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Opening of the bakery, Profiterole Chérie

The paradise of the profiterole (a combination of ice cream and pâtisserie with a sauce on top), to which Philippe Urraca has the keys, opened its doors on 9 December. It is at no. 17 rue Debelleyme,...

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Result of Pole Sud’s BRC audit

Pole Sud has renewed its BRC certification for the 9th consecutive year. Although this renewal proves that the system works, we are aware that we mustn’t rest on our laurels.  We cannot achieve...

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Delivery of our first customers in New York

In early December 2014, we delivered our first customers in New York. La Compagnie des Desserts arrived in “The Big Apple” at the end of October; with chefs appreciating the selection of products, in...

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The Uncle Sam range

Our pastry chefs have dreamt up a range of cakes inspired by traditional American recipes and made in our bakeries. The Oreo® cake, cheesecakes, and pecan pie,… discover these appetisingly revisited...

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Pastry creations

Check out our innovations and creations for 2015, which revisit certain regional classics and specialities…  Every one has the same leitmotiv: a respect for baking tradition and flavour! Cet article...

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Fruit sablés pâtissiers

Created by our Master Artisan Pastry Chef, Frédéric Gernez, these fruit sablés pâtissiers boast an original and indulgent recipe. Part cheesecake, part tartlet, this sablé has all the crunch and the...

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Fruit puff pastries

Made in our bakeries, we have made sure this product is true to the tradition of indulgent pastries (a thin crust, with compote and real fruit) with stringently selected fruit to produce delicious puff...

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Snacking range

Discover our selection of must-have takeaway products from our partners’ ranges. Cet article Snacking range est apparu en premier sur La Compagnie des Desserts.

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New ice creams

A collection of ice creams and sorbets for 2015 with endless possibilities: so-called “savoury” flavours (gazpacho, artichoke) to serve with main courses, flavours (frozen yogurt and pineapple fizz)...

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New breads

From bread rolls to sandwich breads, hamburger buns and buffet breads made by our partner bakeries. So many creations that will inspire chefs! Cet article New breads est apparu en premier sur La...

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New products for 2015

Banoffee, Cake au biscuit OREO®, Key lime, Carrot cake, Pecan pie, Cheesecakes,…  La collection « Smart Fooding » 2015 est une gamme de gâteaux inspirés des recettes traditionnelles américaines avec un...

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New patisseries

2015/16 Autumn-Winter Collection: Introducing our new patisserie creations   Moist Cake to Share The secret of our moist cakes is eggs – lots of eggs – to get the mix to rise and keep it moist for...

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New Artisan Ice Creams

Discover the ice cream creations of the 2015/16 autumn-winter collection! Artisan ice creams that combine authenticity and delicious flavors with something for everyone. A summary which means the...

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Gluten-free patisseries

At La Compagnie des Desserts, we are always looking to offer consumers a way to treat themselves healthily. As such we are launching a range of gluten-free all-chocolate patisseries, as well as...

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Trade shows 2016

In 2016, find all the new patisserie and cream of La Compagnie des Desserts to be tasted on trade shows: France Europain & Intersuc in Paris Nord Villepinte from 5th till 9th of February – Stand...

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2015 Pole Sud BRC certification

Pole Sud has renewed its BRC certification for the 9th consecutive year. Although this renewal proves that the system works, we are aware that we mustn’t rest on our laurels.  We cannot achieve...

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Delivery of our first customers in New York

In early December 2014, we delivered our first customers in New York. La Compagnie des Desserts arrived in “The Big Apple” at the end of October; with chefs appreciating the selection of products, in...

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New decoration for the 7.5 L tub

The appearance of an ice cream display freezer is vital as it promotes impulse buys. We regularly redesign the decorations of our vendor ice creams. This year, our 7,5 L tubs are hand-decorated so you...

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Opening of Profiterole Chérie

The paradise of the profiterole (a combination of ice cream and pâtisserie with a sauce on top), to which Philippe Urraca has the keys, opened its doors on 9 December. It is at no. 17 rue Debelleyme,...

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Pavlova

Delicious Pavlova you can customise according to your dessert menu to suit your needs. Product adapted to any type of catering. Data sheet: Meringue base and “fromage blanc” mousse. To be personalized...

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