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Let yourself fall in love with Tipiak’s exquisite Pop Macaron Fruits this St Valentine’s Day
Fall in love with Tipiak’s exquisite gluten-free Pop Macarons Fruits – ideal for hotels, restaurants and caterers looking for... read more
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
Tipiak chocolate strawberry cupcakes recipe
Tipiak macarons are super versatile. Why not use them to decorate cupcakes? Here’s a mouth-watering recipe for chocolate strawberry cupcakes... read more
Canapés Supplier for Twenty Years
Tipiak are one of the leading buffet food suppliers, offering bulk frozen foods to foodservice companies. As a frozen... read more
How Caterers Can Deliver Elegant Event Food Without Increasing Kitchen Pressure
Spring and summer are some of the busiest months for event catering. From conferences and networking receptions to graduation celebrations... read more
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
Tipiak launches new Pop Macarons Fruits for UK foodservice
French pâtissier Tipiak has unveiled a new selection of exquisite pop macarons for the UK foodservice sector. Featuring stunning fruit... read more
Tipiak survey reveals essential role of macarons in afternoon tea
PHOTOGRAPHE-BRETAGNE-FRANCE More than half of consumers believe that macarons are an essential part of afternoon tea, according to a survey... read more
TIPIAK LAUNCHES NEW VEGAN CANAPÉ SELECTION FOR UK FOODSERVICE
New frozen vegan canapé selection helps caterers add colour, globally inspired flavour and plant-based choice to events, banqueting and... read more
Turn to Tipiak in time for Chocolate Week 2018!
Chocolate Week 2018 is staged from 15th to 21st October and is a great way to add some excitement to menus... read more
