ICE CREAM/DESSERTS dressed, artisanal ice cream style that promises a truly indulgent, parlourmade experience. By consistently delivering premium quality and innovative flavours, we aim to elevate enjoyment to new heights.” LOOKING AHEAD But, of course, the key to any successful operation is the ability to work in tandem with others. “Our customer base primarily comprises foodservice and wholesalers, spanning domestic and international markets – some of whom, we’ve had the pleasure of serving since the inception of Suncream. These enduring partnerships bring me immense satisfaction and serve as a testament to our unwavering dedication to customer service,” continued Rebecca.
“This steadfast commitment has been instrumental in fostering these longstanding business relationships. It’s a true reflection of our values and a significant achievement that our customers continue to remain loyal. We are deeply grateful for their trust and remain committed to delivering exceptional products and service to meet their evolving needs. “At the forefront is a commitment to delivering high-quality ice cream at a competitive price. However, this goal has become increasingly challenging over the years, due to the fluctuating nature of raw material costs. Navigating these market dynamics requires agility and strategic planning. “To ensure a stable supply chain and favourable pricing, we place great emphasis on cultivating strong
Time to share
relationships with suppliers. This is crucial to not only securing supply levels but also in navigating the complexities of raw material fluctuations. “Through effective collaboration and open communication, we strive to overcome challenges and maintain the high standards customers have come to expect. Our dedication to quality and affordability remains unwavering, and we continually adapt to ensure the sustainability of our business and its success.”
Fabien Levet, commercial manager at pastry specialists Pidy UK, has some invaluable advice for operators.
ALL ABOARD As a nation of dessert lovers, the British sweet treats industry is constantly evolving, with trends emerging every other week. Keeping track of what’s hot can be challenging, but there are a few themes that experts predict will be popular throughout the whole of 2024. Top of the list is dessert boards. Think cheeseboards or sharing starter platters, but in dessert form! Operators can offer a miniature portion of three to six of their most popular desserts for those indecisive diners. Let customers choose from a list for a greater sense of control or opt for one specific area to focus on for maximum ease. Chefs could utilise Pidy’s mini tartlet and trendy range to create an array of desserts contained neatly within consistently high-quality pastry bases. With gluten-free options, the readyto-fill bases range from 3.5-5cm in diameter for an ideal bite-sized treat. 46
Operators wanting more innovative shapes could expand this to include Pidy’s spoonette, mini scallop or flower cuppy designs. The tarts benefit from an ambient shelf life of nine months plus, so there’s no risk of unnecessary food waste or complex expiry logistics, and they are suitable for freezing after being filled – allowing you to prep ahead of time for optimal convenience. SMALL IS BEAUTIFUL Afternoon tea is seeing a resurgence in popularity, thanks to hit period dramas such as Bridgerton. Pidy’s mini tartlets are the ideal size to add to a tiered cake stand for sophisticated presentation.
Looking towards the warmer summer months, operators would be remiss not to update ice cream options. This versatile sweet can accompany practically any classic pudding but is also a dessert in its own right – and that’s where takeaway comes in. Rather than a standard wafer cone, ice cream could be upgraded with Pidy’s assorted waffle cups. Choose from artisanal tulip cups, crafted with overlapping pastry; classic tulip cups made of wafer, chocolate or chocolatelined wafer; or Pidy’s flower waffles. For more info on the Pidy pastry range, visit pidy.co.uk or call 01604 705 666.
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08/02/2024 14:12