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|Friday, March 19, 2010||09:42|
(Drinks Media Wire). “Eclat du Terroir”, the brand leader in artisanal French Viennese pastries, is a pure butter French style Viennese pastry, made from carefully selected ingredients. Using AOC Charentes-Poitou butter ensures a unique puff pastry, an incomparable lightness which results in an exceptional crispness, along with a melt-in-the-mouth texture and a soft centre.
Three years of painstaking development were necessary for Bridor to reach this level of quality. Since its inception in 2007, the “Eclat du Terroir” croissant has become a staple in the frozen Viennese pastry market in France and throughout the world. This range is sought after by bakers who are looking for an exceptional product.
Today Bridor has enlarged its “prestige” range with two new references:
– 130g “Eclat du Terroir” pain aux raisins
Its exceptional quality is due mainly to its crisp puff pastry combined with a soft and melting centre, afforded by a patisserie cream and tender juicy raisins.
The “Eclat du Terroir” pain aux raisins is presented in 130g portions for a generous serving, compared to the average pain on the market which is approximately 110g.
Packaging: 90 units
- The 80g “Eclat du Terroir” pain au chocolat, 1 portion (15% chocolate)
Bridor has reinvented the pain au chocolat with this reference where the puff pastry is rolled around a generous bar of chocolate. In fact the “Eclat du Terroir” pain au chocolat contains 15% chocolate whereas the market average is just 12%. In addition, a whole bar, a more generous portion, enhances the chocolatey taste and gives a unsurpassed melting centre sensation.
Packaging: 150 units
These two new references join a range which has already proved successful in the uncooked and pre-proved market.
- The 70g uncooked and 80g pre-proved “Eclat du Terroir” croissant
- The 80g “Eclat du Terroir” pain au chocolat, 2 pieces, uncooked or pre-proved
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