Tradition meets innovation - Viennoiserie rethought

Originating in Vienna, Austria, These ‘pastries’ made use of laminated sheets of dough, risen with or without yeast, served with or without filling and/or topping for breakfasts and coffee breaks. Over years, viennoiserie has grown into something that includes almost anything between salty breads and creamy patisserie. In some countries it refers to croissants, Danish pastry, puff pastry and other laminated dough applications only, while in other countries the name is also used for rich doughs (like brioche and chinois), and in some even for fried doughs like berliners and donuts. 

 

Viennoiserie has transcended national borders, aligning with the dynamic lifestyles of modern consumers. It stands as a pivotal category for retailers and industrial bakeries looking to meet the growing demand for convenience, quality, and standout flavour. Let's explore with us how these adaptable products can enhance your range, connecting with new market trends and consumer tastes.

A new revolution: the gluten free croissant.

With our inventive spirit and commitment to innovation developed a groundbreaking solution for gluten-free viennoiserie. Our experts have mastered the delicate art of replicating the classic croissant, ensuring that even without gluten, our croissants rival their traditional counterparts in texture, rise, and flakiness. By pioneering unique blends of gluten-free flours and optimising baking techniques, we've successfully captured the essence of a true French croissant, making no compromises on taste or texture. 

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