Inspired by Parisian boulangeries, the two variants include a chocolate and caramel tartelette (all-butter tart case filled with almond frangipane, salted caramel and topped with peaks of chocolate
Designed to “add a touch of romance to meals,” the ready-to-fill tart is made from Pidy’s traditional shortcrust pastry and measures 14.9 x 2.2cm.
Made from cod fillet and a wholemeal coating, the latest variant is sustainably sourced and MSC certified, and has been designed to meet school food standard guidelines.
Launched by the company’s dedicated foodservice division, Lähde, the new variants are all vegan-friendly and suitable for a range of sweet and savoury dishes, and favourite festive drinks.
Made with carrots, red peppers, coconut and aromatic spices, the company said the latest variant provides a mild and creamy flavour, and is ideally served with protein such as panko fried chicken.<
Available frozen, the four savouries – a saag aloo slice, a chickpea roll, a vegan sausage roll and a spicy chickpea and kale pithiver – are designed to help caterers tap into the vegan food-to-go
It has been made to give operators a premium bread option that can be ‘enjoyed by a wider remit of diners’.
The cake mixes, available in plain and chocolate, can be topped with vegan frosting.
The products have been vegan-certified after an ‘intense’ audit process.
All ready to thaw and serve, new variations include the ‘value’ mince pie - 37g shortcrust pastry filled with mincemeat filling and topped with a pastry lid; two star-shaped pies topped with sweet
Between them, the latest additions suit a “whole host of party foods” including canapés, dipping toasts, breakfast and dessert, and soup/salad toppings.