A Different Kind of Dessert
The challenge with desserts is that consumers are all too familiar with many of the dishes found on menus. From sticky toffee pudding and chocolate brownie to ice cream, menus that are predictable can easily be ignored.
French patisserie is about exquisite and decadent desserts that look beautiful on the plate – key factors that are helping caterers create profitable menus with the wow factor – which is why Tipiak is seeing growing demand for its gluten-free macarons and eye-catching, French Pop Éclairs.