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,...
View ArticleResult 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...
View ArticleDelivery 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...
View ArticleThe 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...
View ArticlePastry 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...
View ArticleFruit 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...
View ArticleFruit 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...
View ArticleSnacking 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.
View ArticleNew 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)...
View ArticleNew 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...
View ArticleNew 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...
View ArticleNew 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...
View ArticleNew 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...
View ArticleGluten-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...
View ArticleTrade 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...
View Article2015 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...
View ArticleDelivery 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...
View ArticleNew 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...
View ArticleOpening 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,...
View ArticlePavlova
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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