

With chocolate and walnuts.

6 x 6 cm 2780 - 70 g x 48 7 min 180°C

48 h 4°C

CHOCOLATE BROWNIE

Intense chocolate recipe. 6 x 6 cm 4183 - 70 g x 48 4h 4º C

80

48 h 4°C

Individual desserts Coffee shop treats

COFFEE ÉCLAIR

Choux pastry filled with coffee cream. 14 cm 96366 - 80 g x 14

4 to 6 h 4°C

48 h 4°C

BRIOCHE

Pure butter brioche filled with real ..

96533 - 100 g x 36 2h 4°C

24 h 4°C

CHESTNUT MOIST CAKE

Chestnut cake with candied chestnuts. Ø 7,5 cm 95397 - 80 g x 48 4h 4°C

4d 4°C

CHOCOLATE ÉCLAIR

Choux pastry filled with chocolate cream. 14 cm 96365 - 80 g x 14

4 to 6 h 4°C

48 h 4°C

PLAIN FINANCIER

BIG BREAKFAST MADELEINE

PANCAKES

3543 - 37 g x 44

96717 - 45 g x 70

95509 - 40 g x 72

3 min 160°C

6 min 190 ºC

8 x 3 cm

3d 4°C

Tradicional Madeleine, made with pure butter in Commercy. Can be heated in oven for more crunchiness.

24 h 20°C

Ø 11 cm

4h 4°C

48 h 4°C

BRITTANY CREPES

BRUSSELS WAFFLES

LIÈGE WAFFLES

95404 - 40 g x 50

95573 - 85 g x 24

96767 - 100 g x 24

3 min 200°C

5 min 180°C

Eggs, butter, fresh milk, orange blossom. Ø 25 cm

4°C

48 h 4°C

Ideal toasted or oven warmed.

17 x 10 cm 24 h 4°C

Ideal toasted or oven warmed.

Individual packaging.

48 h 4°C

81

Individual desserts Muffins

DOUBLE CHOCOLATE MUFFIN 01222463 - 100 g x 32

96318 - 95 g x 20 2h 20°C

48 h 20°C

4d 20°C

BLUEBERRY MUFFIN

01222497 - 100 g x 32 2h 20°C

48 h 20°C

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2h 20°C

CHOCOLATE AND HAZELNUT MUFFIN

MUFFIN

Filled with real

spread.

96719 - 120 g x 14 2h 20°C

24 h 20ºC

SALTED CARAMEL MUFFIN

CARROT CAKE MUFFIN

01341510 - 122 g x 15

XMUCAR01020 - 125 g x 20

Individual packaging.

2h 20°C

5d 10 to 21°C

2 to 3 h 0 to 4°C

5d 4°C

Cookies

LARGE MILK CHOCOLATE COOKIE

TRIPLE CHOCOLATE COOKIE

DARK AND MILK CHOCOLATE COOKIE

02320563 - 103 g x 36

01273573 - 80 g x 90

01273565 - 80 g x 90

10 min 180°C

10 min 180°C

Fully cooked. Individual packaging. Ø 12,5 cm 90 min 24°C

82

5d 10 to 21°C

Ready to bake. Leave 4 cm between each cookie during cooking.

24 h 20ºC

Ready to bake. Leave 4 cm between each cookie during cooking.

24 h 20ºC

Desserts to share Slabs & sheets

OPERA SLAB

Joconde biscuit, coffee punch, Costa Rica chocolate ganache, coffee cream, chocolate icing. 36 x 9 cm 2552 - 680 g x 3

4h 4°C

48 h 4°C

TIRAMISU SLAB

Sponge biscuit, mascarpone mousse, sponge cake soaked in coffee, cocoa. 38,5 x 9 cm 95306 - 800 g x 3

4h 4°C

24 h 4°C

MASCARPONE AND RED FRUIT SHEET

Almond biscuit with cherry syrup, cherry compote, mascarpone mousse, red crunchy topping. 35 x 27 cm 4189 - 2,3 kg x 1

8h 4°C

24 h 4°C

3 CHOCOLATE SLAB

3 chocolate mousses: bitter, milk chocolate and white chocolate. Joconde biscuit and cocoa. 36 x 9 cm 1019 - 700 g x 3

4h 4°C

24 h 4°C

CHOCOLATE ROYAL SHEET

Dacquoise biscuit, praliné crunch, chocolate mousse, velvety chocolate topping. 35 x 27 cm 4187 - 2 kg x 1

8h 4°C

24 h 4°C

MANGO AND PASSION FRUIT SHEET

Dacquoise biscuit, mango and passion fruit compote, white chocolate mousse, passion fruit jelly. 35 x 27 cm 4195 - 2,33 kg x 1

8h 4°C

24 h 4°C

83

Desserts to share Precut and uncut cakes

PECAN PIE

Precut 14 portions. Ø 26 cm 4h 4°C

4d 4°C

Speculoos sweet shortcrust pastry, cheesecake mix, raspberry coulis. Precut 14 portions. Ø 26 cm 3442 - 1,4 kg x 1

6h 4°C

24 h 4°C

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3211 - 1,4 kg x 1

RASPBERRY CHEESECAKE

ORIGINAL CHEESECAKE

Authentic cheesecake with Philadelphia® cheese.

Precut 14 portions. Ø 26 cm 3415 - 1,4 kg x 1

4h 4°C

24 h 4°C

PEAR AND ALMOND TART

Shortcrust pastry, almond cream, pears, glaze. Slab to be cut. Ø 26 cm 3686 - 900 g x 3

84

5h 4°C

48 h 4°C

LEMON TART WITH MERINGUE MARSHMALLOW Sablé pastry, two lemon and meringue cream.

Pre-sliced into 12 portions. Ø 26 cm 6h 4°C

4267 - 1,33 kg x 1

24 h 4°C

APPLE AND GINGERBREAD TART

Shortcrust pastry, almond and gingerbread cream, apples, cinnamon. Slab to be cut. Ø 26 cm 1177 - 1 kg x 2

5h 4°C

48 h 4°C

Desserts to share Precut cakes

TRADITIONAL CHOCOLATE CAKE

Traditional recipe with chocolate, flour, eggs and butter. Precut 12 portions. Ø 26 cm 3950 - 1,2 kg x 1

4h 4°C

3d 4°C

Organic Earl Grey infusion soft cake with lemon icing.

Precut 10 portions. Ø 23,7 x 10,8 cm 8 to 10 h 4°C

3d 4°C

MARBLED CHOCOLATE CAKE

With chocolate icing.

Precut 10 portions. Ø 23,7 x 10,8 cm 4089 - 1 kg x 3

8 to 10 h 4°C

3d 4°C

Precut 14 portions. Ø 25 cm 3466 - 1,2 kg x 1

EARL GREY TEA CAKE 4088 - 1,02 kg x 3

CARAMEL MOELLEUX

4h 4°C

3d 4°C

BANANA BREAD CAKE

With pieces of banana and caramel icing.

Precut 10 portions. Ø 23,7 x 10,8 cm 4087 - 1,02 kg x 3

8 to 10 h 4°C

3d 4°C

LEMON DRIZZLE CAKE

With lemon icing.

Precut 10 portions. Ø 23,7 x 10,8 cm 4103 - 1 kg x 3

8 to 10 h 4°C

3d 4°C

85

Afternoon tea & Catering

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Macarons - Philippe Urraca’s creations

MIXED MACARONS

Vanilla, chocolate, salty caramel, coffee, pistachio and raspberry. Ø 3,5 cm 2876 - 12 g x 48 4h 4°C

MACARON

Ø 4,2 cm

95350 - 16 g x 45 4h 4°C

3d 4°C

3d 4°C

Ø 4,2 cm 95339 - 16 g x 45 4h 4°C

3d 4°C

SESAME MACARON

YUZU MACARON

GREEN TEA MACARON

CARAMEL MACARON

95340 - 16 g x 45

95341 - 16 g x 45

95342 - 16 g x 45

95312 - 16 g x 45

Ø 4,2 cm 4h 4°C

3d 4°C

Ø 4,2 cm 4h 4°C

3d 4°C

Ø 4,2 cm 4h 4°C

3d 4°C

Ø 4,2 cm 4h 4°C

3d 4°C

CHOCOLATE MACARON

RASPBERRY MACARON

PISTACHIO MACARON

VANILLA MACARON

95309 - 16 g x 45

95315 - 16 g x 45

95313 - 16 g x 45

95308 - 16 g x 45

Ø 4,2 cm 4h 4°C

86

MANGO & PASSION FRUIT BLACKCURRANT MACARON

3d 4°C

Ø 4,2 cm 4h 4°C

3d 4°C

Ø 4,2 cm 4h 4°C

3d 4°C

Ø 4,2 cm 4h 4°C

3d 4°C

Afternoon tea & Catering Choux, catering & teatime boxes

MIXED CHOUX

Milk chocolate, caramel, vanilla, raspberry, lemon and pistachio. Ø 4 cm 95271 - 18 g x 48

2h 4°C

48 h 4°C

Kouglof shaped mini savoury cakes: pistachio & cherry (2 x 25 pieces innerpacks), intense chocolate (2 x 25 pieces inner pack), citrus (2 x 25 pieces inner packs).

24 h 3ºC

25 d 3°C

6 strawberry cream cakes, 6 pistachio apricot financiers, 6 lemon financiers, 6 chocolate éclairs, 6 Opéras, 6 cocoa crumbles with chocolate mousse, 6 raspberry crumbles, 6 chocolate caramel and pecan tartlets.

2h 4°C

2h 4°C

24 h 4°C

48 h 4°C

DESSERT SHOTS

9 tiramisu, 9 chocolate mousses, 9 lemon meringue crumbles, 9 vanilla sabayon.

TDP0120501 - 30 g x 36

SWEET TRADITIONAL PETITS FOURS

TDP0144301 - 14,5 g x 48

Dark chocolate, milk chocolate and passion fruit, white chocolate and Matcha green tea, white chocolate and violet, caramel. Ø 4 cm 95205 - 18 g x 48

SWEET DELICES

96723 - 10 g x 150

MIXED CHOCOLATE CHOUX

4h 4°C

24 h 4°C

SWEET PRESTIGE PETITS FOURS

6 chestnut blackcurrant fingers, 6 strawberry and raspberry tiramisu, 6 coco mango and passion fruit pannacotta fingers, 6 praline mini choux, 6 three chocolate cubes, 6 apricot and vanilla financiers, 6 almond and red fruit financiers, 6 caramel cheesecakes.

TDP0156001 - 13,5 g x 48

2h 4°C

24 h 4°C

87

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Afternoon tea & Catering

MINI CHOCOLATE MADELEINE MINI RUM BABA

Delicious chocolate Authentic baba soaked in madeleine of Commercy rum. with chocolate sprinkles.

Made with free-range hen eggs. Heat in the oven for 3:30 min to get a soft inner texture, then 4 hours more for a crispy exterior.

96758 - 18 g x 140 3 to 5 min 190ºC

24 h 20°C

2h 4°C

48 h 4°C

Shortcrust pastry, sugar mix & pecans. Ø 6 cm

3288 - 45 g x 30 4h 4°C

4d 4°C

MINI CHOCOLATE COULANT

Ø 5 cm

4162 - 35 g x 60 4h 4°C

48 h 4°C

RED FRUIT AND

MINI OPÉRA

MINI BROOKIE® FINGER

CARAMEL CHOUX LOLLIPOP

2029 - 30 g x 24

2224 - 20 g x 98

4173 - 20 g x 77

95304 - 20 g x 48

MASCARPONE VERRINE

1 to 2 h 4°C

24 h 4°C

MINI CHOCOLATE SABLÉ

Joconde biscuit, coffee punch, chocolate coffee ganache, chocolate icing, coffee cream. 5 x 2 cm 2h 4°C

24 h 4°C

1h 4º C

48 h 4°C

Choux lollipop, filled with caramel cream, coated with crunchy milk chocolate. Ø 3,5 cm 2h 4°C

24 h 4°C

MINI WHITE CHOCOLATE & RASPBERRY JAFFA CAKE

MINI RED FRUIT MUFFIN

Crunchy shortbread Sponge cake with passion Génoise biscuit, rapstopped with intense choco- fruit jelly topped with crunchy berry compote and white late ganache. Ø 6 cm milk chocolate. 5 cm chocolate.

Red fruits 23%.

4021 - 50 g x 60

3905 - 26 g x 24

3904 - 26 g x 24

96368 - 26 g x 42

48 h 4°C

MINI MILK CHOCOLATE

A funny mix of brownie and cookie.

5 x 2,5 cm

AND PASSION JAFFA CAKE

2h 4ºC

88

90555 - 50 g x 33

MINI PECAN PIE

4h 4°C

48 h 4°C

4h 4º C

48 h 4°C

1h 20°C

48 h 20°C

Afternoon tea & Catering

MINI TART TATIN

Mini version of the French classic made of caramelised apple on a pastry base. Ø 5 cm.

90749 - 25 g x 36 3 min 180 ºC

MINI ORANGE BLOSSOM

MINI LEMON &

Topped with almond flakes. Ø 4 cm

Ø 4 cm

CAKE

4170 - 15 g x 63 1h 4º C

24 h 4°C

BERGAMOT CAKE

4171 - 15 g x 63 1h 4º C

48 h 4°C

MINI HAZELNUT CAKE

Topped with large hazelnut pieces. Ø 4 cm 4172 - 15 g x 63 1h 4º C

48 h 4°C

48 h 4°C

Savoury collection

SAVOURY DELICE

Kouglof shaped mini savoury cakes: Grana Panada (2 x 25 pieces inner packs), Olives (2 x 25 pieces inner packs), Chorizo & tomato (2 x 25 pieces inner packs).

96722 - 10 g x 150

24 h 3º C

3d 3°C

READY TO BAKE PUFF PETITS FOURS Mini paprika sausage (11g), Ham & comte cheese (12g), Dried tomato (12g), Salmon (11g).

96725 - 11/12 g x 160

12 to 18 min 200 ºC

SAVOURY PRESTIGE CANAPÉS

6 salmon pieces and polenta; 6 vegetable sandwich clubs; 6 blinis, lemon cream and trout eggs; 6 black breads, ham and cheese rolls and redpepper confit; 6 olive cakes with tomato and goat cheese; 6 black breads, chicken rillettes and mustard; 6 nordic breads with crab; 6 gingerbread blinis, roquefort cream and pear; 6 apple and comté breads.

TDP0144201 - 10 g x 54

3h 4°C

24 h 4°C

89

Afternoon tea & Catering Savoury collection

RAINBOW MINI BRIOCHE MIX

Mini soft breads (yellow, green & pink) for sandwiches topped with sesame seeds.

96735 - 10 g x 75 1h 20º C

3d 20°C

MINI OVAL BRIOCHE

MINI SESAME SEED BUN

MINI BRIOCHE BUN

96679 - 15 g x 50

96321 - 25 g x 120

96373 - 10 g x 100

Mini oval brioche, ideal for hotdog or lobster rolls.

1h 20°C

Ø 4,5 cm

1h 4°C

48 h 20°C

4h 4°C

48 h 4°C

MINI HOTDOG

MINI CHEESEBURGER

96721 - 19 g x 40

96594 - 16,5 g x 45

Poultry sausage, ketchup and mustard.

10 min 150 ºC

90

Ø 4 cm

Full burger with beef, cheddar and onion sauce. Ø 3,5 cm 6 h 5 min 4°C 160°C

12 h 4°C

24 h 4°C

Ready to decorate

Piping bags ALMOND CREAM (RAW) 3588 - 600 g x 4 6 to 10 h 4°C

24 h 4°C

Coulis EXOTIC

Mango and passion fruit.

66063 - 500 g x 6 6h 4°C

10 d 4°C

RASPBERRY

66062 - 500 g x 6 6h 4°C

10 d 4°C

STRAWBERRY

66061 - 500 g x 6 6h 4°C

10 d 4°C

Sauce SALTY CARAMEL

90056 - 500 ml x 4 3h 4°C

24 h 4°C

CHOCOLATE GANACHE 66108 - 500 ml x 4 3h 4°C

24 h 4°C

PRALINE SAUCE 4182 - 500 g x 7 6 h 60 to 90 sec 4º C 800W

5d 4°C

91

Ready to decorate

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Puff pastry and pizza base

RAW PIZZA BASE

MARGARINE PUFF PASTRY

PUFF PASTRY

510049 - 600 g x 16

99015 - 650 g x 15

Ø21 cm

Unpiked margarine puff pastry for more economical, original recipes.

56 x 36 cm

96737 - 180 g x 50 1 h 10 to 15 min 4°C 200°C

28% pure butter.

36 x 56 x 0,28 cm

30 min 20 min 20°C 200°C

18 h 4°C

Raw pastry base

SHORTCRUST PASTRY BASE

SWEET PASTRY BASE

96674 - 65 g x 60

96684 - 230 g x 16

Raw. Ø 12 x 2,5 cm

Raw. Ø 24,7 cm

45 min 20 min 20°C 180°C

25 min 180°C

Cooked, sweet paste

Pure butter. Possibility to cook 10 minutes in te oven with filling

SWEET TART SHELL

Cooked, sweet paste. Ø 4,1 cm 96754 - 7 g x 288 30 min 10 to 12 min 20 - 24°C 190°C-200°C

92

SAVOURY TART SHELL

Cooked, sweet paste. Ø 4,1 cm 96635 - 7 g x 288

6 months 24°C

30 min 10 to 12 min 20 - 24°C 190°C-200°C

6 months 24°C

Bread Pain-Petifour gastro breads to share

TERROIR BRICK

MULTICEREAL BRICK

Grey and light crumb. Beautiful slices.

38 cm 96236 - 720 g x 10

Light and amber colored crumb with a taste of toasted grains. Grained crust. 38 cm

75 min 20 min 24°C 180°C

96237 - 720 g x 10

LINGOT DE CAMPAGNE

Contrast between a crunchy crust and a wonderfully aerated amber crumb.

96132 - 700 g x 8

75 min 20 min 24°C 180°C

75 min 25 min 24°C 180°C

RYE BREAD LOG

Dark and intense rye crumb bread. Ideal for charcuterie or seafood platter. 30 x 9,5 cm 96619 - 420 g x 16

75 min 20 to 22 min 24°C 180°C

RUSTIC SOURDOUGH (CONVIVIAL)

With its nice crust and traditional taste, this sourdough bread is ideal for a sharing dinner. 45 x 25 cm 96689 - 1,8 g x 3

4 to 5 h 17 min 24°C 180°C

93

Bread Pain-Petifour individual breads

NATURAL SOURDOUGH POINTU

CEREAL POINTU

OLIVE POINTU

96270 - 40 g x 170

96271 - 40 g x 170

96234 - 40 g x 80

Blonde individual roll, rich in yeast, very crunchy.

13 x 4,5 cm 20 min 8 min 24°C 195°C

20 min 8 min 24°C 195°C

Mix of green and black olives, an original delight.

13 x 4 cm 20 min 8 min 24°C 195°C

WHITE SOURDOUGH

AMBASSADEUR

ROSEMARY

96151 - 55 g x 130

96145 - 58 g x 100

96152 - 50 g x 130

A light, amber crumb beneath a very crunchy crust. The very pronounced taste of old-fashioned bread and rye sourdough. 7 x 7 cm 20 min 12 min 24°C 195°C

Small round loaf, subtle flavour, dense grey-coloured crumb. Ø 7,5 cm

20 min 12 min 24°C 195°C

A light crumb sprinkled with rosemary. A touch of sourdough acidity with intense flavour of the aromatic herb. 6 cm 20 min 11 min 24°C 195°C

LICHETTE

MULTICEREAL RUSTIC ROLL

ROYAL RYE BREAD

96131 - 48 g x 130

96135 - 48 g x 130

96134 - 39 g x 75

Plain bread with a golden crumb.

10 x 5 cm

20 min 10 min 24°C 195°C

94

Individual roll, sprinkled with toasted seeds. Very tasty and very crispy. 13 x 4 cm

A powerful toasted cereal taste in an airy, grey crumb.

8 x 10 cm

20 min 11 min 24°C 195°C

Attractive «chocolate» colour, fruity essence and taste, flour crushed with a traditional milestone.

10 x 5 cm 20 min 11 min 24°C 195°C

Bread Buns and sandwich focaccia

BUN’N’ROLL

Croissant dough bun to be baked ideal for warm or cold original burgers. Ø 9,5 x 4,5 cm (cooked) 36967 - 85 g x 50

30 min 15-16 min 175°C 20°C

12 h 4°C

£31.93 per box, £0.64 per unit

SESAME SEED BUN

ROUND BRIOCHE BUN

BLACK PEPPER BUN

96662 - 70 g x 36

96654 - 90 g x 40

96655 - 70 g x 60

Pre-cut. Ø 10 cm 1h 4°C

48 h 20°C

Soft texture. Ø 12 cm 30 min 24°C

With cuttlefish ink and 4 different peppers. Ø 10 cm 30 min 24°C

POP ART WALNUT BREAD

CEREAL SANDWICH

GARLIC AND BASIL FOCACCIA

96219 - 30 g x 112

96239 - 160 g x 38

96360 - 85 g x 70

With crunchy pieces of walnut and crushed wheat topping.

5 cm 20 min 8 min 24°C 195°C

Crispness and flavour accentuated by the toasted grain. Slightly amber. 24 x 6,5 cm 30 min 13 min 24°C 195°C

Soft texture with chunky salt, olive oil, garlic and basil.

10 x 9,5 cm 30 min 1 min 24°C 210°C

95

Bread Buns - Classic range

RED BURGER BUN

This intense red bun will bring originality to your burger menu. Ø 12 cm 96731 - 90 g x 24

5h 4º C

3d 4°C

£23.32 per box, £0.97 per unit

CLASSIC BUN

CLASSIC SESAME SEED BUN

GLUTEN FREE MULTIGRAIN BUN

96664 - 60 g x 36

96665 - 90 g x 24

200006 - 75 g x 32

Pre-cut. Ø 10 cm 1h 20 - 24°C

Pre-cut. Ø 12 cm 1h 20 - 24°C

48 h 20°C

Ø 9 cm 1h 4°C

48 h 20°C

7d 20°C

Bagels

MULTIGRAIN BAGEL

POPPY SEED BAGEL

96683 - 105 g x 48

96681 - 105 g x 48

15 min 1 to 2 min 24°C 220°C

15 min 1 to 2 min 24°C 220°C

Traditional recipe. Soft texture inside, crispy outside (after 2 minutes in the oven). Ø 11 cm

96

24 h 20°C

Traditional recipe. Soft texture inside, crispy outside (after 2 minutes in the oven). Ø 11 cm 24 h 20°C

Bread Wraps and sandwich breads

PANINI

CIABATTA SANDWICH

PRETZEL BAGUETTE

S5551 - 115 g x 60

96182 - 100 g x 40

25008 - 120 g x 70

To heat 4 to 5 minutes in a toaster.

25 cm

25 cm

Pretzel style half baguette sandwich bread. 24,5 cm

15 min 20 min 20°C 180°C

1h 20°C

1h 20 º C

MULTIGRAIN HALF BAGUETTE

PLAIN HALF BAGUETTE

96313 - 140 g x 50

96312 - 140 g x 50

26 cm

24 h 4°C

26 cm

Individual breads

SMALL BREAD

MINI OLIVE OIL CIABATTA

96574 - 40 g x 200

96183 - 50 g x 84

Precooked.T65 flour.

9 x 5,5 x 4 cm

10 min 6 to 8 min 24°C 200°C

A soft centre beneath a thin and crispy crust. A pale and mild crumb, thanks to a fruity virgin olive oil.

12 x 6,5 cm 20 min 9 min 4°C 200°C

97

Bread Individual breads

PLAIN LOZENGE

Soft wheat flour, very open, cream colored crumb, notes of ripened wheat, crunchy crust.

15 x 6,5 cm 96180 - 57 g x 120

10 min 200°C

CEREAL LOZENGE

POPPY SEED LOZENGE

Soft wheat flour, very open, cream colored crumb, notes of ripened wheat, crunchy crust with 6 cereals and 3 seeds. 15 x 6,5 cm 96186 - 57 g x 120

Soft wheat flour, very open, cream colored crumb, notes of ripened wheat, crunchy crust with toasted grey and blue seeds. 15 x 6,5 cm

10 min 210°C

96181 - 57 g x 120

10 min 200°C

Breads to share

SOURDOUGH BAGUETTE

BAGUETTE

50 cm

96193 - 250 g x 25

10 min 200°C

Wheat flour. 57 cm 24 h 20°C

MULTICEREAL RUSTIC BAGUETTE 48 cm

34791 - 280 g x 25

98

10 min 10 min 20°C 180°C

96017 - 250 g x 45

20 to 23 min 175/180°C

24 h 4°C

PANISSIMO SOURDOUGH

Wheat flour and sourdough. 26 x 10 cm 96015 - 450 g x 22

10 to 15 min 200°C

24 h 4°C

Viennoiserie Brioche and viennoiserie - ready to cook

LARGE BRIOCHE TO SLICE

CINNAMON ROLL

96647 - 360 g x 6

4300,8660 - 110 g x 32

Traditional brioche made with butter and eggs. Few minutes in the oven for a perfect result. 21,5 x 12,5 cm 8 min 1h 20 - 24°C 150°C

15 min 14 to 17 min 175/180°C 24°C

PAIN AUX RAISINS

CROISSANT

PAIN AU CHOCOLAT

96052 - 110 g x 60

96119 - 60 g x 70

96112 - 75 g x 70

20,9 % butter, 9,3% chocolate.

20 min 18 min 24°C 165°C

n

n

ew

20 min 18 min 24°C 165°C

ew

20 min 18 min 24°C 165°C

23 % butter.

ALMOND CROISSANT

CROISSANT

PAIN AU CHOCOLAT

S7146 - 90 g x 48

96763 - 60 g x 105

96764 - 70 g x 114

20 min 18 min 24°C 165°C

Butter.

15 min 16 min 20°C 180°C

Butter.

15 min 16 min 20°C 180°C

99

Viennoiserie Mini viennoiserie - ready to cook

MINI CROISSANT LENÔTRE RECIPE

MINI PAIN AU CHOCOLAT LENÔTRE RECIPE

31778 - 30 g x 195

31776 - 35 g x 210

20 min 13 min 24°C 165/170°C

20 min 13 min 24°C 165/170°C

n

n

MINI CROISSANT

MINI PAIN AU CHOCOLAT

MINI CROISSANT

MINI PAIN AU CHOCOLAT

96760 - 20 g x 260

96761 - 28 g x 260

96765 - 25 g x 220

96766 - 25 g x 195

23% butter.

20 min 20 min 20°C 180°C

28% butter from Charentes Poitou A.O.C. 20 min 20 min 20°C 180°C

MINI PAIN AUX RAISINS LENÔTRE RECIPE

MINI PAIN AUX RAISINS

31290 - 30 g x 230

96762 - 30 g x 260

Butter from Charentes 23% butter.

Poitou A.O.C, Lenôtre recipe.

30 min 14 min 24°C 180°C

100

ew

Butter from Charentes Poitou A.O.C, Lenôtre recipe.

ew

Butter from Charentes Poitou A.O.C, Lenôtre recipe.

20 min 20 min 20°C 180°C

Butter.

20 min 20 min 24°C 180°C

MINI CHOCOLATE TWIST Puff pastry filled with crème pâtissière and chocolate chunks.

96179 - 28 g x 100 20 min 13 min 24°C 165°C

Butter.

20 min 20 min 24°C 180°C

MINI PAIN CRÈME 28% butter, custard cream.

33280 - 40 g x 180 20 min 12 min 24°C 170/180°C

Index Index Destiny A

Apple & cinnamon pie . . . . . . . . . . . . . . . . . . . . .

Apple crumble . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Ascot brownie slice . . . . . . . . . . . . . . . . . . . . . . . .

Assorted cream cakes. . . . . . . . . . . . . . . . . . . . . .

M

p15 p26 p30 p26

B

Baked chocolate & pecan tray tart . . . . . . . . . . . p29 Baked chocolate tart. . . . . . . . . . . . . . . . . . . . . p10, 17, 27 Baked vanilla cheesecake non-gluten . . . . . . . . . p8 Baked salted caramel cheesecake . . . . . . . . . . . p19 Bakewell cake slice . . . . . . . . . . . . . . . . . . . . . . . p30 Banana Flapjack. . . . . . . . . . . . . . . . . . . . . . . . . . . p29 Banoffee pie . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . p15 Banoffee tart . . . . . . . . . . . . . . . . . . . . . . . . . . p10, 27 Bread and butter pudding . . . . . . . . . . . . . . . . . . p20 Brownie cake slice . . . . . . . . . . . . . . . . . . . . . . . p30

C

Cakes slices. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . p21 Carrot cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . p20 Carrot cake slice. . . . . . . . . . . . . . . . . . . . . . . . . . . p30 Cheesecake individual . . . . . . . . . . . . . . . . . . p11, 12 Cheesecake large. . . . . . . . . . . . . . . . . . . . . . . p18, 19 Cheesecake mini . . . . . . . . . . . . . . . . . . . . . . . . . . p28 Cherry bakewell tart . . . . . . . . . . . . . . . . . . . . . . . p16 Chocolate & cherry delice . . . . . . . . . . . . . . . . . . p23 Chocolate & passion fruit tart vegan . . . . . . . . . . p9 Chocolate & rum pistachio delice . . . . . . . . . . . . p23 Chocolate and salted caramel torte . . . . . . . . . . p15 Chocolate brownie delice . . . . . . . . . . . . . . . . . . p23 Chocolate eclair . . . . . . . . . . . . . . . . . . . . . . . . . . . p28 Chocolate éclair medium . . . . . . . . . . . . . . . . . . . p26 Chocolate fudge cake . . . . . . . . . . . . . . . . . . . . . . p20 Chocolate opera cake . . . . . . . . . . . . . . . . . . . . . . p23 Chocolate orange tart . . . . . . . . . . . . . . . . . . . . . . p17 Chocolate pavé . . . . . . . . . . . . . . . . . . . . . . . . . . . p23 Chocolate truffle torte . . . . . . . . . . . . . . . . . . . . . p15 Citron meringue tart . . . . . . . . . . . . . . . . . . . p10, 16, 27 Clementine tart . . . . . . . . . . . . . . . . . . . . . . . . p10, 16 Coffee walnut cake slice . . . . . . . . . . . . . . . . . . . . p30 Cream horn . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . p28 Crème brulee . . . . . . . . . . . . . . . . . . . . . . . . . . . . . p14

D

Double chocolate brownie non-gluten. . . . . . . . . . . . . . . . . . . . . . . . . p9

F

Flapjack . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . p29 Flourless chocolate cake non-gluten . . . . . . . . . . . . . . . . . . . . . . . . . . . . p8 Fritatas . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . p33 Frozen quiches . . . . . . . . . . . . . . . . . . . . . . . . p31, 32 Fruit scone . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . p26

I

Individual chocolate and caramel pavlova. . . . . p14 Individual mushroom & spinach suet pudding p32 Individual strawberry pavlova . . . . . . . . . . . . . . . p14

Manchester tart . . . . . . . . . . . . . . . . . . . . . . . . . . .

Meringue. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Millionaire’s Shortbread . . . . . . . . . . . . . . . . . . . .

Mini cake slices . . . . . . . . . . . . . . . . . . . . . . . . . . .

Mini carrot cake . . . . . . . . . . . . . . . . . . . . . . . . . . .

Mini chocolate fudge cake . . . . . . . . . . . . . . . . . .

Mini dessert slices . . . . . . . . . . . . . . . . . . . . . . . . .

Mini red velvet cake . . . . . . . . . . . . . . . . . . . . . . .

Mini victoria sandwich cake . . . . . . . . . . . . . . . . .

Mixed fruit tart. . . . . . . . . . . . . . . . . . . . . . . . . . . .

p27 p35 p30 p24 p27 p27 p24 p27 p27 p27

O

Orange & Ginger Flapjack. . . . . . . . . . . . . . . . . . . p29 Oreo® cheesecake . . . . . . . . . . . . . . . . . . . . . . . . . p19

P

Panacotta’s . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . p14 Pastry case . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . p36 Pear and almond frangipane tart . . . . . . . . . . . . p16 Pecan pie . . . . . . . . . . . . . . . . . . . . . . . . . . p10, 15, 27 Pecan tart non-gluten . . . . . . . . . . . . . . . . . . . . . . . p8 Premium assorted cupcakes . . . . . . . . . . . . . . . . p26 Premium potato gratin . . . . . . . . . . . . . . . . . . . . p32 Pre-prepared fruit . . . . . . . . . . . . . . . . . . . . . . . . . p35 Profiteroles. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . p26

R

Raspberry and white chocolate torte . . . . . . . . . p15 Red velvet cake . . . . . . . . . . . . . . . . . . . . . . . . . . . p20

S

Salted caramel and chocolate tart . . . . . . . . p10, 17 Savoury pies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . p34 Savoury tartlets . . . . . . . . . . . . . . . . . . . . . . . . . . . p34 Scone with jam & cream. . . . . . . . . . . . . . . . . . . . p28 Spiced Orange Cake . . . . . . . . . . . . . . . . . . . . . . . p29 Sticky plum Cake . . . . . . . . . . . . . . . . . . . . . . . . . . p29 Sticky toffee pudding . . . . . . . . . . . . . . . . . . . . . . p21 Sticky toffee pudding non-gluten . . . . . . . . . . . . . p9 Sticky toffee sauce pots . . . . . . . . . . . . . . . . . . . . p21 Strawberry tart. . . . . . . . . . . . . . . . . . . . . . . . . . . . p27 Sweet potato ēcrasē with cheddar . . . . . . . . . . . p32

T

Tarte au citron . . . . . . . . . . . . . . . . . . . . . . p10, 16, 27 Tarte au citron non-gluten . . . . . . . . . . . . . . . . . . . p8 Tea time box non-gluten . . . . . . . . . . . . . . . . . . . . p9 Teatime boxes . . . . . . . . . . . . . . . . . . . . . . . . . p24, 25 Terrines . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . p33 Tortes individual . . . . . . . . . . . . . . . . . . . . . . . . . . p13 Tortes mini . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . p28 Treacle tart . . . . . . . . . . . . . . . . . . . . . . . . . . . . p10, 17 Treacle, lemon and ginger tart . . . . . . . . . . . p10, 17

V

Vanilla slice . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . p28 Victoria sandwich cake . . . . . . . . . . . . . . . . . . . . . p20

W

White chocolate & passion tart . . . . . . . . . . . . . . p10 White chocolate & raspberry delice . . . . . . . . . . p23

L

Lemon & ginger treacle tart . . . . . . . . . . . . . . . . . p10 Loaf cakes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . p22

101

Index Index ice creams 2,5 L A

Absolute chocolate Guanaja chips. . . . . . . . . . . . . p51 Almomd Milk . . . . . . . . . . . . . p51

B

Bailey’s. . . . . . . . . . . . . . . . . . .

Banana caramel pecan . . . . .

Black sesame . . . . . . . . . . . . .

Blackberry. . . . . . . . . . . . . . . .

Blackcurrant with whole blackcurrant berries . . . . . . .

Blood orange . . . . . . . . . . . . .

Blueberry . . . . . . . . . . . . . . . .

C

p57 p56 p53 p61 p61 p52 p61

Cabecou goat cheese . . . . . . p50 Cactus and lime . . . . . . . . . . . . .56 Candy floss with crunchy sugar pieces . . . . . . . .60 Caviar Roman Kaviroff . . . . . p50 Chocolate . . . . . . . . . . . . . . . . . .58 Chocolate prestige. . . . . . . . . p51 Chunky strawberry (Ice cream) . 58 Chunky strawberry (Sorbet) . . .61 Cinnamon . . . . . . . . . . . . . . 53, 59 Coconut. . . . . . . . . . . . . . . . . . . .61 Coconut milk . . . . . . . . . . . . . . .55 Coconut prestige . . . . . . . . . . . .55 Coffee . . . . . . . . . . . . . . . . . 54, 58 Crème brûlée . . . . . . . . . . . . . . .59

D-E-F

Dark chocolate . . . . . . . . . . . . . .52 Dulce de leche “Fleur de sel” . .p51 English caramel with toffee bits . .56 Flambé banana . . . . . . . . . . . . .59 Fresh milk . . . . . . . . . . . . . . . . p51 Frozen yogurt . . . . . . . . . . . . . p51

G

Gin tonic . . . . . . . . . . . . . . . . . . .57 Ginger with candied ginger . . 53, 55 Gingerbread . . . . . . . . . . . . . . . .56 Granny smith green apple . . .60 Green juice . . . . . . . . . . . . . . . p53 Guanaja dark chocolate . . . . p51 Guatemalan expresso coffee. .p51

H-I

Honey . . . . . . . . . . . . . . . . . . . . .59 Iced chestnut . . . . . . . . . . . . . p51 Imperial passion fruit . . . . . . . .56 Impla mango . . . . . . . . . . . . . p52

K-L

Kiwi . . . . . . . . . . . . . . . . . . . . . . .61 Lavander honey . . . . . . . . . . . p53 Lemon . . . . . . . . . . . . . . . . . . . . .60 Lemon - Fresh juice . . . . . . . . p52 Lemon curd . . . . . . . . . . . . . . . .59 Lemongrass . . . . . . . . . . . . . . . .55 Lime and candied ginger . . . . .55 Limoncello . . . . . . . . . . . . . 54, 57 Lychee . . . . . . . . . . . . . . . . . . . . .55

M

Mandarin of Sicily . . . . . . . . . . .54 Mango . . . . . . . . . . . . . . . . . . . . .61 Maple syrup and pecan bits. . .59 102

Marc de Champagne. . . . . . . . .57 Mascarpone . . . . . . . . . . . . . . . .54 Matcha green tea. . . . . . . . . . . .55 Melon . . . . . . . . . . . . . . . . . . . p53 Mint chocolate . . . . . . . . . . . . . .58 Mojito . . . . . . . . . . . . . . . . . . . . .57 Morello cherry . . . . . . . . . . . . . .61

N-O

Nougat from Montélimar . . . . .59 Oreo® chips. . . . . . . . . . . . . . . . .56 Organic apricot . . . . . . . . . . . . .46 Organic cherry . . . . . . . . . . . . . .46 Organic chocolate . . . . . . . . . . .47 Organic blueberry . . . . . . . . . . .46 Organic green apple . . . . . . . . .46 Organic lemon . . . . . . . . . . . . . .46 Organic mango . . . . . . . . . . . . .46 Organic raspberry . . . . . . . . . . .46 Organic strawberry . . . . . . . . . .46 Organic vanilla bean infusion .47 Organic Williams pear. . . . . . . .46

P

Passion fruit . . . . . . . . . . . . . . . .61 Pineapple . . . . . . . . . . . . . . . . p52 Pistachio . . . . . . . . . . . . . . . . . . .58 Pistachio di Sicily . . . . . . . . . . p51 Plain Yogurt . . . . . . . . . . . . . . . .60 Pop corn . . . . . . . . . . . . . . . . . . .60 Praline hazelnut. . . . . . . . . . . . .58 Praline prestige . . . . . . . . . . . p51 Pots (Take away) . . . . . . . . . . p67

R

Raspberry . . . . . . . . . . . . . . . . p52 Raspberry . . . . . . . . . . . . . . . . p61 Redlove apple. . . . . . . . . . . . . p52 Rhubard and strawberry . . . . .61 Rose petal . . . . . . . . . . . . . . 53, 59 Rum (creole) and raisins (alcohol) . . . . . 57, 58

S-T

Saffron . . . . . . . . . . . . . . . . . . p53 Salty caramel (Haute expression) . . p51 Salty caramel (Tradition). . . . . .58 Stracciatella . . . . . . . . . . . . 54, 59 Strawberry Senga . . . . . . . . . p52 Thai tea . . . . . . . . . . . . . . . . . . .55 Tiramisu with mascarpone. . . .54 Tomato and basil. . . . . . . . . . p53 Truffle . . . . . . . . . . . . . . . . . . . p50 Turron . . . . . . . . . . . . . . . . . . . . .56

V

Vanilla “Madagascar pods”. . p51 Vanilla caramel brownies . . . . .56 Vanilla caramel macadamia . . .56 Vanilla custard . . . . . . . . . . . . . .58 Vegan chocolate. . . . . . . . . . . . .47 Vegan coffee. . . . . . . . . . . . . . . .47 Vineyard peach from “Rhone Valley” . . . . . . . . .60 Violet . . . . . . . . . . . . . . . . . . . . . .60

W

Walnut from Périgord . . . . . . . .59 Wasabi. . . . . . . . . . . . . . . . . . . . .55 White chocolate . . . . . . . . . . . . .58 White coffee . . . . . . . . . . . . . p50 Wild strawberry . . . . . . . . . . . p52 Wild thyme . . . . . . . . . . . . . 50, 53

Williams pear . . . . . . . . . . . . . . .60

Y

Yuzu . . . . . . . . . . . . . . . . . . . . . . .55

Index ice creams 5 L & 6 L A

Apricot. . . . . . . . . . . . . . . . . . . p66 Arabica coffee . . . . . . . . . . . . p63

B

Banana and chocolate . . . . .

Banana caramel pecan . . . . .

Banoffee . . . . . . . . . . . . . . . . .

Blackcurrant . . . . . . . . . . . . . .

Blue candy . . . . . . . . . . . . . . .

Blueberry . . . . . . . . . . . . . . . .

Bourbon vanilla . . . . . . . . . . .

Bourbon Vanilla 5L . . . . . . . .

Bubble gum . . . . . . . . . . . . . .

C-D

p64 p64 p64 p66 p65 p66 p63 p59 p65

Candy floss . . . . . . . . . . . . . . . p65 Cheesecake raspberry . . . . . p64 Chocolate . . . . . . . . . . . . . . . . p63 Chocolate 5L eco . . . . . . . . . . p62 Chocolate brownie . . . . . . . . p64 Chunky strawberry . . . . . . . . p66 Coco rocher . . . . . . . . . . . . . . p64 Coconut with chocolate shavings. p64 Coffee 5L eco . . . . . . . . . . . . . p62 Crème brulée . . . . . . . . . . . . . p63 Dulce de leche . . . . . . . . . . . . p63

L-M-N

Lemon . . . . . . . . . . . . . . . . . . .

Lemon 5L eco. . . . . . . . . . . . .

Mango . . . . . . . . . . . . . . . . . . .

Mango 5L eco. . . . . . . . . . . . .

Mint chocolate . . . . . . . . . . . .

Natelloso. . . . . . . . . . . . . . . . .

p66 p62 p66 p62 p63 p65

Oreo® chips. . . . . . . . . . . . . . .

Passion fruit and mango . . .

Peanut chocolate. . . . . . . . . .

Pistachio 5L eco . . . . . . . . . . .

Pistachio with roasted pistachio chips. . . . .

Plain yogurt . . . . . . . . . . . . . .

Praline rocher. . . . . . . . . . . . .

p65 p66 p64 p62 p63 p63 p64

Raspberry . . . . . . . . . . . . . . . .

Raspberry 5L eco . . . . . . . . . .

Salty caramel . . . . . . . . . . . . .

Stracciatella . . . . . . . . . . . . . .

Strawberry 5L eco . . . . . . . . .

Strawberry candy . . . . . . . . .

Tiramisu with mascarpone .

p66 p62 p63 p63 p62 p65 p64

O-P

R-S-T

V-W-Y

Vanilla brownies caramel . . . p65 Vanilla 5L eco . . . . . . . . . . . . . p62 Vanilla cookies . . . . . . . . . . . . p65 Vanilla macadamia caramel . . .p65 Violet . . . . . . . . . . . . . . . . . . . . p63 White chocolate and milk chocolate . . . . . . . . . . . . . . . . p64 White chocolate crunchy . . . p64 Yogurt 5L eco . . . . . . . . . . . . . p62

Index Index Patisserie

Exotic mousse . . . . . . . . . . . . p73

3 chocolate slab . . . . . . . . . . . p83

A

Apple “French toast” . . . . . . .

Apple and gingerbread tart .

Apple tart tatin . . . . . . . . . . . .

Apple tartlet . . . . . . . . . . . . . .

Apple thin tart Ø 12 cm . . . .

Apricot and apple crumble . .

p75 p84 p75 p77 p77 p75

B

Baba . . . . . . . . . . . . . . . . . . . . p75 Baked Alaska drop. . . . . . . . . p70 Banana bread cake . . . . . . . . p85 Big breakfast madeleine. . . . p81 Blueberry muffin . . . . . . . . . . p82 Blueberry tartlet . . . . . . . . . . p77 Brioche-style “French toast” . . .p75 Brittany crepes. . . . . . . . . . . . p81 Brookie . . . . . . . . . . . . . . . . . . p80 Brownie . . . . . . . . . . . . . . . . . p80 Brussels waffles . . . . . . . . . . . p81

C

Caramel choux lollipop . . . .

Caramel moelleux . . . . . . . . .

Carrot cake muffin . . . . . . . .

Cherry finger . . . . . . . . . . . . .

Cheesecake. . . . . . . . . . . . . . .

Cheesecake to share . . . . . . .

Chestnut moist cake . . . . . . .

Chocolate and hazelnut muffin . . . . . . . . . . .

Chocolate and salty caramel mi-cuit . . . . . . .

Chocolate bouchon . . . . . . . .

Chocolate brownie . . . . . . . .

Chocolate coulant . . . . . . . . .

Chocolate éclair . . . . . . . . . .

Chocolate royal finger. . . . . .

Chocolate royal sheet . . . . . .

Chocolatine. . . . . . . . . . . . . . .

Coco passion fruit square . .

Coconut mi-cuit . . . . . . . . . . .

Coffee éclair . . . . . . . . . . . . .

Cubic vacherin raspberry . . .

p88 p85 p82 p74 p80 p84 p81 p82 p79 p78 p80 p79 p81 p74 p83 p74 p73 p79 p81 p70

D

Dark and milk chocolate cookie . . . . . .

Dark chocolate pyramid . . . .

Dessert shots . . . . . . . . . . . . .

Double chocolate muffin . . .

E

p82 p78 p87 p82

Earl Grey tea cake . . . . . . . . . p85

F

Fig pannacotta . . . . . . . . . . .

Fig tartlet. . . . . . . . . . . . . . . . .

Forêt Noire . . . . . . . . . . . . . .

Framboisier . . . . . . . . . . . . . .

Frozen mochi . . . . . . . . . . . . .

Frozen coconut shell . . . . . . .

p74 p77 p73 p74 p71 p71

G

Gluten free chocolate cold coulant . . . . . p79 Gluten free chocolate coulant . . . . . . . . . p79 Gluten free chocolate mi-cuit . . p79 Gluten free praline mi-cuit . . .p79

H-I-J

Honey almond cup . . . . . . . .

Iced nougat. . . . . . . . . . . . . . .

Iced sweetburger. . . . . . . . . .

Japanese flavour finger. . . . .

Jasmine tea sacher . . . . . . . .

L

Large milk chocolate cookie.

Le chocolat . . . . . . . . . . . . . . .

Lemon drizzle cake . . . . . . . .

Lemon meringue tartlet . . . .

Lemon secret . . . . . . . . . . . . .

Lemon tart with meringue marshmallow . . . .

Lemon tartlet . . . . . . . . . . . .

Liège waffles. . . . . . . . . . . . . .

M

p71 p70 p70 p74 p78 p82 p78 p85 p77 p73 p84 p77 p81

Macaron . . . . . . . . . . . . . . . . . p86 Mango and passion fruit finger. .p74 Mango and passion fruit sheet . .p83 Marbled chocolate cake . . . . p85 Mascarpone and red fruit finger . . . . . . . . . . . . p74 Mascarpone and red fruit sheet . . . . . . . . . . . . p83 Mini brookie® finger . . . . . . . p88 Mini chocolate coulant . . . . . p88 Mini chocolate madeleine . . p88 Mini chocolate sablé . . . . . . . p88 Mini hazelnut cake . . . . . . . . p89 Mini lemon & bergamot cake . . p89 Mini milk chocolate and passion jaffa cake . . . . . p88 Mini opéra . . . . . . . . . . . . . . . p88 Mini orange blossom cake . . p89 Mini pecan pie . . . . . . . . . . . . p88 Mini red fruit muffin . . . . . . . p88 Mini rum baba . . . . . . . . . . . . p88 Mini tart tatin . . . . . . . . . . . . . p89

Mini white chocolate & raspberry jaffa cake. . . . . . . . . . . . . . . . . p88 Mixed chocolate choux. . . . . p87 Mixed choux . . . . . . . . . . . . . p87

N

Nutella muffin . . . . . . . . . . . . p82 Nutella® Brioche . . . . . . . . . . p81

O

Opera slab . . . . . . . . . . . . . . . p83 Organic chocolate moelleux p78

P

Pancakes . . . . . . . . . . . . . . . . .

Pasteis de Nata . . . . . . . . . . .

Pear and almond tart . . . . . .

Pecan pie . . . . . . . . . . . . . . . .

Plain financier . . . . . . . . . . . .

p81 p75 p84 p84 p81

R

Raspberry & Pistacho Dôme . .p70 Raspberry meringue tart . . . p77 Raspberry pistachio square . p73 Ready to bake puff petits fours. . p89 Red fruit and mascarpone verrine . . . p88 Red fruit crumble . . . . . . . . . p76 Royal Dôme . . . . . . . . . . . . . . p73

S

Sablé . . . . . . . . . . . . . . . . . . . . p76 Salted caramel muffin. . . . . . p82 Salty caramel coulant . . . . . . p79 Savoury collection . . . . . . p89, 90 Soufflé (iced). . . . . . . . . . . . . . p72 Strawberry & vanilla Dôme . . p73 Sweet delices . . . . . . . . . . . . . p87 Sweet prestige petits fours . . p87 Sweet traditional petits fours . . p87

T

Tiramisu slab . . . . . . . . . . . . . p83 Traditional chocolate cake . . p85 Triple chocolate cookie. . . . . p82

V

Vanilla profiteroles . . . . . . . . p71 Vanilla scoops . . . . . . . . . . . . p70

W

White chocolate pyramid . . . p78

Y

Yuzu mi-cuit . . . . . . . . . . . . . . p79

103

Index

Index Breads, viennesoiries & RTD A

Almond cream (raw) . . . . . . . . . . . . . . . . . . . . . . . p91 Almond croissant . . . . . . . . . . . . . . . . . . . . . . . . . p99 Ambassadeur . . . . . . . . . . . . . . . . . . . . . . . . . . . . . p94

B

Baguette . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . p98 Black pepper bun . . . . . . . . . . . . . . . . . . . . . . . . . p95 Bun’N’Roll . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . p95

C

Cereal lozenge . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Cereal pointu . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Cereal sandwich. . . . . . . . . . . . . . . . . . . . . . . . . . .

Ciabatta sandwich . . . . . . . . . . . . . . . . . . . . . . . . .

Cinnamon roll . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Classic bun . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Classic sesame seed bun . . . . . . . . . . . . . . . . . . .

Coulis. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Croissant. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

p98 p94 p95 p97 p99 p96 p96 p91 p99

G

Garlic and basil focaccia . . . . . . . . . . . . . . . . . . . . p95 Gluten free multigrain bun . . . . . . . . . . . . . . . . . p96

L

Large brioche to slice . . . . . . . . . . . . . . . . . . . . . . p99 Lichette . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . p94 Lingot de campagne . . . . . . . . . . . . . . . . . . . . . . . p93

M

Margarine puff pastry . . . . . . . . . . . . . . . . . . . . . . p92 Mini chocolate twist . . . . . . . . . . . . . . . . . . . . . . p100 Mini croissant. . . . . . . . . . . . . . . . . . . . . . . . . . . . p100 Mini croissant - Lenôtre recipe . . . . . . . . . . . . . p100 Mini olive oil ciabatta . . . . . . . . . . . . . . . . . . . . . . p97 Mini pain au chocolat . . . . . . . . . . . . . . . . . . . . . p100 Mini pain au chocolat - Lenôtre recipe. . . . . . . p100 Mini pain aux raisins . . . . . . . . . . . . . . . . . . . . . . p100 Mini pain aux raisins - Lenôtre recipe . . . . . . . p100 Mini pain crème . . . . . . . . . . . . . . . . . . . . . . . . . . p100 Multicereal brick . . . . . . . . . . . . . . . . . . . . . . . . . . p93 Multicereal rustic baguette . . . . . . . . . . . . . . . . . p98 Multicereal rustic roll . . . . . . . . . . . . . . . . . . . . . . p94 Multigrain bagel. . . . . . . . . . . . . . . . . . . . . . . . . . . p96 Multigrain half baguette . . . . . . . . . . . . . . . . . . . . p97

104

N

Natural sourdough pointu . . . . . . . . . . . . . . . . . . p94

O

Olive pointu . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . p94

P

Pain au chocolat . . . . . . . . . . . . . . . . . . . . . . . . . .

Pain aux raisins . . . . . . . . . . . . . . . . . . . . . . . . . . .

Panini . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Panissimo sourdough . . . . . . . . . . . . . . . . . . . . . .

Plain half baguette . . . . . . . . . . . . . . . . . . . . . . . .

Plain lozenge . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Pop art walnut bread . . . . . . . . . . . . . . . . . . . . . .

Poppy seed bagel . . . . . . . . . . . . . . . . . . . . . . . . .

Poppy seed lozenge . . . . . . . . . . . . . . . . . . . . . . .

Pretzel baguette. . . . . . . . . . . . . . . . . . . . . . . . . . .

Puff pastry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

R

Raw pizza base . . . . . . . . . . . . . . . . . . . . . . . . . . .

Red burger bun . . . . . . . . . . . . . . . . . . . . . . . . . . .

Rosemary . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Round brioche bun . . . . . . . . . . . . . . . . . . . . . . . .

Royal rye bread . . . . . . . . . . . . . . . . . . . . . . . . . . .

Rustic sourdough (convivial) . . . . . . . . . . . . . . . .

Rye bread log . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

S

Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Savoury tart shell . . . . . . . . . . . . . . . . . . . . . . . . .

Sesame seed bun . . . . . . . . . . . . . . . . . . . . . . . . .

Shortcrust pastry base . . . . . . . . . . . . . . . . . . . . .

Small bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Sourdough baguette . . . . . . . . . . . . . . . . . . . . . . .

Sweet pastry base . . . . . . . . . . . . . . . . . . . . . . . .

Sweet tart shell . . . . . . . . . . . . . . . . . . . . . . . . . . .

p99 p99 p97 p98 p97 p98 p95 p96 p98 p97 p92 p92 p96 p94 p95 p94 p93 p93 p91 p92 p95 p92 p97 p98 p92 p92

T

Terroir brick . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . p93

W

White sourdough. . . . . . . . . . . . . . . . . . . . . . . . . . p94

2018 Professional Trade Fairs GULFOOD - Dubaï - from 18 to 22 February 2018 - Hall Sheikh Saeed

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INTERNORGA - Hamburg - from 09 to 13 March 2018 SANDWICH & SNACK SHOW - Paris - from 4 to 5 April 2018 - Hall 7,2. Stand H13 ALIMENTARIA - Barcelona - from 16 to 19 April 2018 FOOD & HOTEL ASIA - Singapore - from 24 to 27 April 2018 TAIPEI FOOD SHOW - Taipei - from 27 to 30 June 2018

Ordering

Please order from your designated ordering team Destiny Foods, Destiny House, Preston Street, Manchester, M18 8DB 0844 856 0911 sales@destinyfoods.com www.destinyfoods.com Or from our London Office: A173-A175, New Covent Garden Market, London SW8 5NXX 0207 738 8380 • 0207 501 4148 enquiries.london@compagniedesdesserts.com www.compagniedesdesserts.com

Sales terms & Conditions Minimum order: £80 / £100 Expresse service.

Cash on delivery or credit card.

Keys

New product or new recipe (from 1st of February) Frozen patisserie

Defrosting

30 min 24°C

Defrosting time Defrosting temperature Ready to decorate

Baking Conventional oven

20 min 150°C

Baking time Baking temperature

Cooking in a microwave oven

20 sec 800W

Cooking time Microwave power

Product shelf life after defrosting

48 h 4°C

Time Temperature

Ingrid Caillaud Ice cream maker at Pole Sud

Office A173-A175 New Covent Garden Market • London SW8 5NX Phone: 0207 738 8380 • Fax : 0207 501 4148 enquiries.london@compagniedesdesserts.com www.compagniedesdesserts.com

Destiny Foods • Destiny House Preston Street • Manchester, M18 8DB Phone: 0844 856 0911 sales@destinyfoods.com www.destinyfoods.com