Aryzta Food Solutions Autumn-Winter 2017

VO L U ME
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AUT UM N /WIN T E R
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W W W . A R Y Z T A F O O D S O L U T I O N S . C O . U K
EVEN MORE S AV O U R I E S S E M I P R E PA R E D VIENNOISERIE RECEPTION S W E E T B A K E RY BREAD PAT I S S E R I E
PAT I S S E R I E
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S W E E T B A K E RY
We have been shaping our business to deliver value along the entire journey from source
to plate by uniting all our specialist brands across Europe to form a global business with
resources, relationships and exper tise that spans from fine dining to everyday cuisine.
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PANTONE 1807 C PANTONE 301 C BLACK
1999 2006 2013 2016
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1998 2005 2008 2015 2017
S E M I P R E PA R E D
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At ARYZTA Food Solutions we’re united by a passion for food and the
desire to help food businesses serve memorable taste experiences.
Our beginnings span back to the 19th Century where we began as an
agricultural wholesaler in Ireland, and with over 30 years’ experience in the
UK market we are absolutely committed to producing the highest quality
products from the finest ingredients.
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Not only do we have this long standing obsession with all things food, we are also
devoted to exceptional customer service delivered directly to you.
We set out to deliver our customers the best possible food solutions, for every meal
occasion. Being part of a wider group ARYZTA, enables us to draw on the global business
resources to deliver to you expertise that spans from fine dining to everyday cuisine.
Our recipe for success begins with a deep understanding of food. We use the reach of
our network to navigate global food trends and develop a holistic understanding of the
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global food market. Then we share this knowledge and work alongside partners and
suppliers to uncover insights and new commercial opportunities.
To meet the needs of different food businesses across various parts of the UK market, we
have built a portfolio of specialist brands.
Our portfolio of brands includes:
• Coup de Pates, our premium B2B food brand. It combines an international outlook
with the tradition and innovation of French gastronomy to supply semi-prepared and
finished foods for the food service industry.
• Hiestand, a specialist bakery brand that spans from B2B to B2C markets. Drawing
on the tradition of artisan baking it offers a range of baked goods that have been
crafted to deliver the freshest experience possible.
• La Carte, our mid-market range that spans from fresh ingredients to finished meals
for the food service and retail sector. The range it covers has been carefully selected
to balance flavour and value, allowing us to provide a well-rounded food solution.
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• Bouquet Garni, offers a new portfolio of product, with only the finest products
from brands such as Didess, DGF and R&D Food Revolution. We are
dedicated to fine food and our aim is to deliver an exceptional selection of
ingredients and the very best products to the professional kitchen.
• To complement our B2B brands, we have also assembled a portfolio of

consumer facing retail concepts that include Otis Spunkmeyer
and Cuisine de France.
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PAT I S S E R I E
VECTOR FREEBIES FROM
NEW
http://www.gomedia.us/arsenal
SHOP ONLINE
BREAD
Read our blog and stay fresh!
www.gomediazine.com :
We are delighted to announce that you can now purchase all our delicious products online.
Simply visit us online at Shop.AryztaFoodSolutions.co.uk to register.
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The new site will allow you to purchase all of our products, get information on allergen’s, nutrition
and ingredients and be able to place orders online, wherever and whenever you like.
Once you are registered download our NEW App - Aryzta Mobile
For those on the move, you’ll be pleased to know that you can also download our convenient mobile
shopping app by visiting your Apple App Store or Google Play store. Search for ‘Aryzta Mobile’
S AV O U R I E S
Don’t forget you can also visit our website at www.AryztaFoodSolutions.co.uk

to get further information, industry insights, inspiration, ideas and support!
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Coup de pates was founded over 50 years ago, supplying Artisans
across Paris with quality raw ingredients to help save them
time and effort. Over time, our relationships with these Artisans
blossomed and we worked together to make and supply a range
of semi-prepared and finished products - all made the traditional
way, using the finest local ingredients.
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Today, we’re continuing these traditions – preparing solutions to help
artisans, chefs, pastry chefs and bakers across France and the world.
Starting at our innovation kitchen in Paris, we have assembled a team
of chefs, pastry chefs and bakers whose hearts, minds and hands have
spent years mastering the essential techniques of French cuisine.
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To keep our ideas fresh we draw inspiration from international gastronomy, using flavours
and techniques from around the world to imagine and innovate food ideas that inspire.
As an extension to top kitchens, our team partners with chefs and bakers to develop
bespoke solutions that range from essential components to finished dishes. What sets us
apart is that each dish is carefully prepared to exact standards to guarantee quality and
help save time, improve efficiency and provide a canvas for creativity in kitchens.
In our world, success doesn’t come in the form of stars or reviews. Instead, we draw
satisfaction from the knowledge that we have given chefs the time, headspace and inspiration
to express their creativity and passion by serving fine food that people love. Browse
through our range of fine patisserie, moreish canapes and time-saving base products.
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The Hiestand brand was founded on a passion for artisan baking
and an innovative spirit. Through this approach we have been able
to transform fresh baking, bringing round the clock oven freshness
to consumers around the world.
From the enticing aroma wafting through the streets, the sight of
steam rising from the golden crust and the distinct crispness and
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flavour of oven fresh breads and pastries - we’ve always wanted
customers to enjoy the experience of fresh baking.
It took us 14 years to perfect the dough and the technology we use to make our
dream a reality. In doing so, we opened a new world of fresh baking for customers
across Switzerland, and now the UK!
To continue this passion for freshness, the Hiestand range of products brings you
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the best in bakery made from the finest ingredients. Whether it’s the buttery
viennoiserie, wonderful seeded breads or even indulgent sweet bakery we are sure
to have the perfect range to keep your customers coming back for more of those
delicious bakery aromas!
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IT ALL BEGAN WITH THE
UNFORGETTABLY SWEET
SCENT OF COOKIES, FRESH
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FROM THE OVEN...
One day in 1976, Ken Rawlings, the original
founder of Otis Spunkmeyer, sniffed a
scent that would change the course of his,
and all sweet treat lovers, lives forever...
the wonderfully sweet smell of freshly
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baked cookies wafting through the air
in a California shopping mall. From that
day forward, Ken was inspired. A daring
visionary, he immediately set the wheels in
motion to create a brand that could bring a
little bit of fresh baked sweetness into the
daily lives of all, young and old. And so, Ken
was in the cookie business!
By 1977, Otis Spunkmeyer opened its doors
to the Californian public, soon to become
an American classic, and ultimately, an
international favourite.
1976 1977-81 1982-83 1984 1985+ 1990 2006 2014-2017

WHIFF OF GENIUS HELLO OTIS! WHOLLY DOING IT ALL BIG HEARTED MUFFINCREDIBLE! NEW FRIENDS WORLD FAMOUS
Ken Rawlings gets the Otis Spunkmeyer WHOLESALE Otis Spunkmeyer Otis Spunkmeyer Otis acquires the Sweet Otis joins the Aryzta Otis Spunkmeyer goes
idea to start a fresh opens its first store in Ken decides to evolve develops an innovative develops an impressive Happenings muffin family and begins plans international! Otis
baked cookie business Oakland, California the company into the full-service solution for culture of Corporate company, hires the to bring their special launches in Europe
when he smells under the name manufacturing of customers, providing Social Responsibility. founders, and becomes brand of sweetness with an exciting range
S AV O U R I E S
cookies baking in a “The Original Cookie high quality wholesale custom designed ovens the very first brand to to the rest of the world. of baked goods that
California mall with Company”. It is very products for the that would bake Otis Ken was well known for offer frozen muffins to encapsulate the spirit
Stewart Podell. successful in its first foodservice industries. cookies to perfection, being a visionary spirit foodservice customers. of their American
year. Between ‘77 and displays, promotional with a big heart. Otis heritage and their
‘81 multiple stores are items, distribution ran programmes for reputation as one of
opened. vehicles, and most staff members to quit the U.S.’s best loved
importantly, delicious smoking, developed brands.
The company is products. student motivational
then renamed Otis programmes, started
Spunkmeyer by Ken’s Otis is the first the Otis Spunkmeyer
12 year old daughter company of its kind to Foundation, and they
Kimberly. provide a solution like even had a vintage
this for foodservice DC-3 plane that
customers. would bring staff and
tourists on tours of the
California Bay area!
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La Carte is one of our newest and most exciting brands!
It’s a range of everyday favourites – from ingredients to snacks to
meals, a delectable selection which will help you serve crowd pleasing
favourites that will leave your customers coming back for more.
To help retailers and foodservice businesses navigate this challenge and strike the
right balance between flavour, variety and value we’ve assembled a diverse palate
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that caters to different tastes and occasions. From essential ingredients, to crowd
pleasers and ready meal solutions, La Carte is a promise for everyday favourites
done deliciously well. It’s an efficient approach designed to give all food professionals
peace of mind that their menu selection is taken care of.
Within the La Carte range you will find innovative street food, global flavours and
comforting classics.
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Bouquet Garni represents the gastronomic
traditions and culinary expertise of all that
Escoffier stands for, with the innovation and service
required to support the busy chef of today.
Bouquet Garni offers a new portfolio of product, with only the finest
products from brands such as Didess, DGF and R&D Food Revolution.
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All our products are carefully selected by a professional team of chefs and experts
with over 20 years’ experience in the food industry.
We are dedicated to fine food and our aim is to deliver an exceptional selection of
ingredients and the very best products to the professional kitchen.
We are passionate about what we do, we are constantly listening to the needs of the
chef, and where possible source any ingredients they may require.
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PAT I S S E R I E
8 REASONS TO TRUST IN US
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The customer
2
You are our main inspiration.
We develop products based
on your needs, to meet your
requirements as best as possible.
R&D
3
Our trendsetting R&D team
provides new, exclusive, novel
recipes every 6 months.
Quality
Our internal quality team
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4
ensures our products
comply with a strict set of
specifications, even more
exacting than current legal
requirements.
Products
5
Our products are tested
and selected by a panel of
consumers and professionals,
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to give you an even greater
guarantee of success.
Marketing
6
Our marketing team provides support
by creating bespoke sales tools tailored
to your needs, your products, your
events and your establishment. Distribution
Our reliable, responsive distribution
7 S E M I P R E PA R E D
network means we can be by your
side in no time, thanks to several
nearby platforms.
Sales
8
Our telesales team and specialist
salespeople are on hand to help
you put together and develop
your range of products.
Delivery
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Our integrated team of professional

drivers guarantees your deliveries
will be made quickly, accurately and
regularly and in total discretion.
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PAT I S S E R I E
SYMBOLS KEY
BREAD
PRODUCT STATE BRAND
FROZEN COUP DE PATES
PRE-PROVED FROZEN HIESTAND
PART-BAKED FROZEN LA CARTE
FULLY BAKED FROZEN
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PRODUCT INFORMATION
DE-FROST DEEP FRY INDIVIDUALLY WRAPPED

EMBALLÉ INDIVIDUELLEMENT
INDIVIDUALLY WRAPPED
EINZELN VERPACKT
ALLERGEN FREE
PROVE COOK ON HOT STONE SANS ALLERGÈNES ALLERGEN FREE
ALLERGIEFREI
VIENNOISERIE
GLUTEN FREE
OVEN COOK IN PAN SANS GLUTEN GLUTEN FREE
GLUTENFREI
VEGETARIAN
MICROWAVE STEAM VÉGÉTARIEN VEGETARIAN
VEGETARISCH
NEW
GRILL PORTIONS NOUVEAU NEW
NEU
BOX DIMENSIONS - for Demi/Baguettes
A : 0-29 CUBIC LITRES = MAXIMUM 18 * CASES
B : 30-35 CUBIC LITRES = MAXIMUM 15 * CASES

Cubic Litres Explained
C : 44-47 CUBIC LITRES = MAXIMUM 11 * CASES 10
10 x 10 x 10cm
= 1000cm3
D : 54-59 CUBIC LITRES = MAXIMUM 9 CASES
*
= 1L
E : 60-69 CUBIC LITRES = MAXIMUM 8 * CASES

10 10
F : 70-79 CUBIC LITRES = MAXIMUM 7 * CASES
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*
Number of cases that fit into
G : OVER 80 CUBIC LITRES = MAXIMUM 6 * CASES an average size freezer of 523L
W W W . A R Y Z T A F O O D S O L U T I O N S . C O . U K
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14
OR DE R
TO DAY
|
0 844
499
3311
|
O RD E RSG B @ A RY Z T A .C O M
PATBREAD R II EE
PAT II SS SS EE R
PAT I S S E R I E
OUR FINEST SELECTION OF 100 P RO D U C T S
1 4 N E W P RO D U C T S
AFTERNOON TEA .................................................................... PAGE 18
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CATERING DESSERTS ............................................................... PAGE 23
CHEESECAKES ........................................................................... PAGE 24
DESSERTS ................................................................................... PAGE 28
LARGE CAKES ........................................................................... PAGE 38
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LARGE CAKES – GLUTEN FREE .............................................. PAGE 43
LARGE TARTS ............................................................................. PAGE 44
PRE-SLICED LOAF CAKES........................................................ PAGE 47
TARTELETTES ............................................................................ PAGE 48
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N E W OR DE R O N LI N E | S H O P .A RY Z T A FO O D S O L U T I O NS.C O .U K 15
PAT I S S E R I E
NEW
P RO D U C T S
BREAD
820507 MINI TART SELECTION PAGE 21 819916 DUO OF CHOCOLATE CHEESECAKE 820181 SPECULAAS BISCUIT
PAGE 25 CHEESECAKE PAGE 26
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VIENNOISERIE
inspired by James Tanner
820042 ETON MESS CHEESECAKE PAGE 27 819915 GLUTEN FREE STICKY TOFFEE 825369 CHOCOLATE PAVÉ PAGE 32
CHEESECAKE PAGE 28
AWARD WINNING AWARD WINNING
S AV O U R I E S
22537 INDIVIDUAL BAKED VANILLA & 22546 MINI BAKED VANILLA &
IRISH MEAD CHEESECAKE PAGE 37 IRISH MEAD CHEESECAKE PAGE 37
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16 OR DE R TO DAY | 0 844 499 3311 | O RD E RSG B @ A RY Z T A .C O M

R II EE
NEW
PAT II SS SS EE R
P RO D U C T S
PATBREAD
820045 SICILIAN LEMON & EARL GREY LAYER CAKE PAGE 39 820046 PARSNIP, HONEY & ORANGE LAYER CAKE PAGE 39
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820047 LUEBERRY LAYER CAKE PAGE 39 820043 CARAMEL LATTE LAYER CAKE PAGE 39 820041 GLUTEN & DAIRY FREE LEMON CAKE
PAGE 43
AWARD WINNING
S AV O U R I E S
837288 GOJI BERRY TEA BREAKFAST LOAF PAGE 47

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PAT I S S E R I E
AFTERNOON TEA
BREAD
817851
MINI VICTORIA SANDWICH RECTANGLES
Classic vanilla sponge sandwiched with vanilla buttercream and straw-
berry jam. Topped with icing sugar. Pre-portioned into 64 pieces, perfect
for afternoon tea.
Weight: 2652g | Units: 64
2-3 hours / 0-4°C
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH
64 portions
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817852
MINI LEMON DRIZZLE CAKE
SQUARES
Rich chocolate sponge, finished with fudge icing, chocolate strands and
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cocoa powder. Pre-portioned into 60 pieces, perfect for afternoon
tea. Weight: 2156g | Units: 60
2-3 hours / 0-4°C
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH
60 portions
817854
MINI CHOCOLATE FUDGE CAKE
SQUARES
S AV O U R I E S
Rich chocolate sponge, finished with fudge icing, chocolate strands and
cocoa powder. Pre-portioned into 60 pieces, perfect for afternoon tea.
2-3 hours / 0-4°C
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH
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60 portions

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AFTERNOON TEA
PAT II SS SS EE R
PATBREAD
RECEPTION
VIENNOISERIE
S AV O U R I E S
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH
22316
MINI AFTERNOON TEA CAKE SELECTION
Tray of 36 mini tea cakes: 12 mini carrot and orange cakes, 12 raspberry and Earl Grey cakes and 12 mocha cakes. (3 x12 each)
Weight: 30-35g | Units: 3x12
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2-3 hours / 0-4°C
PAT I S S E R I E
AFTERNOON TEA
BREAD
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VIENNOISERIE
S AV O U R I E S
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH
830543
BAKLAVA SELECTION
A classic Baklava selection: 1. Cashew Wafer 12 pieces, 2. Cashew Boukage 6 pieces, 3. Walnut baklava 7 pieces, 4. Cashew Assabee 8 pieces, 5. Almond Boukage 6 pieces, 6. Cashew
Kulwuskur 6 Pieces, 7. Cashew Wafer - 12 Pieces
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1-2 hours / 19-23°C
20 OR DE R TO DAY | 0 844 499 3311 | O RD E RS G B @ A RY Z T A .C O M

R II EE
AFTERNOON TEA
PAT II SS SS EE R
PATBREAD
27437
MINI CHOCOLATE AND COFFEE ÉCLAIR
SELECTION
Tray of 40 mini éclairs: 20 mini chocolate; 20 mini coffee.
Weight: 15g | Units: 2 x 40
Advice: Remove protective sleeve prior to defrosting
2-2.5 hours / 0-4°C
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH
RECEPTION
820507
MINI TART SELECTION
A selection box of 72 hand finished mini sweet tarts: 24 Lemon tarts.
24 Millionaires tarts. 24 Passionfruit tarts”
VIENNOISERIE
6 hours / 19-23°C
NEW
NOUVEAU
NEU
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH
27797
MINI VANILLA AND CHOCOLATE
MILLEFEUILLE SELECTION
S AV O U R I E S
Tray of 32 mini millefeuilles: 16 mini vanilla, 16 mini chocolate.

Weight: 17.5g | Units: 4 x 32
2-2.5 hours / 0-4°C
VEGETARIAN
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VÉGÉTARIEN
VEGETARISCH
PAT I S S E R I E
AFTERNOON TEA
BREAD
817853
MINI PLAIN SQUARE SCONE
Light and buttery scones made to a traditional recipe using butter and milk.
4-5 hours / 4-5°C
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH
RECEPTION
817855
MINI FRUIT SQUARE SCONE
Light and buttery fruit scones made to a traditional recipe using butter
and milk. Made using Turkish Sultanas.
VIENNOISERIE
4-5 hours / 4-5°C
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH
830782
MINI IRISH BUTTERMILK FRUIT SCONE
(UNBAKED)
S AV O U R I E S
A traditional mini Irish fruit scone made with buttermilk - frozen into
a puck for convenience. This incredibly light textured and buttery
flavoured scone is the perfect addition to compliment any afternoon
tea offering.
2-3 hours / 19-23°C 12-14 mins / 180°C

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C AT E R I N G D E S S E RT S
PAT II SS SS EE R
PATBREAD
24 portions 24 portions
5265 5266
STRAWBERRIES & CREAM SLICE
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TIRAMISU SLICE
Stack of light coffee sponges layered with amaretto-flavoured whipped cream and curd Golden sponge base with a light creamy filling, topped with strawberries in a strawberry
cheese, dusted with cocoa. Pre-portioned into 24. glaze. Pre-portioned into 24.
Weight: 97g | Portions: 24 Weight: 128g | Portions: 24
4-5 hours / 0-4°C 4-5 hours / 0-4°C
VIENNOISERIE
S AV O U R I E S
DE04 DE06
BLACK FOREST SLICE FRUITS OF THE FOREST SLICE
Two layers of Kirsch-soaked light chocolate sponge, layered with dairy cream & whole Light moist chocolate sponges layered with cream, topped with red berries held in a glaze.
black cherries, finished with chocolate flakes. Pre-portioned into 24. Pre-portioned into 24.
Weight: 98g | Portions: 24 Weight: 114g | Portions: 24
4-5 hours / 0-4°C 4-5 hours / 0-4°C

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PAT I S S E R I E
CHEESECAKES
BREAD
5283
CHERRY & AMARETTI CHEESECAKE
Succulent black cherries in a creamy cheesecake filling, topped with
crumbled Amaretti biscuits, baked on a sweet biscuit base.
Portions: 12
4-5 hours / 0-4°C
RECEPTION
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH
12 portions
VIENNOISERIE
US23
FRUITS OF THE FOREST CHEESECAKE
Creamy soft cheese, whole milk, dairy cream and lemon juice, baked
on a crunchy biscuit base. Topped with blackcurrants, strawberries,
raspberries and redcurrants.
Units: 2 | Portions: 2 x 12
4-5 hours / 0-4°C

S AV O U R I E S
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH
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12 portions

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CHEESECAKES
PAT II SS SS EE R
PATBREAD
VEGETARIAN VEGETARIAN
VÉGÉTARIEN VÉGÉTARIEN
VEGETARISCH VEGETARISCH
US4 5449
DUO OF BLUEBERRY CHEESECAKE VANILLA BRULÉE BAKED CHEESECAKE
RECEPTION
Sweet blueberries layered with creamy cheesecake filling, topped with crumble and baked Deliciously soft, creamy cheesecake made with madagascan vanilla beans, baked on a biscuit
on a soft sponge. crumb, and finished with a brulée glaze.
Portions: 14 Portions: 12
4-5 hours / 0-4°C 4-5 hours / 0-4°C
NEW
VIENNOISERIE
NOUVEAU
NEU
VEGETARIAN
VEGETARIAN
VÉGÉTARIEN
VÉGÉTARIEN
VEGETARISCH
S AV O U R I E S
VEGETARISCH
US22 819916
LEMON CHEESECAKE DUO OF CHOCOLATE CHEESECAKE
Lemon filling of soft cheese, eggs, and dairy cream, baked on a crunchy biscuit base then
Smooth dark & white chocolate cheesecake baked on a chocolate flavoured biscuit crumb
smothered with a tangy lemon glaze.
base. Finished with a layer of Belgian chocolate ganache & decorated with gold dusted
Units: 2 | Portions: 2 x 12 white chocolate shavings.
4-5 hours / 0-4°C Portions: 14
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4-5 hours / 0-4°C
PAT I S S E R I E
CHEESECAKES
BREAD
820181
SPECULAAS BISCUIT CHEESECAKE
Speculaas biscuit crumb base, topped with smooth vanilla cheesecake
and swirled with speculaas biscuit spread. This cheesecake is slowly
baked and decorated with a generous layer of speculaas biscuit spread,
broken speculaas biscuits and white chocolate curls.
Portions: 14
4-5 hours / 0-4°C
RECEPTION
NEW
NOUVEAU
NEU
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH
14 portions
VIENNOISERIE
6782
MILLIONAIRES CHOCOLATE & CARAMEL
CHEESECAKE
Crunchy biscuit base topped with soft creamy cheesecake, rich caramel
and chocolate ganache. A real indulgent treat.
Portions: 12
4-5 hours / 0-4°C
S AV O U R I E S
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH
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12 portions

R II EE
CHEESECAKES
PAT II SS SS EE R
PATBREAD
RECEPTION
VIENNOISERIE
NEW
NOUVEAU
NEU
S AV O U R I E S
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH
14 portions
820042
ETON MESS CHEESECAKE
A digestive biscuit crumb case filled with a baked strawberry cheesecake mixture. This cheesecake is topped
with strawberry filling and decorated with whipped cream, mini meringues & white chocolate shavings.
Portions: 14
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4-5 hours / 0-4°C
PAT I S S E R I E
CHEESECAKES
BREAD
6783
CHOCOLATE MASCARPONE
CHEESECAKE
Rich belgian chocolate, soft cream cheese and smooth mascarpone on a
crunchy biscuit base. A chocolate lovers dream.
Portions: 12
4-5 hours / 0-4°C
RECEPTION
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH
12 portions
VIENNOISERIE
819915
GLUTEN FREE STICKY TOFFEE
CHEESECAKE
A chocolate cookie base topped with American style baked cheesecake
and sticky caramel fudge. Finished with sticky toffee sponge cubes, chocolate
crocant pieces, white chocolate chips and a chocolate flavour drizzle.
Portions: 14
8 hours / 0-4°C
S AV O U R I E S
NEW
NOUVEAU
NEU
GLUTEN FREE
SANS GLUTEN
GLUTENFREI
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH
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14 portions

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D E S S E RT S
PAT II SS SS EE R
PAT
PATISSERIE 836167 | MAXI QUENELLE RED FRUIT
MASTERCLASS
BREAD
Pair our versatile patisserie
22102 | OPÉRA
products with elements from our
Bouquet Garni range (from page
220) to create your own twist
on this assiette of desserts
RECEPTION
837970 | BROWNIE
CRUNCH
835414 | VANILLIA
CHOCOLATE GRID
VIENNOISERIE
836183 | MAXI
SFERA CARAMEL
22546 | MINI BAKED
VANILLA & IRISH
MEAD CHEESECAKE
835401 | DENTELLES
CORAS | COULIS
S AV O U R I E S
RASPBERRY
FRAMBOISE
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PAT I S S E R I E
D E S S E RT S
BREAD
27162
MILLEFEUILLE (ALCOHOL FREE)
Delicious layers of sweet flaky puff pastry filled with crème pâtissière
and topped with fondant icing. A French speciality.
4-4.5 hours / 0-4°C
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH
RECEPTION
27663
PARIS BREST
A traditional French speciality named after the bike race from Paris
to Brest in Brittany. A praline cream of hazelnuts and almonds
sandwiched between 2 ‘wheels’ of choux pastry and topped with
VIENNOISERIE
toasted flaked almonds.
2.5-3 hours / 0-4°C
27647
SALTED CARAMEL MILLEFEUILLE
Fine layers of flaky puff pastry layered with a rich salted caramel crème
S AV O U R I E S
pâtissière and topped with a salted caramel fondant icing.

4-4.5 hours / 0-4°C
VEGETARIAN
EVEN MORE
VÉGÉTARIEN
VEGETARISCH

R II EE
D E S S E RT S
PAT II SS SS EE R
PATBREAD
830620
LEMON CURD & CREAM MERINGUE
ROULADE
A large roulade filled with fresh cream and a tangy lemon curd filling.
2 hours / 4°C
RECEPTION
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH
VIENNOISERIE
830647
RASPBERRY & TOASTED ALMOND ROU-
LADE
A large roulade filled with fresh cream and a vibrant raspberry sauce.
Garnished with toasted flaked almonds.
2 hours / 4°C
S AV O U R I E S
VEGETARIAN
EVEN MORE
VÉGÉTARIEN
VEGETARISCH
PAT I S S E R I E
D E S S E RT S
BREAD
inspired by James Tanner
RECEPTION
VIENNOISERIE
S AV O U R I E S
NEW
NOUVEAU
NEU
825369
CHOCOLATE PAVÉ
A rich chocolate brownie base topped with milk chocolate praline feuilletine and a decadent 70% single origin Ecuador chocolate truffle filling. This elegant dessert is finished with a
chocolate flavoured mirror glaze and cocoa nibs.
EVEN MORE
Advice: Leave to stand at room temperature for 10 minutes before serving.

4-5 hours / 0-4°C

R II EE
D E S S E RT S
PAT II SS SS EE R
PATBREAD
NFP05 6612
PROFITEROLES CHOCOLATE FONDANT
Choux pastry balls filled with whipped cream. Includes chocolate sauce sachet Rich chocolate cake with a gooey molten chocolate centre.
for finishing. Can be microwaved in less than a minute.
Weight: 17g | Units: 72 Weight: 90g | Units: 20
1 hour / 0-4°C 18 mins / 180°C OR 45 secs / 500W
RECEPTION
VIENNOISERIE
22289 27527
COCOA BAVAROIS SLICE TRIO OF CHOCOLATE PYRAMID
A rich cocoa mousse set on a crunchy chocolate base. Finished with A base of milk chocolate and caramelised hazelnut feuilletine with individual layers
a shiny chocolate glaze. Ideal dessert for catering for large numbers. of dark and milk chocolate mousse. Coated in a dark chocolate ganache and
Weight: 75g | Units: 30 finished with pure chocolate.
2.5-3 hours / 0-4°C
3.5-4 hours / 0-4°C
S AV O U R I E S
22548 27102
MINI CHOCOLATE & HAZELNUT TORTE OPÉRA - COFFEE AND CHOCOLATE
A luxurious chocolate and hazelnut filling set on a chocolate flavoured disc and LAYERED DESSERT
topped with a cocoa dusted sponge. A classic French dessert prepared with alternating layers of real coffee cream and
Weight: 40g | Units: 42 coffee soaked sponge, finished with a layer of chocolate ganache.
6 hours / 0-4°C
EVEN MORE
2.5-3 hours / 0-4°C
PAT I S S E R I E
D E S S E RT S
BREAD
22524
RICH CHOCOLATE & PRALINE TRUFFLE
A fresh cream chocolate and praline mousse, surrounded by a mixed
nut sponge, topped with chocolate ganache and a chocolate curl.
Advice: Remove mould prior to defrosting
4-5 hours / 0-4°C
RECEPTION
VIENNOISERIE
810286
SALTED CARAMEL & CHOCOLATE
FLAVOURED CHEESECAKE
Chocolate flavoured glazed vanilla cheesecake on a biscuit base with a
Cornish sea-salted gooey caramel centre. Finished with silver leaf.
4-5 hours / 0-4°C

S AV O U R I E S
EVEN MORE

R II EE
D E S S E RT S
PAT II SS SS EE R
PATBREAD
830191
PEANUT BUTTER & SALTED CARAMEL
FUDGE CHEESECAKE CAKE
Triple layer chocolate cake filled with peanut butter cheesecake filling.
This cake is coated with a rich chocolate ganache and topped with
crunchy peanuts and caramel drizzle.
Portions: 16
4-5 hours / 4-5°C
RECEPTION
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH
16 portions
VIENNOISERIE
836411
TRIO CHOCOLATE DESSERT
Rich Layers of Belgium white & dark chocolate, finished with chocolate
glaze and a delicate shard of decorative white chocolate.
Advice: remove mould prior to defrosting
4 hours / 0-4°C
S AV O U R I E S
EVEN MORE
PAT I S S E R I E
D E S S E RT S
BREAD
27639
CRÈME CARAMEL BAVAROIS
A layer of sponge soaked in real vanilla syrup topped with a decadent
vanilla mousse containing a layer of almond and hazelnut praline.
Finished with a caramelised sugar brûlée.
Advice: Remove from the mould before defrosting
2.5-3 hours / 0-4°C
RECEPTION
ZF10T5
TRANCIO DI TIRAMISU
Coffee liqueur soaked biscuits smothered with soft mascarpone and
zabaione cream, dusted with cocoa powder.
Portions: 10-12
VIENNOISERIE
1-2 hours / 19-23°C 4-6 hours / 0-4°C
10-12 portions
22288
CHOCOLATE ÉCLAIR
Light choux pastry éclair filled with creamy chocolate filling and finished
S AV O U R I E S
with a dark chocolate glaze.

4.5-5 hours / 0-4°C

EVEN MORE

R II EE
D E S S E RT S
PAT II SS SS EE R
PAT
AWARD WINNING
BREAD
22537
INDIVIDUAL BAKED VANILLA & IRISH
MEAD CHEESECAKE
A rich and creamy individual vanilla & mead infused cheesecake set on
an oat & biscuit base. Contains alcohol.
3-4 hours / 0-4°C
RECEPTION
NEW
NOUVEAU
NEU
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH
AWARD WINNING
VIENNOISERIE
22546
MINI BAKED VANILLA & IRISH MEAD
CHEESECAKE
A rich and creamy mini vanilla & mead infused cheesecake set on an oat
& biscuit base. Contains alcohol.
2 hours / 0-4°C
S AV O U R I E S
NEW
NOUVEAU
NEU
VEGETARIAN
EVEN MORE
VÉGÉTARIEN
VEGETARISCH
PAT I S S E R I E
LARGE CAKES
BREAD
US21
DELUXE CARROT CAKE
Our deluxe version of a carrot cake. Fresh grated carrot pieces, gently
spiced with cinnamon and fully coated with cream cheese frosting,
finished with crushed walnut pieces.
Units: 2 | Portions: 2 x 14
4-5 hours / 0-4°C
RECEPTION
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH
14 portions
VIENNOISERIE
6626
CARROT CAKE
Lightly spiced moist cake with fresh carrots, coated with sweet frosting
and topped with walnut pieces.
Portions: 14
8 hours / 0-4°C
S AV O U R I E S
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH
EVEN MORE
14 portions

R II EE
LARGE CAKES
PAT II SS SS EE R
PATBREAD
NEW NEW
NOUVEAU NOUVEAU
NEU NEU
820045 820046
RECEPTION
SICILIAN LEMON & EARL GREY LAYER CAKE PARSNIP, HONEY & ORANGE LAYER CAKE
Layers of fragrant earl grey and lemon cake sandwiched together with home made Three layers of moist roasted parsnip, honey & orange raisin studded sponge sandwiched
lemon curd and earl grey flavour butter icing. Encased in earl grey flavour butter icing and together with a smooth cream cheese frosting. Hand finished with sticky caramel feathering
delicately finished with a sprinkling of roasted nibbed pistachios and cornflower petals. & honeycomb pieces.
8 hours / 0-4°C 8 hours / 0-4°C
VIENNOISERIE
NEW NEW
NOUVEAU NOUVEAU
NEU NEU
S AV O U R I E S
820047 820043
BLUEBERRY LAYER CAKE CARAMEL LATTE LAYER CAKE
Layers of blueberry studded sponge and vanilla sponge, sandwiched together with a Layers of coffee, caramel and vanilla sponge, sandwiched together with coffee and caramel
smooth cream cheese frosting and blueberry sauce, encased in blueberry rippled cream buttercream. This cake is hand finished with a vanilla buttercream, coffee cake crumb and
cheese frosting and hand finished with swirls of blueberry sauce. Finished with a scattering drizzle of caramel sauce.
of meringue pieces. Portions: 14
EVEN MORE
Portions: 14 8 hours / 0-4°C

8 hours / 0-4°C
NE W OR DE R O N LI N E | S H O P .A RY Z T A FO O D S O L U T I O NS.C O .U K 39
PAT I S S E R I E
LARGE CAKES
820043 | CARAMEL LATTE LAYER CAKE
BREAD
820045 | SICILIAN LEMON &
820047 | BLUEBERRY LAYER CAKE EARL GREY LAYER CAKE
RECEPTION
VIENNOISERIE
TRIPLE LAYER
S AV O U R I E S
INDULGENCE!
Our new range of beautifully
820046 | PARSNIP, HONEY hand finished triple layer cakes
& ORANGE LAYER CAKE
offer the perfect selection for
a tea time treat!
EVEN MORE

R II EE
LARGE CAKES
PAT II SS SS EE R
PATBREAD
5955
APPLE CAKE
Lightly spiced sponge studded with juicy sultanas and pieces of apple,
layered with cinnamon butter cream, topped with fresh bramley apple
slices and finished with a dusting of icing sugar.
Portions: 14
8 hours / 0-4°C
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH
14 portions
RECEPTION
6630
RICH CHOCOLATE CAKE
Two rich chocolate sponges joined together and topped with luscious
chocolate fudge icing. A chocoholic’s dream!
Portions: 14
VIENNOISERIE
8 hours / 0-4°C
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH
14 portions
GA05
LUXURY CHOCOLATE FUDGE CAKE
Stack of three dark chocolate sponges layered with sweet butter icing
S AV O U R I E S
and chocolate fudge, wrapped in a coat of chocolate fudge icing, topped

with flakes of white chocolate.
Portions: 16
4-5 hours / 0-4°C
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH
EVEN MORE
16 portions
PAT I S S E R I E
LARGE CAKES
BREAD
6625 6628
COFFEE & WALNUT CAKE LEMON SPONGE CAKE
RECEPTION
Rich coffee sponge separated by sweet butter cream coffee icing, topped with lovely Soft lemon sponge sandwiched with lemon butter icing and lemon curd, dusted with icing sugar.
chunks of walnut. Portions: 14
Portions: 14
8 hours / 0-4°C
8 hours / 0-4°C
VIENNOISERIE
VEGETARIAN
VÉGÉTARIEN
S AV O U R I E S
VEGETARISCH
6629 5966
VICTORIA SPONGE CAKE RED VELVET BUNDT CAKE
A soft Victoria sponge cake with rich butter icing and raspberry jam, sprinkled with icing Dark red coloured chocolate sponge studded throughout with Belgian chocolate chunks,
sugar. A true British classic! coated in white chocolate ganache and sprinkled with raspberry crumb. Nick-named “The
Portions: 14 Devil’s Cake” it is a treat that is impossible to resist.
Portions: 14
8 hours / 0-4°C
EVEN MORE
4-5 hours / 0-4°C

R II EE
LARGE CAKES – GLUTEN FREE
PAT II SS SS EE R
PATBREAD
NEW
NOUVEAU
NEU
GLUTEN FREE GLUTEN FREE

SANS GLUTEN SANS GLUTEN
GLUTENFREI GLUTENFREI
820041 827881
GLUTEN FREE CARROT CAKE
RECEPTION
GLUTEN & DAIRY FREE LEMON CAKE
Two layers of moist lemon sponge sandwiched together with sweet lemon frosting & A moist gluten free carrot cake filled and finished using cream cheese icing and sprinkled
swirls of tangy lemon curd. Hand finished with a gluten and dairy free lemon frosting, and a with chopped walnuts.
drizzle of lemon curd. Portions: 14
8 hours / 0-4°C
VIENNOISERIE
GLUTEN FREE
SANS GLUTEN
GLUTENFREI
GLUTEN FREE VEGETARIAN

SANS GLUTEN VÉGÉTARIEN
S AV O U R I E S
GLUTENFREI VEGETARISCH
VEGETARIAN
VÉGÉTARIEN 14 portions
VEGETARISCH
833358 827872
GLUTEN FREE CHOCOLATE & BEETROOT LAYER GLUTEN FREE CHOCOLATE FUDGE CAKE
CAKE 10” A moist triple layer gluten free chocolate cake filled and finished with a rich chocolate
fudge icing and decorated with chocolate shavings and dusted with cocoa.
Gluten & wheat free Belgian chocolate & beetroot sponge. Hand finished with layers of Bel-
Portions: 14
gian chocolate ganache & beetroot pink frosting. Decorated with Belgian dark chocolate curls.
EVEN MORE
2-3 hours / 19-23°C
PAT I S S E R I E
L A R G E TA RT S
BREAD
5269 6603
APPLE & ALMOND TART PEAR & FRANGIPANE TARTE
RECEPTION
Bramley apples, lightly spiced with cinnamon inside a deep shortcrust pastry case, Soft pear halves sitting on a base of almond and vanilla cream, with a fantastic glazed finish.
topped with crunchy almond flakes. Portions: 8
Portions: 12
3-4 hours / 0-4°C
4-5 hours / 0-4°C
VIENNOISERIE
S AV O U R I E S
NDE2 5400
DEEP DISH APPLE CRUMBLE PIE BAKEWELL TART
Slices of juicy Bramley apple mixed with sweet raisins inside a light shortcrust base Butter shortcrust base topped with fruit jam and soft almond sponge, dusted with icing
and topped with a golden crumble. sugar, and perfectly finished with a sprinkling of flaked almonds.
10 hours / 0-4°C 4-5 hours / 0-4°C

EVEN MORE

R II EE
L A R G E TA RT S
PAT II SS SS EE R
PATBREAD
22530
LEMON DELICE
Thick lemon dairy cream filling made from butter, sugar, eggs & lemon
juice. Encased in a light sugar pastry, dusted with icing sugar &
pre-portioned.
Portions: 14
3-4 hours / 0-4°C
RECEPTION
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH
14 portions
VIENNOISERIE
22317
SALTED CARAMEL & CHOCOLATE
PRALINE TART
Chocolate pastry case with a base layer of salted caramel, topped up
with chocolate praline ganache. Decorated with roasted chopped
hazelnuts and white chocolate drizzle.
Portions: 14
3-4 hours / 0-4°C
S AV O U R I E S
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH
14 portions
EVEN MORE
PAT I S S E R I E
L A R G E TA RT S
BREAD
6605
TARTE AU CITRON – LEMON
Creamy lemon curd made with butter, sugar, eggs, and lemon juice inside
a sugar pastry case and comes pre-portioned for ease of use.
Portions: 8
4 hours / 0-4°C
RECEPTION
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH
8 portions
VIENNOISERIE
5964
LEMON MERINGUE PIE
A traditional shortcrust pastry base covered in tangy lemon filling and
piled high with light fluffy meringue that is hand palleted to give it that
homemade look. Baked to a perfect crisp golden finish.
Portions: 14
12 hours / 8°C
S AV O U R I E S
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH
EVEN MORE
14 portions
46 O R DE R TO DAY | 0 844 499 3311 | O RD E RS G B @ A RY Z T A .C O M

R II EE
P R E - S L I C E D L OA F C A K E S
PAT II SS SS EE R
PAT
AWARD WINNING
BREAD
NEW
NOUVEAU
NEU
837288 6633
BANANA WALNUT LOAF CAKE SLICES
RECEPTION
GOJI BERRY TEA BREAKFAST LOAF
Moist banana loaf cake with lots of crunchy walnuts. Pre-sliced for ease.
Moist fruit & seed loaf, naturally sweetened with tea soaked fruit & honey, packed
Units: 8 x 10
with goji berries, mixed seeds & topped with chia, pumpkin, sunflower seeds.
Weight: 750g | Units: 4 4-5 hours / 0-4°C
Advice: Tastes great lightly toasted & spread with butter!
4-5 hours / 0-4°C
VIENNOISERIE
S AV O U R I E S
6634 832067
RICH FRUIT LOAF CAKE SLICES STICKY GINGER LOAF CAKE
Lightly spiced dark loaf cake crammed with juicy sultanas, mixed peel and sweet glacé A sticky ginger loaf topped with crushed stem ginger and finished with a golden syrup
cherries. Pre-sliced for ease. glaze.
Units: 8 x 10 Weight: 704g | Units: 4
4-5 hours / 0-4°C 4-5 hours / 0-4°C
EVEN MORE
PAT I S S E R I E
TA RT E L E T T E S
BREAD
NEW
NOUVEAU
NEU
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH
833623
BORDALOU APPLE TART
A rich butter sweet pastry case filled with frangipane filling and topped with fresh
sliced apples.
NEW
10-15 mins / 160°C NOUVEAU
NEU
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH
833632
RECEPTION
BORDALOU PEACH TART
A rich butter sweet pastry case filled with frangipane filling and topped with sliced poached
pears. Ready to bake.
10-15 mins / 160°C
NEW
NOUVEAU
NEU
VEGETARIAN
VÉGÉTARIEN
VIENNOISERIE
VEGETARISCH
833608
BORDALOU PEAR TART
A rich butter sweet pastry case filled with frangipane filling and topped with sliced
poached peaches. Ready to bake.
10-15 mins / 160°C
NEW NEW
NOUVEAU NOUVEAU
S AV O U R I E S
NEU NEU
833644 833642
BORDALOU RICE TART BORDALOU RED FRUIT TART
A rich butter sweet pastry case filled with a creamy rice pudding mixture. Ready A rich butter sweet pastry case filled with frangipane filling and topped with red fruits.
to bake. Ready to bake.
10-15 mins / 160°C
EVEN MORE
10-15 mins / 160°C

R II EE
TA RT E L E T T E S
PAT II SS SS EE R
PATBREAD
27272
TARTELETTE AU CITRON
A ‘pâte sucre’ dough filled with a lemon cream made from lemon juice,
butter and natural vanilla.
2.5-3 hours / 0-4°C
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH
RECEPTION
27293
TARTELETTE AU CHOCOLAT LE TOURIER ®
Traditional ‘pâte sucre’ pastry filled with a dark chocolate ganache and
natural vanilla.
VIENNOISERIE
2.5-3 hours / 0-4°C
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH
27103
CHIBOUST CREAM TARTLET
A sweet pastry case filled with a light crème normande and apple pieces,
S AV O U R I E S
topped with a crème chiboust. Finished with brown sugar and glazed.
2-3 hours / 0-4°C

EVEN MORE
PAT I S S E R I E
TA RT E L E T T E S
BREAD
834590 27177
CHOCOLATE FOUNDANT TARTELETTE PECAN PIE TARTELETTE
RECEPTION
A chocolate flavoured tart shell filled with a rich ‘melt in the middle’ chocolate fondant filling. Buttery pastry base with an authentic pecan nut and syrup filling.
Advice: Great alternative to the traditional fondant especially for larger events - no Advice: Remove from the mould before defrosting
de-moulding required
2.5-3 hours / 0-4°C
8-9 mins / 170-180°C
VIENNOISERIE
S AV O U R I E S
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH
27295 27294
LE TOURIER ® LEMON MERINGUE TARTLET RASPBERRY & WHITE CHOCOLATE
A ‘pate sucree’ dough filled with lemon cream. Finished with a soft meringue topping. TARTELETTE LE TOURIER ®
Weight: 95g | Units: 30 Traditional ‘pâte sucre’ pastry with whole raspberries in a frangipane base made
Advice: Why not top this dessert with some vibrant edible flowers to create and elegant dessert. with ground almonds and finished with Belgian white chocolate.
2-3 hours / 0-4°C Weight: 110g | Units: 30
EVEN MORE
2.5-3 hours / 0-4°C

R II EE
TA RT E L E T T E S
PAT II SS SS EE R
PATBREAD
27111 TPOI
TARTE AUX POMMES FINE - APPLE
RECEPTION
TARTELETTE AMANDINE POIRE -
All butter puff pastry topped with apple compote and finished with thinly sliced PEAR & ALMOND
French apple. Ready to bake.
Sweet butter pastry with a creamy frangipane filling of sugar, almonds, butter and eggs
topped with a lightly poached sweet pear half.
Advice: Glaze after cooling Weight: 130g | Units: 20
10-15 mins / 0-4°C 20-25 mins / 170-180°C 2 hours / 0-4°C
VIENNOISERIE
S AV O U R I E S
22167 TGRI
TARTE TATIN – APPLE TARTELETTE AMANDINES GRIOTTES - CHERRY
Butter rich, flaky pastry crust topped with layers of sweet golden caramelised & ALMOND
apple slices. A French classic. Rich almond custard cream and dark sour cherries held within a
Weight: 120g | Units: 30 sweet pastry case.
10-12 mins / 170-180°C Weight: 125g | Units: 20
EVEN MORE
2 hours / 0-4°C
52
OR DE R
TO DAY
|
0 844
499
3311
|
PAT I S S E R I E
BR
B AD
R EE A D
BREAD
O U R F I N E S T S E L E C T I O N O F 2 3 2 P RO D U C T S
ARCTIC STYLE FLATBREADS .................................................. PAGE 56
RECEPTION
BAGELS ....................................................................................... PAGE 57
BAGUETTES ............................................................................... PAGE 59
PARISIEN BAGUETTES .............................................................. PAGE 61
CIABATTA .................................................................................. PAGE 62
DEMI BAGUETTES ..................................................................... PAGE 67
VIENNOISERIE
DINNER ROLLS ......................................................................... PAGE 73
FLATBREADS & WRAPS ............................................................ PAGE 78
FOCACCIA................................................................................. PAGE 80
GLUTEN FREE ............................................................................ PAGE 81
HOT DOG & BURGER CARRIERS ........................................... PAGE 82
PANINI ........................................................................................ PAGE 86
SLICED LOAVES ......................................................................... PAGE 88
SLICED SANDWICH BREAD .................................................... PAGE 90
SPECIALITY CARRIERS ............................................................. PAGE 94
SPECIALITY LOAVES ................................................................. PAGE 99
TRADITIONAL LOAVES ......................................................... PAGE 111
TRADITIONAL ROLLS ............................................................ PAGE 115
S AV O U R I E S
EVEN MORE
PAT I S S E R I E
NEW
P RO D U C T S
BREAD
RECEPTION
450229 POPPY SEED WHITE DEMI BAGUETTE (28CM) PAGE 70
VIENNOISERIE
S AV O U R I E S
834256 BREAK OFF BUN PAGE 83 829811 BLACK BUN PAGE 83 832185 RED BUN PAGE 83
EVEN MORE

PAT I S S E R I E
NEW
P RO D U C T S
BR
B AD
R EE A D
824623 BRIOCHE BAP PAGE 84 824591 MALTED SOURDOUGH BLOOMER (SLICED) PAGE 88
RECEPTION
VIENNOISERIE
824590 WHITE SOURDOUGH BLOOMER (SLICED) PAGE 88 837287 PROTEIN ROLL PAGE 95
S AV O U R I E S
848416 DATE, CRANBERRY & LINSEED STAR BREAD PAGE 102 3165A SUNFLOWER & HONEY STAR LOAF PAGE 102
EVEN MORE
PAT I S S E R I E
A R C T I C S T Y L E F L AT B R E A D S
BREAD
RECEPTION
32753 AB
ARCTIC 1/2 MOON SHAPE BREAD ARCTIC FLATBREAD
Full of whole grain flavour this soft, half moon bread is a real eye catcher. Soft with a little rye, this round flatbread makes a really delicious sandwich base.
30 mins / 19-23°C 30 mins / 19-23°C
VIENNOISERIE
S AV O U R I E S
35253 31953
ARCTIC WRAP ARCTIC FLATBREAD
Soft & sweet, with hints of rye. Toast it or use it plain, either way it’s a great versatile base. Tasty, soft sweet squares of dimpled flatbread with wheat & rye flour. Light in texture
Weight: 60g | Units: 60 without compromising flavour.
30 mins / 19-23°C
30 mins / 19-23°C
EVEN MORE

PAT I S S E R I E
B AG E L S
BR
B AD
R EE A D
5262 4260
HIGH IN FIBRE BAGEL LARGE PLAIN BAGEL
RECEPTION
Steamed then baked and packed with bran and seeds for plenty of whole Made with strong bread flour, boiled and baked to give a shiny chewy crust and a soft
grain goodness. dense crumb.
1 hour / 19-23°C 1 hour / 19-23°C
VIENNOISERIE
S AV O U R I E S
BP BPB
PLAIN BAGEL PLAIN BAGEL (THAW & SERVE)
Made with strong bread flour, steamed and baked to give a shiny, chewy crust and a lovely Made with strong bread flour, steamed and baked to give a shiny, chewy crust and a lovely
soft crumb. soft crumb. Simply thaw and serve.
3-5 mins / 180°C 1 hour / 19-23°C

EVEN MORE
PAT I S S E R I E
B AG E L S
BREAD
BJ1 4263
PLAIN BAGEL XL CINNAMON & RAISIN BAGEL
Jumbo sized bagels made with strong bread flour, steamed and baked to give a Plump juicy raisins and a warm cinnamon aroma make this bagel a great
shiny, chewy crust and soft crumb. For those with a bigger appetite! breakfast alternative.
3-5 mins / 180°C 1 hour / 19-23°C
RECEPTION
VIENNOISERIE
4265 BPM
POPPY SEED BAGEL MINI PLAIN BAGEL
Steamed and baked with a sprinkling of poppy seeds for a crunchy crust. Mini sized bagels made with strong bread flour, steamed and baked to give a shiny
Weight: 125g | Units: 48 chewy crust and soft crumb. Ideal for buffets or mini snacks.
1 hour / 19-23°C
1 hour / 19-23°C
S AV O U R I E S
4264 4261
SESAME BAGEL MULTIGRAIN BAGEL
Steamed and baked with a generous topping of sesame seeds to give a nutty, Sesame, sunflower, linseed and poppy seeds are used to make this deliciously nutty
chewy crust. and chewy bagel.
1 hour / 19-23°C 1 hour / 19-23°C

EVEN MORE

PAT I S S E R I E
B AG U E T T E S
BR
B AD
R EE A D
BOX SIZE E
22508 452161
BAG-ATTA X22 WHITE SOURDOUGH BAGUETTE
A baguette with the interior of a ciabatta. With its distinctive rustic ends, this Part baked sourdough baguette. This traditional baguette is dusted with flour.
incredibly aerated stone baked baguette stays fresh and crispy for up to 24 hours Weight: 420g | Units: 20
due to our unique hydration and long fermentation process.
Weight: 270g | Units: 22 10-15 mins / 200°C
10 mins / 0-4°C 6-8 mins / 200°C
RECEPTION
BOX SIZE D BOX SIZE C
VIENNOISERIE
827925 5000910
STONE BAKED BAGUETTE BAGUETTE CÉRÉALES AU LEVAIN
A tradional white baguette which is made with fermented dough for a superior Stone baked artisanal bread made with a long fermentation to give a light moist
taste. Baked on the sole of the oven to give a delicious crisp crust. crumb and crispy crust; topped with mixed seeds.
10 mins / 19-23°C 10 mins / 180°C 25 mins / 180-200°C
BOX SIZE D BOX SIZE E

S AV O U R I E S
208099 BDF02
BROWN BAGUETTE HERITAGE BAGUETTE (57CM)
AUTHENTIQUE CEREAL Our best baguette is made with the finest French wheat and is made in the South
The baguette authentique is made from natural brown flour, contains sourdough of France near to the Pyrénées.
for an intense flavour and is finished with a topping of seeds. Weight: 265g | Units: 30
Weight: 280g | Units: 25 20-22 mins / 180-200°C
EVEN MORE
15-18 mins / 180-200°C
PAT I S S E R I E
B AG U E T T E S
BREAD
BOX SIZE E
29139 BAK021
PART BAKED STONE OVEN BAGUETTE 220G WHITE BAGUETTE
A small rustic baguette which has been stonebaked to give a crispy crust. A classic white baguette.
20-30 mins / 0-4°C 15-18 mins / 180-190°C 9-12 mins / 200-220°C
RECEPTION
BOX SIZE E BOX SIZE F
VEGETARIAN
VEGETARIAN
VÉGÉTARIEN
VÉGÉTARIEN
VIENNOISERIE
VEGETARISCH
VEGETARISCH
BBAGLXF ABAGL
WHITE BAGUETTE WHITE BAGUETTE (58CM)
A slightly smaller and thinner baguette. Our best selling baguette has added sponge to enhance the flavour and crumb
Weight: 230g | Units: 44 texture.
10-12 mins / 200°C
10-12 mins / 200°C
BOX SIZE F
S AV O U R I E S
VEGETARIAN
VEGETARIAN
VÉGÉTARIEN
VÉGÉTARIEN
VEGETARISCH
VEGETARISCH
ABAGLM 3258
BROWN BAGUETTE (58CM) GRANARY BAGUETTE (56CM)
Wholesome brown baguette made with a blend of white and wholemeal flour for Richly textured, slightly sweet brown baguette with lots of malted wheat flavour.
a full wheaty flavour and soft crumb. Weight: 460g | Units: 25
15 mins / 200°C
10-12 mins / 200°C
EVEN MORE

PAT I S S E R I E
PA R I S I E N B A G U E T T E S
BR
B AD
R EE A D
810421
BAGUETTE 440G
An authentic Parisien baguette made in France. Perfect for
a generously filled sandwich.
14 mins / 190-200°C
RECEPTION
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH
VIENNOISERIE
ACPARXF
PARSIEN COURT ARTISAN
Thick hearty sized baguette made with white flour. Contains added
sponge which enhances flavour and crumb texture.
10-12 mins / 200°C

S AV O U R I E S
EVEN MORE
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH
PAT I S S E R I E
C I A B AT TA
BREAD
832279
QUINOA CIABATTINA 120G
Made using a traditional Italian Biga starter dough this rustic ciabatta has
the inclusion of protein rich red quinoa .Made in the Lombardy region
in Italy.
14 mins / 180°C
RECEPTION
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH
VIENNOISERIE
832123
VENEZIANO RUSTICA 140G
This rustic sourdough ciabatta is made in the Lombardy region in Italy
. Made with a traditional Biga starter dough , this ciabatta has a crisp
crust and soft open textured crumb.
14 mins / 180°C
S AV O U R I E S
VEGETARIAN
EVEN MORE
VÉGÉTARIEN
VEGETARISCH

PAT I S S E R I E
C I A B AT TA
BR
B AD
R EE A D
269
CIABATTA D’ANTAN MALTED
Created from pure malted wheat flour, finely ground and sieved for its mild
flavour, the d’Antan is then shaped by hand and stone baked to produce a
truly special bread.
8-10 mins / 180-200°C
RECEPTION
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH
VIENNOISERIE
260
CIABATTA D’ANTAN WHITE
Created from pure white wheat flour, finely ground and sieved for its mild
flavour, the d’Antan is then shaped by hand and stone baked to produce a
truly special bread.
8-10 mins / 170-180°C

S AV O U R I E S
VEGETARIAN
EVEN MORE
VÉGÉTARIEN
VEGETARISCH
PAT I S S E R I E
C I A B AT TA
BREAD
X79 69207
CIABATTA WITH LINSEEDS RUSTIC CIABATTINI
An Italian sandwich bread in a rectangular shape. It has a soft crumb, open texture A rustic ciabatta sandwich bread.
filled with linseeds and a thin crust. Weight: 120g | Units: 55
15-20 mins / 19-23°C 12-15 mins / 175-185°C
8-10 mins / 180-200°C
RECEPTION
VIENNOISERIE
CI120 CI100XF
CIABATTINA RUSTICA RUSTIC CIABATTINA
Durum wheat flour, a splash of extra virgin olive oil and slowly fermented dough Made with Italian durum wheat that is slowly fermented. Our ciabattinas are baked
make these Italian rolls truly delicious. Baked on the ‘sole’ of the oven to give a on the ‘sole’ of the oven creating a open crumb and crisp crust.
lovely wholesome crust. Pre-sliced. Weight: 100g | Units: 66
8-10 mins / 180-200°C
1 hour / 19-23°C
S AV O U R I E S
5420 PANS
DURUM WHEAT CIABATTINA CIAPINI SLICED – CIABATTA STYLE
Made from rich, yellow durum wheat and slowly fermented. These gorgeous Enriched with olive oil, light textured, golden crusted and pre-sliced. Simple
golden ciabattinas have a soft open texture & rich aroma. but delicious!
8-10 mins / 180-200°C 1 hour / 19-23°C 5 mins

EVEN MORE

PAT I S S E R I E
C I A B AT TA
BR
B AD
R EE A D
13844 LDP504
CIABATTA
RECEPTION
SMALL CIABATTA
Olive oil enriched ciabatta roll in a smaller size. A simple ciabatta recipe in a large case size specifically developed as an
Weight: 90g | Units: 40 entry level product
Weight: 135g | Units:70
7-8 mins / 200°C
1 hour / 19-23°C 3-5 mins / 200°C
VIENNOISERIE
S AV O U R I E S
VEGETARIAN
VEGETARIAN
VÉGÉTARIEN
VÉGÉTARIEN
VEGETARISCH
VEGETARISCH
BAK045 151241
CIABATTA RUSTIC CIABATTA
A part baked rustic, demi ciabatta. A rustic Italian sandwich bread with rounded edges. It has a soft crumb, open texture and a
Weight: 125g | Units: 60 thin crust making it a perfect choice as a sandwich carrier.
9-15 mins / 200-220°C
8-10 mins / 190°C
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PAT I S S E R I E
C I A B AT TA
BREAD
BOC10
BOCATA
Golden, with a soft light crumb. Made with a slowly fermented dough
for a full flavour and lovely rich aroma.
5 mins / 180-200°C
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH
RECEPTION
69841
GLASS BREAD CIABATTA LOAF
This long and flat ciabatta has a very open texture, a light crust and
a splash of olive oil. Fantastic for making open sandwiches and tasty
bruschetta.
VIENNOISERIE
5-8 mins / 190-200°C
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH
13438
CIABATTA LOAF
This ciabatta is simple, flavoursome and perfect for the table.
S AV O U R I E S
16 mins / 19-23°C 10-12 mins / 200°C
VEGETARIAN
EVEN MORE
VÉGÉTARIEN
VEGETARISCH

PAT I S S E R I E
D E M I B AG U E T T E S
BR
B AD
R EE A D
BOX SIZE D BOX SIZE D
RECEPTION
827927 828132
BAGUETTINE MULTIGRAIN SANDWICH BAGUETTINE SANDWICH - STONE BAKED
A sandwich baguette, rich in grains and made with fermented dough. Stone baked to give A traditional white sandwich baguette which is made with fermented dough for a superior
a crisp crust. taste. Baked on the sole of the oven to give a delicious crisp crust.
12mins / 210°C 12 mins / 210°C
VIENNOISERIE
BOX SIZE D
S AV O U R I E S
5000602 832503
BARRA GALLEGA - WHITE DEMI RUSTIC BAGUETTE PAIN VIENNOIS SANDWICH
This traditional rustic bread from Galicia, northwest Spain has a crispy crust and light airy Soft eating sandwich baton. Simply thaw and serve. Perfect as a premuim sandwich carrier.
crumb. Perfect sandwich base. This bread keeps fresh for longer thanks to it’s long fermen- Weight: 120g | Units: 25
tation process.
2-3 hours / 0-4°C
EVEN MORE
6-7 mins / 200°C
PAT I S S E R I E
THE PERFECT BAKE
GOOD ‘V’ BAD BAKE
BREAD
In order to achieve ‘the perfect bake’, it is essential to follow these 4 golden rules:
1. Preheat the oven
2. Tray up all breads and pastries from frozen
3. Bake at the appropriate temperature
4.Visually check each tray before removing from the oven
Breads and pastries that have been perfectly baked will achieve their maximum shelf life, are more visually appealing, will ensure that your
shoppers have a good eating experience and in turn will increase sales.
1. Preheat the oven to the correct temperature.

Tray up tip:
• Preheating to a higher temperature compensates
Ensure products are not
RECEPTION
for heat loss when loading the oven.
touching and if possible
• Placing frozen food in the oven will dramatically use wire racks for baking
reduce the oven temperature. instead of flat trays as
• Preheating ensures baking begins immediately this will allow for heat to
meaning baking times remain accurate. circulate evenly.
2. Tray up from frozen according to guidelines.

• Allow the recommended space between products.
VIENNOISERIE
• Don’t mix product with different bake times and
temperatures on the same tray. Oven tip:
• Place trays of seeded breads on the bottom of If you have a steam injection
trolleys and oven. option on your oven, adding
10 seconds of steam at the
start of the bake time could
help you to achieve an extra
3. Bake at the directed temperature and time. Bake crisp crust!
from frozen unless directed to do otherwise. Our
breads and pastries are categorised according to the
way they are made, thus they require different preheat
and baking temperatures. Please refer to each products
baking guidelines.
4.Visually check all items before removing from Serving tip:

Allow baguettes to cool fully
the oven. Check for an even golden brown colour on before use. This will help to
French breads and pastries and a dry crisp bottom on avoid tearing when slicing
pastries. Return to the oven immediately and continue and product will also be less
baking until ‘The Perfect Bake’ is achieved. delicate to handle.
S AV O U R I E S
Under Baked Perfect Bake Over Baked

EVEN MORE

PAT I S S E R I E
BR
B AD
R EE A D
BOX SIZE B
138114 206780
DEMI BAGUETTE RUSTIC MULTIGRAIN RUSTIC DEMI BAGUETTE (21CM)
Made from classic French flour, water, yeast and salt, the dough is then soured and Multicereal small baguette with wheat, rye and oat, with linseed, sunflower kernels
pulled at the ends to create that rustic touch. and sesame.
6-7 mins / 200°C 12-14 mins / 180-200°C
RECEPTION
BOX SIZE B
VIENNOISERIE
138211 BDF03
SEEDED RUSTIC DEMI BAGUETTE DEMI BAGUETTE 140G
A rustic sandwich bread made with wholemeal and malted flour topped with a A white baguette. Perfect as a sandwich carrier.
scattering of flax and sesame seeds. Weight: 140g | Units: 60
14-16 mins / 190-200°C
10-12 mins / 180-200°C
BOX SIZE F
S AV O U R I E S
22215 ADEMIXF
WHITE DEMI BAGUETTE WHITE DEMI BAGUETTE
A classic white demi baguette with a crisp crust. Our best selling demi baguette.
8-10 mins / 220°C 8-10 mins / 200°C
EVEN MORE
PAT I S S E R I E
BREAD
NEW
NOUVEAU
NEU
450229 BDF016
POPPY SEED WHITE DEMI BAGUETTE (28CM) WHITE DEMI BAGUETTE
Topped with tiny poppy seeds for a lovely subtle flavour and fabulous A white demi baguette in a super convenient case size to offer the perfect
crunchy texture. solution to those with small freezers.
8-10 mins / 200°C 14-16 mins / 180-200°C
RECEPTION
BOX SIZE F BOX SIZE F
VIENNOISERIE
CAT12 ADEMIMXF
BROWN DEMI BAGUETTE BROWN DEMI BAGUETTE (27CM)
A smaller brown demi baguette in a large case size specifically developed as an A blend of white and wholemeal flour for a full, wholesome, wheat flavour and
entry level product. soft crumb.
10-12 mins / 180-200°C 10-12 mins / 180-200°C
BOX SIZE B
S AV O U R I E S
VEGETARIAN VEGETARIAN VEGETARIAN

VÉGÉTARIEN VÉGÉTARIEN VÉGÉTARIEN
VEGETARISCH VEGETARISCH VEGETARISCH
7009 2546 3080

MALTED WHEAT DEMI BAGUETTE MULTISEED DEMI BAGUETTE PETIT PAIN SANDWICH
A demi baguette made with granary flour. (27CM) Made with a blend of white and wholemeal flour for extra
Weight: 135g | Units: 30 Richly textured and slightly sweet, with bran, buckwheat, goodness, finished with one central cut along the top crust.
soya grits, sunflower, sesame seeds and linseeds. Weight: 90g | Units: 80
10-12 mins / 180-200°C
10 mins / 19-23°C 10-12 mins / 200°C
EVEN MORE
10-12 mins / 180-200°C

PAT I S S E R I E
D E M I B A G U E T T E S - T H AW A N D S E RV E
AD
R EE A D
7777
BR
FULLY BAKED WHITE DEMI BAGUETTE
B
A white, ready to serve baguette.
1 hour / 19-23°C
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH
RECEPTION
NBFBXF
WHITE DEMI BAGUETTE
Fully baked with a golden crust, just thaw and serve for a convenient
sandwich offer.
VIENNOISERIE
1 hour / 19-23°C
BOX SIZE C
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH
6730
GRANARY DEMI BAGUETTE (28CM) –
SLICED
S AV O U R I E S
Richly textured with wholemeal flour, kibbled wheat and lots of malted
wheat grains. Fully baked and pre-sliced for ease.
1 hour / 19-23°C
BOX SIZE A
VEGETARIAN
EVEN MORE
VÉGÉTARIEN
VEGETARISCH
PAT I S S E R I E
D E M I B A G U E T T E S - T H AW A N D S E RV E
BREAD
5261
SOFT MULTISEED DEMI BAGUETTE
Soft, rich and slightly sweet with a nutty blend of seeds & grains.
1 hour / 19-23°C
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH
RECEPTION
5260
SOFT ONION AND NIGELLA SEED DEMI
BAGUETTE
Deliciously rich and soft with sweet onion & black nigella seeds for a
distinctive savoury flavour.
VIENNOISERIE
1 hour / 19-23°C
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH
5259
SOFT WHITE DEMI BAGUETTE
Soft golden crust, luxuriously rich texture and sweet buttery flavour.
S AV O U R I E S
1 hour / 19-23°C
EVEN MORE
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH

PAT I S S E R I E
D I N N E R RO L L S
BR
B AD
R EE A D
RECEPTION
BFRC BFR
BROWN BOUCHON WHITE BOUCHON
Made with white and wholemeal flour. Flash bake to refresh the crust. Lightly crusted with a soft crumb. Perfect for buffet sandwiches. Flash bake to refresh
Weight: 40g | Units: 70 the crust.
1 hour / 19-23°C
1 hour / 19-23°C
VIENNOISERIE
S AV O U R I E S
BK01 BK02
WHITE PETIT PAIN MALTED WHEAT PETIT PAIN
Crusty petit pain with a soft centre and traditional cut along the top. Made with a blend of malted and white flour to give a light crusty brown roll, traditionally
Perfect soup accompaniment. finished with a cut along the top.
8-10 mins / 200°C 8-10 mins / 200°C

EVEN MORE
PAT I S S E R I E
BREAD
29039
PLAIN ‘FOURNIL’ DIAMOND ROLLS
Classic levain dough roll baked on a stone oven.
10-15 mins / 0-4°C 10-12 mins / 180-190°C
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH
RECEPTION
29040
SESAME ‘FOURNIL’ DIAMOND ROLLS
Classic levain dough roll baked on a stone oven. Topped with sesame
seeds.
VIENNOISERIE
10-15 mins / 0-4°C
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH
29041
POPPY SEEDS ‘FOURNIL’ DIAMOND
ROLLS
S AV O U R I E S
Classic levain dough roll baked on a stone oven. Topped with poppy
seeds.
10-15 mins / 0-4°C
VEGETARIAN
EVEN MORE
VÉGÉTARIEN
VEGETARISCH

PAT I S S E R I E
BR
B AD
R EE A D
KA10 1141-01
KAISER ROLL SELECTION - WHITE MINI BREAD BASKET
RECEPTION
100 crusty rolls; 25 white, 25 poppy seed, 25 sesame seed and 25 multicereal. A flavoursome assortment of small dinner rolls; poppy seeded, white and brown Kaisers,
Weight: 55g | Units: 4x25 Danish with flax & sesame seeds and a soft grain; all with thin crusts and soft fluffy centres.
8-10 mins / 200°C
6-8 mins / 180-200°C
VIENNOISERIE
S AV O U R I E S
KA20 8305257
MINI KAISER ROLL SELECTION WHITE & BROWN DUO MINI LOAF
100 mini crusty Kaiser rolls; 25 white, 25 poppy seed, 25 sesame seed and 25 A mini duo bread loaf made with wheat and malt flours. This versatile loaf can be used as a
multicereal. Ideal for event catering. dinner accompaniment or as a mini sandwich carrier.
Weight: 35g | Units: 4x25 Weight: 35g | Units: 120
8-10 mins / 200°C 1-1.5 hrs / 19-23°C

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PAT I S S E R I E
BREAD
RECEPTION
29597 H1000
PETIT PAIN GOURMET SELECTION GOURMET FLAVOURED ROLL SELECTION
90 gourmet petit pain in 3 different shapes and flavours; 30 rustic triangles; 30 flutes fournil; 120 crusty rolls; 30 tangy cheese, 30 roasted onion, 30 sweet tomato and
and 30 multiseed sough dough rolls. 30 rich black olive.
Weight: 45-55g | Units: 3 x 30 Weight: 35g | Units: 4x30
10-15 mins / 0-4°C 10-12 mins / 180-190°C 5 mins / 200°C
VIENNOISERIE
S AV O U R I E S
29081 GE03
GOURMET SOLENE ® DINNER ROLLS MINI SEEDED ROLL SELECTION
A wonderful selection of pain de campagne, black olive, tomato and basil, and corn 75 pillow shaped rolls – 25 of each; ciabatta made with olive oil, multicereal rye and oats,
dinner rolls. and pumpkin with rye topped with crunchy seeds.
10-15 mins / 0-4°C 10-12 mins / 180-190°C 1 hour / 19-23°C

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PAT I S S E R I E
AD
R EE A D
29599
BR
FIGOTTE ® SOLENE ® STONE-BAKED
B
MINI PLAIN BREAD STICKS
Stone-baked mini levain bread sticks made using white flour, rye flour and
semolina. Length 18cm.
10-15 mins / 0-4°C 10-12 mins / 180-190°C
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH
RECEPTION
29497
FIGOTTE ® SOLENE ® STONE-BAKED
MINI CEREAL BREAD STICKS
Stone-baked mini levain bread sticks made using white flour, sesame
seeds, linseeds, wheat germs and malted wheat. Length 18cm.
VIENNOISERIE
10-15 mins / 0-4°C 10-12 mins / 180-190°C
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH
29481
‘FOURNIL’ BÛCHETTE ROLL ASSORTMENT
60 gourmet mini bûchette rolls in 3 different flavours: sunflower and
S AV O U R I E S
rye, multicereal and wholemeal.

10-15 mins / 0-4°C 7-8 mins / 180-190°C
VEGETARIAN
EVEN MORE
VÉGÉTARIEN
VEGETARISCH
PAT I S S E R I E
F L AT B R E A D S & W R A P S
BREAD
450938 827408
10” WHITE WRAP ROSEMARY & SEA SALT FLATBREAD
Versatile, soft and tasty 10’’ plain wrap. A rectangular shaped flatbread topped with rosemary & sea salt.
24 hours / 19-23°C 1-1.5 hours / 19-23°C
RECEPTION
VIENNOISERIE
452147 PITA
12” WHITE TORTILLA PITTA BREAD
Versatile, soft and tasty 12’’ plain wrap. Ideal size for a larger sandwich or cut in Soft oval flat bread, baked the traditional way on the ‘sole’ of the oven.
two for extra value. Weight: 53g | Units: 144
3 hours / 19-23°C
2 hours / 19-23°C
S AV O U R I E S
450477 830270
KHOBEZ WRAPS WOOD FIRED OVAL FLATBREAD
8’’ traditional Lebanese flatbread, ideal as an alternative sandwich carrier and A flatbread baked in a traditional wood fired oven. Perfect for pizza bases or
perfect lightly grilled and served with a selection of dips. alternatively grilled and served as part of a mezze platter.
Weight: 60g | Units: 20 x 5 Weight: 85g | Units: 60
3-4 hours / 19-23°C 1-1.5 hours / 19-23°C

EVEN MORE

PAT I S S E R I E
F L AT B R E A D S & W R A P S
PERFECT FOR
SHARING
BR
B AD
R EE A D
Use our top selling breads to 827408 | ROSEMARY &
add flavour and textures to SEA SALT FLATBREAD
your mezze selection.
13857 | MILLER’S BREAD
RECEPTION
VIENNOISERIE
450477 | KHOBEZ WRAPS
835166 | SMALL CHIA & 827408 | ROSEMARY &

S AV O U R I E S
PUMPKIN SEED BREAD SEA SALT FLATBREAD

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PAT I S S E R I E
F O C AC C I A
BREAD
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH
22505 5422
CHERRY TOMATO PANFOCACCIA GENOESE ONION FOCACCIA SHEET
Hand placed, sweet cherry tomatoes studded into the surface of this traditional Sliced sweet onion rings hand scattered over olive oil drenched Focaccia from
olive oil rich Focaccia from Genoa, Italy. Simply heat and eat like the Italians do. Genoa, Italy. Authentic Italian street food.
7-8 mins / 200°C 7-8 mins / 180-200°C
RECEPTION
VIENNOISERIE
5278 5279A
CHERRY TOMATO AND OREGANO FOCACCIA CHERRY TOMATO AND OREGANO FOCACCIA
This deep-pan Focaccia, dressed with cherry tomatoes and a sprinkling of oregano. A smaller version of our deep-pan Focaccia with olive oil, cherry tomatoes and a
Weight: 850g | Units: 12 sprinkling of oregano..
1-2 hours / 19-23°C 6 mins / 180°C
8-10 mins / 200°C
S AV O U R I E S

FOC2 FOC1 22507

PROVENÇALE HERB FOCACCIA PLAIN FOCACCIA MEDITERANEAN FOCACCIA
Individual focaccia, deliciously soft and richly flavoured with Rich, flavoured with olive oil and thick enough to slice and ROUND
olive oil and a sprinkling of herbs. fill. Just add mozzarella, tomato and torn basil for a taste Individual Focaccia with Italian extra virgin olive oil, dressed
Weight: 100g | Units: 50 of Italy. with cherry tomatoes, a medley of peppers, capers &
Weight: 180g | Units: 32 oregano.
3-5 mins / 180°C
EVEN MORE
3-5 mins / 180°C

3-5 mins / 200°C

PAT I S S E R I E
GLUTEN FREE
BR
B AD
R EE A D
ALLERGEN FREE ALLERGEN FREE
SANS ALLERGÈNES SANS ALLERGÈNES
ALLERGIEFREI ALLERGIEFREI
INDIVIDUALLY WRAPPED INDIVIDUALLY WRAPPED

EMBALLÉ INDIVIDUELLEMENT EMBALLÉ INDIVIDUELLEMENT
EINZELN VERPACKT EINZELN VERPACKT

450066 450067
GLUTEN FREE WHITE ROLL TOPPED WITH
RECEPTION
GLUTEN FREE ROLL SELECTION
20 soft round brown rolls topped with millet flakes and 20 seeded rolls topped POPPY SEEDS
with linseed and millet, made to a gluten free recipe and individually wrapped for Soft round white roll made to a gluten free recipe and topped with poppy seeds and
longer freshness and your customers’ confidence. individually wrapped for longer freshness and your customers’ confidence.
2 hours / 19-23°C 2 hours / 19-23°C
VIENNOISERIE
ALLERGEN FREE ALLERGEN FREE
SANS ALLERGÈNES SANS ALLERGÈNES
ALLERGIEFREI ALLERGIEFREI


S AV O U R I E S
450075 450072
GLUTEN FREE SLICED BROWN BREAD GLUTEN FREE SLICED WHITE BREAD
2 slices of brown bread made to a gluten free recipe and individually wrapped to avoid 2 slices of white bread made to a gluten free recipe and individually wrapped to avoid
cross contamination. cross contamination.
2 hours / 19-23°C 2 hours / 19-23°C
EVEN MORE
PAT I S S E R I E
H OT D O G & B U R G E R C A R R I E R S
BREAD
20201
WHITE SEEDED BURGER BUN
This 4.5” bun, topped with sesame seeds is a must to any menu offering
a classic burger. Pre-sliced.
1 hour / 19-23°C
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH
RECEPTION
827923
PRETZEL BURGER BUN
A soft pretzel ‘lye’ roll with surface cuts. Perfect for gourmet burgers.
Pre-sliced.
VIENNOISERIE
2-2.5 hours / 19-23°C
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH
827912
GLAZED BURGER ROLL
A brioche style burger bun glazed with egg for a glossy finish.
S AV O U R I E S
1 hour / 19-23°C
VEGETARIAN
VÉGÉTARIEN
EVEN MORE
VEGETARISCH

PAT I S S E R I E
AD
R EE A D
832185
BR
RED BUN
B
A red burger bun topped with black sesame seeds.
40 mins / 19-23°C
NEW
NOUVEAU
NEU
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH
RECEPTION
829811
BLACK BUN
A black burger bun topped with sesame seeds.
VIENNOISERIE
40 mins / 19-23°C
NEW
NOUVEAU
NEU
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH
834256
BREAK OFF BUN
Flour dusted soft wheat bun. Thaw and serve.
S AV O U R I E S
3 hours / 19-23°C
NEW
NOUVEAU
NEU
VEGETARIAN
EVEN MORE
VÉGÉTARIEN
VEGETARISCH
PAT I S S E R I E
BREAD
NEW
NOUVEAU
NEU
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH
824623
BRIOCHE BAP
A savoury brioche bun made with free range eggs and butter. Pre-sliced for ease
and convenience. Ideal as a burger carrier or even for breakfast.
1.5 hours / 19-23°C
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH
6969
MULTI SEEDED KAISER BURGER BUN
RECEPTION
Soft & seeded, ideal as a premium burger bun. Pre-sliced.
1 hour / 19-23°C
VEGETARIAN
VÉGÉTARIEN
VIENNOISERIE
VEGETARISCH
10031554
MINI SLIDER BUNS
A fully baked unsliced two inch mini bun, with a floured finish.
1 hour / 19-23°C
S AV O U R I E S
EINZELN VERPACKT
VEGETARIAN
VÉGÉTARIEN VEGETARIAN
VEGETARISCH VÉGÉTARIEN
VEGETARISCH
10031555
832684
MINI SLIDER BUNS WITH SESAME SEEDS
A fully baked unsliced two inch mini bun with a golden linseed topping.
GLUTEN FREE BRIOCHE STYLE BURGER BUN
A soft brioche style burger bun with a golden crust. Made to a gluten free recipe and
individually wrapped for longer freshness and your customers confidence.
1 hour / 19-23°C Weight: 80g | Units: 30
2 hours / 19-23°C
EVEN MORE

PAT I S S E R I E
BR
B AD
R EE A D
5240
HOT DOG ROLL 8.5”
Golden baked with a soft light crumb. Fully baked & sliced along the top.
1 hour / 19-23°C
RECEPTION
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH
VIENNOISERIE
827933
BRIOCHE HOT DOG ROLL
A finger shaped brioche style hot dog roll, pre-sliced with a ‘top cut’ and
glazed with egg for a glossy finish.
1 hour / 19-23°C
S AV O U R I E S
VEGETARIAN
EVEN MORE
VÉGÉTARIEN
VEGETARISCH
PAT I S S E R I E
PA N I N I
BREAD
CR01 1393
CLASSIC PANINI PANINI
RECEPTION
This soft panini is transformed by a contact grill and your creativity to become a crisp, tasty A smaller plain panini bread developed as an entry level offer.
Italian sandwich! Weight: 110g | Units: 60
1 hour / 19-23°C 5 mins
1 hour / 19-23°C 5 mins
VIENNOISERIE
S AV O U R I E S
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH
1870 BAK035
PANINI PANINI 140G
A great versatile panini bread. A large versatile panini bread.
1 hour / 19-23°C 5 mins 45 mins / 19-23°C 12 mins
EVEN MORE

PAT I S S E R I E
PA N I N I
BR
B AD
R EE A D
CI111 CI333
PRE GRILLED PANINI – 110G PRE GRILLED PANINI – 100G
Rich and very soft, this panini roll is pre-grilled to enhance that ‘just from the grill’ A smaller grilled panini developed as an entry level product.
look. Great alternative to the classic panini. Weight: 100g | Units: 60
1 hour / 19-23°C 1-2 mins
1 hour / 19-23°C 1-2 mins
RECEPTION
VIENNOISERIE
7103 29067
GRILLED PANINI - PRE-SLICED MAXI OVAL PANINI
This grilled panini offers the ultimate convenience. Not only is it pre-sliced, but it Light textured oval panini bread. Add a filling of your choice and cook in a panini grill.
comes in a small case size of 30. Weight:130g | Units: 50
Weight: 135g | Units: 30 Advice: Garnish before grilling
1 hour / 19-23°C 1-2 mins 15-20 mins / 0-4°C 3-5 mins
S AV O U R I E S
450242 138136
SESAME & NIGELLA SEED PANINI – OVAL SESAME & LINSEED PANINI
Nutty sesame seeds and fragrant nigella seeds top this light textured, oval panini Light textured oval panini bread topped with flax & sesame seeds. Add a filling of
bread. Mouth-wateringly good! your choice and cook in a panini grill.
1 hour / 19-23°C 5-7 mins 1 hour / 19-23°C 5-7 mins
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PAT I S S E R I E
S L I C E D L O AV E S
BREAD
824591
FARMHOSE MALTED SLICED SOURDOUGH
LOAF (15+2)
A batched malted grain farmhouse sliced sourdough loaf topped with
oat flakes. Great toasted on its own or used for gourmet sandwiches
and breakfast dishes.
2-3 hours / 19-23°C 3-5 mins / 170°C
RECEPTION
NEW
NOUVEAU
NEU
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH
VIENNOISERIE
824590
FARMHOUSE WHITE SLICED
SOURDOUGH LOAF (15+2)
A batched white farmhouse sliced sourdough loaf with a light flour
dusting and central cut. Great toasted on its own or used for gourmet
sandwiches and breakfast dishes.
2-3 hours / 19-23°C 4-6 mins / 170°C

S AV O U R I E S
NEW
NOUVEAU
NEU
VEGETARIAN
EVEN MORE
VÉGÉTARIEN
VEGETARISCH

PAT I S S E R I E
S L I C E D L O AV E S
CROQUE MADAME
AD
R EE A D
Our new tasty sliced sourdough breads
make the perfect carrier for your
BR
B
favorite gourmet sandwiches.
RECEPTION
824590 | WHITE SOURDOUGH BLOOMER
VIENNOISERIE
S AV O U R I E S
824591 | MALTED
SOURDOUGH BLOOMER
EVEN MORE
PAT I S S E R I E
S L I C E D S A N DW I C H B R E A D
BREAD
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH
6718
MALTED BLOOMER – 14+2
Thick sliced with a rounded top, made with malted wheat flakes, wheat bran,
cracked wheat, malted and barley flours. Slices: 14+2.
2-3 hour / 19-23°C
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH
RECEPTION
361
SPLIT TIN MALTED SLICED LOAF – 14+2
Thick sliced, malted grain split tin loaf, packed with linseed, poppy and sunflower seeds.
Slices: 14+2.
2-3 hour / 19-23°C
VEGETARIAN
VÉGÉTARIEN
VIENNOISERIE
VEGETARISCH
6717
WHITE BLOOMER – 14+2
Soft, thick sliced loaf with a rounded top. Ideal for that ‘classic’ sandwich look.
Slices: 14+2.
2-3 hour / 19-23°C
S AV O U R I E S
VEGETARIAN
VÉGÉTARIEN
VEGETARIAN
VEGETARISCH
VÉGÉTARIEN
VEGETARISCH
810501
10033247
THICK SLICED BROWN BREAD LOAF – 14+2
A brown square loaf with a thicker cut. Slices: 14+2.
WHITE THICK SLICED LOAF – 14+2
A square loaf with a thicker cut, ideal for toasting, sandwiches or catering. Slices: 14+2.
2-3 hour / 19-23°C
2-3 hour / 19-23°C
EVEN MORE

PAT I S S E R I E
BR
B AD
R EE A D
360 810467
WHITE SPLIT TIN SLICED LOAF – 16+2 MALTED SLICE LOAF – 16+2
Classic split tin with rounded top. Slices: 16+2. A meduim cut, sliced malted loaf. Slices: 16+2.
2-3 hour / 19-23°C 2-3 hour / 19-23°C
RECEPTION
VIENNOISERIE
810468 6742
WHITE SLICED LOAF – 16+2 BROWN SLICED LOAF – 16+2
A medium cut, sliced white loaf. Slices: 16+2. A brown version of our catering loaf. Slices: 16+2.
2-3 hour / 19-23°C 2-3 hour / 19-23°C
S AV O U R I E S
6741 10033302
WHITE SLICED LOAF – 16+2 OATMEAL SLICED LOAF – 16+2
A simple white loaf, ideal for bulk catering. Slices: 16+2. Oatmeal & bran for a flavoursome, hearty textured loaf with a square top.
Weight: 800g | Units: 8 Slices: 16+2.
2-3 hour / 19-23°C
2-3 hour / 19-23°C
EVEN MORE
PAT I S S E R I E
BREAD
VEGETARIAN
VEGETARIAN
VÉGÉTARIEN
VÉGÉTARIEN
VEGETARISCH
VEGETARISCH
10033252 810500
WHITE SLICED LOAF – 18+2 SOFT GRAIN SLICED LOAF – 18+2
The perfect square sandwich loaf, ideal for catering, sandwich bars and cafes and Square shaped sandwich loaf made with kibbled wheat flakes and kibbled rye
an ideal fit for pre-packed sandwiches. Slices: 18+2. flakes in a super soft, rich white loaf. Slices: 18+2.
2-3 hour / 19-23°C 2-3 hour / 19-23°C
RECEPTION
VIENNOISERIE
10033246 10033312
WHOLEMEAL SLICED LOAF – 18+2 BROWN MALTED SLICED LOAF – 18+2
Square shaped, made with 100% wholemeal flour, full of whole grain goodness. Rich, soft & full of malted grains, perfect for toasting. Slices: 18+2.
Slices: 18+2. Weight: 800g | Units: 10
2-3 hour / 19-23°C
2-3 hour / 19-23°C
S AV O U R I E S
810469 66420
MULTISEED SLICED LOAF – 18+2 MULTISEED SLICED BLOOMER – 18+2
Oatmeal, pumpkin, sunflower seeds, millet, linseed and poppy seeds in a soft white A soft loaf, packed with oatmeal, linseed, millet, poppy, sunflower and pumpkin
loaf. Slices: 18+2. seeds. Slices: 16+2.
2-3 hour / 19-23°C 2-3 hour / 19-23°C

EVEN MORE

PAT I S S E R I E
BR
B AD
R EE A D
BLO20
WHITE SLICED BLOOMER – 18+2
Soft white bread with a traditional round top. Slices: 18+2.
2-3 hour / 19-23°C
RECEPTION
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH
VIENNOISERIE
BLO10
BROWN MALTED SLICED BLOOMER –
18+2
A soft loaf made with malted wheat flakes, wheat bran, kibbled wheat,
malted and barley flours. Slices: 18+2.
2-3 hour / 19-23°C

S AV O U R I E S
VEGETARIAN
EVEN MORE
VÉGÉTARIEN
VEGETARISCH
PAT I S S E R I E
SPECIALITY CARRIERS
BREAD
835326
SMALL SPELT & BEETROOT BREAD
A small rectangle shaped spelt & beetroot bread with a vibrant colour
and nutty flavour. Topped with nutritious sunflower seeds this bread is
perfect as a sandwich carrier.
10-15 mins / 0-4°C 8-12 mins / 190-200°C
RECEPTION
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH
VIENNOISERIE
835166
SMALL CHIA & PUMPKIN SEED BREAD
A small rectangle shaped natural sourdough bread packed with nutrient rich
chia seeds and topped with pumpkin seeds. Perfect as a sandwich carrier.
10-15 mins / 0-4°C 8-12 mins / 190-200°C

S AV O U R I E S
VEGETARIAN
EVEN MORE
VÉGÉTARIEN
VEGETARISCH

PAT I S S E R I E
SPECIALITY CARRIERS
BR
B AD
R EE A D
837287
PROTEIN ROLL
A triangle shaped wheat roll enhanced with a protein mix and packed
with linseeds, sunflower seeds & sesame seeds.
2-3 hours / 19-23°C 8 mins / 180°C
RECEPTION
NEW
NOUVEAU
NEU
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH
VIENNOISERIE
837287 | PROTEIN ROLL
SERVING
SUGGESTION
Fill with chicken, avocado
and egg for a protein fueled
sandwich option.
S AV O U R I E S
EVEN MORE
PAT I S S E R I E
SPECIALITY CARRIERS
BREAD
RECEPTION
69990 205075
MEZZALUNA FLAGUETTE
A baked folded flatbread perfect for filling as a sandwich, or lightly toasting under a panini grill. Open textured, round flat sandwich bread with deep air pockets in the dough - fantastic
Weight: 105g Units: 30 for open sandwiches or just spreading butter on.
1 hour / 19-23°C
6 mins / 180-200°C
VIENNOISERIE
S AV O U R I E S
H4350 H4330
PRETZEL ROLL PRETZEL
Rich, soft finger roll, with a traditional dark brown crust and full salty flavour. Hand twisted bows of soft, chewy, rich dough. A real German classic!
1 hour / 19-23°C 1 hour / 19-23°C

EVEN MORE

PAT I S S E R I E
SPECIALITY CARRIERS
BR
B AD
R EE A D
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH
6972
WHITE ARTISAN RUSTIC DIAMOND
Made with the finest French flour, this delicious roll has an open aerated crumb,
thin crust and is baked in a stone oven.
8-10 mins / 180-200°C
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH
RECEPTION
CMB01
WHITE PAIN BOULE
Plump white roll with an attractive cut across the top, made with French wheat for a soft
crumb and light crust.
8-10 mins / 200°C
VEGETARIAN
VÉGÉTARIEN
VIENNOISERIE
VEGETARISCH
157
WHITE SEEDED PAIN BAGNAT
Light, sourdough roll made with olive oil, topped with linseeds, sesame and poppy
seeds. Perfect for ‘gourmet’ burgers.
1 hour / 19-23°C
S AV O U R I E S
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH VEGETARIAN
VÉGÉTARIEN
VEGETARISCH
14866
6973
CHURCHAM ROLL
This little round roll has a dimpled top, a chewy crust and soft light texture. MULTICEREALS ARTISAN RUSTIC DIAMOND
Weight: 100g | Units: 40 A stone baked sandwich roll. Made with the finest French flour with the addition of yellow
and brown linseeds.
30 mins / 19-23°C Weight: 100g | Units: 60
8-10 mins / 180-200°C

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PAT I S S E R I E
SPECIALITY CARRIERS
BREAD
833720
RUSTIC GIOTTO ROLL - PRE-SLICED
A rustic pre-sliced sourdough roll with a diamond top cut. This roll is
made using a traditional Biga starter dough recipe in Liscate - Italy .
8 mins / 190°C
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH
RECEPTION
SF13
ONION PETIT BATON (20CM)
A golden crusted bread with sweet roasted onions giving a fabulous
savoury flavour & aroma. Perfect soup accompaniment.
VIENNOISERIE
8-10 mins / 200°C
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH
62382
STEAK ROLL – WHITE
A slowly fermented sourdough roll with a light and creamy flavour,
S AV O U R I E S
perfect for soaking up juices from steak pieces.

8-10 mins / 200°C
VEGETARIAN
EVEN MORE
VÉGÉTARIEN
VEGETARISCH

PAT I S S E R I E
S P E C I A L I T Y L O AV E S
BR
B AD
R EE A D
RECEPTION
835154 452158
CHIA & PUMPKIN SEED BREAD GARLIC, ROSEMARY & OLIVE OIL LOAF
A handmade plaited round natural sourdough bread packed with nutrient rich chia and Part baked white sourdough loaf made using a combination wheat and roasted malted
pumpkin seeds seasoned with aromatic turmeric which gives this bread its light golden crumb. wheat flour. This loaf has inclusions of roasted garlic, rosemary and olive oil.
Advice: Preheat oven to 230°C
1 hour / 19-23°C 10-12 mins / 200°C
10-15 mins / 200°C
VIENNOISERIE
S AV O U R I E S
VEGETARIAN
VEGETARIAN
VÉGÉTARIEN
VÉGÉTARIEN
VEGETARISCH
VEGETARISCH
835291 835164
SPELT & BEETROOT BREAD SPELT BREAD WITH SPROUTED RYE
A hand shaped natural rye sourdough spelt pave. This nutty flavoured bread is balanced A natural rye sourdough spelt bread enriched with nutritious spelt grains and
with the sweet flavour of grated beetroot which also give this bread it’s vibrant colour. sprouted rye. This rustic stone baked spelt bread is finished with a top cut and
Weight: 400g | Units: 14 flour dusted.
1 hour / 19-23°C 10-12 mins / 190-200°C
EVEN MORE
1 hour / 19-23°C 10-12 mins / 200°C
PAT I S S E R I E
BREAD
5711
MEDITERRANEAN LOAF
Made with Kalamata olives, sun dried tomatoes, red and yellow peppers
and a splash of extra virgin olive oil.
10-12 mins / 200°C
RECEPTION
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH
VIENNOISERIE
H1150
SUN DRIED TOMATO BREAD
Sweet flavoured sun dried tomatoes in a mild rye flavoured loaf.
10-12 mins / 200°C

S AV O U R I E S
VEGETARIAN
EVEN MORE
VÉGÉTARIEN
VEGETARISCH

PAT I S S E R I E
BR
B AD
R EE A D
RECEPTION
5241 PAN002
GARLIC BREAD SLICES ROASTED ONION LOAF
Thick slices of crusty baguette with garlic and parsley topping. A Batard style white loaf full of oven-roasted onions with a light crust.
5 mins / 200°C 20-25 mins / 175-185°C
VIENNOISERIE
S AV O U R I E S
H7020 100071
ONION BREAD PAIN AUX NOIX (WALNUT BREAD)
A combination of roasted and fresh onions to create a sweet and flavoursome loaf. Batard style loaf with an open texture and a generous portion of walnut pieces.
12 mins / 200°C 45 mins / 175-180°C

EVEN MORE
PAT I S S E R I E
BREAD
848416
DATE, CRANBERRY &
LINSEED STAR BREAD
A large date, cranberry & linseed star shaped loaf studded with dates,
cranberries & linseeds. Finished with a linseed topping.
2-3 hours / 19-23°C 4-6 mins / 170°C
RECEPTION
NEW
NOUVEAU
NEU
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH
VIENNOISERIE
3165A
SUNFLOWER & HONEY STAR LOAF
A premium star shaped loaf flavoured with sunflower seeds and honey.
2-4 hours / 19-23°C 3-5 mins / 170°C

S AV O U R I E S
NEW
NOUVEAU
NEU
VEGETARIAN
EVEN MORE
VÉGÉTARIEN
VEGETARISCH
102 O R DE R TO DAY | 0 844 499 3311 | O RD E RSG B @ A RY Z T A .C O M

PAT I S S E R I E
AD
R EE A D
452154
BR
FRUIT AND NUT LOAF
B
Part baked white sourdough loaf packed with a combination of sultanas,
raisins and roasted hazelnuts. Lightly spiced with cinnamon and finished
with three diagonal cuts.
Weight: 415g | Units: 18 Advice: Preheat oven to 230°C
15-18 mins / 200°C
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH
RECEPTION
PAN001
GREEN OLIVE & HERB PAVE
A square pavé-style bread with a light open texture, packed with olives
and flavoured with herbs.
VIENNOISERIE
20-25 mins / 175-185°C
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH
835126
KALAMATA OLIVE PAVÉ
A stone baked natural rye sourdough pavé with a fine crisp crust
S AV O U R I E S
packed with juicy Greek Kalamata olives.

1 hour / 19-23°C 10-12 mins / 190-200°C

EVEN MORE
PAT I S S E R I E
BREAD
260102
BATARD POLKA BLANC
A white soft bloomer style bread with a diamond effect and a crusty top.
30-35 mins / 175-180°C
RECEPTION
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH
VIENNOISERIE
13445
BOCATA
The dough rises once, is separated into dough balls and left to rise again
before being baked. This is what gives it a very light and open texture.
1 hour / 19-23°C 10-12 mins / 200°C

S AV O U R I E S
VEGETARIAN
EVEN MORE
VÉGÉTARIEN
VEGETARISCH

PAT I S S E R I E
BR
B AD
R EE A D
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH
TMIC 452160
MICHE – WHITE WHITE SOURDOUGH BLOOMER
RECEPTION
French country loaf, cut and dusted with flour. Full of flavour with a moist, soft crumb. Part baked sourdough bloomer. This traditional bloomer is dusted with flour and has three
Weight: 420g | Units: 18 cuts to create a rustic artisan loaf.
16 mins / 200°C
15-18 mins / 200°C
VIENNOISERIE
S AV O U R I E S
206900 12500
TWISTED RUSTIC LOAF XL COUNTRY WHITE SOURDOUGH (WHITE)
A light sourdough loaf twisted twice to create a smooth textured bread with a light but Extra large country sourdough loaf with a subtle tangy flavour and hearty crumb. Perfect
flavoursome crust. for gourmet sandwiches!
Weight: 450g | Units: 18 Weight: 1.22Kg | Units: 5
24-26 mins / 180-200°C 1 hr / 19-23°C 18-22 mins / 196°C

EVEN MORE
PAT I S S E R I E
BREAD
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH
H7040
FARMER BREAD
Rye sourdough starter in a plump round loaf for a smooth rich flavour.
12 mins / 200°C
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH
H7080
MULTI SEED BREAD
RECEPTION
A delicious multi seed bread made with a hint of rye-sour, soya, linseed, sesame, sunflower
seeds and oats.
16-18 mins / 200°C
VEGETARIAN
VÉGÉTARIEN
VIENNOISERIE
VEGETARISCH
13446
HUNGARIAN LOAF – RYE & CARAWAY
The Hungarian loaf is made with a light rye flour and has a good caraway flavour.
It is light in texture and has a delicate crust.
1 hour / 19-23°C 10-12 mins / 200°C
S AV O U R I E S
13857 13837
MILLER’S BREAD RYE BREAD
An intensely dense and dark gourmet bread which undergoes a long fermentation. This artisanal rye bread is made with 23% rye and also contains malt and wholemeal flour.
Made with 38% rye, caraway, dark rye, wholemeal and malt flour. This bread will It has a fantastic dark, yet rich crust and a very soft texture with a subtle taste.
last for 5-7 days once baked. Weight: 500g | Units: 10
2 hours / 19-23°C 10-12 mins / 200°C
EVEN MORE
4-5 hours / 19-23°C 25 mins / 200°C

PAT I S S E R I E
BR
B AD
R EE A D
RECEPTION
205070 452159
GRAIN TWIST LOAF SEEDED GRAIN AND HONEY LOAF
Oats, wheat, corn, barley, millet and rye combine with natural brown flours for a crunchy Part baked sourdough loaf made using wholemeal and rye flours. This loaf contains pump-
texture. The bread is then twisted to improve the texture of the crust. kin seeds, brown linseeds, kibbled pearl barley, spelt, rye and quinoa. This wholesome loaf is
Weight: 600g | Units: 12 packed with fibre and grains and contains blossom honey which adds a sweet characteristic.
24 mins / 180-200°C
15-18 mins / 200°C
AWARD WINNING
VIENNOISERIE
S AV O U R I E S
204098 13873
PAINS SIX GRAINS SEEDED WHOLEMEAL LOAF
This popular six grain loaf is made with natural flours and a blend of 6 different grains: oats, A ‘Great Taste Award’ winner on many occasions, this bread has wholemeal, rye and malt
wheat, corn, barley, millet and rye. Flax and sesame seeds are added for extra texture. flour and comes with a generous blend of seeds throughout the loaf.
35 mins / 180-200°C 1 hour / 19-23°C 25 mins / 200°C
EVEN MORE
PAT I S S E R I E
BREAD
X68 NPAV2
BUCHETTE CEREALS PAVÉ PÉRÈNE MULTI-CÉRÉALES
RECEPTION
Multigrain baguette made with rye, oat, malted barley and roasted wheat. Topped with oat Sesame, sunflower, linseed, flakes of oats, rye and barley are mixed into our artisan pavé
flakes, sunflower seeds, linseeds and sesame seeds. recipe for this authentic French multi-cereal loaf.
10-15 mins / 180-200°C 10-12 mins / 200°C
VIENNOISERIE
S AV O U R I E S
582 NPAV1
BUCHETTE NOIRE AUX GRAINES DE TOURNESOL – PAVÉ PÉRÈNE AU LEVAIN
RYE & SUNFLOWER Stone baked artisan pavé made with sourdough for an intense flavour, thick crispy crust
Crusty dark rye bread, richly flavoured with crushed rye, malt flour, flax and sunflower and chewy moist crumb.
seeds. Weight: 423g | Units: 20
10-12 mins / 200°C
EVEN MORE
10-12 mins / 200°C

PAT I S S E R I E
BR
B AD
R EE A D
827937
GRAND CEREALIER
A delicious wheat sourdough large, bread made with a combination of
the following seeds; sunflower, sesame & flax. An additional topping of
seeds gives this loaf its striking visual.
Weight: 1.1Kg | Units: 8
40 mins / 19-23°C 15 mins / 180°C
RECEPTION
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH
VIENNOISERIE
22331
GRAND PARISIEN
An extremely versatile large bread which lends itself well for bread
baskets and bread boards.
Weight: 1Kg | Units: 6
30-60 mins / 0-4°C 20-30 mins / 180-190°C

S AV O U R I E S
VEGETARIAN
EVEN MORE
VÉGÉTARIEN
VEGETARISCH
PAT I S S E R I E
BREAD
THE REUBEN
SANDWICH 22331 | GRAND PARISIEN
Our twist on this classic New York

sandwich, it’s so big you need sticks
to hold it together. Pastrami, a few
sliced gherkins, Swiss cheese and
sauerkraut - it’s darn good!
RECEPTION
VIENNOISERIE
S AV O U R I E S
EVEN MORE

PAT I S S E R I E
T R A D I T I O N A L L O AV E S
BR
B AD
R EE A D
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH
2907
TIGER BREAD
Small bloomer loaf topped with tiger paste giving a unique crunch and flavour.
6-8 mins / 190°C
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH
02010A
RECEPTION
WHITE BOULE LOAF
A flour dusted white boule loaf with a cross cut. Made using a rye sour starter.
2-4 hours / 19-23°C 3-5 mins / 170°C
VEGETARIAN
VÉGÉTARIEN
VIENNOISERIE
VEGETARISCH
451110
WHITE LARGE BLOOMER LOAF
Large, soft, white bloomer loaf, cut diagonally across the top.
10 mins / 200°C
S AV O U R I E S
VEGETARIAN
VEGETARISCH
451558
RGRANA
TIGER BREAD LARGE
A large version of our best selling small loaf.
MALTED WHEAT BLOOMER
A wheat bloomer made with malted wheat flakes for a distinct flavour. Ideal for bread
baskets or as a side to soup.
6-8 mins / 190°C Weight: 420g | Units: 18
EVEN MORE
2-4 hours / 19-23°C 4-6 mins / 170°C
PAT I S S E R I E
BREAD
210385
BALTIC LOAF WITH POPPY SEEDS
A simple, clean, soft white bloomer bread with a crisp poppy seed crust.
17-19 mins / 180°C
RECEPTION
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH
VIENNOISERIE
210386
BALTIC LOAF
A simple, clean, soft white bloomer bread with a crisp crust.
17-19 mins / 180°C

S AV O U R I E S
VEGETARIAN
EVEN MORE
VÉGÉTARIEN
VEGETARISCH

PAT I S S E R I E
PRESSED
SANDWICH
BR
B AD
R EE A D
Use our baltic loaf with a
crisp crust and soft centre to
create a sandwich terrine of
your choice!
RECEPTION
VIENNOISERIE
S AV O U R I E S
210386 | BALTIC LOAF

EVEN MORE
PAT I S S E R I E
BREAD
6001 002
WHITE SPLIT TIN LOAF WHOLEMEAL TIN LOAF
The perfect sandwich loaf, cut it yourself to the thickness required. Ideal for door- That bit bigger and just like our white but made with 100% wholemeal flour.
step sandwiches or as a side to a ploughman’s lunch or soup. Weight: 800g | Units: 16
10 mins / 200°C
6-8 mins / 190°C
RECEPTION
VIENNOISERIE
450834 2203
WHOLEMEAL TIN LOAF ORGANIC BROWN BLOOMER
Just like our white but made with 100% wholemeal flour. Soft, smooth, textured brown bloomer made with organic wheat flour. Soil
Weight: 465g | Units: 25 association approved.
6-8 mins / 190°C
18 mins / 200°C
S AV O U R I E S
358 10031699
WHITE SPLIT TIN LOAF ORGANIC WHITE BLOOMER
A larger sandwich loaf, cut it yourself to the thickness required. Ideal for doorstep Soft, smooth, textured white bloomer made with organic wheat flour. Soil associ-
sandwiches or as a side to a ploughman’s or soup. ation approved.
4-6 mins / 190°C 22 mins / 180°C

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PAT I S S E R I E
T R A D I T I O N A L RO L L S
BR
B AD
R EE A D
VEGETARIAN
VEGETARIAN
VÉGÉTARIEN
VÉGÉTARIEN
VEGETARISCH
VEGETARISCH
832720 832726
FLOUR DUSTED SUB ROLL 8” OAT TOPPED SUB ROLL 8”
RECEPTION
A soft white pre-sliced 8” sub roll with 2 diagonal top cuts. Flour dusted for a rustic finish. A soft white pre-sliced 8” sub roll with 2 diagonal top cuts. Topped with golden oats.
3 hours / 19-23°C 3 hours / 19-23°C
VIENNOISERIE
S AV O U R I E S
832736 5970
SEED TOPPED SUB ROLL 8” WHITE SUB ROLL 12”
A soft white pre-sliced 8” sub roll with 2 diagonal top cuts. Topped with black poppy seeds With a soft interior, this foot-long fully baked sub roll is dusted with semolina. The perfect
and golden linseed. sandwich carrier for operators wishing to take advantage of the growing popularity of
Weight: 95g | Units: 36 sub-sandwiches.
3 hours / 19-23°C
EVEN MORE
1 hour / 19-23°C
PAT I S S E R I E
BREAD
LDP2 BFSW
PETIT PAIN PETIT PAIN SANDWICH
RECEPTION
A par baked bread roll made with French wheat and finished with two cuts along the top Delicious, soft centred crusty rolls made with French flour. Can also be used as a soup
crust. accompaniment.
10 mins / 19-23°C 10 mins / 200°C 1 hour / 19-23°C
VIENNOISERIE
S AV O U R I E S
SPSANDW 5239
WHITE PETIT PAIN – SANDWICH WHITE DELI ROLL (19CM)
Perfect single portion roll, soft and moist, finished with one central cut along the top crust. A finger shaped roll, dusted with fine semolina and pre-sliced.
5-10 mins / 200°C 1 hour / 19-23°C

EVEN MORE

PAT I S S E R I E
BR
B AD
R EE A D
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH
6778
MULTI SEED RUSTIC ROLL
Made using a slow fermentation process for depth of flavour and open texture.
With a hearty blend of seeds and grains in a classic pavé shape.
8 mins / 200°C
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH
450842
BATCHED CRUSTY ROLLS
RECEPTION
A delicious roll with a soft eating crumb and a crispy crust.
12-14 mins / 200°C
VEGETARIAN
VÉGÉTARIEN
VIENNOISERIE
VEGETARISCH
3070
SCOTCH MORNING ROLL
White rolls that have been given a longer proofing for a more developed flavour,
batched for softness. Dusted with flour and baked to a golden brown finish.
1 hour / 19-23°C
S AV O U R I E S
13844 6563
SMALL CIABATTA BROWN BATCHED CRUSTY ROLLS
Olive oil enriched ciabatta roll in a smaller size. A brown version of our best selling crusty roll.
7-8 mins / 200°C 12-14 mins / 200°C

EVEN MORE
PAT I S S E R I E
BREAD
WBAP
WHITE BAP 5”
Large, soft white baps finished with a dusting of flour. Perfect for your
breakfast offer.
2 hours / 19-23°C
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH
RECEPTION
BBAP
BROWN SEEDED BAP
Large, soft malted grain baps, packed with grains and topped with rolled
oats for additional flavour.
VIENNOISERIE
2 hours / 19-23°C
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH
20206
WHITE FLOURED BAP 5”
A multi purpose roll, suitable for all types of usage. Flour dusted &
S AV O U R I E S
pre-sliced.
1 hour / 19-23°C
VEGETARIAN
EVEN MORE
VÉGÉTARIEN
VEGETARISCH

PAT I S S E R I E
BR
B AD
R EE A D
6946
TRADITIONAL BREAKFAST MUFFIN
Regular sized muffin version of a true English breakfast favourite.
1 hour / 19-23°C
RECEPTION
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH
VIENNOISERIE
5253
LARGE TRADITIONAL BREAKFAST MUFFIN
Large traditional, oven bottom baked muffin. Ideal for filling with sausage,
bacon or simply toasted and spread with butter.
1 hour / 19-23°C
S AV O U R I E S
VEGETARIAN
EVEN MORE
VÉGÉTARIEN
VEGETARISCH
120
OR DE R
TO DAY
|
0 844
499
3311
|
PAT I S S E R I E
BREAD RY
K EE RY
BA
T B AK
W EE EE T
SS W
OTIS SPUNKMEYER ................................................................ PAGE 124
RECEPTION
AMERICAN STYLE MUFFINS ................................................. PAGE 131
BITE SIZE MUFFINS ................................................................. PAGE 132
COOKIES .................................................................................. PAGE 133
CUPCAKES ............................................................................... PAGE 134
DOUGHNUTS ......................................................................... PAGE 135
VIENNOISERIE
FLOWERPOT & TULIP STYLE MUFFINS ............................... PAGE 140
INDIVIDUAL CAKES ............................................................... PAGE 144
MINI BITES ............................................................................... PAGE 147
MINI LOAF BITES .................................................................... PAGE 148
SCONES .................................................................................... PAGE 149
TRADITIONAL SWEET BAKERY ........................................... PAGE 151
TRAYBAKES ............................................................................. PAGE 153
WAFFLES .................................................................................. PAGE 157
WRAPPED CONFECTIONARY .............................................. PAGE 158
WRAPPED MUFFINS ............................................................... PAGE 161
S AV O U R I E S
EVEN MORE
PAT I S S E R I E
NEW
P RO D U C T S
BREAD
822381 ICED TOPPED RING DOUGHNUT 66371 CARAMEL BITES PAGE 147 66381 MINI FLAPJACK BITES PAGE 147
SELECTION PAGE 136
RECEPTION
VIENNOISERIE
66401 MINI CHOCOLATE & WALNUT 67521 GRANOLA SLICE TRAYBAKE PAGE 155 821326 COCONUT SLICE PAGE 155
BROWNIE BITES PAGE 147
S AV O U R I E S
100198091 CHOCOLATE BROWNIE PAGE 155 RM041 FLAPJACK TRAYBAKE PAGE 156 RM051 CARAMEL SLICE TRAYBAKE PAGE 156
EVEN MORE

PAT I S S E R I E
NEW
P RO D U C T S
BREAD RY
K EE RY
69641 MILK CHOCOLATE CHUNK COOKIE 69662 DARK CHOCOLATE COOKIE PAGE 69541 TRIPLE CHOCOLATE MUFFIN PAGE 158
PAGE 158 158
W EE EE T
SS W
RECEPTION BA
T B AK
69551 BLUEBERRY MUFFIN PAGE 158 822305 LEMON BLONDIE BITES PAGE 159 822309 GRANOLA BITES PAGE 159
VIENNOISERIE
822380 CHOCOLATE COOKIE CUPS PAGE 159 8144531 CARROT CAKE PAGE 160 3075A CARAMEL SHORTBREAD SLICE PAGE 160
S AV O U R I E S
RM011 CHOCOLATE BROWNIE PAGE 160 69521 GRANOLA BAR PAGE 160 69531 BAKEWELL SLICE PAGE 160
EVEN MORE
PAT I S S E R I E
E XC LUS IV E LY OTI S | CO OKIE S
America’s Favourite
Freshly Baked Cookie
BREAD
Captivating crunch alongside the stickiest chew, our
Exclusive range of supremely indulgent cookies are
packed with more of the finest chunks than any other
brand and baked to perfection for that golden crisp
that only Otis’s signature recipe can deliver.
RECEPTION
VIENNOISERIE
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH
78999
SUPREME INDULGENCE® COOKIE DOUGH SELECTION

104 American cookie dough pieces in 4 fabulous flavours: 26 chunky chocolate
supreme, 26 double chocolate chunk, 26 white chocolate macadamia nut delight
and 26 cranberry white chocolate duo.
Weight: 85g | Units: 4 x 26* *Dependent on weight
14-17 mins / 150°C

WITH
CRUMB
CATCHER
451103
S AV O U R I E S
OTIS SPUNKMEYER MIXED CASE

SUPREME INDULGENCE COOKIES
4 delicious authentic flavours; choc
chunk, double chocolate, white chunk
and macadamia nut and white chunk
and cranberry.
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH
14-17 mins / 150°C

EVEN MORE

PAT I S S E R I E
C LA S S IC OTI S | COOK IE S
BREAD
W EE EE T
SS W BA
T B K EE RY
AK RY
78408 78409 78415
SWEET DISCOVERY® CARNIVAL COOKIE SWEET DISCOVERY® MILK CHOC CHUNK SWEET DISCOVERY® WHITE CHOC CHIP
DOUGH COOKIE DOUGH COOKIE DOUGH
RECEPTION
This cookie contains colourful candy coated Delicious milk chocolate pieces in a chewy Tantalising creamy white chocolate chips in a
chocolate chips – simply irresistible! ready to bake cookie. sweet chewy cookie.
Weight: 40g | Units: 200 approx Weight: 40g | Units: 200 approx Weight: 40g | Units: 200 approx
11-14 mins / 150°C 11-14 mins / 150°C 11-14 mins / 150°C
VIENNOISERIE
78400 78401 78407
S AV O U R I E S
SWEET DISCOVERY® CHOC CHIP COOKIE SWEET DISCOVERY® DOUBLE CHOC CHIP SWEET DISCOVERY® WHITE CHOC
DOUGH COOKIE DOUGH MACADAMIA COOKIE DOUGH
A favourite American cookie dough - rich Crunchy chewy cookie with creamy white & Crunchy macadamia nuts & chunks of creamy
smooth chocolate chips contained in this smooth dark chocolate pieces. white chocolate in a favourite American
ready to bake cookie. cookie dough.
Weight: 40g | Units: 200 approx
Weight: 40g | Units: 200 approx Weight: 40g | Units: 200 approx
11-14 mins / 150°C
11-14 mins / 150°C 11-14 mins / 150°C
EVEN MORE
PAT I S S E R I E
C LA S S IC OTI S | CO OKIE S
BREAD
78424 78420 78403
SWEET DISCOVERY® BROWNIE COOKIE SWEET DISCOVERY® BERRY SWEET DISCOVERY® OATMEAL RAISIN
DOUGH COOKIE DOUGH COOKIE DOUGH
A delicious sweet, crisp brownie cookie A fantastic mix of tangy cranberries & sweet Soft, chewy cookie containing juicy raisins,
RECEPTION
made with molasses. blueberries in this crisp and chewy cookie. oats, sweet coconut & sticky molasses.
Weight: 40g | Units: 200 approx Weight: 40g | Units: 200 approx Weight: 40g | Units: 200 approx
11-14 mins / 150°C 11-14 mins / 150°C 11-14 mins / 150°C
VIENNOISERIE
Mini cookies, perfect for hospitality sector
Bronkies®
Bake the Supreme Indulgence® cookie
pucks in our special rubber mould
and transform them into Bronkies® – a
cross between a cookie and a brownie!
S AV O U R I E S
78300 78308
‘HOSPITALITY’ CHOC ‘HOSPITALITY’ CARNIVAL

CHIP COOKIE DOUGH COOKIE DOUGH
This mini chocolate chip cookie is ready to Also suitable as a complimentary treat
bake and perfect as a giveaway with coffee. or giveaway.
Weight: 30g | Units: 264 approx Weight: 30g | Units: 264 approx 94290
11-14 mins / 150°C 11-14 mins / 150°C OTIS COOKIE MOULD

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PAT I S S E R I E
C LA S S IC OTI S | DONUTS
BREAD
W EE EE T
SS W
RECEPTION BA
T B K EE RY
AK RY
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH
814681
RING DONUTS INDIVIDUALLY WRAPPED (MIXED CASE)

A fantastic range of 4 flavoured donuts: Boston Crème; Rich
Chocolate; Rainbow Crunch and Zesty Lemon.
Weight: 55-73g | Units: 48
90 mins / 19-23°C
VIENNOISERIE
S AV O U R I E S
814632 VEGETARISCH VEGETARISCH
814660
CHOCOLATE & HAZELNUT FILLED
MIXED CASE ASSORTED DONUTS
BALL DONUT
(RAINBOW CRUNCH, CLASSIC GLAZED,
Twice filled chocolate and hazelnut cream donut, RICH CHOC FILLED)
topped with rich chocolate frosting and toasted
Mixed case with 3 delicious flavours
hazelnut nibs.
EVEN MORE
90 mins / 19-23°C
90 mins / 19-23°C
PAT I S S E R I E
C LA S S IC OTI S | DONUTS
A range of classic treats and new-fangled Otis creations,

jam packed with high-quality ingredients, glazes and fillings
for a treat break that packs a sensationally sweet punch!
BREAD
VEGETARIAN VEGETARIAN VEGETARIAN VEGETARIAN
VÉGÉTARIEN VÉGÉTARIEN VÉGÉTARIEN VÉGÉTARIEN
VEGETARISCH VEGETARISCH VEGETARISCH VEGETARISCH
820614 820612 820588 820616
MINT CHOCOLATE DONUT CARAMEL POPCORN DONUT CHOCOLATE COCONUT DONUT MILK CHOCOLATE COVERED
Filled with rich mint chocolate, Filled with rich caramel, iced and A rich velvety coconut cream RING DONUT
RECEPTION
topped with chocolate frosting and topped with real popcorn pieces. filled donut, covered with A deliciously light and airy ring
mint choc crunch pieces. chocolate and topped with toasted donut fully enrobed in real milk
Weight: 88g | Units: 36 desiccated coconut. chocolate.
90 mins / 19-23°C
90 mins / 19-23°C
90 mins / 19-23°C 90 mins / 19-23°C
VEGETARIAN VEGETARIAN VEGETARIAN VEGETARIAN VIENNOISERIE

VÉGÉTARIEN VÉGÉTARIEN VÉGÉTARIEN VÉGÉTARIEN
VEGETARISCH VEGETARISCH VEGETARISCH VEGETARISCH
820615 848656 820613 820589
CRÈME BRULÉE DONUT APPLE CRUMBLE AND LEMON & LIME DONUT PREMIUM GLAZED DONUT
A crème brulee style custard filling, CINNAMON DONUT Filled with a sweet lemon curd, A deliciously light and airy
S AV O U R I E S
dipped in chocolate icing and gold Filled with sweet natural apple topped with green and yellow artisanal style dough with a
sugar nibs. pieces, infused with cinnamon crunchy pieces. generous sugar glaze.
and topped with a crunchy biscuit
Weight: 88g | Units: 36 crumble. Weight: 92g | Units: 36 Weight: 65g | Units: 36

90 mins / 19-23°C 90 mins / 19-23°C 90 mins / 19-23°C
90 mins / 19-23°C
EVEN MORE

PAT I S S E R I E
E XC LUS IV E LY OTI S | DONUTS
Luxuriously and lovingly crafted donuts in a range of tempting,

contemporary flavours. Utilising the highest quality ingredients for a
superior taste experience and visual appeal that cannot be rivalled.
BREAD
W EE EE T
SS W BA
T B K EE RY
AK RY
820623 820621 820622
RECEPTION
S’MORES DONUT BOSTON CRÈME FILLED DONUT LEMON MERINGUE PIE DONUT
Filled with a velvety marshmallow cream, Our most premium Boston Crème – filled with A classic lemon meringue pie style donut,
topped with a rich chocolate glaze and a real vanilla crème patisserie, rich chocolate filled with a tangy, creamy natural lemon
crunchy biscuit pieces. topping and a fine white chocolate piping. curd, topped with white crunchy meringue
pieces and a candied lemon slice.
90 mins / 19-23°C 90 mins / 19-23°C
90 mins / 19-23°C
VIENNOISERIE
820619 820618 820617
CHAMPAGNE & STRAWBERRY DONUT BACON WAFFLE BREAKFAST STACK PINEAPPLE & COCONUT DONUT
S AV O U R I E S
A rich berry fruit compote filling, topped The American breakfast Stack in a donut! Filled with real pineapple pieces in a vanilla
with a champagne sparkle glaze and real Caramel and real bacon pieces filled donut, frosting and topped with coconut fudge pieces.
strawberry pieces. topped with a maple glaze and two biscuit
waffles, sandwiched together with a coffee Weight: 98g | Units: 36
Weight: 97g | Units: 36 cream and a chocolate drizzle.
90 mins / 19-23°C
90 mins / 19-23°C Weight: 102g | Units: 36
ADVICE: Contains Pork Meat.
90 mins / 19-23°C
EVEN MORE
PAT I S S E R I E
C LA S S IC OTI S | M UFFINS
BREAD
814230 814242
TRIPLE CHOCOLATE MUFFIN BLUEBERRY MUFFIN

Milk, dark and white chocolate chunks in a rich A moist vanilla muffin bursting with fresh
muffin infused with a blend of cocoa powders. blueberries – a true classic.
RECEPTION
90 mins / 19-23°C 90 mins / 19-23°C
PAC KAG I NG SOLU TION S
VIENNOISERIE
S AV O U R I E S
814682 814683 94200
OTIS SPUNKMEYER OTIS SPUNKMEYER OTIS PAPER BAG

MULTIBUY BAG MULTIBUY 4PK BOX Units: 1000
Units: 1000 Units: 240
EVEN MORE

PAT I S S E R I E
AMERICAN STYLE MUFFINS
BREAD
42301 42315
RY
K EE RY
BERRY BLAST YOGHURT MUFFIN HONEY, SULTANA AND BRAN MUFFIN
AK
Packed with blueberries, blackcurrants, redcurrants and cranberries, this yoghurt A moist rich muffin containing sultanas, wheat bran, oats and
BA
based muffin is a perfect morning offer. apple, lightly spiced with a hint of real honey and topped with
T B
Weight: 125g | Units: 28 a sprinkling of oats.
W EE EE T
2 hours / 19-23°C
SS W
2 hours / 19-23°C
RECEPTION
VIENNOISERIE
42316 42299
LEMON AND POPPY SEED MUFFIN SKINNY BLUEBERRY MUFFIN
Rich, moist, lemon flavoured muffin speckled throughout Reduced fat muffin containing whole blueberries; finished
with a generous helping of poppy seeds. with a crushed biscuit topping.
2 hours / 19-23°C 2 hours / 19-23°C
S AV O U R I E S
42303 42298
TRIPLE CHOCOLATE MUFFIN RASPBERRY AND WHITE CHOCOLATE
Large rich chocolate sponge filled with plenty of dark, milk & white chocolate CHUNK MUFFIN
chips. This tasty muffin is filled with white creamy chocolate chunks and whole
Weight: 125g Units: 28 raspberries.
2 hours / 19-23°C Weight: 128g | Units: 28
EVEN MORE
2 hours / 19-23°C
PAT I S S E R I E
BITE SIZE MUFFINS
BREAD
450050
MINI BLUEBERRY MUFFINS
Soft and moist vanilla flavoured mini muffins filled with wild Canadian
blueberries.
2 hours / 19-23°C
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH
RECEPTION
450051
MINI CHOCOLATE CHIP MUFFINS
Soft vanilla flavoured mini muffins filled with plain chocolate chips.
VIENNOISERIE
2 hours / 19-23°C
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH
450052
MINI DOUBLE CHOCOLATE MUFFINS
Rich chocolate mini muffins filled with plain chocolate chips.
S AV O U R I E S
2 hours / 19-23°C
VEGETARIAN
EVEN MORE
VÉGÉTARIEN
VEGETARISCH

PAT I S S E R I E
COOKIES COOKIES – BAKE OFF
BREAD
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH
CD01
RY
K EE RY
DOUBLE CHOCOLATE COOKIE
AK
Deliciously crisp & chewy chocolate cookie ladened with dark chocolate chips.
BA
T B
W EE EE T
INDIVIDUALLY WRAPPED 13 mins / 155°C
EINZELN VERPACKT
SS W
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH
ES01
LARGE DOUBLE CHOCOLATE CHIP COOKIE
RECEPTION
Scrumptious, crisp and chewy cookie packed with rich dark chocolate chips. Individually
wrapped for convenience and shelf life.
2-3 hours / 19-23°C
VEGETARIAN
VÉGÉTARIEN
VIENNOISERIE
VEGETARISCH
CD03
MILK CHOCOLATE COOKIE
Smooth rich milk chocolate chips in a crunchy
golden buttery cookie.
13 mins / 155°C
EINZELN VERPACKT
S AV O U R I E S
5978 CD02
LINZER BISCUIT STAR WHITE CHOCOLATE COOKIE
2 shortbread biscuits filled with raspberry jam and dusted with sugar. Individually wrapped. Creamy white chocolate chips in a crisp golden vanilla cookie.
90 mins / 19-23°C 13 mins / 155°C

EVEN MORE
PAT I S S E R I E
CUPCAKES
BREAD
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH
CUPC9
‘LOVES’ CUPCAKES ® CARNIVAL TWIRLS
A bright and playful selection of handmade cupcakes. Vanilla flavoured sponge topped with a
variety of three delicious toppings; Vanilla flavoured fudge icing, Strawberry Fudge icing made
with real strawberries and containing strawberry pieces in the sponge; and Zingy lemon icing
made with lemon juice and zest. Hand finished with a topping of sugar sprinkles that are free
from artificial colours and flavourings.
Weight: 83-90g | Units: 24
VEGETARIAN
90 mins / 19-23°C VÉGÉTARIEN
VEGETARISCH
833727
RECEPTION
MINI CUPCAKE FRUIT COLLECTION
A selection of 12 vibrant & fruity cupcakes. 4 Passionfruit & Mango - decorated with sugar
decor, 4 Raspberry - decorated with pink chocolate curls and raspberry crumble, 4 Lime -
decorated with sugar nibs.
90 mins / 19-23°C
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH
VIENNOISERIE
CUPC3
‘LOVES’ CUPCAKES ® HAPPY DAYS COLLECTION
Iced Vanilla Cone: a rich Belgian chocolate sponge base topped with a vanilla flavoured
butter enriched fudge icing and decorated with a chocolate flake and Belgian chocolate
shavings. Lemon: a zesty lemon sponge topped with a Sicillian lemon curd enriched icing
and hand piped with Sicillian lemon curd. Salted Caramel: a sweet caramel sponge topped
with a butter enriched caramel icing and decorated with caramel sauce and sea salt.
90 mins / 19-23°C
VEGETARIAN
S AV O U R I E S
VÉGÉTARIEN
VEGETARISCH
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH
CUPC1
‘LOVES’ CUPCAKES ® VERY BERRY & FRIENDS 833815
Simply Carrot: a carrot cake sponge made with freshly grated carrots topped with a cream
cheese icing and decorated with walnut nib. Belgian Bliss: a rich Belgian chocolate base MINI CUPCAKE CHOCOLATE COLLECTION
topped with a hand-made Belgian chocolate butter cream and decorated with white, milk A selection of 12 indulgent chocolate based cupcakes. 4 Mocha Praline - decorated with
and plain chocolate crispies. Very Berry: a moist berry sponge base (blackcurrants and chocolate curls, 4 Rich Chocolate - decorated with chocolate pearls and curls & 4 Pistachio
redcurrents) topped with a cream cheese and blackcurrant puree icing and decorated with - decorated with pistachio macaroon and pistachio slivers.
a blueberry. Weight: 45g | Units: 12
EVEN MORE

90 mins / 19-23°C
90 mins / 19-23°C

PAT I S S E R I E
DOUGHNUTS
BREAD
W EE EE T
SS W BA
T B K EE RY
AK RY
VEGETARIAN
VEGETARISCH
7770 GR07
BOSTON CRÈME DOUGHNUT JAM DOUGHNUT
RECEPTION
A Boston crème filled ball doughnut, crowned with milk chocolate flavoured icing. Doughnuts filled with rich fruit jam and coated in sugar.
2 hours / 19-23°C 2-3 hours / 19-23°C
VIENNOISERIE
S AV O U R I E S
VEGETARIAN
VEGETARIAN VÉGÉTARIEN
VÉGÉTARIEN VEGETARISCH
VEGETARISCH
829777 7954
APPLE & CINNAMON DOUGHNUT SWIRL CUSTARD CHOCOLATE DRIZZLE DOUGHNUT
An apple & cinnamon swirl doughnut with apple inclusions.Finished with a sugar and A fully enrobed chocolate covered doughnut filled with delicious creamy vanilla custard.
cinnamon coating. Weight: 100g | Units: 36
Weight: 85g | Units: 24 2 hours / 19-23°C
1 hour / 19-23°C
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PAT I S S E R I E
DOUGHNUTS
BREAD
7771
RING DOUGHNUT
A generously glazed ring doughnut.
2 hours / 19-23°C
RECEPTION
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH
VIENNOISERIE
822381
ICED TOPPED RING DOUGHNUT
SELECTION
36 Iced ring doughnuts: 12 white, 12 pink and 12 cocoa all topped with
sugar strands.
1 hour / 19-23°C
S AV O U R I E S
NEW
NOUVEAU
NEU
VEGETARIAN
EVEN MORE
VÉGÉTARIEN
VEGETARISCH

PAT I S S E R I E
DOUGHNUTS
BREAD
7952
RY
K EE RY
CHOCOLATE & HAZELNUT RING
DOUGHNUT
BAAK
A delicious fully enrobed ring doughnut covered with chocolate & real
T B
hazelnut pieces.
W EE EE T
2 hours / 19-23°C
SS W
RECEPTION
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH
VIENNOISERIE
7953
WHITE CHOCOLATE RING DOUGHNUT
Fully enrobed ring doughnut covered with white chocolate & dark
chocolate drizzle.
2 hours / 19-23°C
S AV O U R I E S
VEGETARIAN
EVEN MORE
VÉGÉTARIEN
VEGETARISCH
PAT I S S E R I E
DOUGHNUTS
BREAD
25295
MINI ICED RING DOUGHNUT SELECTION
72 mini ring doughnuts: 12 strawberry; 12 caramel; 12 chocolate; 12 milk
chocolate and hazelnut; 12 sugared and 12 candy topped. Prewrapped
in 3’s for convenience.
30 mins / 0-4°C
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH
RECEPTION
450065
MINI CHOCOLATE DOUGHNUTS
Mini ring doughnuts half coated in chocolate flavoured icing.
VIENNOISERIE
2 hours / 19-23°C
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH
450064
MINI JAM DOUGHNUTS
Bite sized mini rich fruit jam filled doughnuts.
S AV O U R I E S
2 hours / 19-23°C
EVEN MORE
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH

PAT I S S E R I E
DOUGHNUTS
BREAD
829626
RY
K EE RY
MINI SUGARED YUM YUM
A twisted doughnut in a sugar coating.
BAAK
T B
2 hours / 19-23°C
W EE EE T
SS W
RECEPTION
VIENNOISERIE
829626 | MINI SUGARED
YUM YUM
837979 |
STRAWBERRY FLAKES
SERVING
S AV O U R I E S
SUGGESTION
Fill with fresh vanilla cream, strawberries
& strawberry sauce and decorate with
strawberry flakes for a twist on the ever
so popular jam and cream doughnut
EVEN MORE
PAT I S S E R I E
F L O W E R P OT S T Y L E M U F F I N S
BREAD
RECEPTION
5408 6950
TRIPLE CHOCOLATE FILLED FLOWERPOT MUFFIN LEMON AND WHITE CHOCOLATE FILLED
Rich chocolate sponge with mixed chocolate pieces, brimming with dark belgian chocolate FLOWERPOT MUFFIN
sauce. A chocolate indulgence! A deliciously moist muffin with a generous filling of white chocolate and lemon, topped
Weight: 120g | Units: 24 with sugar nibbed pieces.
2 hours / 19-23°C
2 hours / 19-23°C
VIENNOISERIE
S AV O U R I E S
5407 5404
BLUEBERRY CHEESECAKE FILLED MEGA-BERRY FILLED FLOWERPOT MUFFIN
FLOWERPOT MUFFIN Tangy red berry flavours with a delicious raspberry sauce centre.
Soft blueberries & cream cheese filling hidden inside a rich vanilla muffin sponge. Weight: 120g | Units: 24
Weight: 120g | Units: 24 2 hours / 19-23°C
2 hours / 19-23°C
EVEN MORE

PAT I S S E R I E
BREAD
W EE EE T
SS W BA
T B K EE RY
AK RY
RECEPTION
5405 6892
TOFFEE AND BANANA FILLED FLOWERPOT MUFFIN FILLED FLOWERPOT MUFFIN SELECTION
Sweet toffee pieces, banana purée & luscious toffee sauce contained inside a luxuriously 15 fabulous flowerpot muffins in one case: 5 blueberry and cream cheese; 5 triple choc-
rich muffin sponge. olate with a luscious belgian milk chocolate sauce centre and 5 carrot cake with a cream
Weight: 120g | Units: 24 cheese filling.
2 hours / 19-23°C
2 hours / 19-23°C
VIENNOISERIE
S AV O U R I E S
5406 22540
MULTISEED CARROT CAKE FILLED FLOWERPOT SALTED CARAMEL FLOWERPOT MUFFIN
MUFFIN An exquisite caramel muffin containing toffee pieces and white chocolate, finished with a
Lightly spiced sponge with freshly grated carrot, pumpkin & sunflower seeds stuffed with a crunchy topping and filled with a salted caramel sauce.
cream cheese filling. Weight: 129g | Units: 24
2 hours / 19-23°C
EVEN MORE
PAT I S S E R I E
F L O W E R P OT & T U L I P S T Y L E M U F F I N S
BREAD
10031711
MINI BLUEBERRY FLOWERPOT MUFFIN
A delicious mini-sized blueberry muffin, containing wild blueberries.
2 hours / 19-23°C
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH
RECEPTION
10031712
MINI CHOCOLATE FLOWERPOT MUFFIN
An indulgent mini-sized chocolate muffin, containing milk chocolate
chunks
and dark chocolate chunks.
VIENNOISERIE
2 hours / 19-23°C
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH
832341
MINI TULIP MUFFIN SELECTION
36 vibrant injected mini tulip muffins in one case, all inspired by classic
S AV O U R I E S
desserts: 12 Lemon Meringue, 12 Strawberry Tart & 12 Apple Crumble.

30 mins / 0-4°C
VEGETARIAN
EVEN MORE
VÉGÉTARIEN
VEGETARISCH

PAT I S S E R I E
BREAD
10031713
RY
K EE RY
BLUEBERRY FLOWERPOT MUFFIN
A small, basic ‘flowerpot’ muffin developed as an entry level offer.
AK
BA
T B
2 hours / 19-23°C
W EE EE T
SS W
RECEPTION
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH
VIENNOISERIE
10031714
CHOCOLATE FLOWERPOT MUFFIN
A small, basic ‘flowerpot’ muffin developed as an entry level offer.
2 hours / 19-23°C S AV O U R I E S
VEGETARIAN
EVEN MORE
VÉGÉTARIEN
VEGETARISCH
PAT I S S E R I E
INDIVIDUAL C AKES
BREAD
835162
CAPPUCINO MINI BUNDT CAKE
A moist individual coffee Bundt cake coated with a coffee flavoured
white chocolate topping. Finished with crushed coffee nibs and
chocolate powder.
3-4 hours / 4°C
RECEPTION
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH
VIENNOISERIE
835120
CHOCOLATE MINI BUNDT CAKE
A rich individual chocolate Bundt cake coated with a luxurious
chocolate ganache. Finished with milk chocolate honeycomb pieces
and a white chocolate drizzle.
3-4 hours / 4°C

S AV O U R I E S
VEGETARIAN
EVEN MORE
VÉGÉTARIEN
VEGETARISCH

PAT I S S E R I E
INDIVIDUAL C AKES
BREAD
832728
LEMON & COCONUT MADEIRA MINI
CAKES
A moist lemon flavoured madeira cake coated with a lemon flavour jam
and desiccated coconut.
RY
K EE RY
1-2 hours / 19-23°C
BA
T B
W EE EE T
SS W AK
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH
RECEPTION
27156
PASTEL DEL NATA
A Portuguese speciality of flaky crisp pastry filled with a real egg custard
and caramelised to finish.
VIENNOISERIE
9-12 mins / 250-270°C
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH
6985
TRADITIONAL PORTUGUESE CAKE
Commonly known as Bollo de Arroz, or Portuguese rice muffin, this is a
S AV O U R I E S
light and spongy sweet treat. The delicious soft cake with delicate hints
of vanilla and lemon is excellent served on its own or with an accompa-
niment of cream, lemon curd or ice cream.
30 mins / 19-23°C
VEGETARIAN
EVEN MORE
VÉGÉTARIEN
VEGETARISCH
PAT I S S E R I E
INDIVIDUAL C AKES – VEGAN
BREAD
RECEPTION
VIENNOISERIE
S AV O U R I E S
EINZELN VERPACKT
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH
2294
VEGAN CARROT CAKE
An individual moist vegan carrot cake made with fresh carrots, wheat & almond flours. Made in Naples - Italy.
EVEN MORE
1-2 hours / 19-23°C

PAT I S S E R I E
MINI BITES
BREAD
66371
CARAMEL BITES
Crunchy biscuit base topped with a rich caramel flavoured filling and
topped with milk chocolate.
3-4 hours / 19-23°C
BA
T B AK RY
K EE RY
NEW
NOUVEAU
W EE EE T
NEU
SS W
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH
RECEPTION
66381
MINI FLAPJACK BITES
Soft and chewy golden flapjack bites made with rolled oats, golden
syrup, butter & thick condensed milk.
VIENNOISERIE
3-4 hours / 19-23°C
NEW
NOUVEAU
NEU
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH
66401
MINI CHOCOLATE & WALNUT BROWNIE
BITES
S AV O U R I E S
Indulgent chocolate brownie bites topped with nibbed walnuts.

3-4 hours / 19-23°C
NEW
NOUVEAU
NEU
VEGETARIAN
EVEN MORE
VÉGÉTARIEN
VEGETARISCH
PAT I S S E R I E
M I N I L OA F B I T E S
BREAD
6766 6767
BERRY BUTTER CRUMBLE LOAF BITE LEMON LOAF BITE
RECEPTION
Soft vanilla sponge filled with tangy red berries & topped with a rich butter crumble. Mini lemon sponge, lusciously moist and topped with nibbed sugar.
2 hours / 19-23°C 2 hours / 19-23°C
VIENNOISERIE
S AV O U R I E S
EINZELN VERPACKT
6765 6764
TRIPLE CHOCOLATE LOAF BITE STICKY TOFFEE FILLED MINI LOAF CAKE
Rich chocolate sponge full of dark, milk & white chocolate chunks, finished with a sprinkling Golden sponge packed with sticky dates and a rich toffee sauce, covered with sweet butter
of chocolate flakes. crumble topping.
2 hours / 19-23°C 2 hours / 19-23°C

EVEN MORE

PAT I S S E R I E
SCONES
BREAD
GR22
PLAIN SCONE
Made with English soft baker’s flour and buttermilk.
2 hours / 19-23°C
W EE EE T
SS W BA
T B K EE RY
AK RY
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH
RECEPTION
GR23
SULTANA SCONE
Soft scones with sweet sun-ripened sultanas.
VIENNOISERIE
2 hours / 19-23°C
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH
6659
LARGE SULTANA SCONE
Our largest fruit scone, rich, buttery & packed with juicy, sweet sultanas.
S AV O U R I E S
2 hours / 19-23°C
VEGETARIAN
EVEN MORE
VÉGÉTARIEN
VEGETARISCH
PAT I S S E R I E
S C O N E S – F RO Z E N P U C K S
BREAD
830765
IRISH BUTTERMILK FRUIT SCONE
(UNBAKED)
A traditional Irish fruit scone made with buttermilk. This frozen scone
puck offers convenience and quality.
2-3 hours / 19-23°C 12-14 mins / 180°C
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH
RECEPTION
830760
IRISH BUTTERMILK SCONE (UNBAKED)
A traditional Irish scone made with buttermilk. This frozen scone puck
offers convenience and quality.
VIENNOISERIE
2-3 hours / 19-23°C 12-14 mins / 180°C
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH
830782
(UNBAKED)
S AV O U R I E S
A traditional mini Irish fruit scone made with buttermilk frozen into
tea offering.
2-3 hours / 19-23°C 12-14 mins / 180°C
VEGETARIAN
EVEN MORE
VÉGÉTARIEN
VEGETARISCH

PAT I S S E R I E
T R A D I T I O N A L S W E E T B A K E RY
BREAD
EINZELN VERPACKT
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH
6635
RY
K EE RY
BAKEWELL TART
AK
A pastry shell filled with mixed fruit jam and frangipane made with ground
BA
almonds and topped with fondant and decorated by hand with half a cherry.
T B
Individually wrapped.
W EE EE T
90 mins / 19-23°C
SS W
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH
6636
ENGLISH TEACAKES
RECEPTION
Juicy sultanas, currants and a hint of spice. A true British classic. Pre-sliced.
1 hour / 19-23°C
VEGETARIAN
VÉGÉTARIEN
VIENNOISERIE
VEGETARISCH
6209
BELGIAN BUNS - TWIN PACK
Soft, sweet dough rolled up with juicy sultanas and sticky lemon curd, topped with
glossy fondant icing & a glacé cherry. Packed in a twin pack.
1-2 hours / 19-23°C
S AV O U R I E S
VEGETARIAN
VEGETARISCH
9590 833534
CINNABUNS TWISTED ICED YUM YUM
Rich bun dough with a sticky cinnamon paste and rich creamy icing topping. A traditional soft twisted yum yum dipped in a light sugar icing.
Supplied twin packed.
3-4 hours / 19-23°C
3-4 hours / 19-23°C
EVEN MORE
PAT I S S E R I E
T R A D I T I O N A L S W E E T B A K E RY
BREAD
RECEPTION
VIENNOISERIE
S AV O U R I E S
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH
CUS1
EGG CUSTARD TART
Rich, creamy egg custard, spiced with warming nutmeg, baked in golden shortcrust pastry.
20-25 mins / 220°C
EVEN MORE

PAT I S S E R I E
T R AY B A K E S
BREAD BA
T B
W EE EE T
SS W
RECEPTION
VIENNOISERIE K EE RY
AK RY
12 portions
S AV O U R I E S
GLUTEN FREE
SANS GLUTEN
GLUTENFREI
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH
830070
GLUTEN FREE CHOCOLATE BROWNIE
A rich gluten free chocolate brownie with chocolate inclusions. Finished with a chocolate ganache topping
and dark chocolate shavings.
EVEN MORE
2 hours / 4-5°C
PAT I S S E R I E
T R AY B A K E S
BREAD
830181
CARAMEL DIGESTIVE TRAYBAKE
A layer of caramel set on a biscuit base. Topped with a thin milk choco-
late flavour coating.
Weight:1045g | Units: 2 x 12
1 hour / 19-23°C
24 portions
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH
RECEPTION
070259
LEMON DRIZZLE CAKE
A classic tray-bake of lemon sponge drizzled with zesty
lemon syrup.
VIENNOISERIE
2-3 hours / 19-23°C
12 portions
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH
074363
CLASSIC CHOCOLATE BROWNIE
A classic chocolate fudge brownie triangle, slightly chewy with a rich
S AV O U R I E S
flavour.
2-3 hours / 19-23°C
12 portions
VEGETARIAN
EVEN MORE
VÉGÉTARIEN
VEGETARISCH

PAT I S S E R I E
T R AY B A K E S
BREAD BA K EE RY
AK RY
NEW
NOUVEAU 48 portions
T B
NEU
W EE EE T
NEW
30 portions NOUVEAU
NEU
SS W
67521 821326
RECEPTION
GRANOLA SLICE TRAYBAKE COCONUT SLICE
A vibrant granola traybake packed with diced apricots, cranberries, pumpkin seeds and Shortbread biscuit base generously topped with a layer of raspberry jam and a coconut
sunflower seeds. macaroon topping.
Weight: 930 | Units: 2x 15 Weight: 80g | Units: 6x 8
12 hours / 19-23°C 12 hours / 0-4°C
VIENNOISERIE
60 portions
NEW
12 portions NOUVEAU
S AV O U R I E S
NEU
830091 100198091
RASPBERRY & PISTACHIO TRAYBAKE CHOCOLATE BROWNIE
A sweet short crust pastry base topped with a layer of raspberry jam and moist pistachio Indulgent chocolate brownie traybake studded with milk chocolate chunks.
sponge. This tray bake is studded with sweet raspberries and finished with roasted pistachios. Weight: 990g | Units: 4x 15
Weight: 1000g | Units: 1x 12
3-4 hours / 19-23°C
2 hours / 19-23°C
EVEN MORE
PAT I S S E R I E
T R AY B A K E S
BREAD
RM041
FLAPJACK TRAYBAKE
A soft and chewy golden flapjack made with rolled oats, golden syrup,
butter & thick condensed milk.
3 hours / 19-23°C
RECEPTION
60 portions
NEW
NOUVEAU
NEU
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH
VIENNOISERIE
RM051
CARAMEL SLICE TRAYBAKE
Crunchy biscuit base topped with a rich caramel filling and finished with
a thin layer of milk chocolate.
Weight: 1050g | Units: 2 x15
3 hours / 19-23°C
S AV O U R I E S
30 portions
NEW
NOUVEAU
NEU
EVEN MORE
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH

PAT I S S E R I E
WA F F L E S
BREAD
BEL1
GAUFRE BRUXELLOISE
(BELGIAN WAFFLE)
Light, golden waffle, just warm and serve. Delicious with sticky golden
syrup or bacon & eggs.
RY
K EE RY
3 hours / 19-23°C
BA
T B
W EE EE T
SS W AK
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH
RECEPTION
829754
GAUFRE LIÉGEOISE (BELGIAN WAFFLE)
Large, light & fluffy Belgian waffle with a sweet & crunchy sugar finish.
Delicious with ice cream!
VIENNOISERIE
30 mins / 19-23°C
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH
BEL2
PETITES GALETTES BELGES AU BEURRE
(BELGIAN WAFFLE) – 2 PACK
S AV O U R I E S
Butter, dairy milk & eggs go into these light mini waffles. Individually
wrapped for ease.
Weight: 2 x 25g | Units: 2 x 24
30mins - 1 hour / 19-23°C
EINZELN VERPACKT
EVEN MORE
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH
PAT I S S E R I E
W R A P P E D C O N F E C T I O N A RY
5 DAY SHELF LIFE 10 DAY SHELF LIFE
BREAD
NEW NEW
NOUVEAU NOUVEAU
NEU NEU

69641 69541
MILK CHOCOLATE CHUNK COOKIE
RECEPTION
TRIPLE CHOCOLATE MUFFIN
A large chewy vanilla cookie with smooth milk chocolate chunks. Individually wrapped for Rich chocolate muffin made with a generous amount of Belgian milk, white and dark choc-
longer freshness. olate chunks. Individually wrapped for longer freshness.
2 hours / 19-23°C 2 hours / 19-23°C
VIENNOISERIE
NEW
NOUVEAU NEW
NEU NOUVEAU
NEU
EMBALLÉ INDIVIDUELLEMENT INDIVIDUALLY WRAPPED
S AV O U R I E S
EINZELN VERPACKT
EINZELN VERPACKT
VEGETARIAN
VEGETARISCH
69662 69551
DARK CHOCOLATE CHUNK COOKIE BLUEBERRY MUFFIN
A large chocolate flavoured cookie with smooth chocolate chunks. Individually A moist muffin filled with Blueberries. Individually wrapped for longer freshness.
wrapped for longer freshness.
2 hours / 19-23°C
2 hours / 19-23°C
EVEN MORE

PAT I S S E R I E
7 DAY SHELF LIFE
BREAD
822305
LEMON BLONDIE BITES
Soft lemon flavoured blondie bites studded with white chocolate chips.
Wrapped for longer freshness.
30-40 mins / 19-23°C
K EE RY
AK RY
NEW
NOUVEAU
BA
NEU
T B
W EE EE T
EINZELN VERPACKT
SS W
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH
7 DAY SHELF LIFE
RECEPTION
822309
GRANOLA BITES
Delicious granola bites made with rolled oats, apricots, sultanas, cranber-
ries sunflower seeds and pumpkin seeds. Wrapped for longer freshness.
VIENNOISERIE
30-40mins / 19-23°C
NEW
NOUVEAU
NEU
EINZELN VERPACKT
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH
7 DAY SHELF LIFE
822380
CHOCOLATE COOKIE CUPS
Indulgent chocolate cookie cups with a rich chocolate fondant filling.
S AV O U R I E S
Wrapped for longer freshness.

30-40 mins / 19-23°C
NEW
NOUVEAU
NEU
EINZELN VERPACKT
EVEN MORE
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH
PAT I S S E R I E
BREAD
NEW
NOUVEAU
NEU
EINZELN VERPACKT
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH
8144531
CARROT CAKE
A moist carrot cake with inclusions of sultanas and walnuts, finished with a cream
cheese flavoured frosting. Individually wrapped for longer freshness. NEW
NOUVEAU
Weight: 70g | Units: 20 NEU
12 hours / 0-4°C EMBALLÉ INDIVIDUELLEMENT
EINZELN VERPACKT
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH
69521
40 DAY SHELF LIFE
RECEPTION
GRANOLA BAR
A delicious granola bar made with rolled oats, apricots, sultanas, cranberries sunflower
seeds and pumpkin seeds. Individually wrapped for longer freshness.
NEW
NOUVEAU
NEU
12 hours / 0-4°C
EINZELN VERPACKT
VEGETARIAN
VÉGÉTARIEN
VIENNOISERIE
VEGETARISCH
3075A
CARAMEL SHORTBREAD SLICE 7 DAY SHELF LIFE
A crisp biscuit base, topped with a generous amount of caramel and finished with
a milk chocolate flavour coating. Individually wrapped for longer freshness.
1 hour / 19-23°C
7 DAY SHELF LIFE
NEW
NOUVEAU NEW
NEU NOUVEAU
NEU
EMBALLÉ INDIVIDUELLEMENT INDIVIDUALLY WRAPPED
EINZELN VERPACKT EMBALLÉ INDIVIDUELLEMENT
S AV O U R I E S
EINZELN VERPACKT
VEGETARIAN
VEGETARISCH
RM011
CHOCOLATE BROWNIE 69531
Soft fudge brownie base, topped with a smooth chocolate flavoured fudge icing BAKEWELL SLICE
and decorated with walnut pieces. Individually wrapped for longer freshness. A pastry base topped with a layer of raspberry jam and almond sponge. Finished with
Weight: 70g | Units: 20 almond flakes. Individually wrapped for longer freshness.
12 hours / 0-4°C
12 hours / 0-4°C
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PAT I S S E R I E
WRAPPED MUFFINS
BREAD
EINZELN VERPACKT
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH
CAT8
RY
K EE RY
DOUBLE CHOCOLATE MUFFIN
AK
A chocolate muffin ideal for catering. Individually wrapped for longer freshness.
BA
T B
W EE EE T
2 hours / 19-23°C INDIVIDUALLY WRAPPED
EINZELN VERPACKT
SS W
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH
450061
MINI BLUEBERRY MUFFIN
RECEPTION
Creamy rich muffin filled with loads of juicy blueberries. Individually wrapped for longer
freshness.
2 hours / 19-23°C
EINZELN VERPACKT
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH
VIENNOISERIE
CAT9
BLUEBERRY MUFFIN
A blueberry muffin ideal for catering. Individually wrapped for longer freshness.
2 hours / 19-23°C
GLUTEN FREE S E M I P R E PA R E D
SANS GLUTEN
GLUTENFREI
EINZELN VERPACKT
S AV O U R I E S
EINZELN VERPACKT
VEGETARIAN
VEGETARISCH
450027 450062
GLUTEN FREE MUFFIN SELECTION MINI DOUBLE CHOCOLATE MUFFIN
24 gluten free muffins: 12 Juicy blueberry and 12 indulgent chocolate chip. Individ-
Soft chocolate sponge filled with plenty of dark chocolate chips. Individually wrapped to
ually wrapped for longer freshness and your customer’s confidence.
grab & go and for longer freshness.
2 hours / 19-23°C 2 hours / 19-23°C
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162
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BREAD
RECEPTION
O U R F I N E S T S E L E C T I O N O F 3 1 P RO D U C T S
3 N E W P RO D U C T S
SAVOURY ................................................................................. PAGE 166
ONN
BISCUITS .................................................................................. PAGE 173
PTT II O
SWEET ...................................................................................... PAGE 174
C EE P
R EE C
R VIENNOISERIE
S AV O U R I E S
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PAT I S S E R I E
NEW
P RO D U C T S
BREAD
RECEPTION
820180 MINI CHICKEN & MUSHROOM PIES PAGE 171
VIENNOISERIE
S AV O U R I E S
820182 MINI STEAK & ALE PIES PAGE 171

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PAT I S S E R I E
NEW
P RO D U C T S
BREAD
PT
C EE P
R EE C
R VIENNOISERIE ON
T II O N
S AV O U R I E S
820220 MINI SPINACH, SWEET POTATO & GOATS CHEESE PAGE 171
EVEN MORE
PAT I S S E R I E
S AV O U RY
BREAD
6963
MINI CHEESE BURGER
Mini beef patties with mature Cheddar cheese and gherkin relish in a
soft mini slidder bun.
15 mins / 150-160°C OR 30-40 secs / 1000W
RECEPTION
834557
MINI COTTAGE PIE
Mini savoury tartlet cases filled with minced beef in a rich onion gravy.
Finished with a rosette of cheese & chive mash and topped with crispy
fried onions.
VIENNOISERIE
10-15 mins / 150-160°C
6960
MINI YORKSHIRE PUDDING WITH BEEF
& HORSERADISH
S AV O U R I E S
Baby yorkshire puddings filled with tender minced beef in rich gravy and
horseradish sauce.
Weight: 18.5g | Units: 48
10-15 mins / 150-160°C

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PAT I S S E R I E
S AV O U RY
BREAD
5440
MINI MIXED SAUSAGE AND CHUTNEY
TURNOVERS
Cocktail sausages wrapped up in little puff pastry squares with either
sweet apple chutney or sweet red onion chutney.
15-20 mins / 200°C
PT
C EE P
R EE C ON
T II O N
620A
R
MINI SAUSAGE ROLL SELECTION
90 mini savoury rolls: 30 beef and horseradish; 30 pork and leek and 30
cheese and red pepper.
VIENNOISERIE
20-25 mins / 180°C
5946
MINI QUICHE SELECTION
3 vegetarian recipes in one case! A selection of cheese & chive, mush-
S AV O U R I E S
room and spinach & ricotta in a mini stone baked shortcrust pastry
case. A great flavoursome combination of mini quiches.
10-12 mins / 165°C
VEGETARIAN
EVEN MORE
VÉGÉTARIEN
VEGETARISCH
PAT I S S E R I E
S AV O U RY
BREAD
834562
PANKO-STYLE BREADED PRAWN
Japanese style whole prawn in a light panko breadcrumb coating.
5-7 mins / 180-190°C
RECEPTION
26340
PRAWN TEMPURA
8 trays of 10 units: Japanese style whole cooked prawns coated in an
authentic light and crispy wasabi-flavoured batter.
VIENNOISERIE
Advice: For best results deep fry
3-5 mins / 180-190°C OR 12-15 mins / 190°C
26586
SHRIMP IN A RÖSTI POTATO SHELL
A shrimp wrapped in a rösti potato shell.
S AV O U R I E S

Advice: For best results deep fry
5-8 mins / 180-190°C
GLUTEN FREE
EVEN MORE
SANS GLUTEN
GLUTENFREI

PAT I S S E R I E
S AV O U RY
BREAD
450183
MINI INDIAN SELECTION
A selection of mini samosas containing 4 varieties: 20 mini chickpea &
lentil samosas, 20 mini spinach & potato samosas, 20 mini onion bhajees
and 20 mini sweet & spicy daal samosas.
8-10 mins / 170°C OR 8-10 mins / 180°C
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH
PT
C EE P
R EE C ON
T II O N
834561
R
ASSORTED GYOZAS
A mixed selection of gyozas: 40 Vegetable Gyozas, 40 Pork Gyozas, 40
Shrimp Gyozas.
VIENNOISERIE
Advice: pan fried on one side
10-15 mins / 100-105°C THEN 2 mins
26059
MINI MARINATED BEEF SKEWERS
3 skewers of tender beef with a red pesto marinade.
S AV O U R I E S

Advice: Cook on each side
2-2.5 hours / 0-4°C 2-3 mins

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PAT I S S E R I E
S AV O U RY
BREAD
830567
CHICKEN & WILD MUSHROOM MINI
VOL AU VENTS
A crisp Vol au Vent case filled with chunks of roast chicken and wild
mushrooms in a white wine and herb cream sauce.
24 hours / 4°C 8-10 mins / 180°C
RECEPTION
VIENNOISERIE
830518
GOATS CHEESE & RED ONION RELISH
MINI VOL AU VENTS
A crisp Vol au Vent case filled with a caramelised red onion marmalade,
rich and creamy onion sauce and topped with a disk of Irish artisan
goats cheese.
24 hours / 4°C 8-10 mins / 180°C

S AV O U R I E S
EVEN MORE

PAT I S S E R I E
S AV O U RY
BREAD
820180
MINI CHICKEN & MUSHROOM PIES
Chicken pieces in a creamy sauce with field mushrooms encased in a
shortcrust base with a puff pastry lid.
NEW
NOUVEAU
NEU
R EE C
R PT
C EE P ON
T II O N
820182
MINI STEAK & ALE PIES
Tender steak cooked in ale with carrots and leeks encased in a short-
crust base with a puff pastry lid.
VIENNOISERIE
NEW
NOUVEAU
NEU
820220
MINI SPINACH, SWEET POTATO & GOATS
CHEESE PIES
S AV O U R I E S
Goats cheese and roasted sweet potato in a creamy cheese sauce with
spinach, encased in a shortcrust base with a puff pastry lid.
NEW
NOUVEAU
NEU
VEGETARIAN
EVEN MORE
VÉGÉTARIEN
VEGETARISCH
PAT I S S E R I E
S AV O U RY
BREAD
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH
5244A
MINI SAVOURY LATTICE SELECTION
90 mini savoury pastries: 45 spicy tomato, onion and cheese; and 45 spinach,
leek and cheese. A perfect buffet accompaniment.
16 mins / 170-190°C
26225
GOURMET SAVOURY CANAPÉS
RECEPTION
1 tray of 54 units: 6 marinated shrimps in a lemon dressing; 6 grilled bacon
and plums; 6 mullet fish on a tomato purée; 6 Bresaola (Italian air-dried beef);
6 marinated artichokes with feta on a tomato purée; 6 foie gras (duck liver)
mousse and grilled hazelnut; 6 smoked ham and melon jam; 6 saffron shrimp and
marinated tomatoes; 6 smoked salmon and dill.
2-2.5 hours / 0-4°C
VIENNOISERIE
26067
REGIONAL CANAPÉS SELECTION
A traditional selection of 8 different canapés. 1 tray of 24 units: 6 cheese and
ham on bread; 6 Serrano (Spanish cured ham) and basil cream on cereal bread; 6
smoked salmon and dill on malted bread; 6 smoked salmon on blinis. 1 tray of 24
units: 6 pesto filling on cereal bread; 6 smoked salmon on poppy seed blinis; 6 ham
and garlic cream on malted bread; 6 mozarella and tomato on malted bread.
2-2.5 hours / 0-4°C
S AV O U R I E S
26199 834882
MINI BAGEL SELECTION MINI SMOKED SALMON BLINI WITH
1 platter contains 48 filled bagels of: 12 mini poppy seed topped bagels with smoked
salmon, fromage frais and chives; 12 mini seeded bagels filled with pastrami, fromage HORSERADISH CREAM
frais and mustard; 12 mini sesame seed topped bagels filled with sliced chicken, Mini blini topped with a rosette of horseradish cream cheese and rolled smoked
fromage frais, onion and parmesan; 12 mini onion topped bagels filled with cheese, salmon. Topped with poppy seeds.
fromage frais and tzatziki. Weight: 11.6g | Units: 2 x 24
EVEN MORE

2-2.5 hours / 0-4°C
2-2.5 hours / 0-4°C

PAT I S S E R I E
BISCUITS
BREAD
833814
TARTINE RUSSE
Crispy biscuit with a dough from flour, margarine and sugar, filled with
vanilla cream
3-4 hours / 0-4°C
R EE C
R PT
C EE P ON
T II O N
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH
VIENNOISERIE
833812
BISCUIT ALMOND MERINGUE
Didess’ gastronomic biscuits are a delicious indulgence. This beautiful
biscuit almond meringue is perfect with an after dinner tea or coffee.
3-4 hours / 0-4°C
S AV O U R I E S
VEGETARIAN
EVEN MORE
VÉGÉTARIEN
VEGETARISCH
PAT I S S E R I E
SWEET
BREAD
RECEPTION
27278 22165
COCKTAIL PETIT FOURS PETITS FOURS SENSATION
1 tray of 48 units: 6 raspberry and pistachio squares; 6 lemon tartlets; 6 sweet cheese and 1 tray of 54 units: 6 cherry ganache tarts; 6 milk chocolate crispy squares; 6 Mirabelle plum
crumble; 6 chocolate fingers; 6 mini almond calissons; 6 pistachio and cherry fondants; tarts; 6 apricot and orange tarts; 6 quetsch plum tarts; 6 pistachio and praline squares;
6 chocolate petits fours; 6 cherry petits fours. 6 apricot and honey squares; 6 pineapple and coconut financiers; 6 raspberry tarts.
Weight: 14g | Units: 8 x 6 Weight: 15.2g | Units: 54
Advice: Remove protective sleeve prior to defrosting Advice: Remove protective sleeve prior to defrosting
2-2.5 hours / 0-4°C 3-4 hours / 0-4°C
VIENNOISERIE
S AV O U R I E S
27427 22529
SWEET PETIT FOURS PLATEAU MIGNARDISES – SWEET PETIT
2 trays of 57 units: 7 pistachio rectangles; 6 lemon macaroon tartlets; 7 raspberry tartlets; FOURS SELECTION
5 chocolate éclairs; 5 coffee éclairs; 7 caramel squares; 7 praline tartlets; 6 morello cherry 48 assorted petit fours: 6 almond sponges with lemon confit; 6 coconut sponges with
and pistachio moelleux; 7 opera rectangles. passion fruit and mango; 6 chocolate éclairs; 6 chocolate sponges with chocolate ganache;
Weight: 13.5g | Units: 2 x 57 6 apricot and almond tarts; 6 chocolate and vanilla sponge slices; 6 almond sponges with
Advice: Remove protective sleeve prior to defrosting red fruit jelly and pistachio; and 6 raspberry and pistachio cakes.
EVEN MORE
Weight: 13g | Units: 8 x 6 Advice: Remove protective sleeve prior to defrosting

2-2.5 hours / 0-4°C
3 hours / 0-4°C

PAT I S S E R I E
SWEET
1 TRAY OF BAGS INCLUDED
BREAD
27401
MINI MACAROON SELECTION
2 trays of 72 units per case. Mini macaroon selection: 24 pistachio mac-
aroons; 24 raspberry macaroons; 24 lemon macaroons; 24 chocolate
macaroons; 24 coffee macaroons;
24 vanilla macaroons.
1.5-2 hours / 0-4°C
R PT
C EE P
R EE C
VIENNOISERIE ON
T II O N
27448
CHOCOLATE PETIT FOURS SELECTION
A wonderful selection of the following: 4 coffee and chocolate flavoured
feuilletines, 4 tea ganache moelleux, 4 chocolate financier with a
griotte chewy topping, 2 chocolate discs with pistachio and Gianduja,
2 chocolate discs with almond and Gianduja, 4 rice feuilletines, 4 mini
whisky savarins.
S AV O U R I E S
2-2.5 hours / 0-4°C

EVEN MORE
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VIENNOISERIE
BEURRE D’ISIGNY AOP .......................................................... PAGE 180
RECEPTION
BRIOCHE .................................................................................. PAGE 181
CROISSANT ............................................................................. PAGE 182
VEGAN CROISSANT ............................................................... PAGE 186
FILLED CROISSANTS & PASTRIES ......................................... PAGE 187
FULLY BAKED .......................................................................... PAGE 188
R II EE
MINI PASTRIES ......................................................................... PAGE 189
O II SS EE R
PAIN AU CHOCOLAT ............................................................. PAGE 191
NNNO
PAIN AUX RAISINS ................................................................. PAGE 192
V II EE N
PANCAKES & CREPE............................................................... PAGE 193
V
PASTRIES .................................................................................. PAGE 194
FINISHING TOUCHES ............................................................. PAGE 200
SMALL & MINI .......................................................................... PAGE 201
S AV O U R I E S
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PAT I S S E R I E
NEW
P RO D U C T S
BREAD
RECEPTION
25025 CROISSANT – READY TO PROVE PAGE 184
VIENNOISERIE
S AV O U R I E S
820247 CURVED CROISSANT PAGE 185

EVEN MORE

PAT I S S E R I E
NEW
P RO D U C T S
V BREAD
RECEPTION
NN
V II EE N NO R II EE
O II SS EE R
S AV O U R I E S
25215 CHOCOLATE PASTRY STICK PAGE 198

EVEN MORE
PAT I S S E R I E
B E U R R E D ’ I S I G N Y AO P
BREAD
25977 25112
PRE-PROVED MINI CROISSANT CROISSANT AU BEURRE D’ISIGNY AOP (70G) –
AU BEURRE D’ISIGNY AOP READY TO PROVE
Premium ready to bake mini croissant made with Isigny AOP butter, milk and eggs. Premium ready to prove croissant made with Isigny AOP butter, milk and eggs.
Advice: Eggwash after proving
5-10 mins / 0-4°C 11-13 mins / 165-175°C
2h30-3 hours / 23°C 17-20 mins / 165-175°C
RECEPTION
VIENNOISERIE
25978 25113
PRE-PROVED MINI PAIN AU CHOCOLAT PAIN AU CHOCOLAT AU BEURRE D’ISIGNY AOP
AU BEURRE D’ISIGNY AOP (80G) – READY TO PROVE
Premium ready to bake mini pain au chocolat made with Isigny AOP butter, milk, Premium ready to prove pain au chocolat made
eggs and 2 chocolate bars. with Isigny A0P butter, milk and eggs and 2 chocolate bars.
5-10 mins / 0-4°C 11-13 mins / 165-175°C Advice: Eggwash after proving
2h45-3h15 / 23°C 18-20 mins / 165-175°C
S AV O U R I E S
25989 25965
PRE-PROVED PAIN AU CHOCOLAT PRE-PROVED LARGE CROISSANT
AU BEURRE D’ISIGNY 85G AOP AU BEURRE D’ISIGNY 75G AOP
Pain au chocolat made with Isigny AOP butter.. Croissant made with Isigny AOP butter. Ready to bake.
5-10 mins / 0-4°C 18-20 mins / 165-175°C 5-10 mins / 0-4°C 14-18 mins / 165-175°C
EVEN MORE

PAT I S S E R I E
BRIOCHE
BREAD
RECEPTION
6660 25943
BRIOCHE A “TÊTE” – INDIVIDUAL BUN MOUSSELINE BRIOCHE – READY TO BAKE
A rich brioche dough, made with eggs and butter. Fully baked. A rich brioche dough with a light fluffy texture. Ready to bake.
30 mins / 19-23°C 20 mins / 0-4°C 20 mins / 150-160°C
R II EE
5 DAYS SHELF LIFE AT 0-4°C
NN
V II EE N
V O II SS EE R
NO
S AV O U R I E S
22523 25411
BRIOCHE NANTERRE – SLICED, WRAPPED LOAF MAXI PLAITED BRIOCHE - FULLY BAKED
Fresh dairy butter and eggs make this small brioche loaf deliciously soft and rich. Slices: 9+2. An extra large traditional braided brioche made with eggs and butter. Glazed and
Weight: 280g | Units: 8 topped with sugar crystals.
2-2.5 hours / 0-4°C Weight: 2.5Kg | Units: 1
7-8 hours / 0-4°C

EVEN MORE
PAT I S S E R I E
C RO I S S A N T
GOOD ‘V’ BAD BAKE
BREAD
In order to achieve ‘the perfect bake’, it is essential to follow these 4 golden rules:
1. Preheat the oven
2. Tray up all pastries and breads from frozen
3. Bake at the appropriate temperature
4.Visually check each tray before removing from the oven
Pastries and breads that have been perfectly baked will achieve their maximum shelf life, are more visually appealing, will ensure that your
shoppers have a good eating experience and in turn will increase sales.
1. Preheat the oven to the correct temperature.

• Preheating to a higher temperature compensates Tray up tip:
RECEPTION
for heat loss when loading the oven. Allow plenty of space
• Placing frozen food in the oven will dramatically between croissants when
reduce the oven temperature. traying up as they will
• Preheating ensures baking begins immediately double in size once baked.
meaning baking times remain accurate.
2. Tray up from frozen according to guidelines.

• Allow the recommended space between products.
VIENNOISERIE
• Don’t mix product with different bake times and
temperatures on the same tray. Oven tip:
• Place trays of seeded viennoiserie on the bottom Allow the croissants
of trolleys and oven. to defrost for the
recommended time at
room temperature. This will
result in a lighter textured
3. Bake at the directed temperature and time. Bake croissant
from frozen unless directed to do otherwise. Our
patries and breads are categorised according to the
way they are made, thus they require different preheat
and baking temperatures. Please refer to each products
baking guidelines.
4.Visually check all items before removing from Serving tip:

Do not stack croissants on
the oven. Check for an even golden brown colour on top of each other whilst
French breads and pastries and a dry crisp bottom on still warm as this will cause
pastries. Return to the oven immediately and continue them to collapse.
baking until ‘The Perfect Bake’ is achieved.
S AV O U R I E S
Under Baked Perfect Bake Over Baked

EVEN MORE

PAT I S S E R I E
C RO I S S A N T
BREAD
25604 25002
PRE-PROVED MINI CROISSANT MINI CROISSANT
A rich blend of butter and margarine, ready to bake mini croissant. Light mini croissant made with fine butter. Perfect for breakfast buffets!
5-10 mins / 0-4°C 11-13 mins / 165-175°C 5-10 mins / 0-4°C 11-13 mins / 165-175°C
RECEPTION
R II EE
O II SS EE R
10014919 25594
EVERYDAY CROISSANT PRE-PROVED CROISSANT 70G
NNNO
An entry level classic French all butter Croissant in a larger case to give you added This French classic is a core addition to any breakfast menu.
V II EE N
value for money. Weight: 70g | Units: 2x 32
V
5-10 mins / 0-4°C 14-18 mins / 165-175°C
30 mins / 0-4°C 16-18 mins / 170°C
S AV O U R I E S
828113 25005
MINI BUTTER CROISSANT PRE-PROVED SELECTION CROISSANT
A rich in butter mini croissant. Perfect for any breakfast offer. Ready to bake. This straight croissant is made with the maximum layers of pastry for a light, flaky, open
Weight: 40g | Units: 165 texture and rich flavour.
5-10 mins / 0-4°C 11-13 mins / 165-175°C
5-10 mins / 0-4°C 14-18 mins / 165-175°C
EVEN MORE
NE W OR DE R O N LI N E | SH O P .A RY Z T A FO O D S O L U T I O NS.C O .U K 183
PAT I S S E R I E
C RO I S S A N T
BREAD
831701 BAK006
EXTRA LARGE BUTTER CROISSANT FINE BUTTER CROISSANT
An extra large 90g authentic French croissant with a light, buttery flaky pastry. Ready A smaller authentic French croissant that is rich in butter and ready to bake.
to bake. Weight: 60g | Units: 70
Weight: 90g | Units: 50 30 mins / 19-23°C 16 mins / 170°C
20 mins / 19-23°C 16 mins / 170°C
RECEPTION
VIENNOISERIE
BAK008 PS40
READY TO BAKE LARGE CROISSANT CROISSANT AU BEURRE DROIT
A large authentic 70g French croissant with a light, buttery flaky pastry. Ready to bake. GÉANT - LARGE
Weight: 70g | Units: 60 An extra large butter croissant, ideal as a generous breakfast offer or filled for
added value. Ready to bake.
16 mins / 165-170°C
14-18 mins / 180-200°C
NEW
NOUVEAU
NEU
S AV O U R I E S
25025 25336
CROISSANT – READY TO PROVE CROISSANT FOURRÉ À LA FRAMBOISE –
An authentic French croissant with a light buttery flaky pastry. Ready to prove. RASPBERRY FILLING
Weight: 65g | Units: 165 Rich raspberry jam centre inside a light flaky croissant dough, topped with crunchy
Advice: Egg wash after proving sugar crystals.
2h30-3hrs / 23°C 17-20 mins / 165-175°C Weight: 100g | Units: 32
EVEN MORE
20-30 mins / 0-4°C 20-25 mins / 165-175°C

PAT I S S E R I E
C RO I S S A N T
BREAD
NEW
NOUVEAU
NEU
820247 829871
MULTI SEED CROISSANT
RECEPTION
CURVED CROISSANT
A large artisan margarine croissant. Ready to bake. This unique croissant is made using a soughdough base and is topped with a selection of
seeds. With a light texture this croissant lends itself well as a sandwich carrier.
15-30 mins / 19-23°C 15-20 mins / 160-180°C
50-60 mins / 19-23°C 22-27 mins / 160-170°C
R II EE
O II SS EE R
820247 | CURVED CROISSANT
NN
V II EE N
V NO
SANDWICH
S AV O U R I E S
CARRIERS
These croissants work perfectly as
sandwich carriers so there’s no need
to stop with croissants at breakfast! Fill
with your favorite sandwich fillings as
serve as an alternative lunch option too. 829871 | MULTI SEED CROISSANT
EVEN MORE
PAT I S S E R I E
V E G A N C RO I S S A N T
BREAD
2305
VEGAN CROISSANT - APRICOT
A light eating croissant is made with a vegan friendly recipe. This croissant
is made with a fresh sourdough base and filled with a natural apricot jam
made with apricots grown within the grounds of the Mount Vesuvius.
24 mins / 170°C
RECEPTION
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH
VIENNOISERIE
2304
VEGAN CROISSANT - PLAIN
A light eating croissant made with a fresh sourdough base. Suitable for vegans.
24 mins / 170°C
S AV O U R I E S
EVEN MORE
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH

PAT I S S E R I E
F I L L E D C RO I S S A N T S & PA S T R I E S
BREAD
BH01
CROISSANT FOURRÉ AUX AMANDES –
ALMOND FILLING
Sweet almond paste running through the centre of the dough,
scattered with toasted almond flakes.
20 mins / 19-23°C 16-20 mins / 170°C
RECEPTION
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH
V NN
V II EE N R II EE
O II SS EE R
NO
BH02
CROISSANT FOURRÉ AU CHOCOLAT –
CHOCOLATE FILLING
Chocolate centered croissant, topped with dark chocolate flakes.
A chocolate indulgent treat.
20 mins / 19-23°C 16-20 mins / 170°C

S AV O U R I E S
VEGETARIAN
EVEN MORE
VÉGÉTARIEN
VEGETARISCH
PAT I S S E R I E
F U L LY B A K E D
BREAD
PS07
CROISSANT AU BEURRE
Melt-in-the-mouth butter croissant baked golden brown. Just thaw
& serve.
2 hours / 19-23°C
RECEPTION
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH
VIENNOISERIE
PS08
PAIN AU CHOCOLAT
Delicious chocolate filled pastry. Simply thaw & serve.
2 hours / 19-23°C
S AV O U R I E S
VEGETARIAN
EVEN MORE
VÉGÉTARIEN
VEGETARISCH

PAT I S S E R I E
M I N I PA S T R I E S
BREAD
RECEPTION
H4494 832065
MINI APPLE STRUDEL MINI CLASSIC PASTRY SELECTION
Juicy apples and sweet plump raisins inside a mini pastry lattice. 144 Danish pastries: 48 mini cinnamon whirls, 48 mini apple trellis and 48 mini creamy
Weight: 53g | Units: 70 custard cornets. Icing included.
14-18 mins / 170-190°C
13-15 mins / 190°C
NN
V II EE N
V NO R II EE
O II SS EE R
S AV O U R I E S
31701 25959
MINI CHOCOLATE TWIST BITE PRE-PROVED MINI MIXED VIENNOISERIE
The croissant dough strip is topped with a thin layer of crème patissiere, then scattered We’ve used the same delicious combination as our mini thaw and serve Viennoiserie
with chocolate chips and twisted to finish. selection but left the baking to you.
Weight: 28g | Units: 100 Weight: 26.7g | Units: 3 x 50
12 mins / 165°C 5-10 mins / 0-4°C 12-14 mins / 165-175°C

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PAT I S S E R I E
M I N I PA S T R I E S
BREAD
RECEPTION
814530 10020436
MINI GOURMANDISE SELECTION MINI DANISH SELECTION
140 mini buttery flaky pastries including 35 pains a la creme; Mini selection of Danish pastries including: 24 maple pecan plait, 24 cinnamon whirls, 24
35 cranberry twists; 35 chocolate twists and 35 cinnamon whirls. vanilla crowns, 24 raspberry crowns. Includes a sachet of icing and a sachet of maple syrup.
Weight: 28-40g | Units: 35 x 4 Weight: 42g | Units: 4 x 24
15 mins / 165-170°C 12-14 mins / 190°C
VIENNOISERIE
S AV O U R I E S
5243 H1468A
MINI DANISH SWEET PASTRY SELECTION MINI LATTICE SWEET PASTRY SELECTION
120 mini flaky pastries: 30 tangy raspberry and vanilla crown, 30 juicy cherry lattice, 30 80 mini flaky pastries: 20 vanilla lattice, 20 apple strudel, 20 chocolate lattice and
sweet apple strudel and 30 creamy vanilla whirl. 20 cherry lattice.
Weight: 53g | Units: 4 x 30 Weight: 45g | Units: 4 x 20
14-18 mins / 170-190°C 2 hours / 19-23°C

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PAT I S S E R I E
PA I N A U C H O C O L AT
BREAD
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH
25544
PRE-PROVED PAIN AU CHOCOLAT 80G
A classic French pain au chocolat.
5-10 mins / 0-4°C 18-20 mins / 165-175°C
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH
RECEPTION
25971
PRE-PROVED PAIN AU CHOCOLAT
A ready to bake Pain au Chocolat made to a traditional all
butter recipe.
5-10 mins / 0-4°C 18-20 mins / 165-175°C
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH
R II EE
O II SS EE R
25027
PAIN AU CHOCOLAT – READY TO PROVE
NO
An authentic French croissant dough with 2 bars of quality dark chocolate running
NN
through the middle. Ready to prove.
V II EE N
V
Advice: Egg wash after proving
2h30-3h / 23°C 15-18 mins / 165-175°C
S AV O U R I E S
10014920 BAK003
PAIN AU CHOCOLAT PAIN AU CHOCOLAT
An entry level classic French all butter Pain au Chocolat in a larger case to give An authentic butter croissant dough with 2 bars of fine dark chocolate running
you added value for money. through the middle. Ready to bake.
16-18 mins / 170°C 16-17 mins / 170°C

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PAT I S S E R I E
PA I N A U X R A I S I N S
BREAD
18438
PRE-PROVED PAIN AUX RAISINS
Swirls of vanilla custard & plump raisins are in this
classic pain aux raisins.
Advice: Glaze with apricot gel after cooling
5-10 mins / 0-4°C 17-20 mins / 165-175°C
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH
RECEPTION
BAK007
PAIN AUX RAISINS
Our classic pain aux raisin full of juicy raisins.
VIENNOISERIE
20 mins / 19-23°C 16-18 mins / 165-170°C
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH
25104
PAIN AUX RAISINS – READY TO PROVE
An authentic butter croissant dough swirled with raisins and crème
S AV O U R I E S
pâtissière.
Ready to prove.
2h30-3h / 23°C 15-17 mins / 165-175°C

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VEGETARIAN
VÉGÉTARIEN
VEGETARISCH

PAT I S S E R I E
PA N C A K E S & C R E P E S
BREAD
22522
CRÊPE DE FROMENT SANS SUCRE –
UNSWEETENED PANCAKE
Just simple ingredients in our crêpes: milk, flour, water, eggs and
salt, just as it should be. Unsweetened for versatility.
1 hour / 19-23°C
RECEPTION
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH
V NN
V II EE N R II EE
O II SS EE R
NO
450074
GOLDEN SYRUP PANCAKES
Light and fluffy pancake made with golden syrup. this 5” pancake is ideal
for breakfast.
2 hours / 19-23°C
S AV O U R I E S
VEGETARIAN
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VÉGÉTARIEN
VEGETARISCH
PAT I S S E R I E
PA S T R I E S
BREAD
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH
5972
CRANBERRY TWIST
A soft butter pastry filled with a smooth vanilla custard
and cranberries, twisted by hand to form a torsade.
20 mins / 19-23°C 14-16 mins / 165°C
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH
BH11
CHERRY & ALMOND CROQUANT
RECEPTION
Cherry & marzipan filling encased within delicate layers of buttery pastry. Topped with
sugar glaze & flaked almonds.
15-20 mins / 19-23°C 15-20 mins / 175°C
VEGETARIAN
VÉGÉTARIEN
VIENNOISERIE
VEGETARISCH
25945
ORNAIS AUX ABRICOT – APRICOT &
CUSTARD PASTRY
Flaky croissant butter pastry filled with sweet juicy apricots halves
on a layer of crème pâtissière. Ready to bake.
Advice: Glaze after cooling
15-20 mins / 0-4°C 20-22 mins / 165-175°C
S AV O U R I E S
VEGETARIAN
VEGETARISCH
25947
BH10
CHOCOLATE TWIST
CHOCOLATE & HAZELNUT CROQUANT Soft butter pastry filled with smooth vanilla cream and chocolate chips, then hand
Chocolate & hazelnut filling with hazelnut clusters in a flaky butter pastry. Topped with twisted to form a torsade.
toasted hazelnuts and chocolate pieces. Weight: 120g | Units: 40
5-10 mins / 0-4°C 17-20 mins / 165-175°C
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15-20 mins / 19-23°C 15-20 mins / 175°C

PAT I S S E R I E
PA S T R I E S
BREAD
6981
SWEET PASTRY DUO
A duo of delectable pastries: 12 Danish pastries filled with
mouthwatering Bramley apples and 12 whirls containing juicy, plump
sultanas. Individually wrapped for added convenience and shelf life.
2 hours / 19-23°C
EINZELN VERPACKT
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH
RECEPTION
H3349
RASPBERRY & VANILLA PASTRY
Sweet vanilla cream and tangy raspberry jam inside a light buttery
pastry pocket.
R II EE
O II SS EE R
20 mins / 170-190°C
NN
V II EE N
V NO
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH
25273
SWEET FILLED PRETZEL
Flaky pastry in a pretzel shape filled with smooth créme pâtissière
S AV O U R I E S
and decorated with almonds and sugar. Ready to bake.

20-30 mins / 0-4°C 20-25 mins / 165-175°C
VEGETARIAN
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VÉGÉTARIEN
VEGETARISCH
PAT I S S E R I E
PA S T R I E S
BREAD
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH
DA45
MIXED SELECTION SWEET PASTRIES –
FULLY BAKED
45 Danish pastries: 18 apple whirls, 9 raspberry whirls, 9 mincemeat whirls and 9
double chocolate whirls.
Weight: 100g | Units: 1 x 18, 3 x 9
2 hours / 19-23°C
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH
BHRG3
CINNAMON WHIRL
RECEPTION
Golden Danish pastry whirl, filled with sweet cinnamon paste. Two bags of white icing
enclosed for decoration.
18 mins / 190°C
VEGETARIAN
VÉGÉTARIEN
VIENNOISERIE
VEGETARISCH
VS1085
PALMIER
A traditional ‘palm tree’ shaped sweet and crispy puff pastry coated with sugar.
12-15 mins / 200°C
S AV O U R I E S
VEGETARIAN
VEGETARISCH
BHRG1 BHRG4
VANILLA CUSTARD CROWN – READY GLAZED MAPLE AND PECAN PLAIT – READY GLAZED
Ready glazed, creamy vanilla custard with almond flakes in a crisp flaky pastry
Sweet maple syrup inside a tender flaky pastry lattice, scattered with pecans. Ready glazed.
crown. Two bags of white icing enclosed.
18 mins / 190°C 18 mins / 190°C

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PAT I S S E R I E
PA S T R I E S
BREAD
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH
DR12A
APRICOT CROWN
Apricot jam and creamy custard in a crown of golden puff pastry. Includes a bag of
decorative white icing.
16-18 mins / 170-180°C
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH
DR10A
RASPBERRY CROWN
RECEPTION
High fruit content raspberry jam inside a crown of delicious light pastry. A bag of white
icing enclosed.
20 mins / 200°C
VEGETARIAN
VÉGÉTARIEN
R II EE
VEGETARISCH
O II SS EE R
DR18A
DICED APPLE CROWN
NNNO
Sweet apple chunks surrounded by a crown of crisp flaky pastry.
V II EE N
Two bags of white icing enclosed.
V
20 mins / 170-180°C
S AV O U R I E S
VEGETARIAN
VEGETARISCH
BHRG2 2420
ROYAL DANISH SELECTION APPLE TURNOVER
36 Danish pastries: 12 creamy vanilla custard crowns, 12 apricot crowns and 12
A traditional triangular shaped puff pastry with Bramley apple filling.
cinnamon whirls. Two bags of vanilla icing included.
Weight: 85-100g | Units: 3 x 12
18 mins / 190°C 18-20 mins / 190°C

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PAT I S S E R I E
PA S T R I E S
BREAD
RECEPTION
VIENNOISERIE
S AV O U R I E S
NEW
NOUVEAU
NEU
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH
25215
CHOCOLATE PASTRY STICK
A thin pastry stick generously filled with a rich chocolate and hazelnut filling. This versatile product can be shaped or topped to create a unique viennioserie offering .
Advice: Score before fully defrosting
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20-30 mins / 0-4°C 12-14 mins / 165-175°C

PAT I S S E R I E
PA S T R I E S
CUSTOMISE
PASTRY
BREAD
These versatile chocolate pastry
sticks can be twisted and topped
to bring a new dimension to
your viennoiserie display.
V S W E E T B A K E RY
RECEPTION
NN
V II EE N R II EE
O II SS EE R
NO
S AV O U R I E S
25215 | CHOCOLATE PASTRY STICK

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PAT I S S E R I E
PA S T R I E S
BREAD
APL1 25043
APPLE LATTICE SQUARE CHOCOLATE TORSADE – READY TO PROVE
RECEPTION
Sweet juicy apple in a flaky puff pastry lattice, topped with crispy sugar nibs. Soft butter pastry filled with smooth vanilla cream and chocolate chips, then hand twisted
Weight: 90g | Units: 60 to form a torsade. Ready to prove.
20-25 mins / 185°C Advice: Eggwash after proving
2h30-3h / 23°C 17-20 mins / 165-175°C
VIENNOISERIE
F I N I S H I N G TO U C H E S
GLUTEN FREE
SANS GLUTEN
GLUTENFREI
S AV O U R I E S
6500 GF350
APPLE LATTICE SQUARE APRICOT FLAVOURED GLAZE
A square shaped puff pastry with apple filling. A great all-round glazing gel with a subtle apricot flavour, ready to use straight from the
Weight: 80g | Units: 140 pot. Freeze thaw stable.
Weight: 6kg | Units: 1
20-25 mins / 190°C
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PAT I S S E R I E
SMALL & MINI
BREAD
25506
PRE-PROVED MINI PAIN AU CHOCOLAT
A rich blend of butter and margarine, ready to bake pain au chocolat.
5-10 mins / 0-4°C 11-13 mins / 165-175°C
RECEPTION
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH
V NN
V II EE N R II EE
O II SS EE R
NO
25003
PRE-PROVED MINI PAIN AUX RAISINS
SÉLECTION
Mini swirls of butter rich pastry, filled with creamy custard and juicy
raisins.
Advice: Glaze after cooling
5-10 mins / 0-4°C 11-13 mins / 165-175°C

S AV O U R I E S
VEGETARIAN
EVEN MORE
VÉGÉTARIEN
VEGETARISCH
202
OR DE R
TO DAY
|
0 844
499
3311
|
PAT I S S E R I E
BREAD
4 N E W P RO D U C T S + B O U Q U E T G A R N I
BASES ........................................................................................ PAGE 206
BREAD DOUGH SHEETS ........................................................ PAGE 211
FINISHING TOUCHES ............................................................. PAGE 211
MINI BREAD ROLLS ................................................................ PAGE 212
LAMINATED DOUGH ............................................................. PAGE 213
PASTRY BASES ......................................................................... PAGE 213
RECEPTION
PUFF PASTRY ........................................................................... PAGE 214
SAVOURY PASTRY CASES ...................................................... PAGE 215
SWEET PASTRY CASES ........................................................... PAGE 216
SMALL PASTRY CASES ............................................................ PAGE 217
SCONES – FROZEN PUCKS ................................................... PAGE 218
VIENNOISERIE
CHOCOLATE ........................................................................... PAGE 222
BAKING INGREDIENTS ......................................................... PAGE 223
FOAMS – ‘ESPUMA’ ................................................................. PAGE 228
FRUIT PUREES FROZEN ......................................................... PAGE 230
FRUIT PUREES FRESH ............................................................. PAGE 233
SAVOURY CRUMBLES & FLAKES ........................................... PAGE 234
R EE D
PA R D
SAVOURY DECORATIONS ..................................................... PAGE 237
R EE PA
TAPIOCA CRACKERS ............................................................. PAGE 239
PR
M II P
TASTY BITES ............................................................................ PAGE 241
SS EE M
SEEDS & GRAINS ..................................................................... PAGE 243
SWEET FLAKES ........................................................................ PAGE 245
SWEET CRUMBLES AND FLAKES .......................................... PAGE 246
S AV O U R I E S
SWEET DECORATIONS ......................................................... PAGE 249

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PAT I S S E R I E
NEW
P RO D U C T S
BREAD
RECEPTION
834580 MINI MILK CHOCOALTE BASE PAGE 206
VIENNOISERIE
S AV O U R I E S
834581 MINI WHITE CHOCOALTE BASE PAGE 206

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PAT I S S E R I E
NEW
P RO D U C T S
BREAD
RECEPTION
834575 ASSORTED MINI SAVOURY CONE SELECTION PAGE 207 834576 ASSORTED MINI SWEET CONE SELECTION PAGE 210
NEW RANGE
VIENNOISERIE
PR
M II P
SS EE M R EE PA
S AV O U R I E S R EE D
PA R D
BOUQUET GARNI PAGE 220

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PAT I S S E R I E
BASES
7 DAYS SHELF LIFE AT 17-18°C
BREAD
27227 26253
MINI MACAROON SHELL ASSORTMENT NO2 MINI BLINIS
RECEPTION
An assortment of 6 different assorted shells: coconut, violet, strawberry and vanilla, rose, Bite-sized blinis, an ideal base for savoury canapés.
mango and green apple. Weight: 5g | Units: 320
45-60 mins / 0-4°C
5-10 mins / 0-4°C
VIENNOISERIE
S AV O U R I E S
NEW NEW
NOUVEAU NOUVEAU
NEU NEU
834580 834581
MINI MILK CHOCOLATE BASE MINI WHITE CHOCOLATE BASE
Suitable for sweet fillings, fill with a mousse or liquor. Serve as a sweet canape. Suitable for sweet fillings, fill with a mousse or liquor. Serve as a sweet canape.
Weight: 2.26g | Units: 350 Weight: 3.4g | Units: 442
45-60 mins / 0-4°C 45-60 mins / 0-4°C

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PAT I S S E R I E
BASES
BREAD
834575
ASSORTED MINI SAVOURY CONE
SELECTION
A vibrant savoury mini cone selection:
1 tray of 45 units x 4 varieties: spinach, tomato, plain black coloured,
plain with black sesame seed. Made using natural colours & flavourings.
5-10 mins / 0-4°C
RECEPTION
NEW
NOUVEAU
NEU
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH
VIENNOISERIE
834575 | ASSORTED MINI SAVOURY CONE SELECTION
PR
M II P
SS EE M R EE PA R EE D
PA R D
LASTING
S AV O U R I E S
IMPRESSIONS
These savoury mini cones make the
perfect bases for a unique canepe
selection. Fill with your favorite
savoury fillings and top with delicate
garnishes to impress your guests!
EVEN MORE
PAT I S S E R I E
BASES
820942 | SALTY
CARAMEL CRUMBLE
836155 | MINI SFERA YUZU
BREAD
820947 | EXOTIQUE FRUIT CRUMBLE
836152 | MINI CARMEL SFERA
RECEPTION
VIENNOISERIE
SWEET
MEMORIES
These delicious chocolate flavored
cones make the perfect base
S AV O U R I E S
for a dessert canepe! With a

selection of 4 finishes they can
be complimented by a variety of
flavored fillings & toppings.
834576 | ASSORTED MINI

SWEET CONE SELECTION
EVEN MORE

PAT I S S E R I E
BASES
BREAD
RECEPTION
VIENNOISERIE
PR
M II P
SS EE M PA R
R EE PA
S AV O U R I E S D
R EE D
NEW
NOUVEAU
NEU
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH
834576
ASSORTED MINI SWEET CONE SELECTION
A selection of chocolate flavoured sweet cones. 1 tray of 45 units x 4 varieties: sugared almond nibs, lemon sugar nibs , strawberry sugar nibs, plain chocolate flavoured.
EVEN MORE
5-10 mins / 0-4°C
PAT I S S E R I E
BASES
BREAD
22292
CANAPAIN ® ASSORTED BREAD SHEETS
FOR CANAPÉS
A selection of bread sheets for preparing canapés. 2 sheets of each
variety per case: pesto, tomato, lemon, green olives, cocoa colouring.
Dimensions 400 x 300 x 8 mm.
Advice: Top/fill and slice the bread sheet before defrosting
20-30 mins / 0-4°C
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH
RECEPTION
22326
CANAPAIN ® PLAIN BREAD SHEETS
FOR CANAPÉS
White bread sheets suitable for preparing canapés and afternoon
tea sandwiches.
VIENNOISERIE
20-30 mins / 0-4°C
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH
26071
CANAPAIN ® BLACK BREAD SHEETS
FOR CANAPÉS
S AV O U R I E S
Black bread sheets for preparing canapés; ideally fish based ones.
20-30 mins / 0-4°C
VEGETARIAN
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VÉGÉTARIEN
VEGETARISCH

PAT I S S E R I E
BREAD DOUGH SHEETS
BREAD
832322
WHITE SOURDOUGH DOUGH SHEETS -
UNPROVED
White sourdough bread sheets. This versatile prdocut allows chefs the
flexibility to add a point of difference to their bread selection.
12 hours / 0-4°C 19-23°C 180-220°C
RECEPTION
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH
F I N I S H I N G TO U C H E S
VIENNOISERIE
CORAS
D
R EE D
COULIS DE FRAMBOISE – RASPBERRY
PA R
Just tangy raspberries, crushed until smooth and sweetened with sugar.
R EE PA
PR
24 hours / 0-4°C
M II P
SS EE M
COREX
COULIS EXOTIQUES – MANGO
& PASSION FRUIT
S AV O U R I E S
Simply mango & passion fruit, crushed until smooth and sweetened
with sugar.
24 hours / 0-4°C
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PAT I S S E R I E
M I N I B R E A D RO L L S
BREAD
26019
MINI BRIOCHE ROLLS
Mini brioche roll made with butter and eggs.
20-30 mins / 0-4°C
RECEPTION
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH
VIENNOISERIE
22305
MINI MULTISEED PRETZEL BREAD ROLL
Mini pretzel finger shaped roll with a cereal topping.
45-60 mins / 0-4°C

S AV O U R I E S
VEGETARIAN
EVEN MORE
VÉGÉTARIEN
VEGETARISCH

PAT I S S E R I E
L A M I N AT E D D O U G H
BREAD
834180
LAMINATED DOUGH
Unproved laminated dough sheets made with fine butter, perfect for
creating fresh viennoiserie products.
20-30 mins / 0-4°C 1.5-2 hours / 23°C
18-20 mins / 170-180°C
RECEPTION
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH
PA S T RY B A S E S
VIENNOISERIE R EE D
PA R
R EE PA D
829920
FILO PASTRY SHEETS
PR
M II P
Paper thin translucent filo pastry sheets. Perfect for creating delicate
SS EE M
sweet and savoury tartlets and parcels.
Weight: 1kg | Units: 2 x 55
8 hrs / 4-5°C OR 2 hrs / 19-23°C

S AV O U R I E S
VEGETARIAN
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VÉGÉTARIEN
VEGETARISCH
PAT I S S E R I E
P U F F PA S T RY
BREAD
27869 27214
BEURRE D’ISIGNY AOP PUFF PASTRY SHEET 3.5MM,
RECEPTION
BUTTER PUFF PASTRY 60X40CM
60X40CM A pure butter puff pastry sheet.
A puff pastry sheet made with Isigny AOP butter, simply thaw and use as desired. Weight: 900g | Units: 16
20-30 mins / 0-4°C 25-30 mins / 170-180°C
20-30 mins / 0-4°C 25-30 mins / 170-180°C
VIENNOISERIE
S AV O U R I E S
27940 PUF2
PUFF PASTRY DISC 12CM PUFF PASTRY SHEET 29CM X 37CM
Flaky puff pastry discs for uses such as topping pies or as a base for tartelettes. A versatile and fully prepared puff pastry sheet.
Advice: Garnish before cooking
12 hours / 0-4°C
10-15 mins / 0-4°C 25 mins / 170°C
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PAT I S S E R I E
S AV O U RY PA S T RY C A S E S
BREAD
56003
SAVOURY TARTELETTE CASE – 8.5CM
8.5cm savoury shortcrust pastry cases in bakeable paper moulds ready to
fill and bake.
15 mins / 180°C
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH
RECEPTION
54001
SAVOURY TARTELETTE CASE – 10CM
10cm savoury shortcrust pastry cases in bakeable paper moulds ready to
fill and bake.
VIENNOISERIE
15 mins / 180°C
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH
PR
M II P
PA R D
27821
SAVOURY TARTE CASE – 26CM
26cm savoury shortcrust pastry cases in bakeable foil, ready to fill
S AV O U R I E S
and bake.
20-25 mins / 170-180°C

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PAT I S S E R I E
S W E E T PA S T RY C A S E S
BREAD
45003
SWEET TARTELETTE CASE – 8.5CM
8.5cm sweet shortcrust pastry cases in bakeable paper moulds ready to
fill and bake.
15 mins / 180°C
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH
RECEPTION
43001
SWEET TARTELETTE CASE – 10CM
10cm sweet shortcrust pastry cases in bakeable paper moulds ready to
fill and bake.
VIENNOISERIE
20 mins / 180°C
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH
27148
SWEET TARTE CASE - 26CM
26cm sweet shortcrust pastry cases in bakeable foil, ready to fill
S AV O U R I E S
and bake.
18-20 mins / 170-180°C

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VEGETARIAN
VÉGÉTARIEN
VEGETARISCH

PAT I S S E R I E
S M A L L PA S T RY C A S E S
BREAD
RECEPTION
6748 26248
MINI SAVOURY PASTRY CASE – 4.6CM MINI SAVOURY PUFF PASTRY CASES - 4CM
Fully baked mini shortcrust pastry cups, ready to fill and serve. 25 mini savoury puff pastry cases made with butter in an ovenable tray.
Weight: 9.6g | Units: 210 Weight: 5g | Units: 125
Advice: Adjust cooking time according to garnish
2 hours / 19-23°C
25-30 mins / 170-180°C
VIENNOISERIE
PR
M II P
SS EE M R EE PA
PA R D
450187 26250
MINI VOL-AU-VENT MINI SWEET PASTRY CASES - 4CM
Ready to fill traditional mini vol-au-vent, suitable for savoury or sweet use. Can be used hot 25 mini sweet shortcrust pastry cases made with butter in an ovenable tray.
or cold. Weight: 7g | Units: 125
Weight: 6g | Units: 240 Advice: Adjust cooking time according to garnish
1 hour / 19-23°C 10-15 mins / 170-180°C

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PAT I S S E R I E
BREAD
830760
IRISH BUTTERMILK SCONE (UNBAKED)
A traditional Irish scone made with buttermilk. This frozen scone puck
offers convenience and quality.
2-3 hours / 19-23°C 12-14 mins / 180°C
RECEPTION
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH
VIENNOISERIE
830782
(UNBAKED)
A traditional mini Irish fruit scone made with buttermilk - frozen into
tea offering.
S AV O U R I E S
2-3 hours / 19-23°C 12-14 mins / 180°C

EVEN MORE
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH

PAT I S S E R I E
BREAD
RECEPTION
VIENNOISERIE
PR
M II P
SS EE M PA R
R EE PA
S AV O U R I E S D
R EE D
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH
830765
IRISH BUTTERMILK FRUIT SCONE (UNBAKED)
A traditional Irish fruit scone made with buttermilk. This frozen scone puck offers convenience and quality.
EVEN MORE
2-3 hours / 19-23°C 12-14 mins / 180°C
PAT I S S E R I E
BREAD
Bouquet Garni represents the
gastronomic traditions and culinary
expertise of all that Escoffier stands for,
RECEPTION
with the innovation and service required
to support the busy chef of today.
VIENNOISERIE
S AV O U R I E S
EVEN MORE

PAT I S S E R I E
BREAD
CHOCOLATE ........................................................................... PAGE 224
BAKING INGREDIENTS ......................................................... PAGE 225
FOAMS – ‘ESPUMA’ ................................................................. PAGE 230
RECEPTION
FRUIT PUREES FROZEN ......................................................... PAGE 232
FRUIT PUREES FRESH ............................................................. PAGE 235
SAVOURY CRUMBLES & FLAKES ........................................... PAGE 234
VIENNOISERIE
SAVOURY DECORATIONS ..................................................... PAGE 239
TAPIOCA CRACKERS ............................................................. PAGE 241
TASTY BITES ............................................................................ PAGE 243
SEEDS & GRAINS ..................................................................... PAGE 245
R EE D
PA R D
SWEET FLAKES ........................................................................ PAGE 247
PR
M II P R EE PA
SWEET CRUMBLES AND FLAKES .......................................... PAGE 248
SS EE M
SWEET DECORATIONS ......................................................... PAGE 251
S AV O U R I E S
EVEN MORE
PAT I S S E R I E
CHOCOLATE
BREAD
RECEPTION
VIENNOISERIE
S AV O U R I E S
837298 837294 837300 837296

MILK CHOCOALTE CHCOCOLATE DARK CHOCLATE WHITE CHOCOLATE
COUVERATURE STICKS COUVERATURE COUVERATURE
Milk chocolae couverature Chocolate Batons with 44% Dark chocolae couverature White chocolae couverature
with 36.7% cocoa cocoa contenet ideal for baking with 55% cocoa with 30% cocoa
Weight: 5Kg | Units: 1 Weight: 1.6Kg | Units: 1 Weight: 5Kg | Units: 1 Weight: 5Kg | Units: 1
EVEN MORE

PAT I S S E R I E
BAKING INGREDIENTS
BREAD
RECEPTION
VIENNOISERIE
PR
M II P
SS EE M PA R
R EE PA
S AV O U R I E S D
R EE D
837292 837306 837293

GREASE SPRAY 600ML GELATINE POWDER COCOA BUTTER
Aerosol demoulding spray from plant oils base. A beef based gelatine used as a stablilzing (setting) agent. Solid natural coloured paste made form
Weight: 600ml | Units: 1 Weight: 1Kg | Units: 1 100% cocoa butter.
EVEN MORE
PAT I S S E R I E
BAKING INGREDIENTS
BREAD
RECEPTION
VIENNOISERIE
S AV O U R I E S
837333 837334 837314

ALMOND HAZELNUT HAZELNUT PRALINE COCOA POWDER RED
PRALINE An essential ingredinet to flavour Partly skimmed red cocoa powder
An essential ingredinet to flavour your your pastry creams, ice creams, ideal for flavouring confectionery/pastry
pastry creams, ice creams, toffees 7 cakes. toffees 7 cakes. & decorating ganaches and creams.
Weight: 6Kg | Units: 1 Weight: 6Kg | Units: 1 Weight: 1Kg | Units: 1
EVEN MORE
SUPPLIED IN RESEALABLE TUBS

PAT I S S E R I E
BAKING INGREDIENTS
BREAD
RECEPTION
VIENNOISERIE
PR
M II P
SS EE M PA R
R EE PA
S AV O U R I E S D
R EE D
837316 837315 837317

CHOCOLATE ICING MILK DARK CHCOLATE ICING WHITE CHCOLATE ICING
CHOCOLATE READY TO USE Homogenous white paste with sweet & milky taste
A unique multipurpose chocoalte icing with a A unique multipurpose dark chocolate icing with characteristic to white chocoalte.
superior taste and excellent finish to glaze cakes, a superior taste and excellent finish to glaze cakes, Weight: 3Kg | Units: 1
plate desserts, pastries, choux & ice cream. plate desserts, pastries, choux & ice cream.
Weight: 3Kg | Units: 1 Weight: 3Kg | Units: 1 SUPPLIED IN RESEALABLE TUBS
EVEN MORE
PAT I S S E R I E
BAKING INGREDIENTS
BREAD
RECEPTION
VIENNOISERIE
S AV O U R I E S
837319 837322 837318 837321 837320

ALMOND POWDER WHOLE HAZELNUT DICED ALMONDS BLANCHED ALMONDS SKIN ON
Blanched almonds powder ex- POWDER Diced blanched almonds ideal HAZELNUTS SKIN OFF Shelled sweet almonds in perfect
tra-thin; especially for Macaroon. Ground shelled hazelnuts harvest- for baking. Origin USA. Shelled blanched hazelnuts, harvested maturity. Origin USA.
Origin Spain. ed to perfect maturity, ideal for Weight: 1Kg | Units: 1 to perfect maturity. Origin Turkey Weight: 1Kg | Units: 1
Weight: 1Kg | Units: 1 cake production. Origin Turkey Weight: 1Kg | Units: 1
EVEN MORE

PAT I S S E R I E
BAKING INGREDIENTS
BREAD
RECEPTION
VIENNOISERIE
PR
M II P
SS EE M R EE D
PA R
R EE PA D
837325 837326 837336 837330 837328
WHITE PASTRY NEUTRAL GLAZE ISOMALT GLUCOSE SYRUP TRIMOLINE INVERTED
ICING PASTE NAPPAGE A processed sugar substi- A sweet base for pastries & SUGAR
tute ideal for baking. confectionery. The glucose syrup Trimoline is an inverted sugar which
A soild white paste ideal for A neutral glaze ideal for glazing
Weight: 5Kg | Units: 1 delays sugar recristallization and does not crystallise and preserves
glazing pastries & cakes and cakes & pastries.
provides softness and better pres- your pastries softness, keeps aromas
S AV O U R I E S
sugar cooking. Weight: 7Kg | Units: 1 ervation to your products. and imporves dough textures.
Weight: 7Kg | Units: 1 Weight: 7Kg | Units: 1
SUPPLIED IN
RESEALABLE
TUBS
EVEN MORE
PAT I S S E R I E
FOAMS ESPUMA
BREAD
835700
CRISPY FOAM COFFEE CACAO
Crispy foam with a taste of coffee and sprinkled with chocolate powder.
This foam is crispy, incredibly airy, delightfully soft and melts away. You
can fill, scoop or cut them without breaking.
Units: 30
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH
RECEPTION
835831
CRISPY FOAM BEETROOT YOGHURT
Crispy foam with a tast of beetroot and sprinkled with yopol. This foam
is crispy, incredibly airy, delightfully soft and melts away. You can fill, scoop
or cut them without breaking.
VIENNOISERIE
Units: 30
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH
835832
CRISPY FOAM LYCHEE PASSION
Crispy foam with a tast of lychee and sprinkled with freeze-dried
S AV O U R I E S
passionfruit. This foam is crispy, incredibly airy, delightfully soft and melts
away. You can fill, scoop or cut them without breaking.
Units: 30
VEGETARIAN
VÉGÉTARIEN
EVEN MORE
VEGETARISCH

PAT I S S E R I E
FOAMS ESPUMA
BREAD
RECEPTION
VIENNOISERIE
PR
M II P
SS EE M PA R
R EE PA
S AV O U R I E S D
R EE D
SUPPLIED IN
AEROSOL CANS
835847 835848 835849

COCKTAIL FOAM GIN COCKTAIL FOAM VODKA COCKTAIL FOAM SANGRIA
Ready to use cocktail foams. Spray them on cocktails Ready to use cocktail foams. Spray them on cocktails or as Ready to use cocktail foams. Spray them on cocktails or
or as a decoration on your plates. Foam with Bombay a decoration on your plates. Foam with Vodka, lime juice & as a decoration on your plates. Foam with Sangria, orange
Sapphire gin, lime juice & almond milk. Elderflower sirup. juice & lime juice.
Volume: 400ml | Units: 1 Volume: 400ml | Units: 1 Volume: 400ml | Units: 1
EVEN MORE
230
OR DE R
TO DAY
|
0 844
499
3311
|
FRUIT PUREES FROZEN
PAT I S S E R I E
FROZEN FRUIT PUREES
819364 819372 819397

COCONUT PUREE EXOTIC PUREE PEAR PUREE
Frozen pasturised Coconut puree 90% fruit with Frozen pasturised Exotic Fruit puree 90% fruit with Frozen pasturised Pear puree 90% fruit with 10%
10% sugar. 10% sugar. sugar.
BREAD
819377 819383 819395
BLUEBERRY PUREE RASPBERRY PUREE MANGO PUREE
Frozen pasturised Blueberry puree 90% fruit with Frozen pasturised Raspberry puree 90% fruit with Frozen pasturised Mango puree 90% fruit with 10%
819389 819391 819381
BLACKCURRENT PUREE MANDARIN PUREE LYCHEE PUREE
Frozen pasturised Blackcurrent puree 90% fruit with Frozen pasturised Mandarin puree 90% fruit with Frozen pasturised Lychee puree 90% fruit with 10%
RECEPTION
819358 819374 819387
LEMON PUREE MORELLO CHERRY PUREE BANANNA PUREE
Frozen pasturised Lemon puree 90% fruit with 10% Frozen pasturised Morello Cherry puree 90% fruit Frozen pasturised Bananna puree 90% fruit with
sugar. with 10% sugar. 10% sugar.
819379 819385 819370
VIENNOISERIE
GUAVA PUREE PASSIONFRUIT PUREE WHITE PEACH PUREE
Frozen pasturised Guava puree 90% fruit with 10% Frozen pasturised Passionfruit puree 90% fruit with Frozen pasturised White Peach puree 90% fruit with
sugar. 10% sugar. 10% sugar.
819393 819411
STRAWBERRY PUREE GRANNY SMITH APPLE PUREE
D
R EE D
Frozen pasturised Strawberry puree 90% fruit with Frozen pasturised Granny Smith Apple puree 90%
PA R
10% sugar. fruit with 10% sugar.
R EE PA
Weight: 1Kg | Units: 1 Weight: 1Kg | Units: 1
PR
M II P
SUPPLIED IN
SS EE M
RESEALABLE TUBS
S AV O U R I E S
EVEN MORE
232
OR DE R
TO DAY
|
0 844
499
3311
|
FRUIT PUREES FRESH
PAT I S S E R I E
FRESH FRUIT PUREES
819401
RASPBERRY PUREE
Chilled Raspberry puree 90% fruit 10% sugar.
BREAD
819399
MANGO PUREE
Chilled Mango puree 90% fruit 10% sugar.
819405
PASSION FRUIT PUREE
Chilled Passionfruit puree 90% fruit 10% sugar.
RECEPTION
819403
STRAWBERRY PUREE
Chilled Strawberry puree 90% fuirt 10% sugar.
VIENNOISERIE
SUPPLIED IN
RESEALABLE BAGS
SS EE M PR
M II P PA R
R EE PA
S AV O U R I E S
EVEN MORE D
R EE D
PAT I S S E R I E
SAVOURY CRUMBLES AND FLAKES
BREAD
837967
TOMATO CRUMBLE
Gluten free toated bread crumble with pieces of dried tomato. Perfect
to garnish amuses, starers, soups, sushi, main corses etc.
RECEPTION
837976
RICE CRISPS
Small spheres made of 100% rice flour (no gluten). Use as topping or
into recipes.
VIENNOISERIE
821049
GLUTEN FREE BREADCRUMB
Gluten free breadcrumb (coarse) panko style.
Weight: 2.5Kg | Units: 1
838072
TOMATO FLAKIES
S AV O U R I E S
Sundried tomato flakes to garnish dishes.

a to
Tom
es
F la k
SUPPLIED IN
RESEALABLE BAGS
EVEN MORE

PAT I S S E R I E
SAVOURY CRUMBLES AND FLAKES
BREAD
821051
MEXICAN BREADCRUMB
Breadcrumb (mexican style) with tortilla pieces and coriandre, perfect
for fried chicken, tempura fried shrimps.
RECEPTION
VIENNOISERIE
821053
ROAST ONION CRUMBLE
Gluten free toated bread crumble with flavour of roasted tomato.
Perfect to garnish, starers, soups, sushi, main courses with meat.
PA R
R EE PA D
R EE D
821057
GREEN HERB CRUMBLE
PR
M II P
Gluten free toated bread crumble with
flavour of green herbs. Perfect to garnish,
SS EE M
starers, soups, sushi, main courses with
fish.
S AV O U R I E S
ni on
st O
Roa
m b le
Cru
SUPPLIED IN
RESEALABLE BAGS
EVEN MORE
PAT I S S E R I E
SAVOURY DECORATION
BREAD
835456
RASTORIA TOMOTE
Savory decor based on puffs and
enriched with the taste of tomato.
835455 Units: 50
PARMESAN DECOR
Savory decoration sprinkled with
Parmesan cheese and sesame seeds.
Units: 50
RECEPTION
VIENNOISERIE
835462
WAFFLE BEETROOT
Round, crispy, savory beetroot decor.
Units: 160
S AV O U R I E S
835454
RASTORIA SEAWEED
Savory decor based on puffs, finished SUPPLIED
EVEN MORE
with seaweed and spices. IN STURDY,

SECURE TRAYS
Units: 50

PAT I S S E R I E
SAVOURY DECORATION
BREAD
RECEPTION
835457 835458
WAFFLE CARROT MAI PHAI
Round, crispy, savory carrot decor . Savory decoration sprinkled with Oriental spices and Emmental.
VIENNOISERIE
PR
M II P
SS EE M R EE PA
PA R D
835459 835461
CARRE TURMERIC CRANBERRY RASTORIA SPINACH
Square savory decor with the taste of curry and turmeric, finished with cranberries and Savory decor based on puffs, garnished with sesame seeds.
sweet popcorn. Units: 50
Units: 50
SUPPLIED
EVEN MORE
IN STURDY,
SECURE TRAYS
PAT I S S E R I E
TAPIOCA CRACKERS
BREAD
RECEPTION
VIENNOISERIE
835465
RED CURRY CRACKER
Use this savory cracker based on tapioca and with a
taste of red curry as a snack with your aperitif or use it
as a decoration on your dishes. Deep-fry for about 10
seconds in vegetable oil at 180°C.
Units: 48
S AV O U R I E S
SUPPLIED
EVEN MORE
IN STURDY,
SECURE TRAYS

PAT I S S E R I E
TAPIOCA CRACKERS
BREAD
835463 835465 835466
WASABI CRACKER RED CURRY CRACKER SEPIA CRACKER
Use this savory cracker based on tapioca and with a taste of Use this savory cracker based on tapioca and with a taste Use this savory cracker based on tapioca and with a
wasabi as a snack with your aperitif or use it as a decoration of red curry as a snack with your aperitif or use it as a taste & colour of squid and fish sauce as a snack with
on your dishes. Deep-fry for about 10 seconds in vegetable decoration on your dishes. Deep-fry for about 10 seconds in your aperitif or use it as a decoration on your dishes.
oil at 180°C. vegetable oil at 180°C. Deep-fry for about 10 seconds in vegetable oil at 180°C.
Units: 48 Units: 48 Units: 48
RECEPTION
VIENNOISERIE
835467 835469 835464
SAFFRON SWEET CRACKER ROSE WATER SWEET CRACKER TRUFFLE CRACKER
Saffron threads give intense flavour and beautiful colour Rose water give intense flavour and beautiful colour to the Use this savory cracker based on tapioca and with a
to the sweet cracker variants. Use them to decorate a sweet cracker variants. Use them to decorate a spectacular taste of truffle as a snack with your aperitif or use it
spectacular dessert.. Deep-fry for about 10 seconds in dessert.. Deep-fry for about 10 seconds in vegetable oil as a decoration on your dishes. Deep-fry for about 10
D
R EE D
vegetable oil at 180°C. at 180°C. seconds in vegetable oil at 180°C.
PA R
PRR EE PA
835480
M II P
SMOKED PEPPER CRACKER
Use this savory cracker based on tapioca and SS EE M
with a taste of smoked pepper as a snack
with your aperitif or use it as a decoration on
your dishes. Deep-fry for about 10 seconds in
vegetable oil at 180°C.
Units: 48
S AV O U R I E S
835468
MOCHA SWEET CRACKER
Coffee give intense flavour and beautiful colour
to the sweet cracker variants. Use them to
decorate a spectacular dessert.. Deep-fry for
about 10 seconds in vegetable oil at 180°C.
Units: 48
SUPPLIED
EVEN MORE
IN STURDY,
SECURE TRAYS
PAT I S S E R I E
TASTY BITES
BREAD
RECEPTION
VIENNOISERIE
S AV O U R I E S
835833
TASTY BITES STARFISH CURRY
This savory cracker on a base of rice looks as a starfish. Deep-fry serval
seconds at 180°C, season them with the spicy curry herbs while the bites
are warm. Serve as a bar snack, as an appetizer base or creative garnish.
Units: 30
SUPPLIED
EVEN MORE
IN STURDY,
SECURE TRAYS

PAT I S S E R I E
TASTY BITES
BREAD
835834 835835 835836
RECEPTION
TASTY BITES OCTOPUS KIMSHI TASTY BITES CEP MUSHROOM TASTY BITES SEAWEED NORI
This savory cracker looks as squid paws. It’s a cracker on a Savory cracker on a base of rice and with a taste of cep. Savory cracker on a base of rice and with a taste sea-
base of rice and decorated with puffed tapioca pearls. Deep- Deep-fry serval seconds at 180°C, season them with the weed. Deep-fry serval seconds at 180°C, season them
fry serval seconds at 180°C, season them with the kimshi mushroomsalt while the bites are warm. Serve as a bar snack, with the Nori herbs while the bites are warm. Serve as a
herbs while the bites are warm. Serve as a bar snack, as an as an appetizer base or creative garnish. bar snack, as an appetizer base or creative garnish.
appetizer base or creative garnish. Units: 175 Units: 95
Units: 215
VIENNOISERIE
PR
M II P
SS EE M R EE PA
PA R D
835645 835469 835464

SWEET BITES MATCHA GINGER ROSE WATER SWEET CRACKER TRUFFLE CRACKER
Sweet, airy, crispy bites flavoured with matcha and ginger. Rose water give intense flavour and beautiful colour to the Use this savory cracker based on tapioca and with a
Deep-fry for several seconds at 180°C. Allow to cool and sweet cracker variants. Use them to decorate a spectacular taste of truffle as a snack with your aperitif or use it
sprinkle with the sweet ginger topping that provides an dessert.. Deep-fry for about 10 seconds in vegetable oil at as a decoration on your dishes. Deep-fry for about 10
intenese taste and a tingling mouth feel. 180°C. seconds in vegetable oil at 180°C.
SUPPLIED
EVEN MORE
IN STURDY,
SECURE TRAYS
PAT I S S E R I E
SEEDS AND GRAINS
BREAD
837952
ORGANIC CANIHUA
An ancinet super grain grown at altitude of over 3800 meters in Peru.
RECEPTION
837961
CRISPY KAMUT
Called Khorasan wheat or Pharaoh grain owing to the fact it was
discovered in ancient Egyption tombs. This is a wheat like grain shallow
puffed in sunflower oil ready to use in soups or salads.
VIENNOISERIE
837964
CRISPY QUINOA
Organic Quinoa shallow puffed in sunflower oil giving a crispy texture
to your salad, soups, starters,.
S AV O U R I E S
spy
Cri
noa
Qui
SUPPLIED IN
RESEALABLE BAGS
EVEN MORE

PAT I S S E R I E
SEEDS AND GRAINS
BREAD
837955
ORGANIC BLACK QUINOA
A gluten free colestrol free whole food ideal for soups and salads.
RECEPTION
838034
ORGANIC OLD GRAIN
Old wheat or Khorasan wheat is the oldest grains on earth. Cook for
50 minutes and use as side to replace rice.
VIENNOISERIE
837958
STRAWBERRY SEEDS
D
R EE D
Ideal for use in cocktails, savoury or sweet (chocolat) dishes as a granish
or in a recipe like chocolate bars, topping on donuts.
PA R
R EE PA
SS EE M PR
M II P
S AV O U R I E S
erry
awb
S tr
S eeds
SUPPLIED IN
RESEALABLE BAGS
EVEN MORE
PAT I S S E R I E
SWEET FLAKES
BREAD
RECEPTION
VIENNOISERIE
821042
POPPING SUGAR NATURAL
S AV O U R I E S
Popping candy (coated with cacao butter to stay longer crispy)

EVEN MORE

PAT I S S E R I E
SWEET FLAKES
BREAD
837973
RASPBERRY FLAKIES
Crispy dried flakes of (100%) natural raspberry. Perfect to decorate
cocktails and desserts.
RECEPTION
821055
PASSIONFRUIT FLAKES
Crispy dried flakes of (100%) natural passionfruit. Perfect to decorate
VIENNOISERIE
837979
STRAWBERRY FLAKIES
D
R EE D
Crispy dried flakes of (100%) natural strawberry. Perfect to decorate
PA R
R EE PA
SS EE M PR
M II P
S AV O U R I E S
erry
awb
S tr
es
F la k
SUPPLIED IN
RESEALABLE BAGS
EVEN MORE
PAT I S S E R I E
POPPING SUGAR
BREAD
821042
POPPING SUGAR NATURAL
Popping candy (coated with cacao butter to stay longer crispy)
RECEPTION
821046
POPPING SUGAR DARK CHOCOLATE
Popping candy coated with dark chocolate
VIENNOISERIE
821044
POPPING SUGAR WHITE CHOCOLATE
Popping candy coated with white chocolate
S AV O U R I E S
ar
Sug
ing
Popp
al
N a tu r
SUPPLIED IN
RESEALABLE BAGS
EVEN MORE

PAT I S S E R I E
SWEET CRUMBLES AND FLAKES
BREAD
837970
BROWNIE CRUNCH
Aerated brownie pieces to garnish desserts.
821037
RED FRUIT CRUMBLE
RECEPTION
Red Fruit (raspberry and strawberry) crumble perfect to garnish
desserts and use as topping on puff pasty
820942
SALTY CARAMEL CRUMBLE
VIENNOISERIE
Salty Caramel crumble perfect to garnish desserts and use as topping
on puff pasty.
820947
EXOTIQUE CRUMBLE
D
R EE D
Exotique Crumble (mango and passionfruit) with pieces of white
chocolate popping candy perfect to garnish desserts and use as topping
PA R
R EE PA
on puff pasty.
821032 SS EE M PR
M II P
SPARKLING CACAO
CRUMBLE
Cacao crumble with pieces of dark chocolate
popping candy perfect to garnish desserts
S AV O U R I E S
and use as topping on puff pasty.

SUPPLIED IN
RESEALABLE TUB
EVEN MORE
PAT I S S E R I E
SWEET CRUMBLES
BREAD
836033
ALMOND CRUMBLE
Delicious crumble with an almond touch that gives an extra power to
your plates, glasses and desserts.
Weight: 1.2Kg
RECEPTION
VIENNOISERIE
836124
CHOCOLATE CRUMBLE
Delicious crumble with an chocolate touch that gives an extra power to
your plates, glasses and desserts.
Weight: 1.2Kg
S AV O U R I E S
m b le
Cru
te
c o la
Cho
SUPPLIED IN
RESEALABLE BAGS
EVEN MORE

PAT I S S E R I E
SWEET DECORATIONS
BREAD
RECEPTION
835477 835176 835401
DENTELLES CARAMEL CINNAMON DENTELLES MINT DENTELLES RASPBERRY
HAZELNUT An extra thin and crispy biscuit with puffed rice and mint. An extra thin and crispy biscuit with puffed rice and
An extra thin and crispy biscuit with fine pieces of hazelnut Units: 125 raspberry.
and cinnamon. Units: 125
Units: 140
VIENNOISERIE
PR
M II P
SS EE M R EE PA
PA R D
835478 835479
WE LOVE BISCUITS COLLECTION WE LOVE BISCUITS RASPBERRY
These colourful ‘We Love Biscuits’ bites come in the
flavours almond, chocolate, pistachio and raspberry. Made
COLLECTION
from an almond-based recipe, they are tiny in size and the A sweet decor garnished with pistachios.
fun shapes give them an original look. Units: 520
Units: 460
SUPPLIED
EVEN MORE
IN STURDY,
SECURE TRAYS
PAT I S S E R I E
SWEET DECORATIONS
BREAD
835411 835414
RECEPTION
CAPPUCCINO TUILE WAFER VANILLIA CHOCOLATE GRID
A sweet decor sprinkled with coffee powder. A sweet decor based on puffs topped with chocolate.
Units: 80 Units: 6
VIENNOISERIE
S AV O U R I E S
835402
835413
TRINITE LEMON CHOCOFLAKES
CHOCOALTE NUT PETTLE TUILE Triangular biscuit with lemon, finished with rice and whole wheat flakes and
A sweet chocolate biscuit sprinkled with chopped hazelnuts. coco puffs
Units: 80 Units: 50
SUPPLIED
EVEN MORE
IN STURDY,
SECURE TRAYS

PAT I S S E R I E
SWEET DECORATIONS
BREAD
835403
TULIP FANTASY
A sweet decor with almond flavor, finished with chocolate.
Units: 40
RECEPTION
835404
ASSORTMENT CANNELLONI
A cannelloni assortment based on white, pure and milk chocolate.
Units: 54
VIENNOISERIE
PR
M II P
PA R D
835406
CHOCOLATE CRISPY
A sweet decor dusted with rice puffss to garnish your desserts.
S AV O U R I E S
Units: 40
SUPPLIED
EVEN MORE
IN STURDY,
SECURE TRAYS
PAT I S S E R I E
SWEET DECORATIONS
BREAD
RECEPTION
VIENNOISERIE
S AV O U R I E S
835407
TRINITE PISTACHIO CORN FLAKES
Triangular biscuit with pistachio, finished with corn flakes and pieces of chocolate.
Units: 50
SUPPLIED
EVEN MORE
IN STURDY,
SECURE TRAYS

PAT I S S E R I E
SWEET DECORATIONS
BREAD
835410 835408
RECEPTION
VANILLA NOISETTE ASSORTMENT PETIT CORNET
A sweet decor sprinkled with chopped hazelnuts and pistachios. An assortment of chocolate cornets finished with coconut, chocolate.
Units: 40 Units: 54
VIENNOISERIE
PR
M II P
SS EE M R EE PA
PA R D
835412 835409
CARRE PISTACHIO CARRE MOCHA CORNFLAKES
A sweet decor garnished with pistachios. A sweet decor dusted with coffee powder and chocoflakes to garnish your desserts.
Units: 80 Units: 50
SUPPLIED
EVEN MORE
IN STURDY,
SECURE TRAYS
PAT I S S E R I E
SWEET DECORATIONS
836188
BREAD
SUIKERWEB
Delicate spun sugar. The sugar web
rapidly absorb misture once it is exposed
to the air. Add it last minute to your
dessert.
Units: 320
RECEPTION
VIENNOISERIE
SUPPLIED
IN STURDY,
SECURE TRAYS
S AV O U R I E S
836177 836175
BASE BROWNIE BASE JAVANAIS
Brownie base with nuts is perfect for desserts. Javanais is perfect as a base for your desserts.
Units: 3 Units: 4
EVEN MORE

PAT I S S E R I E
SWEET DECORATIONS SFERA
BREAD
836149 836183 836152
EXOTIC MINI SFERA MAXI SFERA CARAMEL MINI CARMEL SFERA
Subtle passion crémeux 10mm Caramel crémeux 25mm Caramel crémeux 10mm
RECEPTION
836186 836180
MAXI SFERA YUZU MAXI SFERA EXOTIC
Fresh yuzu (lemon) crémeux 25mm Subtle passion crémeux 25mm
Units: 56 Units: 56
VIENNOISERIE R EE D
PA R
R EE PA D
836155
PR
MINI SFERA YUZU
M II P
Fresh yuzu (lemon) crémeux 10mm.
Units: 160 SS EE M
S AV O U R I E S
SUPPLIED
EVEN MORE
IN STURDY,
SECURE TRAYS
PAT I S S E R I E
SWEET DECORATIONS
BREAD
836196
EXOTIC PASTRY BAG CREMEUX
Passion crémeux in a handy piping bag.
Units: 2
RECEPTION
836198
CARAMEL PASTRY BAG CREMEUX
Caramel crémeux in a handy piping bag.
Units: 2
VIENNOISERIE
836200
PASTRY BAG YUZU CREMEUX
Fresh yuzu (lemon) crémeux in handy piping bag.
S AV O U R I E S
Units: 2
EVEN MORE

PAT I S S E R I E
SWEET DECORATIONS
BREAD
RECEPTION
VIENNOISERIE
836136 836138
SPONGECAKE PISTACHIO SPONGECAKE RASPBERRY
Original pistache spongecake decoration. Original raspberry spongecake decoration.
Units: 8 Units: 8
SUPPLIED
IN STURDY,
SECURE TRAYS
PR PA R
R EE PA D
R EE D
SUPPLIED IN
M II P
PLASTIC TUB
SS EE M
836140
SPONGECAKE CHOCOLATE
Original chocolate spongecake decoration.
S AV O U R I E S
Units: 8
EVEN MORE
PAT I S S E R I E
SWEET DECORATIONS
836164
BREAD
MAXI QUENELLE
TANZANIA CHOC
Dark chocolate Tanzania mousse with
brown velvet effect 55x28mm.
Units: 30
RECEPTION
VIENNOISERIE
S AV O U R I E S
SUPPLIED
EVEN MORE
IN STURDY,
SECURE TRAYS

PAT I S S E R I E
SWEET DECORATIONS
BREAD
836190 836194
RECEPTION
MINI QUENELLE EXOTIC MINI QUENELLE YUZU
Subtle passion crémeux 35x20mm. Fresh yuzu (lemon) crémeux 35x20mm.
Units: 32 Units: 32
VIENNOISERIE
PR
M II P
SS EE M R EE PA
PA R D
836192 836158
MINI QUENELLE CARAMEL MAXI QUENELLE MASCARPONE
Caramel crémeux 35x20mm. Mascarpone mousse with white velvet effect 55x28mm.
Units: 32 Units: 30
SUPPLIED
EVEN MORE
IN STURDY,
SECURE TRAYS
PAT I S S E R I E
SWEET DECORATIONS
BREAD
836161 836170
RECEPTION
MAXI QUENELLE TONKA CHOC MAXI QUENELLE YOGHURT MOUSSE
Chocolate Tonka mousse with brown velvet effect 55x28mm Mousse of traditional yogurt with white vevet effect 55x28mm.
Units: 30 Units: 30
VIENNOISERIE
S AV O U R I E S
836164 836173
MAXI QUENELLE TANZANIA CHOC MAXI QUENELLE CHOCOLATE PRALINE
Dark chocolate Tanzania mousse with brown velvet effect 55x28mm. Mousse of dark chocolate with hazelnut and light brown velvet effect 55x28mm.
Units: 30 Units: 30
SUPPLIED
EVEN MORE
IN STURDY,
SECURE TRAYS

PAT I S S E R I E
SWEET DECORATIONS
BREAD
836167
MAXI QUENNELLE
RED FRUIT
Raspberry mousse with red
velvet effect 55x28mm.
Units: 30
RECEPTION
VIENNOISERIE
PR
M II P
SS EE M R EE PA
PA R D
SUPPLIED
EVEN MORE
IN STURDY,
SECURE TRAYS
262
OR DE R
TO DAY
|
0 844
499
3311
|
PAT I S S E R I E
BREAD
S AV O U R I E S
CONTINENTAL SAVOURIES .................................................. PAGE 266
RECEPTION
FILLED PANINI ........................................................................ PAGE 268
MENU COMPONENTS ........................................................... PAGE 269
MUFFINS - SAVOURY .............................................................. PAGE 272
PASTIES - TRADITIONAL ....................................................... PAGE 273
PIES ........................................................................................... PAGE 275
VIENNOISERIE
PIZZA BASES ........................................................................... PAGE 276
PIZZA SNACKS ....................................................................... PAGE 277
QUICHE .................................................................................... PAGE 278
SAUSAGE ROLLS ..................................................................... PAGE 279
SAVOURY SLICES .................................................................... PAGE 282
TURNOVERS ............................................................................ PAGE 285
SS AV OU
AV O R II EE SS
UR
EVEN MORE
PAT I S S E R I E
NEW
P RO D U C T S
BREAD
RECEPTION
26014 PRE-TOASTED CROQUE MONSIEUR PAGE 267
VIENNOISERIE
S AV O U R I E S
26312 CROQUE-MONSIEUR FULLY BAKED PAGE 267

EVEN MORE

PAT I S S E R I E
NEW
P RO D U C T S
BREAD
RECEPTION
823324 COOKED PORK SAUSAGE PAGE 271
VIENNOISERIE
OU
AV O
SS AV R II EE SS
UR
833890 CHEESE & SPINACH LATTICE PAGE 284

EVEN MORE
PAT I S S E R I E
C O N T I N E N TA L S AV O U R I E S
BREAD
5985 BR03
CHEESE TWIST SPINACH AND GOATS CHEESE PANIER
RECEPTION
All-butter pastry with a dash of Dijon mustard, twisted and Delicate puff pastry basket filled with creamed chopped leaf spinach and rich
topped with a combination of cheeses. goat’s cheese.
15 mins / 190°C 30 mins / 190°C
VIENNOISERIE
S AV O U R I E S
CP02
4809
CHICKEN AND LEEK FEUILLETÉ
HAM AND CHEESE CROWN Crème fraîche with tasty chicken and leek in a light flaky pastry parcel.
Creamy Emmental sauce with juicy ham in a basket of flaky puff pastry.
20 mins / 180°C
20-22 mins / 190°C
EVEN MORE

PAT I S S E R I E
C O N T I N E N TA L S AV O U R I E S
BREAD
26014
PRE-TOASTED CROQUE MONSIEUR
Pre toasted sandwich with ham and creamy cheese sauce, lightly
seasoned. Individually wrapped for ease of use.
2-3 hours / 0-4°C 20 mins / 190°C
RECEPTION
NEW
NOUVEAU
NEU
EINZELN VERPACKT
VIENNOISERIE
26312
CROQUE-MONSIEUR FULLY BAKED
Soft white sandwich filled with ham and creamy cheese sauce. Ready to
toast. Individually wrapped for ease of use.
2-3 hours / 0-4°C 20 mins / 190°C
OU
AV O
SS AV R II EE SS
UR
NEW
NOUVEAU
NEU
EVEN MORE
EINZELN VERPACKT
PAT I S S E R I E
F I L L E D PA N I N I
BREAD
832225
CHILLI CHICKEN & CHEDDAR PANINI
A stone baked panini bread generously filled with chilli chicken and ched-
dar cheese. Heat in the oven or microwave for a delicious hot snack.
2-3 hours / 0-4°C 20 mins / 190°C
EINZELN VERPACKT
RECEPTION
832302
HAM, CHEDDAR & WHOLEGRAIN
MUSTARD PANINI
A stone baked panini bread generously filled with sliced ham, cheddar
cheese and honey & mustard sauce. Heat in the oven or microwave for
VIENNOISERIE
a delicious hot snack.
2-3 hours / 0-4°C 20 mins / 190°C
EINZELN VERPACKT
832292
PESTO, MOZARELLA & SUNDRIED
TOMATO FILLED PANINI
S AV O U R I E S
A stone baked panini bread generously filled with a vibrant nut free
pesto, Italian marinated sun dried tomatoes and mozzarella & Monterey
Jack cheese. Heat in the oven or microwave for a delicious hot snack.
2-3 hours / 0-4°C 20 mins / 190°C
EINZELN VERPACKT
VEGETARIAN
EVEN MORE
VÉGÉTARIEN
VEGETARISCH

PAT I S S E R I E
MENU COMPONENTS
BREAD
RECEPTION
RB025 3334
EXTRA LARGE JACKET POTATOES 3X10 HASH BROWNS
Whole baked potatoes. Just bake in the oven to re-crisp the skin Triangular hash browns with potato, onion and seasoning.
Weight: 280g | Units: 30 Weight: 4 x 2.5kg | Units: 200 approx
20-25 mins / 190°C

40 mins / 240°C OR 6 mins / 900W
VIENNOISERIE
R II EE SS
UR
OU
AV O
332001 6831
SS AV
SEASONED POTATO WEDGES EGG OMELETTE

Chunky potato wedges seasoned with garlic, black pepper and spicy chilli. A fluffy egg omelette.
Weight: 4 x 2.5 kg | Units: 1000 approx Weight: 40g | Units: 125
15-20 mins / 200°C 6-10 mins / 200°C

EVEN MORE
PAT I S S E R I E
MENU COMPONENTS
BREAD
3714A 8135A
JUMBO BREADED CHICKEN FILLETS JUMBO SOUTHERN FRIED
A large chicken breast fillet, coated in breadcrumbs and fully cooked. Ideal as a CHICKEN FILLET
meal component or try slicing and using in a baguette for a hot and tasty sandwich A tender chicken breast fillet coated in southern fried breadcrumbs.
offer.
20-25 mins / 200°C
20-25 mins / 200°C
RECEPTION
VIENNOISERIE
21259 GRAJTK
SOUTHERN FRIED CHICKEN FILLET (RAW) CHICKEN TIKKA BREAST FILLET SKEWER
Uncooked chicken in a southern fried breadcrumb coating. Skewers of spicy Tikka marinated chicken breast with slices of green pepper and
Weight: 125g | Units: 40 onion. Extremely versatile; try serving in our arctic bread as a wrap!
20-25 mins / 190°C
16-18 mins / 200°C
S AV O U R I E S
21258 GRAKEB
BREADED CHICKEN FILLET (RAW) ROAST CHICKEN BREAST FILLET SKEWER
Uncooked chicken in a seasoned breadcrumb coating. Roasted chicken breast fillet on a skewer. Ideal for use as a filling or on its own as
Weight: 125g | Units: 40 part of a buffet.
20-25 mins / 190°C
16-18 mins / 200°C
EVEN MORE

PAT I S S E R I E
MENU COMPONENTS
BREAD
GLUTEN FREE
SANS GLUTEN
GLUTENFREI
826142
PULLED PORK
Fully cooked frozen pork shoulder in a barbeque flavoured sauce.
24 hours / 4-5°C 30 mins / 200°C
RECEPTION
1697
BBQ CAJUN CHICKEN WINGS
Spicy chicken wings marinated with garlic, onion, smoky paprika and hot pepper.
Pre-cooked.
Weight: 4 x 2 kg | Units: 213 approx
NEW
16 mins / 190°C
NOUVEAU
NEU
VIENNOISERIE
823324
COOKED PORK SAUSAGE
A traditional British recipe of pork and seasoning. Pre-cooked
for convenience.
9 mins / 220°C
OU
AV O R II EE SS
UR
HTG01A
SS AV
10015455
BREADED CHICKEN FILLET GOUJONS
Succulent chicken breast in a golden crispy crumb. Fully cooked. Perfect for a wrap SOUTHERN FRIED CHICKEN POPPETS
or serve with chips and salad. Succulent chicken breast meat in a seasoned breadcrumb coating.
Weight: 3 x 1kg | Units: 105 approx Weight: 3 x 1kg | Units:: 420 approx
15-17 mins / 190-200°C 8-10 mins / 180°C

EVEN MORE
PAT I S S E R I E
M U F F I N S - S AV O U RY
BREAD
817856
HAM AND CHEESE SAVOURY MUFFIN
Delicious savoury muffin with mature Cheddar cheese and
smoked ham. New savoury snacking innovation.
2.5-3 hours / 19-23°C
RECEPTION
VIENNOISERIE
817857
SPRING ONION & CHEESE SAVOURY
MUFFIN
Delicious savoury muffin with mature Cheddar cheese and spring onion.
New savoury snacking innovation.
2.5-3 hours / 19-23°C

S AV O U R I E S
VEGETARIAN
EVEN MORE
VÉGÉTARIEN
VEGETARISCH

PAT I S S E R I E
PA S T I E S - T R A D I T I O N A L
BREAD
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH
9056 9051
TRADITIONAL CHICKEN BALTI PASTY TRADITIONAL CHEESE AND ONION PASTY
Tender chicken breast with potatoes, peppers and green beans enriched with Potatoes, onions and cheese, wrapped in a hand crimped flaky golden pastry crust. Hand-
yoghurt and seasoned with an exotic sweet and spicy balti sauce. Handmade in made in Cornwall.
Cornwall. Weight: 283g | Units: 20
40-45 mins / 200°C
40-45 mins / 200°C
RECEPTION
VIENNOISERIE
5204 9052
STEAK PASTY TRADITIONAL CORNISH STEAK PASTY
Minced steak, potatoes, onions and carrots, lightly seasoned with black pepper, Handmade in Cornwall using a traditional cut of steak, locally grown potatoes, swede and
wrapped up in a crust of golden puff pastry. onions; seasoned and wrapped in rich hand crimped shortcrust pastry.
20-25 mins / 180°C 40-45 mins / 200°C
OU
AV O R II EE SS
UR
5934 5205A
SS AV
GIANT PASTY MINCE BEEF AND VEGETABLE PASTY

This giant pasty is filled with minced beef, potatoes, onions (FULLY BAKED)
and carrots. Big enough to satisfy the most hearty appetite! Made with tender minced beef, fresh diced potatoes, carrots and onions.
Weight: 250g | Units: 20 Generously seasoned and wrapped in golden pastry.
25-30 mins / 180°C
EVEN MORE
3 hours / 0-4°C OR 20-25 mins / 185°C
NE W OR DE R O N LI N E | SH O P .A RY Z T A FO O D S O L U T I O NS.C O .U K 273
PAT I S S E R I E
PA S T I E S
BREAD
RECEPTION
VIENNOISERIE
S AV O U R I E S
830055
SPICY CHICKEN AND CHORIZO CORNISH PASTY
A traditional hand crimped cornish pastry case filled with spicy chicken, chorizo and vegetables in a creamy sauce.Handmade in Cornwall.
EVEN MORE
40-45 mins / 200°C

PAT I S S E R I E
PIES
BREAD
102 799
STEAK AND KIDNEY PIE PREMIUM SCOTCH PIE
Suet pastry packed with slow cooked beef and kidney in a rich, dark seasoned gravy. Beef flank with potato, well spiced and baked in a crisp hot water pastry.
20-25 mins / 180°C 25-30 mins / 180-190°C
RECEPTION
VIENNOISERIE
5987 9080A
STEAK & ALE PIE MEAT & POTATO PIE
Tender pieces of steak and onion cooked in Theakstons ‘Old Peculier Ale’ with rich Simply beef, potato and a little onion, lightly seasoned and encased in a golden
gravy seasoned with Dijon mustard, garlic, salt and pepper and encased in melt in shortcrust pastry pie.
the mouth shortcrust pastry. Weight: 245g | Units: 30
35 mins / 180°C
30-35 mins / 180°C
R II EE SS
VEGETARIAN
VÉGÉTARIEN
UR
VEGETARISCH
OU
AV O
827836 402A
SS AV
VEGETABLE & FETA CRUMBLE PIE CHICKEN AND MUSHROOM PIE

Deep filled roast Mediterranean vegetable pie topped with feta cheese and a Juicy chicken breast and sliced mushrooms in a lightly seasoned thick creamy sauce
sunflower seed crumble. baked in a closed puff pastry pie.
45 mins / 180°C 20-25 mins / 180°C

EVEN MORE
N E W OR DE R O N LI N E | SH O P .A RY Z T A FO O D S O L U T I O NS.C O .U K 275
PAT I S S E R I E
PIZZA BASES
BREAD
69909
11” THIN CRUST PIZZA BASE WITH
TOMATO SAUCE
11” Thin crust round pizza base made with extra virgin olive oil and a
passata tomato sauce.
12 mins / 190-200°C
RECEPTION
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH
VIENNOISERIE
69987
11” THIN CRUST PIZZA BASE
WITHOUT SAUCE
11” Thin crust round pizza base made with extra virgin olive oil.
12 mins / 190-200°C
S AV O U R I E S
EVEN MORE
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH

PAT I S S E R I E
P I Z Z A S N AC K S
BREAD
690096 810395
PIZZA SNACK HAND-HELD HAM & CHEESE PIZZA
RECEPTION
Crispy strudel dough filled with tomato, salami and ham, and decorated with Authentic Italian pizza dough with a Ham and Italian mozzarella filling. The pizza is pinched
oregano and grated cheese. Includes holder. in the middle to create the perfect hand-held snack.
18 mins / 210°C 30 mins / 19-23°C 14 mins / 170°C
VIENNOISERIE
R II EE SS
UR
OU
AV O
SS AV
826777 810391
ITALIAN MARGHERITA PIZZA HAND-HELD MARGHERITA PIZZA
Original Italian, handmade pizza tpped with tomato pulp and mozzarella. Authentic Italian pizza dough with a tomato and Italian mozzarella filling. The pizza is
Weight: 140g | Units: 30 pinched in the middle to create the perfect hand-held snack.
14-16 mins / 220°C
30 mins / 19-23°C 14 mins / 170°C
EVEN MORE
PAT I S S E R I E
QUICHE
BREAD
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH
26982
LE TOURIER ® MEDITERRANEAN
VEGETABLE QUICHE
Cherry tomatoes, courgettes, grilled red & yellow peppers, onions, semi-dried
tomatoes and black olives with fresh cream and olive oil, seasoned with
Mediterranean mixed herbs. Baked in an individual shortcrust pastry case.
Advice: Remove the mould before cooking
VEGETARIAN
17-20 mins / 170-180°C VÉGÉTARIEN
VEGETARISCH
6755
SPINACH & GOATS CHEESE SAVOURY TART
RECEPTION
Rich goat’s cheese, creamy mozzarella, crème fraîche and leaf spinach, lightly seasoned and
baked in a shortcrust pastry case.
20-25 mins / 180°C
VEGETARIAN
VÉGÉTARIEN
VIENNOISERIE
VEGETARISCH
5946
MINI QUICHE SELECTION
3 vegetarian recipes in one case! A selection of cheese & chive, mushroom and
spinach & ricotta in a mini stone baked shortcrust pastry case. A great flavour-
some combination of mini quiches.
10-12 mins / 200°C
S AV O U R I E S
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH
26335 AA01
QUICHE LORRAINE LE TOURIER ® QUICHE PROVENCALE
A classic round version of this favourite quiche flavour. Tomato, courgette, broccoli and mozzarella baked in an individual shortcrust pastry case.
Advice: Remove the mould before cooking
20-25 mins / 180°C
17-20 mins / 170-180°C
EVEN MORE

PAT I S S E R I E
S A U S A G E RO L L S
BREAD
RECEPTION
830151 5432
CHORIZO PORK SAUSAGE ROLL LUXURY SAUSAGE LATTICE WITH
A puff pastry sausage roll with spiced chorizo pieces. RED ONION CHUTNEY
Weight: 177g | Units: 40 Pork sausage with sweet spicy red onion chutney, wrapped in a delicious lattice pastry.
20-25 mins / 200°C
VIENNOISERIE
OU
AV O R II EE SS
UR
4048 827822
SS AV
HOT DOG LATTICE PREMIUM SAUSAGE ROLL

A classic hot dog with mustard sauce wrapped in a lattice pastry. Premium handcrafted sausage roll, made using French method puff pastry and filled with a
Weight: 130g | Units: 48 high quality Lincolnshire sausage meat.
16-18 mins / 170°C
25-30 mins / 200°C
EVEN MORE
PAT I S S E R I E
S A U S A G E RO L L S
BREAD
793 HTG180
THE ‘BIG EIGHT’ SAUSAGE ROLL – 200MM KING SIZE SAUSAGE ROLL – 180MM
Super sized and packed with succulent British pork, spiced with a touch of pepper King size sausage roll, seasoned with pepper and spices encased within light flaky
and spices wrapped in a blanket of flaky puff pastry. puff pastry.
20-25 mins / 180°C 20 mins / 180°C
RECEPTION
VIENNOISERIE
5935 HTG170
GIANT SAUSAGE ROLL – 254MM SAUSAGE ROLL – 120MM
A large pork sausage roll. Perfect for customers looking for a big eat. A large pork sausage roll, lightly seasoned and folded within tender puff pastry.
20-25 mins / 180°C 18-20 mins / 200°C
S AV O U R I E S
5296A 608
KING SIZE SAUSAGE ROLL – 160MM (FULLY KING SIZE SAUSAGE ROLL – 176MM
BAKED) Lightly seasoned pork sausage meat, sealed in a roll of tender crisp puff pastry.
Pork sausage meat, seasoned with spices and sage, wrapped in puff pastry sealed at Weight: 137g | Units: 48
the side. 20-25 mins / 180°C
EVEN MORE
3 hours / 0-4°C OR 20-25 mins / 200°C

PAT I S S E R I E
S AV O U RY RO L L S
BREAD
5936
CHEESE AND ONION ROLL
A combination of mature Cheddar and Red Leicester cheeses with
onion and potato wrapped in golden, light flaky pastry. Great value as an
extension to a vegetarian offer.
20-25 mins / 180°C
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH
RECEPTION
80012
SMALL SAUSAGE ROLL
A lightly seasoned small pork sausage roll in flaky puff pastry.
VIENNOISERIE
20-25 mins / 190°C
833843
SPICY CHICK PEA ROLL
Puff pastry roll filled with chick peas and vegetables in a spicy tomato
R II EE SS
sauce topped with paprika and rusk.

UR

OU
20-25 mins / 190°C

AV O
SS AV
EVEN MORE
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH
PAT I S S E R I E
S AV O U RY S L I C E S
BREAD
5208
STEAK SLICE
Moist tender beef and onion in a rich tomato, garlic and mustard sauce,
wrapped in crisp golden puff pastry.
20-25 mins / 180°C
5291
STEAK SLICE WITH HOLDER
RECEPTION
VIENNOISERIE
S AV O U R I E S
5293 4098
MINCED BEEF AND ONION SLICE CHICKEN CURRY SLICE
Tender minced beef and onion filling in a rich gravy, wrapped in crispy golden puff pastry. Tender chicken in a medium hot curry sauce with tomato, turmeric, cumin, paprika and
Weight: 160g | Units: 30 garlic, wrapped in crisp golden puff pastry.
20-25 mins / 180°C
20-25 mins / 180°C
EVEN MORE

PAT I S S E R I E
BREAD
9030
CHICKEN AND HAM SLICE
Juicy chicken and ham in a thick creamy sauce, wrapped in crisp golden puff pastry.
20-25 mins / 180°C
RECEPTION
5206 5290
CHICKEN & MUSHROOM SLICE CHICKEN &
Succulent chicken with mushrooms in a thick creamy MUSHROOM
sauce, wrapped in crisp golden puff pastry.
SLICE WITH
HOLDER
VIENNOISERIE
5930
MINCED STEAK AND GRAVY SLICE
Tender, minced steak with onion in a rich gravy, wrapped in a crisp puff pastry
pocket.
20-25 mins / 180°C
OU
AV O R II EE SS
UR
5931
SS AV
814493
CHILLI BEEF SLICE
THAI RED CHICKEN CURRY SLICE Minced beef in a spicy chilli sauce with kidney beans, tomatoes, onion and peppers,
Puff pastry savoury slice filled with tender pieces of chicken breast, potatoes, peppers and wrapped in golden puff pastry.
onion in a spicy red Thai curry sauce.
20-25 mins / 180°C
25-30 mins / 190°C
EVEN MORE
N E W OR DE R O N LI N E | SH O P .A RY Z T A FO O D S O L U T I O NS.C O .U K 283
PAT I S S E R I E
BREAD
NEW
NOUVEAU
NEU
833890
CHEESE & SPINACH LATTICE
Mature Cheddar, red Leicester cheese and onions in a seasoned creamy cheese sauce
20-25 mins / 190°C
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH
5210 5292
CHEESE AND ONION SLICE CHEESE AND ONION
RECEPTION
Mature Cheddar, red Leicester cheese and SLICE WITH HOLDER
onions in a seasoned creamy cheese sauce, Weight: 160g | Units: 30
wrapped in crisp golden puff pastry.
20-25 mins / 180°C
VIENNOISERIE
5932
CHEESE AND HAM SLICE
Smoked ham and mature Cheddar in a creamy cheese sauce, wrapped in golden
flaky puff pastry.
20-25 mins / 180°C
S AV O U R I E S
VEGETARIAN
VÉGÉTARIEN
VEGETARIAN
VEGETARISCH
VÉGÉTARIEN
VEGETARISCH
5933
5212
VEGETABLE CURRY SLICE
VEGETABLE SLICE Diced potato, onion, carrots, mushroom and peas in a rich tikka sauce, wrapped in
Diced potatoes, carrots, swede, peas and onion, wrapped in crisp golden puff pastry. a puff pastry pocket.
Weight: 180g | Units: 30 Weight:130g | Units: 40
20-25 mins / 180°C 20-25 mins / 180°C

EVEN MORE

PAT I S S E R I E
T U R N OV E R S
BREAD
770
CHEESE AND BACON TURNOVER
A back bacon rasher covered with Cheddar cheese and wrapped
in a puff pastry square.
20-25 mins / 200°C
RECEPTION
NEBT
ENGLISH BREAKFAST TURNOVER
A pork sausage, whole rasher of back bacon, slices of boiled egg with
baked beans and tomatoes, wrapped in a puff pastry square.
VIENNOISERIE
20-25 mins / 200°C
5435
GRATED CHEDDAR &TOMATO
TURNOVER
R II EE SS
Grated Cheddar cheese and tomato slices in a puff pastry turnover.

UR

OU
AV O
20-25 mins / 200°C

SS AV
VEGETARIAN
EVEN MORE
VÉGÉTARIEN
VEGETARISCH
286
OR DE R
TO DAY
|
0 844
499
3311
|
PAT I S S E R I E
BREAD
EVEN MORE
OUR COLLECTION OF 80 ADDITIONAL PRODUCTS
GLUTEN FREE .......................................................................... PAGE 288
RECEPTION
VEGAN ..................................................................................... PAGE 294
PROJUICE ................................................................................. PAGE 296
CATERING SUPPLIES .............................................................. PAGE 306
PACKAGING SOLUTIONS ..................................................... PAGE 308
NOTES ...................................................................................... PAGE 311
VIENNOISERIE
S AV O U R I E S
MO
N M
V EE N
EE V R EE
OR
PAT I S S E R I E
GLUTEN FREE CHEESECAKE
BREAD
RECEPTION
VIENNOISERIE
NEW
NOUVEAU
NEU
S AV O U R I E S
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH
14 portions
819915
GLUTEN FREE STICKY TOFFEE CHEESECAKE
A chocolate cookie base topped with American style baked cheesecake and sticky caramel fudge. Finished with sticky toffee sponge cubes, chocolate crocant pieces, white chocolate chips
and a chocolate flavour drizzle.
Portions: 14
EVEN MORE
8 hours / 0-4°C

PAT I S S E R I E
GLUTEN FREE LARGE CAKE
BREAD
RECEPTION
VIENNOISERIE
GLUTEN FREE
SANS GLUTEN
GLUTENFREI
VEGETARIAN
S AV O U R I E S
VÉGÉTARIEN
VEGETARISCH
14 portions
827872
GLUTEN FREE CHOCOLATE FUDGE CAKE
A moist triple layer gluten free chocolate cake filled and finished with a rich chocolate fudge icing and decorated with chocolate shavings and dusted with cocoa.
Portions: 14
8 hours / 0-4°C
MO
N M
V EE N
EE V R EE
OR
PAT I S S E R I E
BREAD
RECEPTION
VIENNOISERIE
NEW
NOUVEAU
NEU
GLUTEN FREE
SANS GLUTEN
GLUTENFREI
VEGETARIAN
S AV O U R I E S
VÉGÉTARIEN
VEGETARISCH
14 portions
820041
GLUTEN & DAIRY FREE LEMON CAKE
Two layers of moist lemon sponge sandwiched together with sweet lemon frosting & swirls of tangy lemon curd. Hand finished with a gluten and dairy free lemon frosting, and a drizzle
of lemon curd.
Portions: 14
EVEN MORE
Advice: Contains Eggs.
8 hours / 0-4°C
290 OR DE R TO DAY | 0 8 4 4 4 99 3311 | O RD E RS G B @ A RY Z T A .C O M

PAT I S S E R I E
BREAD
RECEPTION
VIENNOISERIE
GLUTEN FREE
SANS GLUTEN
GLUTENFREI
VEGETARIAN
S AV O U R I E S
VÉGÉTARIEN
VEGETARISCH
14 portions
827881
GLUTEN FREE CARROT CAKE
A moist gluten free carrot cake filled and finished using cream cheese icing and sprinkled with chopped walnuts.
Portions: 14
8 hours / 0-4°C
MO
N M
V EE N
EE V R EE
OR
PAT I S S E R I E
GLUTEN FREE BURGER CARRIERS
BREAD
832684
GLUTEN FREE BRIOCHE STYLE BURGER
BUN
A soft brioche style burger bun with a golden crust. Made to a gluten
free recipe and individually wrapped for longer freshness and your
customers confidence.
2 hours / 19-23°C
EINZELN VERPACKT
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH
RECEPTION
450066
GLUTEN FREE ROLL SELECTION
20 soft round brown rolls topped with millet flakes and 20 seeded rolls
topped with linseed and millet, made to a gluten free recipe and individ-
ually wrapped for longer freshness and your customers’ confidence.
VIENNOISERIE
Weight: 50g | Units: 40 ALLERGEN FREE
SANS ALLERGÈNES
2 hours / 19-23°C ALLERGIEFREI
EINZELN VERPACKT
GLUTEN FREE
SANS GLUTEN
GLUTENFREI
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH
450067
GLUTEN FREE WHITE ROLL TOPPED WITH
POPPY SEEDS
S AV O U R I E S
Soft round white roll made to a gluten free recipe and topped with
poppy seeds and individually wrapped for longer freshness and your
customers’ confidence. ALLERGEN FREE
SANS ALLERGÈNES
Weight: 50g | Units: 40 ALLERGIEFREI
2 hours / 19-23°C EMBALLÉ INDIVIDUELLEMENT
EINZELN VERPACKT
GLUTEN FREE
SANS GLUTEN
GLUTENFREI
VEGETARIAN
VÉGÉTARIEN
EVEN MORE
VEGETARISCH

PAT I S S E R I E
GLUTEN FREE BREAD
BREAD
450075
GLUTEN FREE SLICED BROWN BREAD
2 slices of brown bread made to a gluten free recipe and individually
wrapped to avoid cross contamination.
2 hours / 19-23°C
ALLERGEN FREE
SANS ALLERGÈNES
RECEPTION
ALLERGIEFREI
GLUTEN FREE
SANS GLUTEN
GLUTENFREI
EINZELN VERPACKT
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH
VIENNOISERIE
450072
GLUTEN FREE SLICED WHITE BREAD
2 slices of white bread made to a gluten free recipe and individually
wrapped to avoid cross contamination.
2 hours / 19-23°C
S AV O U R I E S
ALLERGEN FREE
SANS ALLERGÈNES
ALLERGIEFREI
GLUTEN FREE
SANS GLUTEN
GLUTENFREI
EINZELN VERPACKT
VEGETARIAN
R EE
VÉGÉTARIEN
OR
VEGETARISCH
V EE N
EE V MO
N M
PAT I S S E R I E
G L U T E N F R E E S W E E T B A K E RY
BREAD
830070
GLUTEN FREE CHOCOLATE BROWNIE
A rich gluten free chocolate brownie with chocolate inclusions.
Finished with a chocolate ganache topping and dark chocolate shavings.
2 hours / 4-5°C
RECEPTION
12 portions
GLUTEN FREE
SANS GLUTEN
GLUTENFREI
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH
G L U T E N F R E E & V E G A N S W E E T B A K E RY
VIENNOISERIE
450027
GLUTEN FREE MUFFIN SELECTION
24 gluten free muffins: 12 Juicy blueberry and 12 indulgent chocolate
chip. Individually wrapped for longer freshness and your customer’s
confidence.
2 hours / 19-23°C
S AV O U R I E S
ALLERGEN FREE
SANS ALLERGÈNES
ALLERGIEFREI
GLUTEN FREE
SANS GLUTEN
GLUTENFREI
EINZELN VERPACKT
VEGETARIAN
EVEN MORE
VÉGÉTARIEN
VEGETARISCH

PAT I S S E R I E
VEGAN
BREAD
2305
VEGAN CROISSANT - APRICOT
A light eating croissant is made with a vegan friendly recipe. This croissant
is made with a fresh sourdough base and filled with a natural apricot jam
made with apricots grown within the grounds of the Mount Vesuvius.
24 mins / 170°C
NEW
NOUVEAU
NEU
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH
RECEPTION
GF350
APRICOT F
2304 A great all-round g
straight from the p
VEGAN CROISSANT - PLAIN
Weight: 6kg | Units
A light eating croissant made with a fresh sourdough base. Suitable for vegans.
VIENNOISERIE
24 mins / 170°C
NEW
NOUVEAU
NEU
VEGETARIAN
VÉGÉTARIEN
VEGETARISCH
2294
VEGAN CARROT CAKE
An individual moist vegan carrot cake made with fresh carrots,
S AV O U R I E S
wheat & almond flours. Made in Naples - Italy.

1-2 hours / 19-23°C
NEW
NOUVEAU
NEU
EINZELN VERPACKT
VEGETARIAN
R EE
VÉGÉTARIEN
OR
VEGETARISCH
V EE N
EE V MO
N M
296
OR D E R
T OD AY
|
0 8 4 4
4 9 9
3 3 1 1
|
O R DE R S G B@ A R Y Z T A . C O M
NE W
OR DER
ON LINE
|
SHO P.ARYZTAF OODSOL U TIO NS.CO.U K
297
EEVVEEN
N MMOORREE S AV O U R I E S S E M I P R E PA R E D VIENNOISERIE RECEPTION S W E E T B A K E RY BREAD PAT I S S E R I E
298
O RD E R
T O D A Y
|
0 8 4 4
499
3311
|
ORD ERSGB@ARY Z TA. CO M
NEW
ORDER
ONLINE
|
SHOP.ARYZTAFOODSOLUTIONS.CO.UK
299
EVEN MORE

300
ORDER
TODAY
|
0844
499
3311
|
ORDERSGB@ARYZTA.COM
NEW
ORDER
ONLINE
|
301
EVEN MORE

302
OR DER
TODAY
|
0 8 4 4
4 9 9
3 3 1 1
|
O RD E RS GB @ A RYZ T A .C O M
NEW
OR DER
ONLINE
|
303
EVEN MORE

304
O R D E R
T O D A Y
|
0 8 4 4
4 9 9
3 3 1 1
|
OR DER SGB@AR YZ TA. COM
N E W
O R D E R
O N L IN E
|
S H O P . A R Y Z T A F O O DS O LU T I O N S . C O . U K
305
EVEN MORE

PAT I S S E R I E
C AT E R I N G S U P P L I E S - C L E A N I N G K I T
What can Aryzta Food Why clean your oven?
BREAD
Solutions do to help you? PROTECT YOUR
CUSTOMERS
Focus on cleaning FROM HARMFUL
Provide training & manuals on cleaning
BACTERIA!
Provide a cleaning solution for purchase
Regular Daily Cleaning Rota
Remember the training?
Weekly Deep Clean
RECEPTION
814912
OVEN CLEANING KIT
What’s included? All products

are
OVEN & GRILL CLEANER
VIENNOISERIE
BS EN 1276
750ml Spray Dispenser OR 13497
STAINLESS STEEL & GLASS CLEANER

750ml Spray Dispenser
BACTERIAL & SANITISER CLEANER

750ml Spray Dispenser
SAFETY GLOVES EXTRA LONG

EN420
SAFETY GOGGLES ANTI MIST
EN420
SAFETY MASK FACE SHIELDS

ENI49
APRONS 107CM LENGTH
VILEDA POWER CLEAN NEON

ABRASIVE SPONGES
S AV O U R I E S
Safety Data Sheets
8 Page Booklet with Cleaning Instructions
For more information please call 01536 485462

EVEN MORE

PAT I S S E R I E
C AT E R I N G S U P P L I E S - E Q U I P M E N T
Oven Stands, Trays & Consumables

We offer a full range of oven stands, baking trays and other consumables to ensure you get your baking
BREAD
spot on every time.
RECEPTION
COOLING RACK OSCB1 GRID
BAKING TRAYS BAKING GRIDS
VIENNOISERIE
FG4SLIP 10031701 E7165
SLIP MATS GLOVES TEMPERATURE PROBE
PP12 E3167 E1566X

S AV O U R I E S
NON-STICK BAKING PAPER ALL PURPOSE TONGS -CHROME PROBE WIPES

60 X 40CM
Speak to your Aryzta Food Solutions sales representative

who will be able to advise you about our packaging range.
MO
N M
V EE N
EE V R EE
OR
PAT I S S E R I E
PA C K A G I N G S O L U T I O N S
In-store Bakery
We provide a variety of packaging to support your in-store bakery range, from baguette bags to bakery
BREAD
liners, all of our packaging has been designed to be convenient for you and your shoppers.
830293 830271 810278
LARGE BAKERY BAG BAGUETTE BAG BAKERY LINER
Measurements: 175mm x 280mm x 355mm Measurements: 100mm x 50mm x 540mm Measurements: 350mm x 350mm
RECEPTION
Proposed product: Speciality Bread, Loaves Proposed product: Baguette, Parisien
VIENNOISERIE
450305 450304
02117
ACETATE CUP AND LID ROUND ACETATE CONTAINER
ACETATE CONTAINER Units: 500 Units: 350
Units: 250
830210 817293
S AV O U R I E S
CAKE SLICE CLEAR PERFORATED BAG

Measurements: 140mm x 128mm x 449mm Measurements: 220mm x 340mm
Proposed Product: Cake Portions Proposed Product: Batched Crusty Rolls, Speciality Bread, Loaves

EVEN MORE
308 OR DE R TO DAY | 0 8 4 4 4 99 3311 | O RD E RS G B @ A RY Z T A .C O M

PAT I S S E R I E
Food-to-Go
We also provide a variety of packaging solutions for the Food to Go range.
BREAD
2897 2896 2898
SAUSAGE ROLL BOX SLICE BOX MEAL DEAL BOX
Measurements: 203mm x 74mm x 40mm Measurements: 145mm x 100mm x 50mm Measurements: 125mm x 105mm x 66mm
Proposed product: Big 8 Sausage Roll, Turnovers Proposed product: Slices Proposed product: Chicken Fillet, Goujons, Burger, BBQ
RECEPTION
Cajun Chicken Wings, Wedges
VIENNOISERIE
830780 10037155
BURGER BAP PACKAGING SMALL PERFORATED BAG
Measurements: 125mm x 125mm x 55mm Measurements: 250mm x 150mm
Proposed product: Burger Bap, Breakfast Bap Use with Small U Card Plain (10039521) or Long U Card
Plain (10039932)
10039521 10039932
S AV O U R I E S
SMALL U CARD PLAIN LONG U CARD PLAIN

Measurements: 100mm x 120mm x 30mm.Proposed Measurements: 200mm x 60mm x 30mm
Product: All slices Proposed Product: Big 8 Sausage Roll

MO
N M
V EE N
EE V R EE
OR
PAT I S S E R I E
Otis Spunkmeyer
We stock Otis Spunkmyer branded packaging for Muffins, Donuts and Cookies
BREAD
814682 94290
OTIS SPUNKMEYER OTIS COOKIE MOULD
MULTIBUY BAG
Units: 1000
RECEPTION
VIENNOISERIE
814682 814683
TREAT BAG DONUT BOX (4 PACK)
S AV O U R I E S
CCPAC1 826235
CUPCAKE BOX AND TAG X 50 POLYWICKER DISPLAY BASKET
Units: 50 PL025

EVEN MORE

N E W
OR DE R
O N LI N E
|
N OT E S
S H O P .A RY Z T A FO O D S O L U T I O NS.C O .U K
311
EE V
V EE N
N M
MOOR
R EE S AV O U R I E S S E M I P R E PA R E D VIENNOISERIE RECEPTION S W E E T B A K E RY BREAD PAT I S S E R I E
PAT I S S E R I E
TERMS & CONDITIONS
NOTES ON PRICING: All ‘NEW to 2016’ products are net priced with no further discounts. New discount structure apply. We reserve the right
to change our product’s prices at any time without further notice. *Not subject to normal discount. †Subject to additional delivery costs.
Where Delice de France products are declared as “Acceptable for Vegetarians”, these • Our products are not suitable for nut and seed allergy sufferers.
products may contain milk, eggs or honey. Specific details regarding the vegetarian status • Some products contain Lupin flour, which can cause the same allergic
of products are available on request from our Technical department, telephone number reaction as peanuts.
020 8917 9600. • All product dimensions and weights are approximate and refer to the frozen product.
USAGE GUIDELINES • The weights of some of our products may lie outside the prescribed quantity legislation.
These will be found on the label on the outside of the box. We strongly advise that These products are not designed to be sold as whole units but served in a variety of
BREAD
customers follow these guidelines to ensure the best results from our products. All food ways. This is the food trader’s responsibility.
products are supplied with 100% batch traceability. (Preparation guidelines may vary
according to the equipment used).
DELICE DE FRANCE LIMITED - 6. DELIVERY

(a) Delivery shall be made by carrier or, at the Vendor’s option in
(i) In case of alleged damage or quality issues, no deduction may
be made by the Purchaser against invoice except on specific
TERMS & CONDITIONS OF SALE the case of Hard Goods only, by post. written authority from the Vendor.
(b) Subject always to Condition 6 (e) delivery of Goods (j) The Vendor may at any time without notice to the Purchaser,
1. DEFINITIONS shall be deemed to have taken place: set off any liability of the Purchaser to the Vendor against any
“Ambient Goods” means Goods which are stored at room (i) if the Goods are to be transported by the Vendor or a third liability of the Vendor to the Purchaser, whether any such liability
temperature. party carrier, when the Goods have been offloaded from the is present or future, liquidated or unliquidated, under this
"Contract" means any contract between the Vendor and the transportation vehicle at the premises of the Purchaser or such Contract or not and irrespective of the currency of its
Purchaser for the sale and purchase of the Goods, incorporating other premises notified to the Vendor by the Purchaser or the denomination. If the liabilities to be set off are expressed in
these Terms and Conditions. Purchaser’s specified agent; or different currencies, the Vendor may convert either liability at a
“Delivery” means delivery of the Goods in accordance (ii) if the Goods are not to be transported by the Vendor or a market rate of exchange for the purpose of set-off. Any exercise
with Condition 6. third party carrier, when notification has been given by the Vendor by the Vendor of its rights under this clause shall be without
“Frozen Goods” means goods which are packed and preserved by to the Purchaser that the Goods are ready for collection; or prejudice to any other rights or remedies available to it under this
freezing and are intended for sale in the frozen state. (iii) if the Goods are to be transported by mail, four]Working agreement or otherwise.
"Goods" means any goods or products sold or supplied pursuant Days after posting . (k) In the event that any sum payable by the Purchaser
to these Terms and Conditions. (c) Any dates specified by the Vendor for delivery of the Goods to the Vendor is overdue, the Vendor shall be entitled forthwith to
“Hard Goods” means non food Goods including but are intended to be an estimate and time for delivery shall not be claim all sums owed to the Vendor whether or not overdue.
not limited to ovens, trays, stands and packaging. made of the essence by notice. If no dates are so specified,
"Purchaser" means any person firm or company to delivery shall be within a reasonable time. However, the Vendor 10 PASSING OF PROPERTY
whom Goods are sold or supplied by the Vendor. will not be liable for any direct, indirect or consequential loss (all (a) Notwithstanding the passing of risk in the Goods in
"Vendor" means Delice de France Limited (registered in England three of which terms include, without limitation, loss of profits, accordance with Condition 7, ownership of the Goods shall
and Wales under company number 2148529) also trading as loss of business, depletion of goodwill and like loss), costs, remain with the Vendor until such time as the Vendor has received
ARYZTA Food Solutions UK (AFSUK), Coup de pates, Cuisine de damages, charges, or expenses caused directly or indirectly by any payment of the purchase price of the Goods together with
France, Hiestand, La Carte or any subsidiary or associated company delay in the delivery of the Goods (even if caused by the Vendor’s payment of all other sums due which are or which become due
thereof and on whose behalf the obligations of seller are assumed from the Purchaser under this or any other contract between the
RECEPTION
negligence), nor will any delay entitle the Purchaser to terminate
under any contract to which these Terms and Conditions apply. or rescind the Contract unless parties.
“Working Day” means any day, other than a Sunday or public such delay exceeds 180 days.
holiday in England. 12 WARRANTY AND LIABILITY
(d) The Vendor shall be entitled where appropriate to deliver any (a) Goods shall be inspected by the Purchaser
2. APPLICATION OF TERMS order by one or more consignments and each consignment shall promptly upon Delivery.
(a) Unless the Vendor expressly accepts other terms and be treated as a separate contract (b) The Purchaser shall notify the Company as soon
conditions by means of written amendments of these Terms and (e) If the Purchaser fails to accept delivery of the Goods or the as possible of any claims in respect of incomplete
Conditions signed by an authorised signatory Vendor is unable to deliver the Goods on time because the or incorrect supplies and in any event within one Working Day of
of the Vendor, the Vendor shall supply Goods solely on these Purchaser has not provided appropriate instructions, documents, Delivery.
Terms and Conditions to the exclusion of any other terms licences or authorisations: (c) The Purchaser shall notify the Company quoting a valid order
and conditions. (i) risk in the Goods shall pass to the Purchaser; or invoices number as soon as possible of any
(b) Any purported variation of the Terms and Conditions whether (ii) the Goods shall be deemed to have been delivered; and claims in respect of defective Goods and in any event:
by endorsement or reference to any purchase order or other (iii) the Vendor shall at the Vendor's option be entitled to store (i) in the case of Ambient Goods and Hard Goods, within one
document shall have no effect. the Goods at the expense and risk of the Purchaser. Working Day of Delivery; or
(c) Each telesales or internet order for Goods by the Purchaser 7. RISK (ii) in the case of Frozen Goods where the defect is reasonably
VIENNOISERIE
from the Vendor shall be deemed to be an offer by the Purchaser Risk in the Goods shall pass to the Purchaser forthwith upon detectable on inspection, within one
to purchase Goods and shall be subject Delivery to the Purchaser in accordance with Condition 6. The Working Day of Delivery; or
to these Terms and Conditions. Goods shall be at the Purchaser's risk from the time of Delivery (iii) in the case of Frozen Goods where the defect is not
(d) No such order placed by the Purchaser shall be deemed to be notwithstanding that the property in the Goods remains with the reasonably detectable on inspection: i. within 7 days after Delivery,
accepted by the Vendor until the Vendor’s telesales agent Vendor as provided in Condition 11 below. if the Frozen Goods are kept properly frozen; or ii. if earlier, within
acknowledges the order or (if earlier) the Vendor delivers the 24 hours after defrost of the Frozen Goods:
Goods to the Purchaser or, in the case of internet orders, the 8. PAYMENT (d) Alleged defective Goods shall be held by the Purchaser
Vendor issues an dispatch confirmation. (a) Payment for Goods supplied shall be received by the Vendor in without cost to the Vendor. The Purchaser shall await the Vendor's
(e) These Terms and Conditions shall apply to all the Vendor's sales full on Delivery. The Vendor may, at its sole discretion and after instructions and shall allow the Vendor's representative to
of the Goods and any representations about the Goods shall have carrying out all appropriate credit checks in respect of the examine the Goods in question and to take away samples for
no effect unless expressly agreed in writing and signed by an Purchaser afford credit terms to the Purchaser. In these instances examination.
authorised signatory of the Vendor. payment must be made on or before the date as shall be specified (e) Where notice of the defect complained of has been given as
on the Vendor’s invoice. Cash on delivery to any representative of set out in Condition 12 (c) the Vendor shall at its option either
3. DESCRIPTION the Vendor can only be proven and accepted refund the price of the defective Goods or replace them free of
(a) The quantity and description of the Goods shall be confirmed on production of a receipted invoice being furnished by charge provided that:
to the Purchaser by the Vendor’s telesales agent or, in the case of the Purchaser, no claim of cash payment can be (i) the defective Goods are promptly returned to or made
internet orders, shall be confirmed in the dispatch confirmation entertained subsequently. available for inspection by the Vendor; and
issued in accordance with Condition 2 (d) above. (b) If the Purchaser fails to make payment in accordance with (ii) examination by the Vendor of such Goods shall disclose that
(b) All samples, drawings, descriptive matter, specifications and clause 8 (a) the Vendor reserves the right to charge such defects exist and have not been caused by misuse, neglect,
advertising issued by the Vendor and any descriptions or the Purchaser: accident, failure to follow the instructions on any product label
illustrations contained in the Vendor's brochures or on the (i) interest at the rate of 2% per month from the due date attached to the Goods, improper storage or handling.
Vendor’s website are issued or published for the sole purpose specified on the Vendors invoice to the date of payment; and (f) Subject to Condition 12 (e), the Vendor’s total liability in
of giving an approximate idea of the Goods described in them. (ii) all third party costs, including collection commission levied at contract, tort (including negligence or breach of statutory duty)
They shall not form part of the Contract and this is not a sale the rate of 10% of the total debt balance. misrepresentation, restitution or otherwise, arising in connection
by sample. (c) The Vendor reserves the right at its absolute discretion to with the performance or contemplated performance of the
4. PRICES refuse any proof of delivery request older than 3 months. Any Contract shall be limited in aggregate to all sums paid by the
(a) Unless otherwise agreed by the Vendor in writing, the price for request from the Purchaser to the Vendor requesting Purchaser to the Vendor under the relevant Contract; and the
the Goods shall be at prices ruling on the date a copy proof of delivery or invoice will be chargeable at Vendor shall not be liable to the Purchaser for any indirect or
of despatch which may be varied from time to time a rate of £15 per copy. consequential loss or damage or loss of profit, loss of business,
without notice at the Vendor’s sole and absolute (d) Payment by due date is a condition precedent to depletion of goodwill, or otherwise or costs or expenses or other
discretion for any of the Goods future deliveries under any contract between the Vendor claims for consequential compensation whatsoever (howsoever
(b) All prices are subject to alteration without notice where the and the Purchaser. caused) which arise out of or in connection with the Contract.
Vendor is obliged to increase prices through no fault of its own, (e) All payments to be made by the Purchaser hereunder shall be (g) Nothing in these Terms and Conditions excludes or limits the
including but not limited to, as a result of an Excise or other duty made in full without any deduction or with-holding (other than liability of the Vendor for death or personal injury caused by the
S AV O U R I E S
or tax or impost levied on relevant Goods; or an increase in the any deduction or withholding of tax as required by law), and the Vendor’s negligence or fraudulent misrepresentation or any other
costs of complying with any relevant legislation or standards; or an Purchaser shall not be entitled to claim set-off or to counterclaim liability to the extent such liability may not be excluded or limited
increase in transportation against the Vendor in relation to the payment of the whole or part as a matter of law.
or raw material costs. of any such amount. Purchasers who have established credit
accounts should send payments made payable to Delice De France 16. GOVERNING LAW / ARBITRATION
(c) The prices of Goods shown in any price list are quoted These Terms and Conditions shall be governed by
exclusive of Value Added Tax Limited, Delice House, 149 Brent Road, Middlesex, UB2 5LJ. All
payments must be clearly marked with the Purchasers account and construed in accordance with English law and
(d) For deliveries under £30 in major cities, a £5 surcharge will any disputes shall be subject to the exclusive jurisdiction
apply. For deliveries under £50 in areas outside major cities, a £5 number and be delivered before the due date.
(f) No payment shall be deemed to have been received of the English Courts.
surcharge will also apply.
until the Vendor has received clear funds.
5. ORDERS (g) All payments payable to the Vendor under the Contract shall
(a) The Vendor does not operate a Sale or Return policy and the become due immediately upon termination of the Contract These are our abbreviated Terms and
orders shall be for the minimum quantities as published by the despite any other provision.
Vendor from time to time.
Conditions of Sale. Our full Terms and
(h) If any sums contained in the account are disputed, the
(b) All Goods are sold subject to availability. Purchaser shall not withhold payment of the remainder of the Conditions are available on our web site
(c) The Purchaser shall not, after 5pm on the day before an order account and if it shall be subsequently agreed or determined that www.coupdepates.co.uk and on request
EVEN MORE
is to be delivered by the Vendor, be entitled to cancel suspend or any disputed sums are properly payable, then interest shall be from our Customer Services Department.
defer any delivery of Goods made by the Vendor. payable in accordance with 8 (b) above.

PAT I S S E R I E
H O W TO O R D E R
ORDERING FROM US IS SIMPLE

And with three ways to do it, you can place your order
wherever you are in the world – 24 hours a day, 7 days a week by:
BREAD
1. Phone: Telesales South 0845 437 9593 Please note that
all calls may
Telesales North 0844 499 3311 be recorded
for training or
Telesales Scotland 01698 844 884 quality purposes
2. Online: shop.aryztafoodsolutions.co.uk
2. Fax: 01675 438598
3. email: OrdersGB@aryzta.com
When you place your order, you’ll need:

• Your account number
• Your name or order number
• Your delivery date
• And details of your order
• Product codes
RECEPTION
You can also set up
a standing order –
and we’ll call you
regularly to collect
your order.
Ways to pay...
VIENNOISERIE
You can pay for your
order with cash on delivery
– or with a credit account,
subject to application.
We accept payments made by:
• Direct Debit
• BACS
• Cheque
• Credit Card
• Cash
New accounts
If you would like to open an account
with us please call your local sales
executive or call our telesales team
on the relevant Telesales number above
S AV O U R I E S
For Deliveries under £30 in major

cities, a £5 surcharge will apply
For Deliveries under £50 in areas
outside major cities, a £5 surcharge
will also apply
EVEN MORE
ARYZTA FOOD SOLUTIONS, DELICE HOUSE, 149 BRENT ROAD, SOUTHALL, MIDDLESEX LONDON UB2 5LJ
VO L U M E
2
AUT UM N /WIN T E R
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VO L U ME

1999 2006 2013 2016

Our portfolio of brands includes:

• To complement our B2B brands, we have also assembled a portfolio of

Don’t forget you can also visit our website at www.AryztaFoodSolutions.co.uk

1976 1977-81 1982-83 1984 1985+ 1990 2006 2014-2017

Our integrated team of professional

PRE-PROVED FROZEN HIESTAND

PART-BAKED FROZEN LA CARTE

FULLY BAKED FROZEN

DE-FROST DEEP FRY INDIVIDUALLY WRAPPED

B : 30-35 CUBIC LITRES = MAXIMUM 15 * CASES

E : 60-69 CUBIC LITRES = MAXIMUM 8 * CASES

AFTERNOON TEA .................................................................... PAGE 18

CHEESECAKES ........................................................................... PAGE 24

DESSERTS ................................................................................... PAGE 28

LARGE CAKES ........................................................................... PAGE 38

LARGE TARTS ............................................................................. PAGE 44

PRE-SLICED LOAF CAKES........................................................ PAGE 47

TARTELETTES ............................................................................ PAGE 48

16 OR DE R TO DAY | 0 844 499 3311 | O RD E RSG B @ A RY Z T A .C O M

837288 GOJI BERRY TEA BREAKFAST LOAF PAGE 47

2-3 hours / 0-4°C

2-3 hours / 0-4°C

2-3 hours / 0-4°C

18 OR DE R TO DAY | 0 844 499 3311 | O RD E RSG B @ A RY Z T A .C O M

2-3 hours / 0-4°C

1-2 hours / 19-23°C

20 OR DE R TO DAY | 0 844 499 3311 | O RD E RS G B @ A RY Z T A .C O M

Tray of 32 mini millefeuilles: 16 mini vanilla, 16 mini chocolate.

2-2.5 hours / 0-4°C

4-5 hours / 4-5°C

2-3 hours / 19-23°C 12-14 mins / 180°C

22 OR DE R TO DAY | 0 844 499 3311 | O RD E RSG B @ A RY Z T A .C O M

4-5 hours / 0-4°C 4-5 hours / 0-4°C

4-5 hours / 0-4°C 4-5 hours / 0-4°C

4-5 hours / 0-4°C

4-5 hours / 0-4°C

24 OR DE R TO DAY | 0 844 499 3311 | O RD E RSG B @ A RY Z T A .C O M

4-5 hours / 0-4°C 4-5 hours / 0-4°C

4-5 hours / 0-4°C

26 OR DE R TO DAY | 0 844 499 3311 | O RD E RSG B @ A RY Z T A .C O M

4-5 hours / 0-4°C

4-5 hours / 0-4°C

28 OR DE R TO DAY | 0 844 499 3311 | O RD E RSG B @ A RY Z T A .C O M

2.5-3 hours / 0-4°C

pâtissière and topped with a salted caramel fondant icing.

4-4.5 hours / 0-4°C

30 OR DE R TO DAY | 0 844 499 3311 | O RD E RSG B @ A RY Z T A .C O M

Advice: Leave to stand at room temperature for 10 minutes before serving.

32 OR DE R TO DAY | 0 844 499 3311 | O RD E RSG B @ A RY Z T A .C O M

1 hour / 0-4°C 18 mins / 180°C OR 45 secs / 500W

2.5-3 hours / 0-4°C

4-5 hours / 0-4°C

4-5 hours / 0-4°C

34 OR DE R TO DAY | 0 844 499 3311 | O RD E RSG B @ A RY Z T A .C O M

4-5 hours / 4-5°C

with a dark chocolate glaze.

4.5-5 hours / 0-4°C