Tipiak is celebrating 50 years of making exquisitely French cuisine with its collection of famous gluten-free macarons, premium mini-éclairs and hand-finished savoury canapés.
The company, which began in 1967 now boasts a worldwide customer base and today makes 40 million macarons and 80 million canapés a year – that’s more than one canapé for every person in France! (more…)
No need for a pastry chef; Tipiak’s gluten-free Pop Macarons will bring French flair to free-from menus. Available in chocolate-orange, milk chocolate passion, caramel with sea salt and blackcurrant violet, the contemporary mini sweets are sure to make a big impression on customers. Defrosting in just a few hours, these highly versatile and attractive menu additions work across a range of dessert occasions including afternoon tea, sharing platters with a selection of dips or as a mini treat alongside a hot drinks offering.
“We’re not surprised by the BFFF’s latest report and the fact that sales of frozen are growing – during the twenty years Tipiak Foodservice has been supplying chefs with quality frozen macarons and sweet patisserie, we’ve experienced increasing demand first hand. We expect this to continue as more pubs and restaurants look to open up their customer base and create a point of difference – be it through afternoon tea offerings, adding value by serving mini sweets alongside hot drinks, or tapping into the profitable private events market where our hand-finished gourmet products work incredibly well.
The challenge with desserts is that consumers are all too familiar with many of the dishes found on menus. From sticky toffee pudding and chocolate brownie to ice cream, menus that are predictable can easily be ignored.
French patisserie is about exquisite and decadent desserts that look beautiful on the plate – key factors that are helping caterers create profitable menus with the wow factor – which is why Tipiak is seeing growing demand for its gluten-free macarons and eye-catching, French Pop Éclairs.
