Related Posts

11 Jan

Spotlight in Veganuary shines on Tipiak’s new Vegan Cocktail Selection for food service

Veganuary is the perfect time to showcase our new Tipiak Vegan Cocktail Selection. It’s a superb collection of delicious... read more

01 May

Tipiak gluten-free macarons

As awareness of gluten intolerance grows, more people are seeking gluten-free options. In the UK, about one in 100 people... read more

22 Feb

Demand soars in the UK for Tipiak authentic French macarons

The taste for Tipiak French macarons has soared in the UK, with sales increasing by more than 24% year... read more

26 Feb

INCLUSIVE DESSERTS, MADE SIMPLE: THE CASE FOR GLUTEN-FREE MACARONS

Gluten-free catering has come a long way. It used to mean a separate option, kept apart from the main... read more

23 Mar

How to Create Signature Cocktail and Mocktail Serves That Feel More Premium

Cocktails and mocktails have become an important part of the out-of-home experience, with customers increasingly looking for drinks that... read more

02 Dec

Pretty in pink! Tipiak’s exquisite Pop Macaron Fruits are the ideal take-home gifts for guests attending your festive events

Tipiak’s exquisite Pop Macarons Fruits will make ideal gifts for guests to take away with them this Christmas. Perfect with... read more

02 Nov

Tipiak macarons the perfect ingredient for a Café Gourmand

As the weather turns colder, one way to entice shoppers into your café is by serving a hot drink... read more

17 Jul

Prepare for Afternoon Tea Week 2018 ….with Tipiak

Afternoon Tea Week takes place 13th to 19th August – and Tipiak has all the key ingredients to make... read more

13 Apr

Tipiak unveils new French Chocolate Petits Fours for foodservice

French pâtissier Tipiak has launched a new range of exquisitely French Chocolate Petits Fours for the food service sector... read more

04 Jul

Tipiak showcases thaw and serve pâtisserie at TUCO Conference

French pâtissier Tipiak will be showcasing its new luxury Vegan Cocktail Selection and turning the spotlight on its ‘thaw... read more