News Archives - Tipiak Foodservice

15 Jul

Tipiak survey reveals essential role of macarons in afternoon tea

More than half of consumers believe that macarons are an essential part of afternoon tea, according to a survey commissioned by French pâtissier Tipiak.

The research, to mark Afternoon Tea Week next month (12^th to 18^th August 2024), revealed that seven in ten Britons think that macarons are fashionable.

The confectionary favourites are regarded as being in the top four key ingredients that Brits want to see in their afternoon tea, following scones with clotted cream, mini Victoria sponge cakes and ham finger sandwiches.

Marie-Emmanuelle Chessé, international development project manager at Tipiak, said: “Macarons are one of the most treasured authentic French sweet treats in the world and we are delighted to see that they are so highly regarded as afternoon tea ingredients in Britain.

“Afternoon tea is a quintessentially British tradition which has seen a resurgence in popularity in recent years. It’s a great way to celebrate a birthday, baby shower, Mother’s Day or a special anniversary – or just to get together with friends or family for a catch up.

“Afternoon Tea Week is an annual celebration that’s the perfect time for food service operators to pull out all the stops and go to town with their afternoon tea menus, making sure of course that macarons are centre stage! This survey shows just how popular macarons are as an afternoon tea ingredient so don’t forget to include these wonderful products.

“Tipiak offers a range of thaw and serve, gluten-free macarons to the UK food service sector via key wholesalers, including the recently launched heart-shaped macarons, which are ideal for afternoon tea, as well as cake decorations, toppings for shakes and smoothies, and for use as part of a café gourmand.

“All our macarons are made to a traditional recipe and have the added convenience of being available frozen to food service operators so that they can defrost according to demand.”

The survey conducted by Perspectus Global for Tipiak in June 2024, polled 2,000 Britons about their thoughts on macarons and afternoon tea.

Some 53% believe that macarons are an essential part of afternoon tea. Respondents aged 18-29 (63%) and aged 30-44 (64%) were the age groups most likely to say that macarons are essential for afternoon tea – confirming just how popular these darlings are amongst the younger generations.

On average, Britons would eat three macarons in one sitting – rising to four on average for 18-29 year olds.

The survey revealed that Brits would like to see the following as part of afternoon tea served up in a food service setting:

Scones with clotted cream (59 percent)
- Mini Victoria sponge cakes (48 percent)
- Ham finger sandwiches (42 percent)
- Macarons (42 percent)
- Egg and cress finger sandwiches (39 percent)
- Éclairs (38 percent)
- Shortbread (35 percent)
- Miniature quiches or savoury tarts (34 percent)
- Chocolate-dipped strawberries (34 percent)
- Mini fruit tartlets (32 percent)

Made in France to traditional recipes, Tipiak’s range of sweet and savoury pâtisserie is available frozen to UK food service operators via key wholesalers.

For more information about the Tipiak range available to the UK food service sector visit www.tipiakfoodservice.co.uk

Afternoon tea, Afternoon Tea Week, frozen patisserie, gluten free macarons, Macarons, Tipiak, UK catering, UK food service Read more...

21 May

Tipiak in the news

We have been delighted to see Tipiak in the news so much recently.

Our products have featured in a host of UK food service magazine articles in publications such as The Caterer, Dine Out and Contract Catering.

Back in April, our new heart-shaped, gluten-free macarons came under the spotlight in a focus on cocktails, where they were showcased as an ideal cocktail decoration. You can read it here.

Tipiak had a couple of mentions in April’s Contract Catering magazine. Our gluten-free macarons featured in the muffins, cookies, cakes and donuts feature here, while our allergen fact sheets had a mention in the free-from feature here.

Also in April, The Caterer ran a feature on vegan and plant-based food, and we were excited to see our vegan cocktail selection of canapés receive a shout out.

Meanwhile in May, Tipiak products were featured in OOH magazine, TUCO magazine and Contract Catering magazine.

You can read the desserts, shakes and ice cream feature in May’s OOH magazine here, and the conference and banqueting feature in TUCO magazine here.

Contract Catering magazine also ran a feature on conference and banqueting in May, and our Tipiak thaw and serve products received some excellent exposure. Take a read of the article here.

Tipiak continues to be in the news as we head into summer. In June’s edition of OOH magazine our allergen factsheets are featured here in a free-from feature, and there’s also a ‘how to…’ piece on creating a macaron tower here. Tips courtesy of Tipiak!

Our allergen awareness factsheets are also featured in the summer edition of Care Home Catering magazine here.

To find out more about our frozen sweet and savoury pâtisserie available to the UK food service and catering sector, browse our ranges on the Tipiak foodservice website.

Our products are available via frozen food distributor Central Foods.

Catering, Foodservice, French pâtisserie, frozen patisserie, Macarons, Tipiak Read more...

12 Mar

Fairtrade and free range for Tipiak

French pâtissier Tipiak has committed to using Fairtrade chocolate and free-range eggs in its sweet and savoury pâtisserie.

The ingredients switch has been made as part of the foodservice provider’s pledge to boost the ethical credentials of its authentic ‘thaw and serve’ products.

All chocolate used in Tipiak’s sweet products is now Fairtrade, while all products made with egg now contain free-range eggs.

Marie-Emmanuelle Chessé, international development project manager at Tipiak, said: “We regularly look at the recipes and ingredients of our sweet and savoury pâtisserie to see if we can improve them in any way.

“I am delighted to announce that Tipak is now solely using Fairtrade chocolate in all chocolate products and that we have committed to using only free-range eggs in anything that is made using egg.

“This is a positive move for our customers, who can promote the fact that we have updated and improved our ingredients to their own customers.”

Tipiak specialises in exquisitely French sweet and savoury pâtisserie, supplied frozen to the UK food service sector via frozen food distributor Central Foods.

Its range includes petits fours, gluten-free macarons and a selection of different savoury canapés. Tipiak’s ‘thaw and serve’ products are used across the food service sector in a variety of settings including afternoon tea, buffets, wedding, graduation and other event catering, plus as accompaniments to hot beverages and as light desserts.

Its macarons are made to a traditional French recipe and are gluten free – making them suitable for coeliac customers and those who avoid gluten.

Products available in the UK which now feature Fairtrade chocolate include chocolate macarons (one of the flavours in the French macarons selection), chocolate heart-shaped macarons (which feature in the heart-shaped macarons alongside strawberry heart-shaped macarons) and chocolate petits fours in the Classic French petits fours selection.

Savoury range items that now include free-range egg include traditional Chicago canapés, Provencal bistro canapés and luxury temptation canapés, while the sweet pâtisserie products containing free-range egg include French macarons, pop macarons fruits and the heart-shaped macarons, plus the classic French petits fours.

For more information about the range visit https://www.tipiakfoodservice.co.uk/range/