Tipiak is celebrating 50 years of making exquisitely French cuisine with its collection of famous gluten-free macarons, premium mini-éclairs and hand-finished savoury canapés.

The company, which began in 1967 now boasts a worldwide customer base and today makes 40 million macarons and 80 million canapés a year – that’s more than one canapé for every person in France!

With a loyal fan base of professionals, Tipiak’s heritage goes back significantly further than its five decades. It was created by the merger of two century-old French businesses and started out by circumnavigating the world in search of exotic ingredients to bring back to France. The Tipiak name derives from the Tupi-Guaranian – a language spoken in the Amazon River Basin – which they famously introduced to the French market.

With discovery and innovation still at the heart of the business, Tipiak helps chefs and caterers add French flair to menus with ease, thanks to their dedicated team of chefs, bakers and pâtissiers based in Nantes, West France.

Talking about the milestone, Marie-Emmanuelle Chessé, International Development Project Manager, Tipiak said:

“Fifty years is a significant milestone for Tipiak, things have changed a lot in this time but our passion for beautiful and exquisite French cuisine remains. As does our commitment to exploring the world for the finest ingredients and bringing authentic and exciting new flavours to our valued customers. “The secret to our success is that everything we do is insight led and reflective of the flavours and tastes shaping the market. With our product development, we’ve tapped into key trends such as gluten-free, meat-free, vegetarian, colour, finger food and miniaturisation as well as offering French classics such as our macarons and éclairs – but with a twist of course!”

Marie continues, “Being French and still based in our homeland of Nantes, we remain passionate to this day about quality and consistency in everything that we do – enabling busy kitchens to offer first class, French cuisine that looks as good as it tastes.”

With the benefit of fifty years’ experience and expertise to their name, Tipiak has become the partner to chefs and caterers here in the UK, and globally. Tipiak continues to help operators on a national level – as well as artisans – to wow consumers when it comes to event catering, dessert menus and afternoon tea.

Marie-Emmanuelle Chessé adds: “We’re famous for our gluten-free macarons and were the first company to produce them on a large scale, but we’re not a company to rest on our laurels. Our heritage and appetite for the new means that we’re always looking ahead to help caterers take the hard work out of menu development, as well as the skill and patience needed to create these dishes. Celebrating our 50th anniversary is testimony to our commitment and success, and we look forward to the next fifty years.”

Tipiak’s range of hand-finished savoury canapés, classic mini patisseries, sweet petits fours and gluten-free macarons, are made using the freshest ingredients and can be thawed in just a few hours so there’s no waste. The portfolio includes the colourful, newly launched Parisian Bistro and Choux Surprise. Tipiak look forward to surprising customers with a new and innovative Macarons Selection later on this year.