French pâtissier Tipiak has committed to using Fairtrade chocolate and free-range eggs in its sweet and savoury pâtisserie. The ingredients switch has been made as part of the foodservice provider’s pledge to boost the ethical credentials of its authentic ‘thaw and serve’ products.
Marie-Emmanuelle Chessé, international development project manager at Tipiak, said: “We regularly look at the recipes and ingredients of our sweet and savoury pâtisserie to see if we can improve them in any way.
“This is a positive move for our customers, who can promote the fact that we have updated and improved our ingredients to their own customers.”
Its range includes petits fours, gluten-free macarons and a selection of different savoury canapés. Tipiak’s ‘thaw and serve’ products are used across the food service sector in a variety of settings including afternoon tea, buffets, wedding, graduation and other event catering, plus as accompaniments to hot beverages and as light desserts.
Its macarons are made to a traditional French recipe and are gluten free – making them suitable for coeliac customers and those who avoid gluten.
For more information about the Tipiak range available to the UK food service sector visit www.tipiakfoodservice.co.uk
