Afternoon tea continues to be a success story in the hotel sector…bringing in non-residents, as well as providing an extra service for guests.
This quintessentially British occasion lends itself to celebrations from birthdays and anniversaries through to baby showers and hen parties.
The highlight of many afternoon tea is a stunning display of sweet treats…and Tipiak has an enviable range that’s sure to go down well. From eye-catching gluten-free macarons and delicate award-winning pop éclairs through to stunning French mini fruit tarts or delicious petits fours, Tipiak has a wonderful selection that’s perfect for any gathering.
When it comes to savoury items, try exquisitely French canapés alongside traditional sandwiches at afternoon tea. Tipiak offers a mouth-watering range of flavours which have been hand-finished in France.
All Tipiak products are authentic – created by a dedicated team of bakers, chefs and pastry chefs who bring their expertise to any hotel kitchen. Simply thaw and serve.
“Making pâtisserie and canapés from scratch can be difficult and incredibly time-consuming, so it’s well worth considering using frozen pre-prepared items, which can be extremely convenient,” said Charlotte Ganier, international development project manager at Tipiak, which supplies frozen, authentic French pâtisserie to the UK foodservice sector.
“In a busy hotel environment, time is very much of the essence. Life can be made easier for chefs, kitchen staff and waiting staff by buying in high quality, pre-prepared frozen items like canapés, pâtisserie or petits fours. This will leave more time for chefs to devote to preparing other parts of a meal.”
Not only the perfect ingredients for afternoon tea, Tipiak’s exquisitely French ranges of superb canapés and pâtisserie are also ideal for conference, wedding and event catering.
“One of the key challenges for large-scale catering is ensuring that food is served quickly, efficiently and consistently, so it makes sense to use pre-prepared frozen items for some elements of the catering operation,” added Charlotte Ganier.
“Another of the difficulties of catering at a conference or banquet is that numbers often change at the last minute – with guests dropping out or additional guests being added. To save on waste, and therefore cost, just defrost the number of canapés or petits fours that are needed a short while before the event…when numbers are more likely to have been finalised.”
Tipiak products have defrost times prominently displayed on each box, and usually take between just two and four hours.
@TipiakFSUK
