FOR HOTELS 3–5★
French pastry delivered frozen, ready to bake in 18 minutes. Your hotel serves croissants, baguettes, and viennoiserie at boulangerie quality — without hiring a baker the market does not have to offer.
Reply within one business day. Samples included with first proposal. European distribution network.
We hear them weekly from F&B managers and chefs. They are not about you — they are about how the industry operates in 2026.
A qualified boulanger commands premium wages across Europe today. Two shifts (breakfast service starts at 4 AM) means two people — people you cannot find, and if you find them, you cannot keep them. The rest of your team is already stretched. "Just hire another person" does not exist in your budget, and barely exists on the market.
In-house pastry varies with the person at the oven, the temperature in the kitchen, the quality of the flour in the current bag. The difference between a well-laminated croissant and a flat one is visible in 2 seconds — and shows up immediately in online reviews. A 4–5★ hotel cannot afford inconsistency at the first touchpoint of the morning.
The local bakery delivers at a competitive price — but you have to order daily, you cannot freeze, you do not control the quality of salt, butter, fermentation. Plus surprises: days they do not deliver, products that look different, communication by SMS. The real cost is not the invoice price — it is the lost time and the reputational risk.
We are not asking you to swap your oven, hire new staff, or reconfigure your kitchen. You integrate in 7 days.
01 · FREE YOUR CHEF, DON'T REPLACE HIM. You won't find one anyway.
Your chef is paid to design the menu, manage costs, and create the restaurant plate that earns your reviews. Not to stand at 4 AM with their hands in dough for 200 croissants. With Maison Spique, you pull from the freezer only what you need, bake for 18–25 minutes, serve. Your chef and team focus on what actually makes the difference for the guest — without adding headcount or asking for budget on salaries.
02 · HOTEL-CHAIN CONSISTENCY
The difference between a Maison Spique croissant baked Monday morning by one person and one baked Saturday by someone else: zero. Fermentation, lamination, dosing — all done in the factory, under controlled conditions. Your team handles only baking, a predictable process: take from the freezer, allow to thaw (or bake directly for the ready-to-bake range), bake 18–25 minutes at 170°C. Even a junior in the kitchen can do this from a printed instruction sheet.
03 · VARIETY WITHOUT COMPLEXITY
Maison Spique offers more than 11 SKUs in the portfolio — classic croissants, sweet viennoiserie, baguettes, rolls, artisan bread, mini-formats for buffet service. All delivered frozen, all baked in the same oven — no operational chaos of "today brioche, tomorrow baguettes". Your hotel can offer a breakfast buffet with 6–10 different pastry items without adding even 30 minutes to the morning kitchen routine.
04 · EUROPEAN DISTRIBUTION
Maison Spique distributes across Europe through carefully selected HoReCa partners. That means a dedicated account contact for your region, cold-chain delivery, weekly or bi-weekly orders placed 5–7 days ahead, and implementation support. Standard lead time: 3–7 working days for European destinations after the order is placed.
Around 90 minutes for a team of 2 standard kitchen staff (not specialised pastry chefs). Includes: removing from the freezer 8–12 hours ahead, arranging on trays, baking 18–25 minutes at 170°C, transferring to service platters. For hotels over 200 guests, we recommend two oven loads staggered 30 minutes apart.
No. Maison Spique works in any conventional or convection oven you already have. The only requirement: a freezer with enough capacity for one week of stock (200–500 L chest freezers are sufficient for 50–150 room hotels). For larger hotels, we recommend an upright freezer or walk-in cold room.
Yes. Orders are placed weekly or bi-weekly, 5–7 days ahead of delivery. You adapt to seasonality, events, occupancy. After 4–6 weeks you enter a predictable rhythm with a minimum 2-week stock in the freezer.
Ready to bake = frozen dough with finished fermentation, baked directly or with a short 20–30 min proof. Result: identical to artisan product. Par-baked = product baked 80%, regenerated 5–7 minutes at 180°C. Result: faster, more uniform. For 4–5★ hotels, we recommend ready-to-bake for viennoiserie and par-baked for baguettes.
You only bake what you plan to serve in the next 4–6 hours. Frozen stock lasts 12 months at −18°C. You bake in waves (first wave 7:00, second wave 8:30 if you see demand). Wastage rate at hotel clients is between 3–7%, versus 15–25% for daily-delivered pastry.
For hotels with existing freezer capacity: 7–10 days. Includes: tasting with your team (1–2 days), SKU and volume confirmation (2 days), first delivery (3–5 working days), kitchen team training on baking (1 day). For hotels that need to expand freezer capacity: 3–4 weeks.
Samples included with first proposal. Reply within one business day. European distribution network.
