French bakery manufacturer Bridor has expanded its collaboration with renowned pastry chef Pierre Hermé by launching two new fruity Viennese pastries – Raspberry Lychee Signature and Lemon Sensation.
Available now, the Viennese pastries are ideal for high-end hotels and coffee shops who wish to offer their customers exceptional products that combine premium ingredients, bakery know-how and culinary innovation.
Raspberry Lychee Signature: This generously fruit-filled Viennese pastry with its fine lamination is inspired by one of Pierre Hermé’s iconic creations, L’Ispahan (a giant rose-flavoured macaroon filled with raspberry and lychee). The soft centre is filled with a Californian almond paste* and is enhanced with a delicate combination of flavours, where the sweetness of lychee meets the natural acidity of raspberry. Chopped almonds are sprinkled over the pastry for added texture and visual appeal.
Lemon Sensation: With its elegant, folded shape, this fresh and indulgent Viennese pastry has a creamy and intensely lemony heart. Mixing Californian almond paste*, Sicilian lemon juice and pieces of candied Italian lemons, the flavour combination is one that Pierre Hermé particularly enjoys. The crêpe dentelle topping provides a delicate crunch, enhancing the richness of the pastry.
As with the entire collection, each ingredient in the new range has been selected and prepared according to Pierre Hermé’s recommendations. Particular attention has been given to the origin of the ingredients in this range, with all the pastries made with French wheat and PDO Charentes-Poitou butter.
Named the World’s Best Pastry Chef in 2016**, Pierre Hermé discusses developing the recipes: “I appreciate the manufacturing processes and the rigour with which Bridor selects its raw materials. For the almond paste, I selected our usual supplier to make an exclusive recipe from Californian almonds. Made in Lübeck, a German city famous for its almond paste, I particularly like the soft texture and the flavour. It adds indulgence and an unrivalled meltingly soft texture. For the Sensation Lemon, I selected Sicilian lemon juice for its unique flavour and characteristic acidity.”
Erwan Inizan, Northern Europe Sales Director at Bridor, said: “We’re immensely proud to expand our collaboration with Pierre Hermé. His name goes hand-in-hand with French gastronomy and our new Viennese pastries are infused with his technical expertise and creativity. We worked closely with Pierre to produce the innovations, using only the finest ingredients and sophisticated texture and flavour combinations.
“Both the Raspberry Lychee Signature and Lemon Sensation are perfect for establishments who want to elevate their Viennese pastry offering. We know that 40% of consumers are interested in original pastry flavours1, and the visual and delicious taste appeal of these new creations will help operators create a standout pastry menu, driving sales for our customers.”
The partnership between Bridor and Pierre Hermé began in 2021, inspired by artisanal bakery techniques and with a focus on high-quality ingredients. The premium collection launched with the Mini Duo, a mini croissant which used PDO Charentes-Poitou butter and a mini-Pain au Chocolat with chocolate sourced from Madagascar.
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Joseph Clarke
Editor, International Bakery
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