catalogue 2015 en sansprix

2016 COLLECTION

“Making dessert a pleasure”

Didier Barral CEO

I have been serving ice cream and desserts in restaurants for 33 years now, and I have always asked my employees to make every effort to «make dessert a pleasure».

I have worked with dozens of pastry chefs and employees who are highly committed to producing sweets that are recognized by our country’s top chefs.

We are part of the greatest patisserie culture in the world.

Over the last few years, our principles have been sorely tested. The impact of the crisis has led to a new shift in the food service business.

Although we have adapted to this change by developing new ice creams and desserts, we are resolutely determined to continue making dessert a pleasure: consumers always enjoy an ice cream, whether it is served as a dessert or with a salad or soup. They love the subtle taste of almond in a macaroon, they smile when biting into a choux pastry, with its crispy crust and the creamy sensation inside.

We have decided to innovate by adding 15 % of new products to our catalogue and hiring more staff; we are trying more and more new recipes to attempt to find the desserts that best meet the expectations of consumers who are changing, but who remain very demanding. There are ways of turning this challenge into an opportunity; ask us to work on your desserts menu, let’s try and work together to test solutions with humility and deter-mination.

What we want is to MAKE DESSERT A PLEASURE. We firmly believe that this is an excellent remedy for boosting your business and bringing a smile to people’s faces.

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ICE CREAM

Over the last 30 years, Pole Sud has developed 300 “homemade style” ice cream flavours, and it carries out over 1 000 bespoke productions every year, for restaurants that entrust us to realise their most original ideas.

We at Pole Sud have set ourselves the objective of elevating desserts to an art form dedicated to the pursuit of indul-gence and the pleasure of the eyes.

PATISSERIE

Le Gourmet Parisien has made its mark on the food service business with indulgent desserts that combine tradition and modernity. The company is proud to offer nearly 350 patisseries. Our specialty is to bring out innovative new ranges that meet market needs twice a year.

For 11 years, the company has been partner with Philippe Urraca, winner of the title of Meilleur Ouvrier de France in 1994, and his company, Midi-Pyrénées Patisseries. The classicism of his patisseries and his attachment to doing things the right way are recognised by modern chefs looking for authenticity.

Master artisan pastry chef and founder of La Croquanterie Gourmande, Frédéric Gernez, brings his know-how and imagination to La Compagnie des Desserts by revisiting traditional French patisserie products.

BAKERYwith our special partner

For 45 years we have been producing bread that chefs love to serve with their food.

The products’ exceptional quality is guaranteed by the stringent selection of raw materials and the use of a «home-made» starter dough and artisan production methods. Pain-Petifour’s watchwords are Passion for the product, Creativity, Service, and Quality.

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Our Commitments to make dessert a pleasure

• The stringent selection of raw materials.

• Respect for artisan know-how.

• The combination of tradition and modernity to achieve the best taste.

• The capacity to innovate and adapt to our customers’ ideas and needs.

• A single contact person, from production to delivery.

Ice cream The fundamentals of a good ice cream are the quality of the ingredients, whether the ice cream reproduces their «true» flavor, and the pleasure that it affords the consumer.

Just the right amount of controlled overrun brings the best out of the flavor. The intense taste comes from the use generous amounts of premium ingredients.

We pay particular attention to reducing our ice cream’s sugar content in order to make it easier to digest, lighter, and closer to the original flavor.

We encourage you to organize tasting sessions and share our obsession with the search for real flavors.

”Good food” At a time when consumers are increasingly paying attention to the quality of what they eat, their expectations and purchasing criteria are changing.

We are in perfect harmony with these changing trends and we are completely transparent regarding where our ingredients come from:

• Fresh milk from “la ferme Marguerite”• Fruit mostly from French fruit cooperatives• Vanilla pods opened and emptied in our

kitchens• A range of gluten-free products• A range of organic ice creams

Our philosophy

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Summary

Homepage Order on line Catalogue Louise Ice Creams Profiterole Chérie Contact

Order your favorite ice creams and desserts on linewww.compagniedesdesserts.com

Order24h/day – 7 days/week

View your orders

Exclusive web promotions

View your invoices

2016 Ice Cream and Sorbet Collection

Bespoke ice cream productions 8Artisan ice cream collection 96l display containers 15Ice cream pots - Take away 16Individual frozen desserts 17

2016 Patisserie Collection

Take away collection 21Mini products collection for caterings, receptions, and afternoon tea 33Philippe Urraca’s creations 42Patisserie 44Ready to decorate 52Savoury collection 54

2016 Bread and Viennoiserie Collection

Pain-Petifour bread collection 58Bread 62Viennoiserie not fermented 65Viennoiserie ready to cook 66

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Laurent Rombi, Ice cream maker at Pole Sud

2016 Ice Cream and Sorbet Collection

Pole Sud’s ice cream and sorbet are made in an artisan workshop, in accordance with the know-how and traditions of Master Ice Cream Makers.

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Master ice cream maker

Bespoke ice cream productions

Ask us to produce the ice cream flavour of your choice, we will deliver a prototype in under 15 days.

A few examples of special productions.

Every year, we do over 1,000 bespoke productions for restaurants that entrust us with the development of their most original ideas.

Share your wants, needs, ideas and dreams with us and we will do eveything possible to realise them after a full study of your project.

Scoops of avocado ice cream

PoppyAvocado

Sangria / Mulled wine

Rhubarb

Damson plum

Gorgonzola

QuinceKidney beans

Dates

Coconut curryPlanter’s punch

Porto

Limoncello

Energy drink

Teurgoule

Cointreau

Champagne

Sake

Beer

Truffles

Beaujolais

Aniseed

Reims Pink Biscuit

Peanut

White Sesame

Rousquille

ChorizoAnchovy

Oyster

Roquefort Chocolate & Cointreau

Guacamole

Watermelon

Bergamot

Celery

Cuberdon

Soursop

Basque cake

Curé nantais

Sardine

TobleroneBruccio

Isigny cream & Calvados

Salmon & Dill

Chartreuse

Gewürztraminer

Ginger melon

Guinness

Rancio

Tequila & papaya

Carrot & ginger

Green lentils

Cranberry

Tamarind

Guava

Hibiscus

Curry

4 Flowers

Elderberry flower

Carrot

Rhubarb

Chicory Ricard

Pink lady

Green Olive

Popcorn

Balsamic vinegar

HamPear in wine

Lobster

Vermouth

MaroillesRoasted Apple

Caviar

Crayfish

Mojette beans

Cloves

Smoked bacon

Squid Ink

Dog Rose

Lemongrass

Whisky

Pea and mint

Gherkins

White SangriaApple & Celery

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Haute expressionHaute expressionMaster ice cream maker

Sorbetsfresh fruit

Apricot «Monts et coteaux du lyonnais» - 93006

Dark chocolate - 92761

Fresh lemon juice - 93600

Williams pear «Monts et coteaux du lyonnais» - 92519

Fresh orange juice - 93613

Pineapple - 93602

Pink grapefruit - 93614

Raspberry - 92722

Rocket salad with «Fleur de sel» - 92534

Strawberry Senga - 92721

Beetroot in balsamic vinegar - 92710

Blood orange - 93620

Impala mango - 92698

Wild strawberry - 85219

Ice creammade from “La ferme Marguerite” fresh milk

Dulce de leche «Fleur de sel» - 92702

Guatemalan expresso coffee - 92430

Honey and pinenuts - 92191

Maple syrup and pecan nuts*- 94071

Iced chestnut - 92841

Fresh milk - 92816

Chocolate prestige - 93609

Pistachio di Sicily - 92529

Praline prestige - 92729

Salty caramel - 93607

Absolute chocolate*with Guanaja chips*- 92932

Cabsha - Dulce de leche* with chocolate chips*- 92933

Honeycomb*- 92883

Vanilla «Madagascar pods» - 92815

Grands crus chocolateGuanaja dark chocolate - 92530

Commitments

Prepared using traditional ice cream production methods.

No flavoring or coloring agents.

The extreme lightness of the products must be balanced by a great intensity of flavor: that is the Art of the ice cream maker.

Haute Expression ice cream are made with fresh milk from the «ferme Marguerite».

Haute expression sorbets are made from fruit that is stringently selected for its flavor, most of which comes from French fruit cooperatives.

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Exceptional creationsExceptional creationsMaster ice cream maker

Philippe Urraca’s creations

Vanilla Duo infusion* (Madagascar and Tahiti)*- 92866

White coffee (infused with Ethiopian coffee beans) - 92867

Exceptional ice cream

Ceps (Lozère) - 92799

Cabecou goat cheese - 92773

Parmigiano - 92694

Foie Gras - 84163

Caviar Roman KaviroffTruffle

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Ice cream - Original creations Ice cream - Original creations Master ice cream maker

Frozen yogurt - 92875

Wild thyme - 92849

Chocolate with Espelette chilli - 92785

Ginger with candied ginger*- 92478

Honey and lavender - 92982

Mascarpone - 93111

Sichuan pepper - 92498

Wasabi - 92782

Saffron - 92502

English caramel with toffee bits - 93371

Tonka bean - 92753

Vervein - 92817

Coconut milk - 87332

Meaux mustard - 92774

Almond milk - 94181

Turron - 92892

Amarena with candied cherries - 92861

Calisson d’Aix-en-Provence*- 92435

Cheesecake - 92757

Gingerbread*- 92878

Oreo® - 92845

Pink praline - 92846

Rocher - 92833

Tiramisu with mascarpone - 94321

Peanut*- 92879

Apple and salty caramel - 92862

Brittany shortbread*- 92808

Madeleine*- 92786

Tahiti vanilla*- 84179

Matcha green tea - 92776

Rooibos tea, Massais tea*- 92882

Red thai tea - 84152

Black sesame*- 92795

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Sorbets - Original creationsSorbets - Original creationsMaster ice cream maker

Chocolate and orange - 92865

Low sugar red berries*- 93041

Basil - 92696

Cactus and lime - 92507

Cucumber - 92708

Gaspacho - 92874

Lime and candied ginger - 92891

Limoncello (alcohol)*- 92936

Lychee - 92971

Mojito (alcohol) - 92709

Olive oil - 92705

Piñacolada (alcohol) - 93391

Pineapple fizz - 92876

Strawberry and basil - 92812

Tomato and basil - 92523

Fig - 86030

Red pepper - 92697

Raspberry and violet - 92902

Roasted pineapple (alcohol)*- 92931

Ylang-Ylang*- 92881

Coconut prestige - 84151

Imperial passion fruit - 84143

Yuzu - 92796

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Ice cream - Tradition Master ice cream maker

Bubble gum - 94291

Chocolate - 92041

Chunky strawberry - 92091

Coffee - 92031

Creole rum and raisins (alcohol) - 92101

Grand Marnier (alcohol) - 92071

Mint Chocolate - 92488

Pistachio - 92081


Stracciatella - 92860

Vanilla custard - 92011

White chocolate - 92350

Cinnamon - 92301

Honey - 92111

Liquorice - 93011

Rosemary - 92848

Banana and chocolate - 92345

Bulgarian yogurt redcurrant - 92525

Flambé banana (alcohol) - 93394

Fromage blanc - 94341

Gianduja - 94241

Irish coffee (alcohol) - 94021

Lemon curd - 92777

Maple syrup and pecan - 94071

Plain yogurt - 92680

Praline hazelnut - 92021

Pruneaux Armagnac (alcohol) - 92151

Walnut - 92121

Rose petal - 92526

Violet - 92370

Coffee with chocolate coated coffee beans*- 92951

Nougat from Montélimar *- 92884

Pop corn*- 92880

Vanilla pecan fudge - 40612

Barbapapa - 92607

Cognac raisins (alcohol) - 92877

Crème brûlée - 92803

Génépi (alcohol) - 85628

Natelloso (chocolate and hazelnuts) - 40133

Bourbon vanilla - 93361

Bailey’s (alcohol) - 92699

Spéculoos - 93396

5l tubsBourbon Vanilla - 92481

Chocolate*- 92241

Vanilla custard*- 92211

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Sorbets - traditionMaster ice cream maker

Lemon - 92501

Lime - 92521

Apricot - 92531

Blackcurrant with whole blackcurrants - 92551


Coconut - 92611

Passion fruit - 92661

Green apple - 92591

Williams pear - 92561

Banana - 92681

Blackberry - 92811

Mango - 92781

Melon - 92641

Raspberry - 92621

White peach «Monts et coteaux du lyonnais» - 93008

Mint with fresh mint leaves - 92941

Blueberry - 92631

Lemon and mint - 92813

Morello cherry - 92691

Kiwi - 92711

Rhubarb and strawberry - 92700

Marc de Champagne (alcohol) - 92671

Mirabelle plum (alcohol) - 94121

Mandarin of Sicily - 92517

Vineyard Peach «Monts et coteaux du lyonnais» - 82518

Farm cider (alcohol) - 92783

Gin Tonic (alcohol) - 92842

Budget range 5lIce cream

Chocolate - 92482

Coffee - 92484

Dulce de leche - 92664

Strawberry - 92485

Vanilla - 92487

Yogurt - 92669

Pistachio - 92486

Sorbets

Lemon - 92505

Mango - 92666

Raspberry - 92663

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6l display containers6l display containersMaster ice cream maker

Ice cream

Arabica coffee - 93691

Bourbon vanilla - 93694

Chocolate - 93692

Banana and chocolate - 93695

Blue candy - 93746

Bubble gum - 93698

Creole rum and raisins (alcohol) - 93700

Stracciatella - 93707

Violet - 93708

Candy floss - 93739

Chocolate brownie - 93715

Coconut with chocolate flakes - 93726

Crème brûlée - 93717

Dulce de leche - 93716

Lemon meringue - 93735

Milk chocolate, caramel sauce*and caramel chunks*- 93826

Mint chocolate - 93703

Natelloso (chocolate and hazelnuts) - 93822

Nougat - 93728

Chocolate peanut - 93731

Pistachio with roasted pistachio chips - 93733

Plain yogurt - 93696


Strawberry candy - 93719

Tiramisu with mascarpone (alcohol) - 93736

Vanilla cookies - 93737

Vanilla pecan fudge - 93738

White chocolate crunchy - 93744

Pop corn*- 93841

Rainbow (dulce de leche and multicolor chocolate candies) - 93823

Banoffee - 93747

Cheesecake raspberry - 93834

Oreo® - 93820

Rocher - 93734

SorbetsLemon - 93693

Blackcurrant - 93697


Coconut - 93704

Passion fruit - 93705

Apricot - 93821

Blood orange - 93730

Mango - 93724

Melon - 93702

Morello cherry - 93721

Raspberry - 93720

Vineyard peach «Monts et coteaux du lyonnais» - 93732

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Ice cream pots

Organic pots

Ice cream pots - Take awayMaster ice cream maker

Gluten free fresh milk ice cream pots 75 g - 120 ml x 14 Madagascar vanilla bean infusion*- 90793

Salted caramel (fleur de sel)*- 90791

Gluten free sorbets 80 g - 120 ml x 14 Squizzed lemon*- 90794

Mango*- 90798

Raspberry*- 90797

Strawberry senga*- 90796

Ice cream75 g - 120 ml x 14 Frozen yogurt*- 90792

Sorbet75 g - 120 ml x 14 Dark chocolate*- 90789

Ice cream125 ml x 23 Organic vanilla *- 90198

Organic chocolate *- 90197

Sorbets125 ml x 23 Organic lemon *- 90194

Organic strawberry *- 90196

Organic mango *- 90193

Organic raspberry *- 90192

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Cubic vacherin raspberryMeringue base, raspberry sorbet cube, covered in whipped cream sculpted into a cube (delivered without decoration). 90703 - 125 ml x 12

Vanilla profiterolesChoux stuffed with vanilla ice cream.

95012 - 25 g x 40

Individual frozen dessertsReady to serve

Baked Alaska dropVanilla ice cream, sultanasmacerated in Grand Marnier, Italian meringue.

90711 - 280 ml x 8

Vanilla success*Vanilla ice cream, meringue and nougatine.

96592 - 120 ml x 6

Frozen coconut shellCoconut sorbet in a coconut shell.

90144 - 160 ml x 10

Frozen lemonFilled with lemon sorbet.

90737 - 130 ml x 6

Honey almond cupHoney ice cream with candied almonds in a terracota pot. 90006 - 150 ml x 6

Ready to decorate

The classics

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Blackcurrant mascarpone soufflé*Mascarpone soufflé with a heart of meringue, blackcurrant coulis and whole blackcurrants on top. Ø 8cm 3811 - 90 g x 12

Soufflé gourmetThe classic iced soufflé with Grand Marnier, made according to tradi-tional methods. Ø 9 cm 2012 - 140 g x 12

Caramel souffléSponge base, salted caramel mix and nougatine powder toping. Ø 7 cm 2828 - 110 g x 12

Imperial mandarin souffléSponge base, Imperial mandarin punch, mandarin soufflé filling and nougatine topping. Ø 8 cm 3163 - 105 g x 12

Gluten free key lime souffléShortbread pastry, lemon and lime mix, lime curd soufflé. Serve ice cold, remove from freezer a few minutes before serving. Ø 8 cm 3215 - 100 g x 12

Iced soufflésSpecialities of our pastry chefs

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Merveilleux speculoos*Iced spéculoos mousse, meringue, white chocolate chips.

96590 - 120 ml x 6

Mango cocoCoconut ice cream, mango sorbet, grated glazed coconut.

96589 - 140 ml x 6

Classic raspberryVanilla and raspberry ice cream, raspberry coulis and meringue. 96591 - 135 ml x 6

CarméliaVanilla ice cream, melted caramel inside, chocolate covering. 96588 - 130 ml x 6

Parfait caféIced coffee mousse coated in caramelised nuts. 96572 - 120 ml x 6

Individual frozen desserts

19

Jessica Cozema,Pastry chef at Gourmet Parisien

2016 Take away Patisserie Collection

Patisseries that can be enjoyed at any time of day, both for table service as well as takeaway sales.

21

Pre-cut cakesSpecialities of our pastry chefs

Chocolate moelleuxPre-cut in 14 portions. Ø 26 cm

3412 - 1,4 kg x 1 4 h 4°C

Caramel moelleuxPre-cut in 14 portions. Ø 25 cm

3466 - 1,2 kg x 1 4 h 4°C

Coconut moelleuxPre-cut in 14 portions. Ø 25 cm

3347 - 1,15 kg x 1 4 h 4°C

BanoffeeSpeculoos sablé, banana compotée, dulce de leche, whipped cream. Pre-cut in 14 portions. Ø 26 cm

3680 - 1,4 kg x 1 6 h 4°C

Fromage frais lemon cake*Sablé base, white chocolate crunch, lemon compotée, fromage frais mousse. Pre-cut in 14 portions. Ø 26 cm

3818 - 1,53 kg x 1 6 h 4°C

Oreo® cakeChocolate cookie sablé, chocolate ganache and choco-late mousse with cookies and vanilla mousse. Pre-cut in 16 portions. Ø 26 cm

3683 - 1,45 kg x 1 6 h 4°C

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Pre-cut cakesSpecialities of our pastry chefs

Key limeSpeculoos sablé, key lime mix, whipped cream. Pre-cut in 14 portions. Ø 26 cm

3689 - 1,85 kg x 1 6 h 4°C

Carrot cakeCarrot moelleux with icing on top. Pre-cut in 14 portions. Ø 26 cm

3679 - 1,4 kg x 1 6 h 4°C

Pecan piePre-cut in 14 portions. Ø 26 cm

3211 - 1,4 kg x 1 4 h 4°C

Raspberry cheesecakeSpeculoos sweet shortcrust pastry, cheesecake mix, raspberry coulis. Pre-cut in 14 portions. Ø 26 cm

3442 - 1,4 kg x 1 6 h 4°C

Original cheesecakeAuthentic cheesecake with Philadephia cheese. Pre-cut in 14 portions. Ø 26 cm

3415 - 1,4 kg x 1 4 h 4°C

23

Tarts and cakes to shareSpecialities of our pastry chefs

Apple moelleux*Cake moelleux garnished with apple pieces. Slab to be cut. 35x27 cm

3832 - 1,3 kg x 1 6 h 4°C

Apricot moelleux*Cake moelleux garnished with apricot pieces. Slab to be cut. 35x27 cm

3833 - 1,6 kg x 1 6 h 4°C

Pear and almond tartSweet shortcrust pastry, almond cream, pears, glaze. Ø 26 cm

3686 - 900 g x 3 5 h 4°C

Apple and gingerbread tartSweet shortcrust pastry, almond and gingerbread cream, apples, cinnamon. Ø 26 cm

1177 - 1 kg x 2 5 h 4°C

Raspberry tart

Ø 30 cm

96370 - 1,4 kg x 1 5 h 4°C

Apricot tartSweet shortcrust pastry, almond cream, apricots, apricot glaze. Ø 26 cm

3685 - 1 kg x 3 5 h 4°C

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Tarts and cakes to shareSpecialities of our pastry chefs

Pure cocoaBitter chocolate biscuit, bitter chocolate mousse, choco-late glazing. Ø 22 cm

1301 - 1,4 kg x 1 5 h 4°C

Premium pecan pie -16,5% pecan*Uncut.

2467 - 800 g x 1 4 h 4°C

Santiago tartTraditional spanish almond flavour cake.

95540 - 1 kg x 1 4 h 4°C

Treacle tart*Uncut.

3735 - 800 g x 1 4 h 4°C

25

Individual sablés Master Artisan Pastry

Pear sabléSweet shortcrust pastry, almond cream and pears.

96524 - 110 g x 24 4 h 4°C

Red fruit sabléSweet shortcrust pastry, almond cream and red fruit.

96525 - 110 g x 24 4 h 4°C

Apricot sabléSweet shortcrust pastry, almond cream and apricots.

96522 - 110 g x 24 4 h 4°C

Apple sabléSweet shortcrust pastry, almond cream and apples.

96523 - 110 g x 24 4 h 4°C

Rhubarb sablé*Sweet shortcrust pastry, almond cream, mix of apple and rhubarb. Ø 10 cm

96564 - 110 g x 24 4 h 4°C

Red fruit crumble sabléSweet shortcrust pastry, crumble, red fruit and apple.

96388 - 100 g x 24 3 h 4°C

Sablé amandine*Sweet shortcrust pastry, almond cream.

96385 - 80 g x 24 3 h 4°C

26

Individual tartletsSpecialities of our pastry chefs

Pear tartlet*Sweet shortcrust pastry, almond cream, honey sauce and pear cubes.Ø 9 cm

3813 - 95 g x 32 4 h 4°C

Apple tartlet*Sweet shortcrust pastry, almond cream, honey sauce and apple cubes.Ø 9 cm

3814 - 95 g x 32 4 h 4°C

Lemon tartlet

90778 - 90 g x 24 2 h 4°C

Lemon meringue tartlet

90576 - 80 g x 24 3 h 4°C

Pecan and walnut tartlet*Sweet shortcrust pastry, pecans, walnuts and honey sauce. Ø 9 cm

3812 - 95 g x 32 4 h 4°C

Chocolate tartletØ 9 cm

90587 - 80 g x 24 3 h 4°C

Master Artisan Pastry

27

Coffee éclair

14 cm

96366 - 75 g x 14 4 h 4°C

Chocolate éclair

14 cm

96365 - 75 g x 14 4 h 4°C

Nutella brioche*Pure butter brioche filled withreal Nutella. To be warmed up 2 minutes in the oven.

96533 - 100 g x 36 2 h 4°C

Moist chestnut cake

95397 - 80 g x 48 4 h 4°C

Canelé de Bordeaux

90748 - 60 g x 75 5 min 250°C

BrownieWith chocolate and walnuts. 6x6 cm

2780 - 70 g x 48 4 h 4°C

Tropézienne*

96320 - 75 g x 12 4 h 4°C

Apple Thin tartØ 10 cm

3554 - 70 g x 27 2 min 160°C

Plain financier

3543 - 40 g x 44 3 min 160°C

Take away cakesSpecialities of our pastry chefs

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Coffee shop treats

Salted caramel muffins*

Individual packaging.

01341510 - 122 g x 15

Jumbo muffins cappuccino*

Individual packaging.

01040625 - 138 g x 20

Chocolate and hazelnut muffins

96318 - 95 g x 20

Blueberry muffins

01222497 - 100 g x 32

Double chocolate muffins

01222463 - 100 g x 32

Large chocolate cookies*Fully cooked, individual packaging.

02320513 - 103 g x 36

Large milk chocolate cookies*Fully cooked, individual packaging.

02320563 - 103 g x 36

Muffins

Cookies

Jumbo cookies double chocolat*Fully cooked, individual packaging.00902371 - 50 g x 54

29

Dark chocolate and milk chocolate cookiesReady to bake.

01273565 - 80 g x 90 10 min 180°C

Triple chocolate cookies

Ready to bake.

01273573 - 80 g x 90 10 min 180°C

Pancakes

95509 - 40 g x 72 4 h 4°C

Brittany crepesEggs, butter, fresh milk, orange blossom. Ø 25 cm

95404 - 40 g x 50 2 h 4°C

Chouquettes*

95519 - 6 to 7 g x 120 15 min 24°C

Brussels wafflesIdeal toasted or oven warmed.

95573 - 85 g x 24 5 min 150°C

Liège waffles*Ideal toasted or oven warmed, individual packaging.

96555 - 100 g x 48 30 min 24°C

1 min 150°C

Cookies

Coffee shop treats

Snacking

Fudge cookies*

Ready to bake.

001398769 - 80 g x 90 10 min 180°C

30

Verrines and basketsSpecialities of our pastry chefs

Individual lemon drizzle*

90781 - 80 g x 20

Gluten free chocolate mousse verrine

3454 - 70 g x 15 4 h 4°C

Gluten free red fruit pannacotta*

3456 - 105 g x 15 4 h 4°C

Fromage blanc and passion fruit verrine

3217 - 75 g x 18 4 h 4°C

Fromage blanc spéculoos verrine*

3219 - 75 g x 18 4 h 4°C

Tiramisu verrine

3462 - 75 g x 15 4 h 4°C

Lemon meringue basket*

90771 - 100 g x 20 2 h 4°C

Red fruit crumble basket*

90772 - 95 g x 20 4 h 4°C

Cheesecake basket*

90773 - 90 g x 20 2 h 4°C

31

Frédéric Gernez, Master Artisan Pastry,

at La Croquanterie

Mini Products for caterings, receptions, and afternoon tea 2016

Mini desserts made in our bakery for all types of occasions,ideal for snacking throughout the day.

33

Afternoon teaSpecialities of our pastry chefs

Jaffa cake

Ø 8 cm

3281 - 60 g x 12 4 h 4°C

Tiramisu bouchon

Ø 5,5 cm

3661 - 50 g x 22 1 h 4°C

Mini white chocolate and passion fruit cake*Ø 6 cm

3294 - 45 g x 24 4 h 4°C

Mini fondant cœur coco*

Ø 6 cm

3257 - 50 g x 105 4 h 4°C

Mini chocolate moelleuxØ 6 cm

3332 - 65 g x 60 4 h 4°C

Mini pecan pieØ 6 cm

3288 - 45 g x 30 4 h 4°C

Mini rum baba

90555 - 50 g x 33 2 h 4°C

Mini cherry clafoutisØ 7 cm

3662 - 55 g x 46 2 h 4°C

2 min 180°C

Mini chocolate coulantØ 5 cm

2836 - 35 g x 30 2 h 4°C

10 sec 800 W

Mini chocolate sabléØ 5 cm

96391 - 50 g x 60 2 h 4°C

Mini red fruit sabléØ 5 cm

96393 - 50 g x 60 2 h 4°C

Mini fig sablé*

3112 - 35 g x 33 3 h 4°C

34

Afternoon teaSpecialities of our pastry chefs

Mini tropézienne

96319 - 33 g x 24

Mini chocolate muffinChocolate/hazelnuts 23%.

96367 - 26 g x 42 1 h 20°C

Mini red fruit muffinRed fruit 23%.

96368 - 26 g x 42 1 h 20°C

Canelé-shapedchocolate mi-cuit1348 - 45 g x 63 2 h

4°C

Mini milk chocolate and passion fruit palet*Sponge cake with passion fruit jelly topped with crunchy milk chocolate. Ø 5 cm

3905 - 26 g x 24 4 h 4°C

Mini dark chocolate and caramel palet*Sponge cake with caramel filling topped with crunchy dark chocolate. Ø 5 cm

3906 - 26 g x 24 4 h 4°C

Mini coconut rocher*

3914 - 20 g x 35 4 h 4°C

Sultanas scones

96384 - 60 g x 72

Dessert shots9 tiramisus, 9 chocolate mousses, 9 crumbles and lemon meringues, 9 vanilla sabayons.

TDP0120501 - 30 g x 36 3 h 4°C

Red fruit and mascarpone verrine2029 - 30 g x 24 1 to 2 h

4°C

35

CateringSpecialities of our pastry chefs

Mini raspberry finger*

Joconde biscuit, raspberry jam, white chocolate mousse and Ivoire icing. 5x2 cm

3725 - 22 g x 98 2 h 4°C

Mini pineapple and lime finger*Joconde biscuit, coco, pineapple and lemon compote, lime and ginger mousse with Ivoire icing. 5x2 cm

3722 - 19 g x 98 2 h 4°C

Mini opéraJoconde biscuit, punch café, chocolate coffee ganache, chocolate icing, coffee cream.

2224 - 19 g x 98 2 h 4°C

Chestnut bouchon

95389 - 10 g x 200 2 h 4°C

Sweet traditionnal petits fours*6 strawberry cream cakes, 6 pistachio apricot financiers, 6 chocolate éclairs, 6 Opéras, 6 cacao crumble and chocolate mousse, 6 chocolate caramel pecan tartlets.

TDP0144301 - 14,5 g x 48 2 h 4°C

36

Choux - Philippe Urraca’s creationsMeilleur Ouvrier de France

Mixed chouxChocolate, caramel, vanilla, raspberry, lemon and pistachio.

Ø 4 cm

95271 - 18 g x 48 2 h 4°C

Mixed chocolate chouxDark chocolate, milk choco-late and passion fruit, white chocolate and Matcha green tea, white chocolate and violet. Ø 4 cm

95205 - 18 g x 48 2 h 4°C

Coffee chou

Ø 4 cm

95267 - 18 g x 48 2 h 4°C

Caramel chou

Ø 4 cm

95230 - 18 g x 48 2 h 4°C

Lemon chou

Ø 4 cm

95268 - 18 g x 48 2 h 4°C

Dark chocolate chou

Ø 4 cm

95200 - 18 g x 48 2 h 4°C

Milk chocolate and passion fruit chouØ 4 cm

95201 - 18 g x 48 2 h 4°C

White chocolate and green tea chouØ 4 cm

95202 - 18 g x 48 2 h 4°C

White chocolate and violet chouØ 4 cm

95203 - 18 g x 48 2 h 4°C

Raspberry chou

Ø 4 cm

95204 - 18 g x 48 2 h 4°C

Pistachio chou

Ø 4 cm

95270 - 18 g x 48 2 h 4°C

Vanilla chou

Ø 4 cm

95229 - 18 g x 48 2 h 4°C

37

Macaroons - Philippe Urraca’s creationsMeilleur Ouvrier de France

Mixed macaroonsVanilla, chocolate, salty caramel, pistachio and raspberry. Ø 3,5 cm

2876 - 12 g x 48 1 h 4°C

Salty caramel mini macaroonØ 3,5 cm

2882 - 12 g x 48 1 h 4°C

Yuzu mini macaroon

Ø 3,5 cm

2916 - 12 g x 48 1 h 4°C

Chocolate mini macaroonØ 3,5 cm

2877 - 12 g x 48 1 h 4°C

Raspberry mini macaroonØ 3,5 cm

2881 - 12 g x 48 1 h 4°C

Pistachio mini macaroonØ 3,5 cm

2880 - 12 g x 48 1 h 4°C

Vanilla mini macaroon

Ø 3,5 cm

2878 - 12 g x 48 1 h 4°C

38

Master ice cream maker

On demand ice cream

Ask us to prepare the ice cream flavour of your choice for your banquets and receptions; we will get back to you with a proposal within 15 days.

Ingrid Caillaud, Ice cream maker at Pole Sud

Mini sorbet platter Mango, raspberry, lime, mandarin, blackcurrant and green apple.

40516 - 60 ml x 24

Ready to serve cubes

Flavours on demand. 5 boxes minimum order.

40 ml x 48

Ice cream verrines

Piping bag filled with ice cream verrines (flavours on demand).

90077 - 50 ml x 125

Scoops and quenelles “ready to serve” Flavours scoops or quenelles on demand for 5 boxes minimum order.

90061 - 60 ml x 54

A few examples of special productions.

39

Philippe Urraca, Meilleur Ouvrier de FranceExecutive Chef of La Compagnie des Desserts

2016 Patisserie Collection

Patisseries produced in our bakeries, for elegant and indulgent plated desserts.

41

Philippe Urraca’s creationsMeilleur Ouvrier de France

Le chou dans le chou*Big chou filled with vanilla crème patissiere, whipped cream and another caramel chou. Ø 8 cm

3407 - 92 g x 12 1 h 4°C

Big vanilla chouChou filled with vanilla crème patissiere.Ø 9 cm

3226 - 85 g x 12 1 h 4°C

Caramel chou*Crumble-topped chou filled with caramel crème patissiere and milk chocolate disc. Ø 8 cm

3688 - 85 g x 12 5 h 4°C

Vanilla millefeuilleLayer of light golden pastry and creamy vanilla custard.

3568 - 105 g x 21 4 h 4°C

Royal dômeDacquoise biscuit, hazelnut crunch and chocolate mousse.

95433 - 80 g x 16 3 h 4°C

Paris-BrestChoux dough crown with a praline mousse.

95403 - 110 g x 12 2 h 4°C

Praline Paris-Brest*Choux dough, praline mousse, icing sugar.

95259 - 80 g x 12 3 h 4°C

Chocolate Paris-Brest*Choux dough, chocolate and salted caramel mousse, icing sugar.

95231 - 75 g x 12 3 h 4°C

42

Philippe Urraca’s creationsMeilleur Ouvrier de France

Raspberry macaroon

Ø 8 cm

2773 - 80 g x 24 4 h 4°C

Chocolate macaroon

Ø 8 cm

2840 - 80 g x 24 4 h 4°C

Citrus delight*Lemon mousse, citrus fruit compote and dacquoise biscuit.

Ø 7 cm

3805 - 90 g x 12 4 h 4°C

Forêt Noire*Chocolate biscuit, chocolate mousse, chocolate biscuit, morello cherry compote, chocolate sheet, cherry.

95458 - 90 g x 30 3 h 4°C

Summer Mont-Blanc*Almond biscuit, chunky strawberry compote, chantilly heart and light vanilla cream.

95210 - 100 g x 20 2 h 4°C

Lemon secret*Shortbread biscuit, white chocolate crunchy, lime cream.

3663 - 100 g x 16 2 h 4°C

Chocolate secret*Crunchy nougat, dried fruits, chocolate mousse and chocolate stick.

3664 - 90 g x 16 2 h 4°C

43

FingersSpecialities of our pastry chefs

Japanese flavour fingerMatcha joconde, coco passion compotée, yuzu mousse, white icing.

3567 - 75 g x 28 4 h 4°C

Chocolate royal fingerDacquoise biscuit, praliné crunch, chocolate mousse,velvety chocolate topping.

3370 - 85 g x 28 4 h 4°C

Mascarpone and red fruit fingerAlmond biscuit with cherry syrup, cherry compote, mascarpone mousse.

3374 - 90 g x 28 4 h 4°C

Mango and passion fruit fingerDacquoise biscuit, mango and passion fruit compote, white choco-late mousse, passion fruit jelly.

3372 - 90 g x 28 4 h 4°C

Fig pannacotta

Gingerbread, fig purée, success biscuit and pannacotta.

1647 - 110 g x 27 4 h 4°C

Opéra finger*Coffee buttercream , coffee soaked Joconde biscuit, chocolate and coffee ganache, chocolate icing.

2211 - 54 g x 28 4 h 4°C

FramboisierJoconde biscuit, raspberry mousse with red fruit, vanilla genoise, covered with red fruit jelly. 9x4 cm

1102 - 67 g x 27 4 h 4°C

ChocolatineChocolate Joconde biscuit, bitter chocolate mousse, chocolate genoise topped with chocolate, cocoa and glitter. 9x4 cm

1065 - 65 g x 27 4 h 4°C

44

Slabs and sheetsSpecialities of our pastry chefs

Mango and passion fruit sheetDacquoise biscuit, mango and passion fruit compote, white choco-late mousse, passion fruit jelly.

3371 - 3,2 kg x 1 5 h 4°C

Chocolate royal sheetDacquoise biscuit, praliné crunch, chocolate mousse, velvety choco-late topping.

3369 - 2,5 kg x 1 5 h 4°C

Mascarpone and red fruit sheetAlmond biscuit with cherry syrup, cherry compote, mascarpone mousse, red crunchy topping.

3373 - 3,2 kg x 1 5 h 4°C

Opera slabJoconde biscuit, coffee punch, Costa Rica chocolate ganache, coffee cream, chocolate icing.

2552 - 700 g x 3 4 h 4°C

3 chocolates slab3 chocolate mousses: bitter, milk chocolate and white chocolate, cocoa.

1019 - 640 g x 3 4 h 4°C

Tiramisu slabSponge biscuit, mascarpone mousse, sponge cake soaked in coffee, cocoa.

95306 - 800 g x 3 4 h 4°C

Tiramisu sheetSponge biscuit, mascarpone mousse, sponge cake soaked in coffee. Alcohol free.

3687 - 2,8 kg x 1 4 h 4°C

45

Individual pastries and crumblesSpecialities of our pastry chefs

Brioche-style “French toast”A soft golden pastry sprinkled with cane sugar.

90611 - 120 g x 36 2 h 4°C

5 min 180°C

Caramelised mango cakeCaramel sauce, mango cube, cake mix.

3002 - 100 g x 16 4 h 4°C

15 to 20 sec 800 W

Baba «mignon»Authentic rum baba, slightly raised, soaked in rum.

90525 - 130 g x 15 4 h 4°C

Apple croustade*

Ø 9,5 cm

66186 - 80 g x 30 20 min 180°C

Hazelnut craquant*Bitter chocolate biscuit, white chocolate and hazelnut mousse.

90653 - 100 g x 16 2 h 4°C

Red fruit craquant*Almond biscuit, red fruit and passion fruit mousse and chocolate disk.

90652 - 90 g x 16 3 h 4°C

Apricot and apple crumbleApples, apricots and cinnamon.

90597 - 140 g x 27 9 min 180°C

Red fruit crumbleApples, red fruit and cinnamon.

90598 - 140 g x 27 9 min 180°C

46

Cheesecakes and pastries

Specialities of our pastry chefs

Master Artisan Pastry

CheesecakePure butter sweet shortcrust, Phila-delphia cheese. Ø 7 cm

95503 - 110 g x 36 3 h 4°C

Speculoos cheesecakeSpeculoos pure butter sweet shortcrust, Philadelphia cheese. Ø 7 cm

90526 - 90 g x 36 3 h 4°C

Yuzu cheesecakePure butter sweet shortcrust, Phila-delphia cheese and yuzu. Ø 7 cm

90747 - 90 g x 36 3 h 4°C

Cookie cheesecakePure butter sweet shortcrust, Philadelphia cheese and cookie bits. Ø 7 cm

96394 - 90 g x 36 3 h 4°C

Le yuzuCranberry and yuzu tartlet: crust pastry, almond cream, yuzu quenelle. Ø 9 cm

2000 - 90 g x 12 4 h 4°C

Raspberry & strawberry shortbreadAlmond sweet crust pastry, strawberries, raspberries, almond cream. Ø 8 cm1432 - 110 g x 20 4 h

4°C

47

Individual tartlets and tartsSpecialities of our pastry chefs

Roasted fig tartletShortbread pastry, nut powder, almond and pistachio cream, roasted figs.Ø 12 cm

1157 - 140 g x 12 4 h 4°C

Ø 10 cm

3660 - 100 g x 18 2 h 4°C

Blueberry tartlet

Sweet crust pastry, almond cream, blueberries.

90505 - 120 g x 12 3 h 4°C

Lemon meringue tartletSweet crust pastry, lemon cream and Swiss meringue.

90509 - 140 g x 12 4 h 4°C

Thin apple tartPuff pastry, apple and topping.Ø 12 cm

3668 - 90 g x 24 2 h 4°C

2 min 180°C

Custard tartlet*Sweet shortcrust pastry, baked vanilla custard. Ø 9 cm

3834 - 115 g x 32 4 h 4°C

White chocolate and passion fruit tart*Shortcrust pastry, white chocolate ganache ,passion fruit jelly. Ø 8 cm

3161 - 67 g x 24 3 h 4°C

Fig tart tatinSweet crust pastry, fig quarters, caramel. Ø 10 cm

2991 - 130 g x 24 4 h 4°C

10 to 15 min 200°C

Apple tart tatinShortcrust pastry topped with caramelised apples. Ø 7 cm

90734 - 100 g x 24 4 h 4°C

10 to 15 min 200°C

Apple tart tatinPuff pastry topped withcaramelised apples. Ø 10 cm

96349 - 120 g x 20 4 h 4°C

10 to 15 min 200°C

48

ChocolateSpecialities of our pastry chefs

The T*Tiramisu : coffee soaked savoyardi, mascarpone mousse, crunchy chocolate coating.

1995 - 115 g x 14 1 to 2 h 4°C

Dark chocolate pyramidDacquoise biscuit topped with dark chocolate mousse and its ganache.

2770 - 80 g x 12 1 to 2 h 4°C

White chocolate pyramidWhite chocolate icing, caramel cream, white chocolate mousse, succès biscuit.

2772 - 75 g x 12 1 to 2 h 4°C

Chocolate feuillantineJoconde biscuit, bitter mousse, feuillantine, velvety chocolate coating.Ø 7 cm

3299 - 95 g x 12 4 h 4°C

Sichuan pepper chocolate sablé*Almond sablé, sichuan pepper chocolate ganache, dark chocolate chips. Ø 8,2 cm

3670 - 100 g x 13 3 h 4°C

Salted butter chocolate fondant*Chocolate fondant with salted butter.Ø 8 cm

3929 - 90 g x 32 4 h 4°C

Chocolate bouchonChocolate, butter, eggs, sugar. Ø 6 cm

3674 - 110 g x 22 4 h 4°C

15 to 20 sec 800 W

Chocolate coulantChocolate cake with a liquid centre. Ø 6,5 cm

2299 - 90 g x 20 4 h 4°C

15 to 20 sec 800 W

Gluten free chocolate cold coulant*Ø 8 cm2831 - 100 g x 24 4 h

4°C

49

Chocolate and mi-cuits

Grandma’s individual chocolate cake*Chocolate, butter, flour, eggs.Ø 8,5 cm

1002 - 120 g x 18 4 h 4°C

15 to 20 sec 800 W

Raspberry fondantSemi-baked chocolate, melting raspberry heart.

1899 - 120 g x 24 4 h 4°C

Gluten free chocolate coulant

Ø 8 cm

3585 - 100 g x 36 20 sec 800 W

Gluten free chocolate*mi-cuit*

Ø 8 cm

3417 - 120 g x 36 4 h 4°C

20 sec 800 W

Chocolate mi-cuit

Butter, chocolate, cocoa, eggs, sugar.Ø 8 cm

3675 - 120 g x 16 15 to 20 sec 800 W

Chocolate and salty caramel mi-cuitChocolate mi-cuit with caramel coulant and dulce de leche inside. Ø 8 cm

3677 - 115 g x 16 4 h 4°C

15 to 20 sec 800 W

Coconut mi-cuitChocolate mi-cuit with grated coconut inside. Ø 6,5 cm

3673 - 105 g x 23 4 h 4°C

15 to 20 sec 800 W

Gluten free praline mi-cuitChocolate mi-cuit with almond, praline and nuts inside. Ø 6,5 cm

3659 - 105 g x 23 40 sec 800 W

Yuzu mi-cuitChocolate mi-cuit, ganache, Yuzu limon.Ø 6,5 cm

3671 - 105 g x 23 40 sec 800 W

50

Ready to decorate

Almond cream*3588 - 600 g x 4 6 to 10 h

4°C

Dark chocolate mousse3313 - 700 g x 4 6 to 10 h

4°C

White chocolate mousse3176 - 550 g x 4 6 to 10 h

4°C

Mascarpone mousse*3221 - 600 g x 4 6 to 10 h

4°C

Vanilla mousse*3544 - 600 g x 4 6 to 10 h

4°C

Lemon mousse*3223 - 600 g x 4 6 to 10 h

4°C

Piping bags

Frozen fruits

Red fruit mixRaspberry, blackberry, blackcurrant, blueberry and redcurrant.

66123 - 1 kg x 5

Mango cubes*66048 - 1 kg x 5

Coulis

Raspberry66062 - 500 g x 6 6 h

4°C

Strawberry66061 - 500 g x 6 6 h

4°C

Exotic66063 - 500 g x 6 6 h

4°C

Sauces

Salty caramel90056 - 500 ml x 4 3 h

4°C

Chocolate ganache66108 - 500 ml x 4 3 h

4°C

52

Ready to decorate

Choux to fill*Cooked.Ø 10 cm

90675 - 30 g x 40

Chocolate macaroon shell*Proper macaroon shell recipe, can be filled with ice cream. Ø 7 cm

2890 - 20 g x 36

Puff pastry28% pure butter. 36x56x0,28 cm

99015 - 650 g x 15

Round sweet pastry baseCooked.Ø 7 cm

96329 - 25 g x 96

Round sweet pastry base*Raw, sweet paste. Ø 10 cm

96508 - 47 g x 70

Round sweet pastry base*Raw, sweet paste. Ø 24,7 cm

96380 - 275 g x 12

Round sweet pastry base*Raw, sweet paste. Ø 27 cm

96510 - 335 g x 16

53

Prestige savoury canapés*6 salmon pieces and polenta; 6 vegetable sandwich clubs; 6 blinis, lemon cream and trout eggs; 6 black breads, ham and cheese rolls and redpepper confit; 6 olive cakes with tomato and goat cheese; 6 nordic breads with crab; 6 gingerbread blinis, roquefort cream and pear; 6 apple and comté breads.

TDP0144201 - 10 g x 54 3 h 4°C

Vegetables and mascarpone sandwich clubs*4 small rulers of 16 pieces.

TDP0154001 - 7 g x 64 3 h

4°C

Tomato, ricotta and mozarrella financiers**4 small rulers of 18 pieces.

TDP0154301 - 11 g x 72 3 h

4°C

Foie gras and mango chutney on gingerbread crumbles*4 small rulers of 18 pieces.

TDP0154501 - 14,5 g x 72 3 h

4°C

Mini cheeseburger*Full burger with beef, cheddar and onion sauce. Ø 3,5 cm

96594 - 16,5 g x 45 6 h 4°C

Mini brioche aperitive platter*Foie gras and confit onion; smoked salmon and cheese, goat cheese with honey and walnuts, pesto and dry tomato. 2 platters of 20 pieces. Ø 3,5 cm

96595 - 25 g x 40 4 h 4°C

Savoury collectionSavoury collection

54

Savoury collectionSavoury collection

Thin 4 vegetables tartOnions, cherry tomatoes, auber-gines and red pepper. Ø 14 cm

3605 - 115 g x 12 4 h 4°C

3 min 160°C

Goat cheese and courgette quiche*96504 - 210 g x 30 5 min

4°C

35 to 40 min 180°C

Quiche lorraine*Bacon, ham and cheese.

96505 - 210 g x 42 5 min 4°C

35 to 40 min 180°C

Leek quiche*

96503 - 210 g x 36 5 min 4°C

35 to 40 min 180°C

Thin tomato and onion tart

Ø 14 cm

3353 - 85 g x 12 4 h 4°C

4 min 180°C

Thin savoury tarts

QuichesButter puff pastry

Butter puff pastry

55

Jean-Christophe Citerne, Executive Chef of Pain-Petifour

2016 Bread and Viennoiserie Collection

Breads that Chefs love to serve with their dishes and delicious viennoiserie products for breakfast or a tasty snack.

57

Terroir brickGrey and light crumb. Beautiful slices.

38 cm

96236 - 720 g x 10 75 min 24°C

20 min 180°C

Multicereal brickLight and amber colored crumb with a taste of toasted grains. Grained crust. 38 cm

96237 - 720 g x 10 75 min 24°C

20 min 180°C

Lingot de campagneContrast between a crunchy crust and a wonderfully aerated amber crumb.

96132 - 700 g x 8 75 min 24°C

20 min 180°C

Cranberry cornbread brick*Corn flour, cranberry bits.38 cm

96557 - 720 g x 10 75 min 24°C

20 min 180°C

Pain-Petifour breadsThe chef’s bakery

Gastro breads to share

The «Gourmandines»

LichettePlain bread with a golden crumb.

10x5 cm

96131 - 48 g x 130 20 min 24°C

10 min 195°C

Multicereal rustic rollA powerful toasted cereal taste in an airy, grey crumb. 8x10 cm

96135 - 48 g x 130 20 min 24°C

11 min 195°C

Gluten free bread rollGrey crumb, gluten free.

5,5 cm

96294 - 50 g x 30 1 min 190°C

58


The «Authentiques»

Pointu sourdough natureBlonde individual roll, rich in yeast, very crunchy. 13x4,5 cm

96270 - 40 g x 170 20 min 24°C

8 min 195°C

Cereal pointuIndividual roll, sprinkled with toasted seeds. Very tasty and very crispy. 13x4 cm

96271 - 40 g x 170 20 min 24°C

8 min 195°C

Olive pointuMix of green and black olives, an original delight. 13x4,5 cm

96234 - 40 g x 80 20 min 24°C

8 min 195°C

White sourdoughA light, amber crumb beneath a very crunchy crust.The very pronounced taste of old-fashioned bread and rye sourdough. 6,5 cm

96151 - 55 g x 130 20 min 24°C

12 min 195°C

Panisole nature*Made with natural yeast grown at the bakery. 6,5 cm

96144 - 55 g x 130 20 min 24°C

12 min 195°C

AmbassadeurSmall round loaf, subtle flavour, dense grey-coloured crumb. 7,5 cm

96145 - 58 g x 100 20 min 24°C

12 min 195°C

RosemaryA light crumb sprinkled with rose-mary. A touch of sourdough acidity with intense flavour of the aromatic herb. 6 cm

96152 - 50 g x 130 20 min 24°C

11 min 195°C

Sourdough cube green olives*A good balance between the taste of the olives and the yeast. 6 cm

96153 - 55 g x 130 20 min 24°C

12 min 195°C

59


The «Créatives»

Baguettine gourmandeBread with an amber crumb and the pleasant taste of sourdough.

15 to 17x4 cm

96257 - 48 g x 130 12 min 24°C

11 to 12 min 195°C

Olive fougassette«Turnover style» bread with a dark crumb, rich in black olives, and filled with an olive paste.8,5x4,5 cm

96124 - 39 g x 75 20 min 24°C

11 min 195°C

Royal rye breadAttractive «chocolate» colour, fruity essence and taste, flour crushed with a traditional milestone. 10x5 cm

96134 - 39 g x 75 20 min 24°C

11 min 195°C

Pop art 4 peppers breadFlavoured with 4 exotic peppers and coloured with squid ink. 5 cm

96230 - 30 g x 112 20 min 4°C

16 min 155°C

Pop art piperade breadVivid orange colour and piece of vegetables with the aroma of peppers and onion. 5 cm

96218 - 30 g x 112 20 min 4°C

16 min 155°C

Pop art crunchy corn breadVivid yellow crumb, mild aroma of corn and pieces of crushed corn. 5 cm

96221 - 30 g x 112 20 min 4°C

16 min 155°C

Pop art walnut breadAmber-coloured crumb and pieces of walnuts, a pleasant aroma of walnuts and crushed wheat.

5 cm

96219 - 30 g x 112 20 min 4°C

8 min 155°C

Grissini 3 flavoursSelection of attractively twisted breadsticks (50 olives, 50 thyme & tomatoes, 50 Parmagiano Reggiano).19x1,5 cm

96130 - 15 g x 150 5 min 24°C

2 to 3 min 210°C

Bouchées 4 flavoursSelection of mini square bread. 100 of each : multi-cereals,green olives, thyme & tomatoes, Parmigiano Reggiano.4,5 cm

96126 - 20 g x 400 20 min 24°C

6 min 195°C

Cocktail breads

60


Cereal round breadSlightly crunchy crumb with cereals. Ø 12 cm

96334 - 100 g x 46 30 min 24°C

7 to 12 min 195°C

Round brioche burger

Ø 12 cm

96335 - 90 g x 46 30 min 24°C

Garlic and basil focacciaSoft texture with chunky salt and basil.10x9,5 cm

96360 - 85 g x 70 30 min 24°C

Paysanne sandwichDelicious sandwich bread, soft and crunchy. Has the optimal conser-vation.24x6,5 cm

96238 - 160 g x 38 30 min 24°C

13 min 195°C

Cereal sandwichCrispness and flavour accentuated by the toasted grain. Slightly amber.24x6,5 cm

96239 - 160 g x 38 30 min 24°C

13 min 195°C

Olive oil focaccia tray*Soft and rich in olive oil. 34x40x3,5 to 4 cm

96556 - 1,8 kg x 5 45 min 24°C

Sandwich breads

Burger buns

61

Mini sesame seeds bun

Ø 4,5 cm

96321 - 25 g x 120

Sesame seeds bunButter 6%, sesame 3% - cutted. Ø 10 cm

96520 - 70 g x 30 1 h 4°C

Mini brioche*

Ø 4 cm

96373 - 10 g x 100

Gluten free multigrain bun*Ø 10 cm

901125SG - 75 g x 25 1 h 4°C

BreadsBuns

Plain bagel*Traditional recipe, soft texture inside and crispy outside.Ø 11 cm

B0200018 - 105 g x 48 25 min

24°C1 to 2 min

220°C

Poppy seed bagel*Traditional recipe, soft texture inside and crispy outside.Ø 11 cm

B0200019 - 105 g x 48 25 min

24°C1 to 2 min

220°C

Sesame bagel*Traditional recipe, soft texture inside and crispy outside.Ø 11 cm

B0200020 - 105 g x 48 25 min

24°C1 to 2 min

220°C

PaniniTo heat 4 to 5 minutes in a toaster. 25 cm

S5551 - 115 g x 60 1 h 20°C

Ciabatta sandwich25 cm

96182 - 100 g x 40 15 min 20°C

20 min 180°C

Multigrain half baguette26 cm

96313 - 140 g x 50

Plain half baguette 26 cm

96312 - 140 g x 50

Bagels

Sandwich breads

62

BreadsIndividual breads

Plain lozengeSoft wheat flour, very open, cream colored crumb, notes of ripened wheat, crunchy crust.

96180 - 57 g x 120 10 min 200°C

Cereal lozengeSoft wheat flour, very open, cream colored crumb, notes of ripened wheat, crunchy crust with 6 cereals and 3 seeds.

96186 - 57 g x 120 10 min 210°C

Poppy seed lozengeSoft wheat flour, very open, cream colored crumb, notes of ripened wheat, crunchy crust with toasted grey and blue seeds.

96181 - 57 g x 120 10 min 200°C

Mini olive oil ciabattaA soft centre beneath a thin and crispy crust. A pale and mild crumb, thanks to a fruity virgin olive oil.

96183 - 50 g x 84 20 min 4°C

9 min 200°C

Small bread «sur sole»*

Precooked.T65 flour.9x5,5x4 cm

96574 - 40 g x 200 10 min 24°C

6 to 8 min 200°C

Small rectangular bread «sur sole»*Precooked.T65 flour.12x6x4 cm

96573 - 55 g x 140 10 min 24°C

6 to 8 min 200°C

Sourdough bread*

96094 - 80 g x 60 7 min 200°C

63

BreadsBreads to share

Sourdough baguette

96193 - 250 g x 25 10 min 200°C

BaguetteWheat flour.

96017 - 250 g x 45 20 to 23 min 175/180°C

Multicereal rustic baguette

34791 - 280 g x 25 10 min 20°C

10 min 180°C

Panissimo sourdoughWheat flour and sourdough.

96015 - 450 g x 22 10 to 15 min 200°C

64

Viennoiserie not fermented

Mini croissant éclat du terroir*23% butter. 8,5x2,5x2

33980 - 25 g x 200 90 min

28°C10 to 12 min

165°C

Mini pain au chocolatéclat du terroir*19,2% butter, 16,7% chocolate.

33981 - 30 g x 200 90 to 115 min

28°C12 to 13 min

170°C

Mini pain aux raisins*

23% butter, 14,3% raisins.

31024 - 35 g x 360 90 min

28°C12 min 180°C

Croissant*27 % butter.

96579 - 70 g x 150 3 h

24°C13 to 15 min

185°C

Pain au chocolat*24,5% butter, 10% chocolate.

96580 - 75 g x 150 210 min

24°C13 to 15 min

185°C

Pain aux raisins*15% butter, 10% raisins.

S0988 - 140 g x 80 210 min

24°C13 to 15 min

185°C

Proving machine required

65

Viennoiserie - Ready to cook

Brioche feuilletéeBrioche style sweet pastry.

96372 - 85 g x 36 15 min 24°C

20 min 180°C

Pain aux raisins

96052 - 110 g x 60 20 min 24°C

18 min 165°C

Pain au chocolat28 % butter.

96112 - 75 g x 70 20 min 24°C

18 min 165°C

Croissant28 % butter.

96119 - 60 g x 70 20 min 24°C

18 min 165°C

Nutella brioche*Baked brioche filled with Nutella.

96533 - 100 g x 36 2 h 4°C

Almond croissant *

S7146 - 90 g x 48 20 min 24°C

18 min 165°C

66

Mini viennoiserie - Ready to cook

Mini croissantButter Charentes Poitou A.O.C, Lenôtre recipe.

31778 - 30 g x 195 20 min

24°C13 min

165/170°C

Mini croissant28% butter Charentes Poitou A.O.C.

96045 - 20 g x 260 20 min

24°C20 min 180°C

Mini pain crème28% butter, crème pâtissière.

96092 - 40 g x 180 20 min

24°C12 min

170/180°C

Mini pain au chocolatButter Charentes Poitou A.O.C, Lenôtre recipe.

31776 - 35 g x 210 20 min

24°C13 min

165/170°C

Mini pain au chocolat28% butter Charentes Poitou A.O.C.

96046 - 28 g x 260 20 min

24°C20 min 180°C

Mini chocolate twistPuff pastry filled with crème pâtissière and chocolate chunks.

96179 - 28 g x 100 20 min

24°C13 min 165°C

Mini pain aux raisinsButter Charentes Poitou A.O.C, Lenôtre recipe.

31290 - 30 g x 230 30 min

24°C14 min 180°C

Mini pain aux raisins28% butter Charentes Poitou A.O.C.

96118 - 30 g x 260 15 min

24°C20 min 180°C

Apricot basketPuff pastry filled with apricots.

32322 - 40 g x 100 20 min

24°C14 min 175°C

67

Louise : The new home of indulgence.

More than 50 outlets in France and around the world.

www.louiselesglaces.fr

La Compagnie des Desserts’ takeaway sales concept.

Quality certifications

Pole Sud (new standard in May of 2016) Le Gourmet ParisienLa Croquanterie Gourmande

Pole SudLa Compagnie des Desserts

We are dessert makers. Ice cream

All our ice cream is made by Pole SudThe founder of La Compagnie des Desserts,

Didier Barral, is a master ice cream maker

PatisseriesOur patisseries are made in our bakeries by:

• Philippe Urraca, Meilleur Ouvrier de France,• Frédéric Gernez, Artisan Master Pastry Chef,• and all our pastry chefs.

Professional Trade Fairs 2016SIRHA in Geneva, Switzerland, from 24 to 26 January - Stand G42

EUROPAIN in Villepinte, France, from 5 to 9 February - Stand 5R145

GASTRO ALICANTE in Alicante, from 27 to 29 February

SANDWICH & SNACK SHOW in Paris, on 14 and 15 March - Stand B013 The 30th SALÓN INTERNACIONAL DEL CLUB DE GOURMETS

in Madrid, from 4 to 7 April

SALÓN INTERNACIONAL DE LA ALIMENTACIÓN in Barcelona, from 25 to 28 April

SUMMER FANCY FOOD SHOW in New York, from 26 to 28 June - Stand # 1976 (Level 3)

New product or New recipe available from 1 March 2016 Frozen Patisserie Defrosting 30 min

24°C Defrosting time

Defrosting temperature

Ready to decorate

Price in £ (excl. VAT) from 1 March 2016

Baking 20 min 150°C

Baking timeconventional oven Baking temperature

Cooking 3 min 800W

Cooking timein a microwave oven Microwave power

Proving Proving time

12 min 180°C

Temperature of the prover

Cooking Cooking timein a saucepan Temperature

Keys

20 mn 95°C

Office A173-A175 • New Covent Garden Market • London SW8 5NXPhone : 0207 738 8380 • Fax : 0207 501 [email protected]

www.compagniedesdesserts.com

catalogue 2015 en sansprix

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