French bakery manufacturer Bridor has expanded its popular Puff Pastry Brioche range with a DIY format that enables caterers to tailor each product to their customers’ needs. Designed for breakfast and sharing occasions, the DIY brioche can be customised to stand out to consumers in both bakeries and hotels.
Made with puff pastry brioche dough, Bridor’s latest innovation uniquely has butter added between the pastry layers to create an ultra-laminated effect, which gives the product all the softness of brioche but with the laminated look of a croissant. Thanks to the new DIY Puff Pastry Brioche, bakers and caterers can add toppings just before baking or customise the brioche after baking to personalise the product, ensuring it stands out on the shelf or at breakfast buffets.
Current research indicates that the home working boom has caused a shift in consumers’ grocery buying habits. With many still yet to return full-time to the office, they now have more time for a leisurely breakfast and are seeking out something special.
The ready-to-prove DIY Puff Pastry Brioche (330g) food service operators to put 3 ready-to prove rolls in a mould and to prove the brioche before baking. They can add a variety of toppings such as chocolate chips, pearl sugar or sliced almonds before baking, or customise the brioche after baking to create a sweet or savoury breakfast or snack that will appeal to consumers seeking out a visually appealing and indulgent item.
Finally, with its practical and premium packaging, the fully baked and ready-to-prove brioche are both supplied with their brown cardboard mould, ready to sell. These can also be sold on restaurant menus as an original base for tasty and surprising recipes.
Bridor’s brioche is made only from ingredients with a natural origin, with the only tolerated exception being ascorbic acid for its decisive role in the quality of the final product.
Read more of the latest industry developments in our new edition: January/February 2022 Single Issue form – International Bakery (in-bakery.com)
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Roshini Bains
Editor, International Bakery
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Email: editor@in-bakery.com
