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2017 COLLECTION

“Making dessert a pleasure”


Editorial Each year, our company, specialised in desserts for the caterers, is happy to welcome more than 10% of new customers. For all those who just chose us as their new supplier and also for all our loyal customers, I would like to recall the fundamentals of La Compagnie des Desserts. First of all, we are proud to produce most of our desserts ourselves. And for what we do not produce in our workshops, we are proud of our partners who are all true manufacturers of food quality. We are also proud to be specialists who have made traditional pastry, ice cream and bakery a profession of faith, a true act of fidelity to the culture of pleasure associated with the art of living of our country. Finally, we have chosen to take careful attention to the delivery of our products. In the great majority of cases, we carry out the deliveries ourselves in order to guarantee the cold chain at all its steps. This point, which is a true strategic choice, is especially important to ensure a level of quality that meets your expectations and those of your customers. We are convinced that a dessert is not consumed as any other food but that it is of fundamental importance to make a meal a feast. At La Compagnie des Desserts, we are all committed to this small daily miracle. Allow me, with this editorial, to thank you for giving us a place in your offer. I make a commitment that we will do everything to make you proud when you serve our products as if you had made them yourself.

Didier Barral CEO

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GLACIER

Over the last 30 years, Master ice cream maker Pole Sud, has developed 300 ice cream flavours, developing this year more than 1500 bespoke productions for restaurants that entrust us to make possible their most original ideas. We at Pole Sud have set ourselves the objective of raise up desserts to an art form dedicated to the pursuit of indulgence taste and pleasure for the eyes.

PATISSERIE

Le Gourmet Parisien has succeeded in establishing itself in the restaurant business by offering more than 350 high quality patisseries. Our specialty is to bring out twice a year innovative ranges adapted to the market. It has been 12 years of continuous partnership with Philippe Urraca, winner of the prestigious award “Meilleur Ouvrier de France” in 1994, and his company Mon Petit Pâtissier. The classicism of his patisseries and his commitment in meeting the rules of dessert as an art, are recognised by modern chefs looking for authenticity. At La Croquanterie, the traditional French patisserie products revive with the know-how and imagination of La Compagnie des Desserts’ pastry Chefs.

BAKERY

With our special partner For 46 years, Pain-Petifour has been producing bread that Chefs love to serve with their food. The exceptional quality of its products is guaranteed by the strict selection of raw materials, the use of sourdough and the respect for the artisan production methods. Pain-Petifour’s watchwords are Passion for the product, Creativity, Service and Quality.

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Our philosophy Ice cream The quality of ingredients is basic to create a good ice cream; it is when the ice cream reproduces its “authentic flavour”, attracting the customer to a state of indulgence when tasting it. Just a controlled overrun brings the best out of the flavour. The intense taste comes from the use of generous amounts of premium ingredients. We produce ice cream easier to digest and lighter and closer in taste to the original product used, that is why is essential for us to reduce the sugar content. We encourage you to organise tasting sessions and share our passion in the search of authentic flavours.

Healthy eating

At a time when consumers are increasingly paying attention to the quality of what they eat, their expectations and purchasing criteria are changing. In perfect harmony with these changing trends we are committed in the search of the best materials: • Fresh milk from the “Marguerite” farm • Fruit mostly from French fruit cooperatives • Vanilla pods opened and emptied at our kitchens • A range of gluten free products We are proud of our artisanal making adapted to the most modern technologies.

Our commitments To make dessert a pleasure

• The strict selection of raw materials • Respect for the artisan know-how • The combination of tradition and modernity to achieve the best taste • The capacity to innovate and adapt to our customers’ ideas and needs. • A single contact person, from the production to the final delivery.

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Our Leitmotiv : be close to you To ensure that we deliver the best product to you in the best possible conditions, we ensure delivery ourselves. Delivery in 24h from your calling day. We will do our best to deliver to you in 48 hours. Minimum order :£60 / £100 Express service* *Express service is sometimes sourced by a courier company, using isotermic boxes and dry ice.

Online shopping platform will soon be available www.compagniedesdesserts.com

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Laurent Rombi, Ice cream maker at Pole Sud


2017 Ice Cream & Sorbet Collection Pole Sud’s ice cream and sorbet are made in an artisan workshop, in accordance with the know-how and traditions of Master ice cream makers.

Seed ice cream collection - healthy flavours

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Master ice cream maker

Haute expression - 2.5 l tubs Ice cream

Sorbets

Absolute chocolate Guanaja chips - 92932

Apricot from «Rhone Valley» - 93006

Almond milk - 94181

Blood orange - 93620

Chocolate prestige - 93609

Dark chocolate - 92761

Dulce de leche “Fleur de sel” - 92702

Impala mango - 92698

Fresh milk “Nata” - 92816

Lemon - fresh juice - 93600

Guanaja dark chocolate - 92530

Orange - fresh juice - 93613

Guatemalan expresso coffee - 92430

Pineapple - 93602

Honey and pinenuts - 92191

Raspberry - 92722

Iced chestnut - 92841

Strawberry senga - 92721

Maple syrup and pecan nuts - 94071

Wild strawberry - 85219

Pistachio di Sicily - 92529

Williams pear from “Rhone Valley” - 92519

Made with fresh milk from the “Marguerite” farm

Fresh fruit

Praline prestige - 92729 Salty caramel - 93607 Vanilla “Madagascar pods” - 92815

Commitments Prepared using traditional ice cream production methods No flavouring or colouring agents The lightness of the products must be balanced by a great intensity of flavour: that is the Art of the ice cream maker. The regional fruits are mostly from French fruit cooperatives. Haute Expression ice cream are made with fresh milk from the “Marguerite” farm.

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Master ice cream maker

Savoury collection - 2.5 l tubs Ice cream

Sorbets

Cabecou goat cheese - 92773

Basil - 92696

Caviar Roman Kaviroff

Cucumber - 92708

Foie Gras - 84163

Olive oil - 92705

Parmigiano - 92694

Tomato and basil - 92523

Saffron - 92502 Sechuan pepper - 92498 Truffle Wasabi - 92782 Wild thyme - 92849

Healthy flavours Seed ice cream Roasted brown linseed*- 92985 Roasted buckwheat*- 92986 Roasted wheat*- 92984 White sesame*- 92987 Black sesame- 92795

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Master ice cream maker

Original creations - 2.5 l tubs Ice cream Apple and salty caramel - 92862

Mascarpone - 93111

Brittany butter shortbread - 92808

Matcha green tea - 92776

Cheesecake - 92757

OreoÂŽ chips - 92845

Chocolate digestive biscuit*- 92991

Peanut - 92879

Chocolate with Espelette chilli - 92785

Pink praline - 92846

Coconut milk - 87332

Praline rocher - 92934

English caramel with toffee bits - 93371

Red thai tea - 84152

Frozen yogurt - 92875

Tiramisu with mascarpone - 94321

Gingerbread - 92878

Turron - 92892

Ginger with candied ginger - 92478

White coffee (infused with Ethiopian coffee beans) - Philippe Urraca - 92867

Lavander honey - 92982 Madeleine - 92786

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Master ice cream maker

Original creations - 2.5 l tubs Sorbets Cactus and lime - 92507

Lime and candied ginger - 92891

Chocolate and orange - 92865

Limoncello (alcohol) - 92936

Coconut prestige - 84151

Lychee - 92971

Fig - 86030

Mojito (alcohol) - 92709

Green juice*- 92989

PiĂąacolada (alcohol) - 93391

Imperial passion fruit - 84143

Strawberry and basil - 92812 Yuzu - 92796

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Ice cream Tradition - 2.5 l tubs Bailey’s (alcohol) - 92699

Mint chocolate - 92488

Banana and chocolate - 92345

Natelloso (chocolate and hazelnut) - 40133

Bourbon vanilla - 93361

Nougat from Montélimar - 92884

Bubble gum - 94291

Pistachio - 92081

Bulgarian yogurt with redcurrant ripple - 92525

Plain yogurt - 92680

Candy floss with crunchy sugar pieces - 92607

Pop corn - 92880

Chocolate - 92041

Praline hazelnut - 92021

Chunky strawberry - 92091

Pruneaux Armagnac (alcohol) - 92151

Cinnamon - 92301

Rose petal - 92526

Coffee - 92031

Rosemary - 92848

Cognac raisins (alcohol) - 92877

Rum (creole) and raisins (alcohol) - 92101

Crème brûlée - 92803

Salty caramel - 92051

Flambé banana (alcohol) - 93394

Stracciatella - 92860

Génépi «Alps Absinthe» (alcohol) - 85628

Vanilla custard - 92011

Gianduja (chocolate and hazelnut with caramelized hazelnut pieces) - 94241

Vanilla pecan fudge - 40612

Gingerbread biscuit - 93396 Honey - 92111 Irish coffee (alcohol) - 94021 Lemon curd - 92777 Maple syrup and pecan bits - 94071

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Master ice cream maker

Violet - 92370 Walnut from Périgord - 92121 White chocolate - 92350

5 l Tub Bourbon vanilla - 92481


Master ice cream maker

Sorbets Tradition - 2.5 l tubs Apricot - 92531

Mandarin of Sicily - 92517

Blackberry - 92811

Mango - 92781

Blackcurrant with whole blackcurrant berries - 92551

Marc de Champagne (alcohol) - 92671

Blueberry - 92631 Chunky strawberry - 92541 Coconut - 92611 Gin Tonic (alcohol) - 92842 Granny smith green apple - 92591 Kiwi - 92711 Lemon - 92501 Lemon and mint - 92813 Lime - 92521

Melon - 92641 Mint with fresh mint - 92941 Mirabelle plum liquor (alcohol) - 94121 Morello cherry - 92691 Passion fruit - 92661 Raspberry - 92621 Rhubarb and strawberry - 92700 Vineyard peach from “Rhone Valley” - 82518 White peach from “Rhone Valley” - 93008 Williams pear - 92561

5 l Budget range Ice cream

Sorbets

Chocolate - 92482

Lemon - 92505

Coffee - 92484

Mango - 92666

Cream - 92664

Raspberry - 92663

Pistachio - 92486 Strawberry - 92485 Turron*- 72539 Vanilla - 92487 Yogurt - 92669

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6 l Display parlour containers Ice cream

Sorbets

Arabica coffee - 93691

Peanut chocolate - 93731

Apricot - 93821

Banana and chocolate - 93695

Pistachio with roasted pistachio chips - 93733

Blackcurrant - 93697

Banoffee - 93747 Blue candy - 93746 Bourbon vanilla - 93694 Bubble gum - 93698 Candy floss - 93739 Cheesecake raspberry - 93834 Chocolate - 93692 Chocolate brownie - 93715 Coco rocher*- 93833 Coconut with chocolate shavings - 93726 Crème brûlée - 93717 Dulce de leche - 93716 Lemon meringue - 93735 Mint chocolate - 93703 Natelloso (chocolate and hazelnut) - 93822 Nougat - 93728 Oreo® chips - 93820

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Master ice cream maker

Plain yogurt - 93696 Pop corn - 93841 Praline rocher - 93839 Rainbow (multicolor chocolate candies) - 93823 Rum (creole) and raisins (alcohol) - 93700 Salty caramel - 93712 Stracciatella - 93707 Strawberry candy - 93719 Tiramisu with mascarpone (alcohol) - 93736 Vanilla cookies - 93737 Vanilla pecan fudge - 93738 Violet - 93708 White chocolate crunchy - 93744

Blood orange - 93730 Chunky strawberry - 93701 Coconut - 93704 Lemon - 93693 Mango - 93724 Melon - 93702 Morello cherry - 93721 Passion fruit - 93705 Raspberry - 93720 Vineyard peach from “Rhone Valley” - 93732


Master ice cream maker

Make a difference with unique ice cream flavours Ask us to produce for you the ice cream flavour of your choice, and we will deliver a prototype within 15 days.

Bespoke ice cream production Each year more than 1500 custom made ice cream flavours are created who entrust us with the task of realising their most original ideas.

for customers

your ideas,

Share with us your desires, your needs, and we will make every effort to achieve of your project.

them, after a full study 15


Master ice cream maker

Ice cream pots - Takeaway Ice cream pots

Gluten free fresh milk ice cream pots Madagascar vanilla - 90915 Salted caramel - 90914 75 g - 120 ml x 20

Gluten free sorbets Mango - 90910

Raspberry - 90913 Strawberry senga - 90912 Squeezed lemon - 90911 80 g - 120 ml x 20

Ice cream

Frozen yogurt - 90916 75 g - 120 ml x 20

Sorbet

Dark chocolate - 90917 75 g - 120 ml x 20

On demand ice cream

Mini sorbet platter

Ready to serve cubes

Ice cream verrines

Scoops and “quenelles”

Mango, raspberry, lime, mandarin, blackcurrant and green apple.

Flavours on demand. 5 boxes minimum order.

Flavours on demand. 5 boxes minimum order.

Flavours on demand. 5 boxes minimum order.

40516 - 60 ml x 24

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40 ml x 48

90077 - 50 ml x 125

90061 - 60 ml x 54


Individual frozen desserts

Baked Alaska drop

Iced nougat*

Iced mandarin*

90711 - 260 ml x 8

90806 - 130 ml x 24

90764 - 180 ml x 12

Cubic raspberry vacherin

Iced sweetburger*

Vanilla profiteroles

90703 - 125 ml x 12

90840 - 80 g x 12

95012 - 25 g x 40

Frozen lemon

Frozen coconut shell

Honey almond cup

90737 - 90 g x 6

90144 - 77 g x 10

90006 - 80 g x 6

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

Meringue base, raspberry sorbet cube, covered in whipped cream sculpted into a cube.

Lemon filled with lemon sorbet.

Montelimar nougat ice cream and honey Italian meringue. 4 x 9 x 5 cm

Spiced biscuit ice cream, Guanaja chocolate ice cream, success biscuit, whipped cream and strawberry coulis.

Coconut sorbet in a coconut shell topped with coconut flakes.

Mandarin base dacquoise, mandarin soufflĂŠ and Italian meringue.

Choux stuffed with vanilla ice cream.

Honey ice cream with candied almonds in a terracotta pot.

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Individual frozen desserts

Mango coco

Classic raspberry

96589 - 140 ml x 6

96591 - 135 ml x 6

Carmelia

Coffee parfait

96588 - 130 ml x 6

96572 - 120 ml x 6

Mango sorbet, coconut ice cream and grated glazed coconut.

Chocolate shell with vanilla ice cream and melting caramel heart.

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Vanilla and raspberry ice cream, meringue and raspberry coulis.

Iced coffee mousse coated in caramelised nuts.


Specialities of our pastry chefs

Iced soufflés

Blackcurrant mascarpone soufflé

Mascarpone soufflé with a meringue heart, blackcurrant coulis and whole blackcurrants on top. Ø 8 cm 3811 - 90 g x 12

GRAND MARNIER® soufflé

Caramel soufflé

Mandarin soufflé

2012 - 145 g x 12

2828 - 110 g x 12

3163 - 105 g x 12

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

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

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Alice Mary, Pastry chef at Le Gourmet Parisien


2017 Coffee Shop Collection

Patisseries that can be enjoyed at any time of the day, both for table service as well as takeaway sales.

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Specialities of our pastry chefs

Our traditional range pre-cut

Carrot cake*

The original carrot cake. Pre-cut in 16 portions. Ø 22 cm 96641 - 2.5 kg x 1

6h 5 d 5°C 4°C

Victoria sponge cake*

Sponge base, strawberry jam and whipped cream, ideal for tea time. Pre-cut in 14 portions. Ø 22 cm 96643 - 1.4 kg x 1

6h 3 d 5°C 4°C

Apple pie*

Generous original apple pie. Pre-cut in 14 portions. Ø 28 cm 96645 - 2.2 kg x 1

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7 d 5 h 5 min 5°C 180°C 4°C

Fudge cake*

The original fudge cake. Pre-cut in 16 portions. Ø 22 cm 96642 - 2 kg x 1

2h 7 d 20°C 4°C

Red Velvet cake*

Pre-cut in 14 portions. Ø 22 cm 96644 - 1.2 kg x 1

6h 5 d 5°C 4°C

Sticky toffee Pudding*

Individual sponge pudding made with chopped dates. To be served with caramel sauce (delivered without sauce). Pre-cut in 24 portions. 41 x 31 x 3 cm 96646 - 2.3 kg x 1

7 d 5 h 12 to 14 min 4°C 200°C 5°C


Specialities of our pastry chefs

Pre-cut cakes

Traditional chocolate cake*

Traditional recipe with chocolate, flour, eggs and butter. Pre-cut in 12 portions. Ø 26 cm 3950 - 1.2 kg x 1

4h 3 d 4°C 4°C

4h 3 d 4°C 4°C

Caramel mœlleux

Pre-cut in 14 portions. Ø 25 cm 3466 - 1.2 kg x 1

4h 3 d 4°C 4°C

Uncut. Ø 26 cm 4051 - 1.2 kg x 1

Marbled chocolate cake*

With chocolate icing. Precut in 10 portions. Ø 23.7 x 10.8 cm 4089 - 1 kg x 3

8 to 10 h 3 d 4°C 4°C

Earl Grey tea cake*

Organic Earl Grey infusion soft cake with lemon icing. Precut in 10 portions. Ø 23.7 x 10.8 cm 4088 - 1.02 kg x 3

8 to 10 h 3 d 4°C 4°C

Banana bread cake*

With pieces of banana and caramel icing. Precut in 10 portions. Ø 23.7 x 10.8 cm 4087 - 1.02 kg x 3

8 to 10 h 3 d 4°C 4°C

Lemon drizzle cake*

With lemon icing. Precut in 10 portions. Ø 23.7 x 10.8 cm 4103 - 1.02 kg x 3

8 to 10 h 3 d 4°C 4°C

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Specialities of our pastry chefs

Pre-cut cakes

Cherry bakewell tart*

Pecan pie

Butter, almond and cherry. Pre-cut in 8 portions. Ø 22 cm 4008 - 850 g x 1

Pre-cut in 14 portions. Ø 26 cm

4h 48 h 4°C 4°C

3211 - 1.4 kg x 1

4h 4 d 4°C 4°C

Cake with Oreo® cookies

Chocolate cookie sablé, chocolate ganache and chocolate mousse with cookies and vanilla mousse. Pre-cut in 16 portions. Ø 26 cm 3683 - 1.55 kg x 1

Raspberry cheesecake

Sweet shortcrust pastry, cheesecake mix, raspberry coulis. Pre-cut in 14 portions. Ø 26 cm 3442 - 1.4 kg x 1

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6h 24 h 4°C 4°C

6h 48 h 4°C 4°C

Original cheesecake

Authentic cheesecake with Philadelphia® cheese. Pre-cut in 14 portions. Ø 26 cm 3415 - 1.4 kg x 1

4h 24 h 4°C 4°C


Tarts and cakes to share uncut

Pure cocoa

Bitter chocolate biscuit, bitter chocolate mousse, chocolate glazing. Uncut. Ø 22 cm 1301 - 1.4 kg x 1

7h 48 h 4°C 4°C

Raspberry tart

Shortcrust pastry and raspberries. Uncut. Ø 30 cm 96370 - 1.4 kg x 1

5h 24 h 4°C 4°C

Apple and gingerbread tart

Shortcrust pastry, almond and gingerbread cream, apples, cinnamon. Uncut. Ø 26 cm 1177 - 1 kg x 2

5h 48 h 4°C 4°C

Santiago tart

Traditional spanish almond flavour cake. Uncut. Ø 27 cm 95540 - 1 kg x 1

6 to 12 h 20 d 4°C 4°C

Pear and almond tart

Shortcrust pastry, almond cream, pears, glaze. Uncut. Ø 26 cm 3686 - 900 g x 3

5h 48 h 4°C 4°C

Apple cake tray

Cake mœlleux garnished with apple pieces. Slab to be cut. 35 x 27 cm 3832 - 1.3 kg x 1

6h 48 h 4°C 4°C

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Individual sablés and crumbles

Specialities of our pastry chefs

Apple sablé

Shortcrust pastry, almond cream, apples, apricot glaze. Ø 9 cm 96523 - 110 g x 24

Rhubarb sablé

Shortcrust pastry, almond cream, mix of apple and rhubarb, apricot glaze. Ø 9 cm 96564 - 110 g x 24

48 h 4h 4°C 4°C

Red fruit crumble sablé

Shortcrust pastry, crumble, red fruits and apples. Ø 8 cm 96388 - 100 g x 24

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48 h 4h 4°C 4°C

Red fruit sablé

Shortcrust pastry, almond cream, red fruits, apricot glaze. Ø 9 cm 96525 - 110 g x 24

48 h 4h 4°C 4°C

Red fruit crumble

Apples, red fruits, cinnamon and crumble. 90598 - 140 g x 27

9 min 48 h 180°C 4°C

48 h 4h 4°C 4°C

Apricot sablé

Shortcrust pastry, almond cream and apricots. Ø 9 cm 96522 - 110 g x 24

48 h 4h 4°C 4°C

Apricot and apple crumble Apples, apricots, cinnamon and crumble. 90597 - 140 g x 27

9 min 48 h 180°C 4°C


Specialities of our pastry chefs

Individual tartlets

Pecan and walnut tartlet

Shortcrust pastry, pecans, walnuts and honey sauce. Ø 9 cm 3812 - 100 g x 32

Lemon meringue tartlet 140 g Sweet crust pastry, lemon cream and Swiss meringue.

90509 - 140 g x 12

48 h 4h 4°C 4°C

Roasted fig tartlet Ø 12 cm

Hazelnut shortcrust pastry, almond and pistachio cream, roasted figs. 1157 - 140 g x 12

3 d 4h 4°C 4°C

Lemon meringue tartlet 80 g Shortcrust pastry, lemon cream and Italian meringue. Ø 9 cm 90576 - 80 g x 24

48 h 4h 4°C 4°C

Blueberry tartlet

Shortcrust pastry, almond cream, blueberries. 90505 - 120 g x 12

48 h 3h 4°C 4°C

4 d 4h 4°C 4°C

48 h 4h 4°C 4°C

Lemon tartlet Ø 9 cm

90778 - 90 g x 24

Chocolate tartlet Ø 9 cm

90587 - 80 g x 24

48 h 4h 4°C 4°C

Roasted fig tartlet Ø 10 cm 3660 - 100 g x 18

3 d 4h 4°C 4°C

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Master Artisan Pastry

Individual cheesecakes

Cookie cheesecake

Pure butter shortcrust, Philadelphia® cheese and cookie bits. Ø 7 cm 48 h 3h 4°C 4°C

96394 - 90 g x 36

Cheesecake

Pure butter shortcrust and Philadelphia® cheese. Ø 7 cm 95503 - 110 g x 36

48 h 4h 4°C 4°C

White chocolate cheesecake Pure butter shortcrust, Philadelphia® cheese and white chocolate bits. Ø 7 cm 90685 - 90 g x 36

48 h 4h 4°C 4°C

Shortcrust biscuit cheesecake

Speculoos pure butter shortcrust and Philadelphia® cheese. Ø 7 cm 90526 - 90 g x 36

Coffee shop treats

48 h 4h 4°C 4°C

Lemon Ginger cheesecake* Pure butter shortcrust, Philadelphia® cheese, lemon, ginger and Swiss meringue. Ø 7 cm

90686 - 110 g x 20

48 h 4h 4°C 4°C

Yuzu cheesecake

Pure butter shortcrust, Philadelphia® cheese and yuzu. Ø 7 cm 90747 - 90 g x 36

48 h 4h 4°C 4°C

Specialities of our pastry chefs

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 - 90 g x 26

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5 d 4h 4°C 4°C

Brownie

With chocolate and walnuts. 6 x 6 cm 2780 - 70 g x 48

7 min 48 h 180°C 4°C


Specialities of our pastry chefs

Coffee shop treats

Coffee éclair

Vanilla éclair*

Choux pastry filled with coffee cream. 14 cm.

96366 - 75 g x 14

48 h 4h 4°C 4°C

96648 - 75 g x 14

Nutella® Brioche

White coffee cappuccino*

Crunchy dark chocolate, white coffee infusion mousse and coffee ganache. Decorated with whipped cream, cocoa and praline chips. Ø 5,5 cm 4081 - 82 g x 15

48 h 4 to 5 h 4°C 4°C

48 h 4 to 6 h 4°C 4°C

96365 - 75 g x 14

48 h 4h 4°C 4°C

Chestnut cake with candied chestnuts.

24 h 2h 4°C 4°C

95397 - 80 g x 48

Individual lemon drizzle

90781 - 80 g x 20

Choux pastry filled with chocolate cream. 14 cm.

Chestnut moist cake

Pure butter brioche filled with real Nutella®. 96533 - 100 g x 36

Chocolate éclair

Choux pastry filled with vanilla custard. 14 cm.

48 h 4h 4°C 4°C

4 d 4h 4°C 4°C

Plain financier

3543 - 37 g x 44

3 min 3 d 160°C 4°C

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Coffee shop treats Muffins

Blueberry muffin

Double chocolate muffin

Chocolate and hazelnut muffin

01222497 - 100 g x 32

01222463 - 100 g x 32

96318 - 95 g x 20

48 h 2h 20°C 20°C

48 h 2h 20°C 20°C

4 d 2h 20°C 20°C

Salted caramel muffin

Jumbo muffin cappuccino

01341510 - 122 g x 15

01040625 - 138 g x 20

Individual packaging. 2h 20°C

Individual packaging.

5 d 10 to 21°C

2h 20°C

5 d 10 to 21°C

Cookies - fully cooked

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Large chocolate cookie

Large milk chocolate cookie

Fully cooked, individual packaging.

Fully cooked, individual packaging.

02320513 - 103 g x 36

02320563 - 103 g x 36

02320547 - 103 g x 36

90 min 24°C

5 d 10 to 21°C

90 min 24°C

5 d 10 to 21°C

American jumbo cookie with white chocolate chips* Fully cooked, individual packaging. 90 min 24°C

5 d 10 to 21°C


Coffee shop treats Cookies - ready to bake

Dark and milk chocolate cookie Ready to bake.

01273565 - 80 g x 90

10 min 24 h 180°C ambient

Triple chocolate cookie

Fudge cookie

Ready to bake.

Ready to bake.

01273573 - 80 g x 90

10 min 24 h 180°C ambient

001398769 - 80 g x 90

10 min 24 h 180°C ambient

Waffles and crepes

Liège waffles

Ideal toasted or oven warmed. Individual packaging.

5 min 48 h 180°C 4°C

96555 - 100 g x 48

Brittany crepes

Eggs, butter, fresh milk, orange blossom. Ø 25 cm 95404 - 40 g x 50

48 h 4h 4°C 4°C

Brussels waffles

Ideal toasted or oven warmed. 95573 - 85 g x 24

3 min 24 h 200°C 4°C

Pancakes Ø 11 cm

95509 - 40 g x 72

48 h 4h 4°C 4°C

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Philippe Urraca, Meilleur Ouvrier de France, Executive chef of La Compagnie des Desserts


2017 Patisserie Collection Patisseries produced in our bakeries, for elegant and indulgent plated desserts.

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Philippe Urraca’s creations

Exotic mousse*

Mango and red fruit mousse on coconut dacquoise biscuit, mango glaze. Ø 7 cm 48 h 4h 4°C 4°C

4082 - 85 g x 12

Paris-Brest

Choux dough crown with a praline mousse. 95403 - 110 g x 12

24 h 2h 4°C 4°C

Caramel chou

Crumble-topped chou filled with caramel crème patissiere and milk chocolate disc. Ø 8 cm 3688 - 85 g x 12

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48 h 5h 4°C 4°C

Citrus delight

Lemon mousse, citrus fruit compote and dacquoise biscuit. Ø 7 cm 3805 - 85 g x 12

24 h 4h 4°C 4°C

Chocolate Paris-Brest

Choux dough, chocolate and salted caramel mousse, icing sugar. 95231 - 75 g x 12

24 h 3h 4°C 4°C

Royal Dôme

Dacquoise biscuit, hazelnut crunch and chocolate mousse. 95433 - 80 g x 16

24 h 3h 4°C 4°C

Meilleur Ouvrier de France

Chestnut and hazelnut crunch Chestnut mousse, hazelnut mousse, crunch and joconde biscuit base. Ivory coating and candied chestnut. Ø 7 cm 3809 - 100 g x 12

24 h 4h 4°C 4°C

Vanilla millefeuille

Layer of caramelised puff pastry and creamy vanilla custard with Bourbon vanilla pods. 3568 - 105 g x 21

24 h 4h 4°C 4°C

Forêt Noire

Chocolate biscuit, chocolate mousse, morello cherry compote, chocolate sheet, cherry. 95458 - 90 g x 30

24 h 3h 4°C 4°C


Specialities of our pastry chefs

Individual pastries

Brioche-style “French toast”

Caramelised mango cake

Baba «mignon»

90611 - 120 g x 36

3002 - 100 g x 16

90525 - 130 g x 15

A soft golden pastry sprinkled with cane sugar.

2 h 5 min 48 h 4°C 180°C 4°C

Caramel sauce, mango cube, cake mix.

4 h 15 to 20 sec 48 h 4°C 800W 4°C

Le yuzu

Coconut parfait*

Cranberry and yuzu tartlet: sweet crust pastry, almond cream, cranberry compote, yuzu quenelle. Ø 9 cm

With almond dacquoise base. Ø 7 cm

2000 - 100 g x 12

4h 24 h 4°C 4°C

Apple tart tatin Ø 10 cm Puff pastry topped with caramelised apples. 96349 - 120 g x 20

10 to 15 min 24 h 200°C 4°C

4078 - 78 g x 12

4h 48 h 4°C 4°C

Thin apple tart Ø 12 cm

Puff pastry, apple and topping. 3668 - 90 g x 24

Authentic rum baba, slightly raised, soaked in rum.

7 min 5 d 180°C 4°C

4h 5 d 4°C 4°C

Raspberry & strawberry shortbread

Almond sweet crust pastry, strawberries, raspberries, almond cream. Ø 8 cm 1432 - 120 g x 20

4h 24 h 4°C 4°C

Thin apple tart Ø 10 cm

Caramelised apple slices on a butter puff pastry. 3554 - 70 g x 27

7 min 5 d 180°C 4°C

Apple tart tatin Ø 7 cm

Shortcrust pastry topped with caramelised apples. 90734 - 100 g x 24

10 to 15 min 24 h 200°C 4°C

35


Specialities of our pastry chefs

Individual squares

Chocolate brownie square*

Vanilla brownie square*

Chocolate mousse on chocolate brownie. 6,3 x 6,3 cm 95326 - 70 g x 24

4h 24 h 5°C 5°C

95325 - 70 g x 24

Raspberry pistachio square* Raspberry mousse on pistachio biscuit. 6,3 x 6,3 cm 95329 - 65 g x 24

36

Lemon meringue square*

Vanilla mousse on chocolate brownie. 6,3 x 6,3 cm

4h 24 h 5°C 5°C

Lemon cream with Italian meringue on madeleine. 6,3 x 6,3 cm

4h 24 h 5°C 5°C

95328 - 75 g x 24

Coco passion fruit square* Mango and passion fruit mousse on coco biscuit. 6,3 x 6,3 cm 95330 - 65 g x 24

4h 24 h 5°C 5°C

4h 24 h 5°C 5°C


Specialities of our pastry chefs

Fingers

Japanese flavour finger

Mascarpone and red fruit finger

Matcha joconde biscuit, mango and passion fruit compote, yuzu mousse, sugar icing. 3567 - 70 g x 28

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

4h 24 h 4°C 4°C

3374 - 90 g x 28

Chocolate royal finger

Fig pannacotta

Gingerbread, fig purée, success biscuit and pannacotta. 1647 - 95 g x 27

4h 24 h 4°C 4°C

4h 24 h 4°C 4°C

3372 - 95 g x 28

4h 24 h 4°C 4°C

Multiple layers of praline crunch and mousse on a hazelnut crunchy biscuit.

4h 24 h 4°C 4°C

95324 - 65 g x 36

Framboisier

Joconde biscuit, raspberry mousse with red fruits, vanilla genoise, covered with red fruit jelly. 9 x 4 cm 1102 - 65 g x 27

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

Hazelnut praline finger*

Dacquoise biscuit, praline crunch, chocolate mousse, velvety chocolate topping. 3370 - 85 g x 28

Mango and passion fruit finger

4h 24 h 4°C 4°C

4h 24 h 4°C 4°C

Chocolatine

Chocolate joconde biscuit, bitter chocolate mousse, chocolate genoise topped with cocoa. 9 x 4 cm 1065 - 65 g x 27

4h 24 h 4°C 4°C

37


Specialities of our pastry chefs

Chocolate

Chocolate Gianduja Mendiant*

Hazelnut sablé, chocolate ganache with mixed nuts topping. Ø 9 cm 4h 48 h 4080 - 100 g x 12 4°C 4°C

The T

Tiramisu : coffee soaked savoyardi, mascarpone mousse, crunchy chocolate coating. 1995 - 115 g x 14

1 to 2 h 4°C

Chocolate feuillantine

Chocolate mousse, hazelnut crunch, chocolate ganache. Ø 7 cm

Almond succès biscuit topped with bitter chocolate mousse and its ganache. 2770 - 80 g x 12

Chocolate, butter, eggs, sugar. Ø 6 cm

38

4h 24 h 4°C 4°C

Dark chocolate pyramid

Chocolate bouchon 3674 - 110 g x 22

3299 - 100 g x 12

30 to 40 sec 5 d 800W 4°C

1 to 2 h 48 h 4°C 4°C

Le chocolat*

Mixed layers of chocolate biscuit (joconde, dacquoise , genoise) and mousse (ganache, cream and bitter chocolate mousse). 5.5 x 5.5 x 4 cm 2330 - 90 g x 30

5h 24 h 4°C 4°C

White chocolate pyramid

Succès biscuit, white chocolate mousse, caramel cream and white chocolate icing. 2772 - 80 g x 12

Chocolate coulant

Chocolate cake with chocolate melting heart. Ø 6.5 cm 2299 - 90 g x 20

30 to 40 sec 10 d 800W 4°C

1 to 2 h 48 h 4°C 4°C


Specialities of our pastry chefs

Coulants and mi-cuits

Chocolate and speculoos mi-cuit*

Chocolate mi-cuit, biscoff LOTUS® melting heart. Ø 8 cm 3114 - 120 g x 18

Gluten free chocolate coulant Ø 8 cm

4042 - 100 g x 32

40 sec 10 d 800W 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

30 sec 48 h 800W 4°C

20 to 30 sec 3 d 800W 4°C

Gluten free chocolate cold coulant Ø 8 cm

2831 - 100 g x 24

6h 7 d 4°C 4°C

Coconut mi-cuit

Chocolate mi-cuit with grated coconut inside. Ø 6.5 cm 3673 - 105 g x 23

40 sec 5 d 800W 4°C

Chocolate mi-cuit Butter, chocolate, cocoa, eggs, sugar. Ø 8 cm 3675 - 120 g x 16

15 to 20 sec 10 d 800W 4°C

Gluten free praline mi-cuit Chocolate mi-cuit with almond, praline and nuts inside. Ø 6.5 cm 3659 - 105 g x 23

4h 3 d 4°C 4°C

Yuzu mi-cuit

Chocolate mi-cuit, ganache, yuzu. Ø 6.5 cm 3671 - 105 g x 23

40 sec 5 d 800W 4°C

39


Specialities of our pastry chefs

Slabs and sheets

Opera slab

3 chocolate slab

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

3 chocolate mousses: bitter, milk chocolate and white chocolate. Joconde biscuit and cocoa.

4h 48 h 4°C 4°C

1019 - 700 g x 3

4h 24 h 4°C 4°C

Tiramisu slab

Sponge biscuit, mascarpone mousse, sponge cake soaked in coffee, cocoa.

95306 - 800 g x 3

4h 24 h 4°C 4°C

Tiramisu sheet (alcohol free)

Sponge biscuit, mascarpone mousse, sponge cake soaked in coffee. Alcohol free. Slab to be cut. 3687 - 2.8 kg x 1

Chocolate royal sheet

Dacquoise biscuit, praliné crunch, chocolate mousse, velvety chocolate topping. 3369 - 2.5 kg x 1

40

5h 24 h 4°C 4°C

4h 24 h 4°C 4°C

Mascarpone and red fruit sheet Almond biscuit with cherry syrup, cherry compote, mascarpone mousse, red crunchy topping. 3373 - 2.9 kg x 1

5h 24 h 4°C 4°C

Mango and passion fruit sheet Dacquoise biscuit, mango and passion fruit compote, white chocolate mousse, passion fruit jelly. 3371 - 3.2 kg x 1

5h 24 h 4°C 4°C


Specialities of our pastry chefs

Ready to decorate

Dessert realised with - Pavlova : 3932, - Strawberry coulis : 66061, - Red fruit mix : 66123 (available on demand).

Pavlova*

Meringue base and fromage blanc mousse. To be personalised with fresh fruit, coulis or ice cream. Ø 10 cm 3932 - 45 g x 6

4h 4°C

48 h 4°C

Choux to fill Ø 8 cm

90675 - 30 g x 40

4h 4°C

48 h 4°C

Piping bags

Almond cream 3588 - 600 g x 4

Dark chocolate mousse 6 to 10 h 24 h 4°C 4°C

3313 - 700 g x 4

6 to 10 h 24 h 4°C 4°C

Coulis

Sauces

Exotic

Salty caramel

(Mango and passion fruit) 66063 - 500 g x 6

6h 4°C

90056 - 500 ml x 4

3h 4°C

24 h 4°C

10 d 4°C

Chocolate ganache Raspberry

66062 - 500 g x 6

6h 4°C

10 d 4°C

Strawberry

66061 - 500 g x 6

42

6h 4°C

10 d 4°C

66108 - 500 ml x 4

3h 4°C

24 h 4°C

White chocolate mousse 3176 - 550 g x 4

6 to 10 h 24 h 4°C 4°C


Specialities of our pastry chefs

Ready to decorate Puff pastry

Puff pastry

Half puff pastry*

99015 - 650 g x 15

98250 - 327 g x 15

28% pure butter. 36 x 56 x 0.28 cm

33% pure butter. 36 x 27.7 x 0.28 cm

Raw pastry base

Sweet pastry base**

Sweet pastry base**

Shortcrust pastry base**

96684 - 230 g x 16

96685 - 41 g x 80

96674 - 65 g x 60

Raw. Ø 24.7 cm

Raw. Ø 10 cm

Raw. Ø 12 cm

45 min 20 min 180°C 20°C

Cooked, sweet paste Pure butter. Possibility to cook 10 minutes in the oven with filling.

Sweet tart shell rectangular*

Sweet tart shell**

Savoury tart shell**

96632 - 27 g x 72

96633 - 7 g x 288

96635 - 7 g x 288

Cooked, sweet paste. 10 x 4.6 cm

30 min 10 min 6 months 20 - 24°C 200°C 24°C

Cooked, sweet paste. Ø 4 cm

30 min 10 min 6 months 20 - 24°C 200°C 24°C

Cooked, sweet paste. Ø 4 cm

30 min 10 min 6 months 20 - 24°C 200°C 24°C

43


RÊmy Napolitano, Pastry chef at Mon Petit Pâtissier


2017 Afternoon tea, catering and savoury collection

Mini desserts made in our bakery for all types of occasions, ideal for snacking throughout the day.

45


Meilleur Ouvrier de France

Choux and Macarons - Philippe Urraca’s creations Choux

Mixed choux

Mixed chocolate choux

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

Dark chocolate, milk chocolate and passion fruit, white chocolate and Matcha green tea, white chocolate and violet, caramel. Ø 4 cm

2h 48 h 4°C 4°C

95205 - 18 g x 48

2h 48 h 4°C 4°C

Macarons

Mixed macarons

Vanilla, chocolate, salty caramel, coffee, pistachio and raspberry. Ø 3.5 cm 2876 - 12 g x 48

2h 10 d 4°C 4°C

Caramel macaron*

Ø 4.2 cm

Ø 4.2 cm

95311 - 16 g x 45

95312 - 16 g x 45

2h 10 d 4°C 4°C

2h 10 d 4°C 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

46

Coffee macaron*

2h 10 d 4°C 4°C

Ø 4.2 cm

2h 10 d 4°C 4°C

Ø 4.2 cm

2h 10 d 4°C 4°C

Ø 4.2 cm

2h 10 d 4°C 4°C


Specialities of our pastry chefs

Afternoon tea

Mini cheesecake*

Mini coconut rocher

Mini chocolate coulant Mini pecan pie Ø 5 cm

Ø 6 cm

95332 - 35 g x 70

3914 - 20 g x 35

2836 - 37 g x 30

3288 - 45 g x 30

Ø 5 cm

4h 24 h 5°C 5°C

4h 48 h 4°C 4°C

4h 48 h 4°C 4°C

4h 4 d 4°C 4°C

Mini caramel muffin*

Mini chocolate muffin

Mini red fruit muffin

Mini tropézienne

96677 - 26 g x 42

96367 - 26 g x 42

96368 - 26 g x 42

96319 - 33 g x 24

Caramel 23%. 1h 48 h 20°C 20°C

Chocolate/hazelnuts 23%. 1h 48 h 20°C 20°C

Red fruits 23%. 1h 48 h 20°C 20°C

Ø 6 cm.

3h 48 h 4°C 4°C

Mini milk chocolate and passion jaffa cake

Mini dark chocolate Mini rum baba and caramel jaffa cake

Sultanas scones

Sponge cake with passion Sponge cake with caramel fruit jelly topped with crunchy filling topped with crunchy milk chocolate. Ø 5 cm dark chocolate. Ø 5 cm

Authentic baba soaked in rum.

3905 - 26 g x 24

3906 - 26 g x 24

90555 - 50 g x 33

96384 - 60 g x 72

4h 48 h 4°C 4°C

4h 48 h 4°C 4°C

2h 48 h 4°C 4°C

2h 3 d 20°C 20°C

47


Specialities of our pastry chefs

Catering

Caramel choux lollipop*

Raspberry choux lollipop*

Mini opéra

Mini financier*

Choux lollipop, filled with raspberry cream, coated with crunchy ivory chocolate. Ø 3.5 cm

Joconde biscuit, coffee punch, chocolate coffee ganache, chocolate icing, coffee cream.

Almond cake with butter. 5 x 2 cm

95304 - 20 g x 48

95307 - 20 g x 48

2224 - 20 g x 98

4077 - 7 g x 160

Choux lollipop, filled with caramel cream, coated with crunchy milk chocolate. Ø 3.5 cm 2h 24 h 4°C 4°C

2h 24 h 4°C 4°C

2h 3 d 4°C 4°C

Red fruit and mascarpone verrine

Dessert shots

Mini canele*

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

Bordelese treat made with vanilla and rum.

2029 - 30 g x 24

TDP0120501 - 30 g x 36

96638 - 17 g x 200

1 to 2 h 24 h 4°C 4°C

Sweet traditional petits fours

4h 24 h 4°C 4°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. TDP0144301 - 14.5 g x 48

48

2h 24 h 4°C 4°C

2h 24 h 4°C 4°C

5 h 9 min 4 d 4°C 220°C 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 24 h 4°C 4°C


Savoury collection Catering

Savoury prestige canapés

Mini brioche aperitive platter

6 salmon pieces and polenta; 6 vegetable club sandwiches; 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

Cheese shortbread*

Foie gras and onion confit; smoked salmon and cheese; goat cheese with honey and walnuts; pesto and dry tomatœs. 2 platters of 20 pieces. Ø 3.5 cm

3h 24 h 4°C 4°C

96595 - 25 g x 40

Mini brioche bun

Butter shortbread and crusty cheese base. Ideal to create Ø 4 cm personalised bites. 4 x 2 cm

4h 3 d 4°C 4°C

Mini sesame seed bun

Mini cheeseburger

Ø 4.5 cm

Full burger with beef (Origin: France), cheddar and onion sauce. Ø 3.5 cm

4016 - 5 g x 72

96373 - 10 g x 100

96321 - 25 g x 120

96594 - 16.5 g x 45

48 h 7 min 180°C 4°C

4h 24 h 4°C 4°C

1h 48 h 4°C 4°C

6 h 6 min 12 h 4°C 130°C 4°C

Thin savoury tart and quiche

Thin 4 vegetable tart

Onions, cherry tomatœs, aubergines and red peppers. Ø 14 cm 3605 - 115 g x 12

6 min 3 d 180°C 4°C

Quiche lorraine

Bacon, ham and cheese.

96505 - 185 g x 42

35 to 40 min 12 h 180°C 4°C

49


Gluten Free Collection Verrines

Gluten free chocolate mousse verrine 3454 - 70 g x 15

4h 24 h 4°C 4°C

Gluten free raspberry pannacotta verrine 3456 - 105 g x 15

4h 48 h 4°C 4°C

Coulants and mi-cuit

Gluten free chocolate cold coulant Ø 8 cm

2831 - 100 g x 24

6h 7 d 4°C 4°C

Gluten free chocolate coulant Ø 8 cm

4042 - 100 g x 32

40 sec 10 d 800W 4°C

Gluten free praline mi-cuit Chocolate mi-cuit with almond, praline and nuts inside. Ø 6.5 cm 3659 - 105 g x 23

Breads

Gluten free bread roll Ø 5.5 cm

96294 - 50 g x 30

50

1 min 900W

Gluten free multigrain bun Ø 10 cm

901125SG - 75 g x 25

1h 24 h 4°C 20°C

4h 3 d 4°C 4°C


Déborah Dauchy, Baker at Pain-Petifour


2017 Bread and Viennoiserie Collection

Breads that Chefs love to serve with their dishes and delicious products for breakfast or a tasty snack.

53


The chef’s bakery

Pain-Petifour breads Gastro breads to share

Terroir brick

Multicereal brick

Grey and light crumb. Beautiful slices. 38 cm

96236 - 720 g x 10

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

75 min 20 min 180°C 24°C

96237 - 720 g x 10

75 min 20 min 180°C 24°C

Lingot de campagne

Contrast between a crunchy crust and a wonderfully aerated amber crumb. 96132 - 700 g x 8

Walnut and raisin rustic bread*

Dark whole crumb, pieces of walnut and sweet golden raisin. 96164 - 810 g x 8

54

75 min 25 min 180°C 24°C

75 min 20 min 180°C 24°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 180°C 24°C


The chef’s bakery

Pain-Petifour breads Individual breads

Natural sourdough pointu

Blonde individual roll, light yeast. 13 x 4.5 cm 96270 - 40 g x 170

20 min 8 min 195°C 24°C

Multicereal rustic roll

A powerful toasted cereal taste in an airy, grey crumb. 8 x 10 cm 96135 - 48 g x 130

20 min 11 min 195°C 24°C

Ambassadeur

Small round loaf, subtle flavour, dense grey-coloured crumb. Ø 7.5 cm 96145 - 58 g x 100

20 min 12 min 195°C 24°C

Cereal pointu

Individual roll, sprinkled with toasted seeds. Very tasty and very crispy. 13 x 4 cm 96271 - 40 g x 170

20 min 8 min 195°C 24°C

Lichette

Plain bread with a golden crumb (ciabatta and corn flours). 10 x 5 cm 96131 - 48 g x 130

20 min 10 min 195°C 24°C

White sourdough

A light, amber crumb beneath a very crunchy crust.The very pronounced taste of old-fashioned bread and rye sourdough. 6.5 cm 96151 - 55 g x 130

20 min 12 min 195°C 24°C

Olive pointu

Mix of green and black olives, an original delight. 13 x 4 cm 96234 - 40 g x 80

20 min 8 min 195°C 24°C

Royal rye bread

Attractive «chocolate» colour, fruity essence and taste, flour crushed with a traditional milestone. 10 x 5 cm 96134 - 39 g x 75

20 min 11 min 195°C 24°C

Rosemary

A light crumb sprinkled with rosemary. A touch of sourdough acidity with intense flavour of the aromatic herb. 6 cm 96152 - 50 g x 130

20 min 11 min 195°C 24°C

55


The chef’s bakery

Pain-Petifour breads Cocktail breads

Nanocroq 4 flavours*

Bouchées 4 flavours

96208 - 5 to 6 g x 1 box of 4kg

96126 - 20 g x 400

Mixed finger bread: black olives, rosemary, mustard sheed, thyme and sundried tomatos. 5 x 1.5 cm

Selection of mini square breads. 100 of each : multi-cereal, green olives, thyme and tomatoes, Parmigiano Reggiano. 4.5 cm

10 min 4 to 5 min 24°C 195°C

Pop art walnut bread

20 min 6 min 24°C 195°C

Pop art crunchy corn bread

Pop art 4 pepper bread

Pop art piperade bread

96219 - 30 g x 112

96221 - 30 g x 112

96230 - 30 g x 112

96218 - 30 g x 112

With crunchy pieces of walnut and crushed wheat topping. 5 cm 20 min 8 min 24°C 195°C

With sweetcorn pieces. 5 cm

20 min 16 min 24°C 155°C

Flavoured with 4 exotic peppers and coloured with cuttlefish ink. 5 cm 20 min 16 min 24°C 155°C

With red pepper pieces. 5 cm

20 min 16 min 24°C 155°C

Cocktail buns

Mini sweet paprika bun Mini brioche bun spiced with paprika. Ø 5 cm 96356 - 22 g x 150

56

20 min 24°C

Mini black pepper bun

Mini brioche bun flavoured with 4 exotic peppers and coloured with cuttlefish ink. Ø 5 cm 96357 - 22 g x 150

20 min 24°C

Mini lemon bun*

Mini brioche bun with lemon zest. Ø 5 cm 96358 - 22 g x 150

20 min 24°C


The chef’s bakery

Pain-Petifour breads Burger buns

Round brioche bun

Black pepper bun*

Soft texture. Ø 12 cm

96654 - 90 g x 40

With cuttlefish ink and 4 different peppers. Ø 10 cm

30 min 24°C

96655 - 70 g x 60

30 min 24°C

Sandwich breads and focaccia

Paysanne sandwich

Cereal sandwich

Delicious sandwich bread, soft and crunchy. Has the optimal conservation. 24 x 6.5 cm 96238 - 160 g x 38

Crispness and flavour accentuated by the toasted grain. Slightly amber. 24 x 6.5 cm

30 min 13 min 195°C 24°C

96239 - 160 g x 38

30 min 13 min 195°C 24°C

Garlic and basil focaccia

Soft texture with chunky salt, olive oil, garlic and basil. 10 x 9.5 cm 96360 - 85 g x 70

30 min 1 min 210°C 24°C

57


Breads Buns - Classic range

Classic large sesame seed bun

Classic bun*

Pre-cut. Ø 12 cm

96665 - 90 g x 24

Gluten free multigrain bun

Pre-cut. Ø 10 cm

1h 24 h 20 - 24°C 20°C

96664 - 60 g x 36

Ø 10 cm

1h 24 h 20 - 24°C 20°C

901125SG - 75 g x 25

1h 24 h 4°C 20°C

Buns - Original range (pure butter)

Old fashion bun*

Sesame seed bun

Pre-cut. Ø 10 cm

96666 - 60 g x 36

Pre-cut. Ø 10 cm 1h 24 h 20 - 24°C 20°C

96662 - 70 g x 36

1h 24 h 4°C 20°C

Bagels

Multigrain bagel*

Poppy seed bagel

Sesame bagel

96683 - 105 g x 48

96681 - 105 g x 48

96682 - 105 g x 48

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

58

15 min 1 to 2 min 48 h 220°C 4°C 24°C

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

15 min 1 to 2 min 48 h 220°C 4°C 24°C

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

15 min 1 to 2 min 48 h 220°C 4°C 24°C


Breads Individual breads

Plain lozenge

Soft wheat flour, very open, cream coloured crumb, notes of ripened wheat, crunchy crust. 96180 - 57 g x 120

10 min 200°C

Cereal lozenge

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

10 min 210°C

Poppy seed lozenge

Soft wheat flour, very open, cream coloured crumb, notes of ripened wheat, crunchy crust with toasted grey and blue seeds. 96181 - 57 g x 120

10 min 200°C

Rye bread with seeds*

Small bread «sur sole»

Mini olive oil ciabatta

96669 - 55 g x 140

96574 - 40 g x 200

96183 - 50 g x 84

3% sunflower seeds, 3% sesame, 2% linseeds, 2% oatflakes, 2% rye flour. 11 x 6 cm

10 min 10 min 24 h 200°C 20°C 20°C

Precooked.T65 flour. 9 x 5.5 x 4 cm

10 min 6 to 8 min 200°C 24°C

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

20 min 9 min 200°C 4°C

59


Breads Wraps and sandwich breads

Tortilla wrap nature wheat*

Panini

Ideal to make your own recipes. 6 packs of 15 units. Ø 30 cm 96651 - 89 g x 90

To heat 4 to 5 minutes in a toaster. 25 cm

12 h 3 d 18 - 20°C 4°C

S5551 - 115 g x 60

1h 20°C

Plain half baguette

Multigrain half baguette

96312 - 140 g x 50

96313 - 140 g x 50

26 cm

26 cm

Ciabatta sandwich 25 cm

96182 - 100 g x 40

60

15 min 20 min 180°C 20°C


Breads Breads to share

Sourdough baguette 96193 - 250 g x 25

10 min 24 h 200°C 20°C

Multicereal rustic baguette 48 cm

34791 - 280 g x 25

10 min 10 min 180°C 20°C

Multicereal panissimo sourdough* Multicereal sourdough loaf. 96639 - 450 g x 22

20 to 25 min 1h 180°C 20 - 24°C

Baguette

Wheat flour. 96017 - 250 g x 45

20 to 23 min 24 h 175/180°C 4°C

French sourdough sliced* 24 slices. 22 cm

96671 - 1 kg x 8

1h 20°C

Panissimo sourdough

Wheat flour and sourdough. 96015 - 450 g x 22

10 to 15 min 24 h 200°C 4°C

61


Viennoiserie Brioche

Large brioche to slice*

Traditional brioche made with pure butter and eggs. Few minutes in the oven for a perfect result. 21.5 x 12.5 cm

Brioche feuilletée

96676 - 45 g x 100

96372 - 85 g x 36

Pure butter. Ø 7.5 cm

96647 - 360 g x 6

Mini brioche*

8 min 1h 20 - 24°C 150°C

Brioche style sweet pastry.

1 h 5 to 10 min 24 h 20°C 160°C 20°C

15 min 20 min 180°C 24°C

Viennoiserie - Ready to cook

Croissant

Almond croissant

28 % butter. 96119 - 60 g x 70

20 min 18 min 165°C 24°C

Pain au chocolat

62

20 min 18 min 165°C 24°C

Pain aux raisins

28 % butter.

96112 - 75 g x 70

S7146 - 90 g x 48

20 min 18 min 165°C 24°C

96052 - 110 g x 60

20 min 18 min 165°C 24°C


Mini viennoiserie - Ready to cook

Mini croissant Lenôtre recipe

Mini croissant

31778 - 30 g x 195

96045 - 20 g x 260

31776 - 35 g x 210

28% butter from Charentes Poitou A.O.C.

Butter from Charentes Poitou A.O.C.

20 min 24°C

13 min 165/170°C

20 min 20 min 24°C 180°C

Mini pain au chocolat - Mini pain au chocolat 28% butter from Charentes Lenôtre recipe Poitou A.O.C.

Butter from Charentes Poitou A.O.C. 20 min 24°C

96046 - 28 g x 260

13 min 165/170°C

Mini pain aux raisins Lenôtre recipe

Mini pain aux raisins 28% butter from Charentes Poitou A.O.C.

Puff pastry filled with crème pâtissière and chocolate chunks.

31290 - 30 g x 230

96118 - 30 g x 260

96179 - 28 g x 100

96092 - 40 g x 180

Butter from Charentes Poitou A.O.C. 30 min 14 min 24°C 180°C

15 min 20 min 24°C 180°C

Mixed mini viennoiserie - 135 units* 45 croissants 30 g, 45 pains au chocolat 32 g, 45 pains aux raisins 35 g. 30220 - 4.37 kg x 1

15 min 13 min 165°C 24°C

Mini chocolate twist

20 min 30 min 24°C 180°C

20 min 13 min 24°C 165°C

Mini pain crème 28% butter, custard cream.

12 min 20 min 170/180°C 24°C

Mixed mini viennoiserie - 140 units*

35 pains au crème 40g, 35 cranberry twists 30g, 35 chocolate twists 28gr, 35 cinamon rolls 35g 32232 - 4,66 kg x 1

15 min 12 to 14 min 170°C 24°C

63


PATISSERIES INDEX 3 chocolate slab . . . . . . . . . . . . . . . . . 40 American jumbo cookie with white chocolate chips . . . . . . . . . . . . . . . . . . Apple and gingerbread tart . . . . . . . Apple cake tray . . . . . . . . . . . . . . . . . . Apple pie . . . . . . . . . . . . . . . . . . . . . . . Apple sablé . . . . . . . . . . . . . . . . . . . . . Apple tart tatin . . . . . . . . . . . . . . . . . . Apple tart (thin) . . . . . . . . . . . . . . . . . Apricot and apple crumble . . . . . . . . Apricot sablé . . . . . . . . . . . . . . . . . . . .

B

Baba «mignon» . . . . . . . . . . . . . . . . . Banana bread cake . . . . . . . . . . . . . . . Blueberry muffin . . . . . . . . . . . . . . . . Blueberry tartlet . . . . . . . . . . . . . . . . . Brioche-style “French toast” . . . . . . . Brittany crepes . . . . . . . . . . . . . . . . . . Brookie® . . . . . . . . . . . . . . . . . . . . . . . Brownie . . . . . . . . . . . . . . . . . . . . . . . . Brussels waffles . . . . . . . . . . . . . . . . .

C

Cake with Oreo cookies . . . . . . . . . . Caramel chou . . . . . . . . . . . . . . . . . . . Caramel choux lollipop . . . . . . . . . . . Caramel moelleux . . . . . . . . . . . . . . . Caramelised mango cake . . . . . . . . . Carrot cake . . . . . . . . . . . . . . . . . . . . . Cheesecake . . . . . . . . . . . . . . . . . . . . . Cherry Bakewell tart . . . . . . . . . . . . . . Chestnut and hazelnut crunch . . . . . Chestnut moist cake . . . . . . . . . . . . . Chocolate and hazelnut muffin . . . . . . . . . . . . . . . . . Chocolate and salty caramel mi-cuit . . . . . . . . . . . . . Chocolate and speculoos mi-cuit . . . . . . . . . . . . . . . . Chocolate bouchon . . . . . . . . . . . . . . Chocolate brownie square . . . . . . . . Chocolate coulant . . . . . . . . . . . . . . . . Chocolate éclair . . . . . . . . . . . . . . . . . Chocolate feuillantine . . . . . . . . . . . . Chocolate Gianduja Mendiant . . . . . . . Chocolate mi-cuit . . . . . . . . . . . . . . . . Chocolate Paris-Brest . . . . . . . . . . . . Chocolate royal finger . . . . . . . . . . . . Chocolate royal sheet . . . . . . . . . . . . Chocolate tartlet . . . . . . . . . . . . . . . . . Chocolatine . . . . . . . . . . . . . . . . . . . . . Choux to fill . . . . . . . . . . . . . . . . . . . . . Choux . . . . . . . . . . . . . . . . . . . . . . . . . . Citrus delight . . . . . . . . . . . . . . . . . . . . Coco passion fruit square . . . . . . . . . Coconut mi-cuit . . . . . . . . . . . . . . . . . . Coconut parfait . . . . . . . . . . . . . . . . . . Coffee éclair . . . . . . . . . . . . . . . . . . . . Cooked sweet pastry . . . . . . . . . . . . . Cookie cheesecake . . . . . . . . . . . . . . . Coulis . . . . . . . . . . . . . . . . . . . . . . . . . . ®

30 25 25 22 26 35 35 26 26 35 23 30 27 35 31 28 28 31 24 34 48 23 35 22 28 24 34 29 30 39 39 38 36 38 29 38 38 39 34 37 40 27 37 42 46 34 36 39 35 29 43 28 42

D

Dark and milk chocolate cookie . . . . . . . . . . . . . . . . . Dark chocolate pyramid . . . . . . . . . . Dessert shots . . . . . . . . . . . . . . . . . . . Double chocolate muffin . . . . . . . . . .

E

Earl Grey tea cake . . . . . . . . . . . . . . . . 23 Exotic mousse . . . . . . . . . . . . . . . . . . . 34

A

31 38 48 30

F

Fig pannacotta . . . . . . . . . . . . . . . . . . Forêt Noire . . . . . . . . . . . . . . . . . . . . . Framboisier . . . . . . . . . . . . . . . . . . . . . Fudge cake . . . . . . . . . . . . . . . . . . . . . . Fudge cookie . . . . . . . . . . . . . . . . . . . .

37 34 37 22 31

N

Nutella® Brioche . . . . . . . . . . . . . . . . 29

O

Opera slab . . . . . . . . . . . . . . . . . . . . . . 40 Original cheesecake . . . . . . . . . . . . . . 24

P

Gluten free chocolate coulant . . . . . . . . . . . 39 & 50 Gluten free chocolate mousse verrine . . . . . . . . . . . . . . . . . 50 Gluten free praline mi-cuit . . . . . . . .39 & 50 Gluten free raspberry pannacotta verrine . . . . . . . . . . . . . . . 50

Pancakes . . . . . . . . . . . . . . . . . . . . . . . Paris-Brest . . . . . . . . . . . . . . . . . . . . . . Pastry (cooked and raw) . . . . . . . . . . Pavlova . . . . . . . . . . . . . . . . . . . . . . . . . Pear and almond tart . . . . . . . . . . . . . Pecan and walnut tartlet . . . . . . . . . Pecan pie . . . . . . . . . . . . . . . . . . . . . . . Piping bags . . . . . . . . . . . . . . . . . . . . . Plain financier . . . . . . . . . . . . . . . . . . . Puff pastry . . . . . . . . . . . . . . . . . . . . . . Pure cocoa . . . . . . . . . . . . . . . . . . . . . .

H

R

G

Hazelnut praline finger . . . . . . . . . . . 37

I

Individual lemon drizzle . . . . . . . . . . 29

J

Japanese flavour finger . . . . . . . . . . . 37 Jumbo muffin cappuccino . . . . . . . . . 30

L

Large chocolate cookie . . . . . . . . . . . Large milk chocolate cookie . . . . . . . Le chocolat . . . . . . . . . . . . . . . . . . . . . Le yuzu . . . . . . . . . . . . . . . . . . . . . . . . Lemon drizzle cake . . . . . . . . . . . . . . . Lemon Ginger cheesecake . . . . . . . . Lemon meringue square . . . . . . . . . . Lemon meringue tartlet . . . . . . . . . . Lemon tartlet . . . . . . . . . . . . . . . . . . . Liège waffles . . . . . . . . . . . . . . . . . . . .

M

Macarons . . . . . . . . . . . . . . . . . . . . . . . Mango and passion fruit finger . . . . Mango and passion fruit sheet . . . . . Marbled chocolate cake . . . . . . . . . . . Mascarpone and red fruit finger . . . . . . . . . . . . . . . . . . . Mascarpone and red fruit sheet . . . . . . . . . . . . . . . . . . . Mini canele . . . . . . . . . . . . . . . . . . . . . Mini caramel muffin . . . . . . . . . . . . . Mini cheesecake . . . . . . . . . . . . . . . . Mini chocolate coulant . . . . . . . . . . . . Mini chocolate muffin . . . . . . . . . . . . Mini coconut rocher . . . . . . . . . . . . . . Mini dark chocolate and caramel jaffa cake . . . . . . . . . . . . Mini financier . . . . . . . . . . . . . . . . . . . Mini milk chocolate and passion jaffa cake . . . . . . . . . . . . Mini opéra . . . . . . . . . . . . . . . . . . . . . . Mini pecan pie . . . . . . . . . . . . . . . . . . Mini red fruit muffin . . . . . . . . . . . . . . Mini rum baba . . . . . . . . . . . . . . . . . . . Mini tropézienne . . . . . . . . . . . . . . . .

64

30 30 38 35 23 28 36 27 27 31 46 37 40 23 37 40 48 47 47 47 47 47 47 48 47 48 47 47 47 47

31 34 43 42 25 27 24 42 29 43 25

Raspberry & strawberry shortbread 35 Raspberry cheesecake . . . . . . . . . . . . 24 Raspberry choux lollipop . . . . . . . . . . 48 Raspberry pistachio square . . . . . . . 36 Raspberry tart . . . . . . . . . . . . . . . . . . . 25 Raw pastry base . . . . . . . . . . . . . . . . . 43 Red fruit and mascarpone verrine . . 48 Red fruit crumble . . . . . . . . . . . . . . . . 26 Red fruit crumble sablé . . . . . . . . . . . 26 Red fruit sablé . . . . . . . . . . . . . . . . . . . 26 Red Velvet cake . . . . . . . . . . . . . . . . . . 22 Rhubarb sablé . . . . . . . . . . . . . . . . . . . 26 Roasted fig tartlet . . . . . . . . . . . . . . . 27 Royal Dôme . . . . . . . . . . . . . . . . . . . . . 34

S

Salted caramel muffin . . . . . . . . . . . . Santiago tart . . . . . . . . . . . . . . . . . . . . Sauces . . . . . . . . . . . . . . . . . . . . . . . . . Savoury collection . . . . . . . . . . . . . . . Shortcrust biscuit cheesecake . . . . . Sticky toffee Pudding . . . . . . . . . . . . . Sultanas scones . . . . . . . . . . . . . . . . . Sweet prestige petits fours . . . . . . . . Sweet traditional petits fours . . . . . .

T

The T . . . . . . . . . . . . . . . . . . . . . . . . . . Tiramisu sheet (alcohol free) . . . . . . Tiramisu slab . . . . . . . . . . . . . . . . . . . . Traditional chocolate cake . . . . . . . . Triple chocolate cookie . . . . . . . . . . .

V

Vanilla brownie square . . . . . . . . . . . Vanilla éclair . . . . . . . . . . . . . . . . . . . . Vanilla millefeuille . . . . . . . . . . . . . . . Victoria sponge cake . . . . . . . . . . . . .

30 25 42 49 28 22 47 48 48 38 40 40 23 31 36 29 34 22

W

White coffee cappuccino . . . . . . . . . . 29 White chocolate cheesecake . . . . . . . 28 White chocolate pyramid . . . . . . . . . 38

Y

Yuzu cheesecake . . . . . . . . . . . . . . . . . 28 Yuzu mi-cuit . . . . . . . . . . . . . . . . . . . . . 39


BREADS INDEX A

R

Ambassadeur . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 55

Rosemary . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 55 Round brioche bun . . . . . . . . . . . . . . . . . . . . . . . . 57 Royal rye bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . 55 Rye bread log . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 54 Rye bread with seeds . . . . . . . . . . . . . . . . . . . . . . . 59

B

Bagel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 58 Baguette . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 61 Black pepper bun . . . . . . . . . . . . . . . . . . . . . . . . . . 57 Bouchées 4 flavours . . . . . . . . . . . . . . . . . . . . . . . 56 Bun . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 56, 57 & 58

S

Sesame bagel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 58 Sesame seed bun . . . . . . . . . . . . . . . . . . . . . . . . . . 58 Small bread «sur sole» . . . . . . . . . . . . . . . . . . . . . 59 Sourdough baguette . . . . . . . . . . . . . . . . . . . . . . . 61

C

Cereal lozenge . . . . . . . . . . . . . . . . . . . . . . . . . . . . 59 Cereal pointu . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 55 Cereal sandwich . . . . . . . . . . . . . . . . . . . . . . . . . . . 57 Ciabatta sandwich . . . . . . . . . . . . . . . . . . . . . . . . . 60 Classic bun . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 58 Classic large sesame seed bun . . . . . . . . . . . . . . . 58

T

Terroir brick . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 54 Tortilla wrap nature wheat . . . . . . . . . . . . . . . . . . 60

W

F

G

Walnut and raisin rustic bread . . . . . . . . . . . . . . . 54 White sourdough . . . . . . . . . . . . . . . . . . . . . . . . . . 55

L

VIENNOISERIE INDEX

M

A

French sourdough sliced . . . . . . . . . . . . . . . . . . . . 61 Garlic and basil focaccia . . . . . . . . . . . . . . . . . . . . 57 Gluten free multigrain bun . . . . . . . . . . . . . . . . . . 58 Lichette . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 55 Lingot de campagne . . . . . . . . . . . . . . . . . . . . . . . . 54

Almond croissant . . . . . . . . . . . . . . . . . . . . . . . . . 62

Mini black pepper bun . . . . . . . . . . . . . . . . . . . . . . 56 Mini lemon bun . . . . . . . . . . . . . . . . . . . . . . . . . . . . 56 Mini olive oil ciabatta . . . . . . . . . . . . . . . . . . . . . . . 59 Mini sweet paprika bun . . . . . . . . . . . . . . . . . . . . 56 Multicereal brick . . . . . . . . . . . . . . . . . . . . . . . . . . . 54 Multicereal panissimo sourdough . . . . . . . . . . . . 61 Multicereal rustic baguette . . . . . . . . . . . . . . . . . . 61 Multicereal rustic roll . . . . . . . . . . . . . . . . . . . . . . 55 Multigrain bagel . . . . . . . . . . . . . . . . . . . . . . . . . . . 58 Multigrain half baguette . . . . . . . . . . . . . . . . . . . . 60

B

Brioche feuilletée . . . . . . . . . . . . . . . . . . . . . . . . . . 62

C

Croissant . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 62

L

Large brioche to slice . . . . . . . . . . . . . . . . . . . . . . 62

M

Mini brioche . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 62 Mini chocolate twist . . . . . . . . . . . . . . . . . . . . . . . 63 Mini croissant . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 63 Mini croissant - Lenôtre recipe . . . . . . . . . . . . . . . 63 Mini pain au chocolat . . . . . . . . . . . . . . . . . . . . . . . 63 Mini pain au chocolat - Lenôtre recipe . . . . . . . . 63 Mini pain aux raisins . . . . . . . . . . . . . . . . . . . . . . . 63 Mini pain aux raisins - Lenôtre recipe . . . . . . . . . 63 Mini pain crème . . . . . . . . . . . . . . . . . . . . . . . . . . . 63

N

Nanocroq 4 flavours . . . . . . . . . . . . . . . . . . . . . . . 56 Natural sourdough pointu . . . . . . . . . . . . . . . . . . 55

O

Old fashion bun . . . . . . . . . . . . . . . . . . . . . . . . . . . 58 Olive pointu . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 55

P

Panini . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 60 Panissimo sourdough . . . . . . . . . . . . . . . . . . . . . . 61 Paysanne sandwich . . . . . . . . . . . . . . . . . . . . . . . . 57 Plain half baguette . . . . . . . . . . . . . . . . . . . . . . . . 60 Plain lozenge . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 59 Pop art 4 pepper bread . . . . . . . . . . . . . . . . . . . . 56 Pop art crunchy corn bread . . . . . . . . . . . . . . . . . 56 Pop art piperade bread . . . . . . . . . . . . . . . . . . . . . 56 Pop art walnut bread . . . . . . . . . . . . . . . . . . . . . . 56 Poppy seed lozenge . . . . . . . . . . . . . . . . . . . . . . . . 59 Poppy seed bagel . . . . . . . . . . . . . . . . . . . . . . . . . . 58

P

Mixed mini viennoiserie . . . . . . . . . . . . . . . . . . . . 63 Pain au chocolat . . . . . . . . . . . . . . . . . . . . . . . . . . . 62 Pain aux raisins . . . . . . . . . . . . . . . . . . . . . . . . . . . 62

65


La Compagnie des Desserts’ takeaway sales concept.

Louise : The new home of indulgence.

More than 50 shops in France and around the world. Discover more at www.louiselesglaces.fr or call us at 0207 738 8380 and ask for the Louise franchise department in the UK.


We are dessert artisans. Ice cream All our ice cream is made by Pole Sud The founder of La Compagnie des Desserts, Didier Barral, is a Master Ice cream Artisan Pole Sud has been certified as “Quality Artisanal Producer” by the Collège Culinaire de France

Patisseries Our patisseries are made in our bakeries by: • Philippe Urraca, “Meilleur Ouvrier de France” • And all our pastry Chefs

Quality certifications Pole Sud Le Gourmet Parisien La Croquanterie

Pole Sud La Compagnie des Desserts Pain-Petifour

Professional Trade Fairs 2017 SIRHA in Lyon from 21st to 25th of January - Stand 3D61 OLYMPIA in London the 7th and 8th of February - Pub 17 - Stand 106 SIPRHO Salon des Plages in La Grande Motte from 20th to 22th of February - Stand D11 SANDWICH & SNACK SHOW in Paris the 15th and 16th of March - Hall 7.1 Stand H016 CLUB DEL GOURMET in Madrid from 24th to 27th of April - Stand 4D14 SALON ALPIN in Albertville from 10th to 13th of November IGEHO in Bâle from 18th to 22th of November

Price in £ (excluded VAT). Minimum order : £60 / £100 Express service. Cash on delivery or credit card.

Keys

New product or new recipe 20 min Baking Conventional oven 150°C

Baking time Baking temperature

Defrosting 30 min Defrosting time 24°C Defrosting temperature

20 sec Cooking in 800W a microwave oven

Cooking time Microwave power

Product shelf life 48 h Time after defrosting 4°C Temperature

Frozen Patisserie

Ready to decorate


Gianni Spadafora Pastry chef in La Compagnie des Desserts

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

2017 collection