FOR SPECIALTY CAFÉS AND COFFEE CORNERS
French pastry with 82% butter and Label Rouge flour, delivered frozen. Bake for 18 minutes in the oven you already have, serve premium. Wastage under 5%, margin above 65%.
Reply within 24 hours. Samples included with first proposal. European distribution network.
Fresh pastry means a baker at 4 AM, temperamental yeast, and products that either come out too early or are not ready when you open. Your 6-person café has no bandwidth for that — and you do not want to become a bakery.
Pastry from the local bakery costs you a thin margin wholesale. The math on croissants does not justify the logistical effort — but without pastry, your average ticket stays at coffee only. You lose 30–40% of revenue potential per customer.
Industrial pastry is consistent but over-processed. Artisan has character but varies day to day. Your café wants both — and gets neither from standard suppliers.
01 · QUALITY THAT SHOWS IN THE WINDOW
French 82% butter, Label Rouge flour, slow fermentation, properly laminated dough. The croissant arrives in your window exactly as you would see it in a Parisian boulangerie — visible lamination, glossy crust, airy crumb. Any customer who has been to Paris notices the difference.
02 · 18-MINUTE BAKE, NO BAKER REQUIRED
Take from the freezer, allow 15 minutes to thaw (or bake directly for the ready-to-bake range), bake 18 minutes at 170°C. Your barista can do this between two espressos. Zero technical training, zero risk.
03 · BAKE ONLY WHAT YOU SELL
Frozen means slow mornings do not cost you 50 products thrown out. Bake the first 6 at 7:00, bake 4 more when you see them moving. Waste rate under 5% versus 25–35% for fresh pastry from the local bakery.
04 · REAL MARGIN
End-user cost per croissant: a small fraction of retail price at standard volumes. You sell at a typical specialty café premium. Gross margin 65–75%. At 80 croissants a day, that translates into a clear daily profit lift compared with reselling local pastry at 30% margin or running coffee only.
Ready to bake = frozen dough, baked directly — the finished product is boulangerie quality. Par-baked = product baked 80%, regenerated 5–7 minutes at 180°C — faster, more uniform. Specialty cafés prefer ready-to-bake for authenticity. High-volume coffee corners choose par-baked for speed.
For first testing, no minimum — you order a small sample pallet. For recurring orders, minimum 1 case (typically 70–260 pieces per product). Smaller orders can be placed weekly, delivered via specialised cold-chain courier.
12 months from production date in a −18°C freezer. After baking, the finished product has 6–8 hours of peak freshness. Best practice: bake in small batches, calibrated to your flow.
An upright freezer (or chest freezer) sized for your weekly stock. A conventional or convection oven works perfectly. Many cafés use the Unox or Smeg oven they already have for warming sandwiches.
We distribute across Europe through specialised cold-chain partners. Standard delivery: 3–7 working days. We confirm coverage of your region in the first conversation.
Samples included. Reply within one business day. European distribution network.
