• Cafe Life Magazine 
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With the sector re-opening and summer on its way, is it time to rethink your cake and ‘sweet treat’ menu? The sector’s suppliers have plenty of ideas and creativity to offer.

 Read the full article free in digital format, plus features on equipment, cold drinks and much more! 

  • Using only the best ingredients, Callebaut reports that it has now been crafting its finest Belgian Chocolate for more than 100 years. Made with dedication passed on from generation to generation, Callebaut chocolate enables chefs, hotel caterers, restaurant owners and operators to create outstanding all-day menus – and not least cakes - designed to leave a lasting impression with their customers.

  • Samantha Rain, development chef at leading ingredients supplier Henley Bridge, has some ideas for cafés and coffee shops seeking to do something different with their cakes.

  • Dawn Foods reports that it has expanded its range of easy to use fudge icings with a cappuccino flavoured variety. Offering an authentic, creamy and sweet cappuccino taste, and made with all-natural flavours, Dawn’s new Cappuccino Fudge Icing taps into the current trend for ‘coffee shop’ flavours, say the company.

  • “A piece of cake is one of life’s little luxuries, and with cafés once more open for business there will be huge numbers of people savouring the simple freedom of enjoying a cup of tea or coffee and a cake at their favourite local venue,” says Matthew Grenter, sales manager, Brioche Pasquier.

  • Tipiak’s macarons and pop macarons are gluten-free, which makes them suitable for customers with dietary requirements, the company point out. They also make great mini portions of dessert, as they are light, but full of flavour, and simply need thawing before serving.

www.thecafelife.co.uk/index.php/magazine/517-issue-104-june-2021

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