Reception and cold chain
Product baked in our bakehouse and frozen as part of weekly production.
Frozen · Weekly production
Regenerated
at the pace of service
Baked and frozen product, ready to regenerate in a matter of minutes.
The service
How the line works alongside your service
Baked and frozen in our bakehouse; regenerated in your kitchen according to the confirmed technical sheet.
Reference-specific regeneration
No proofing. Time and temperature are defined only by the reference's confirmed technical sheet.
No proofing · Reference sheet
The guest's service
Breakfast, suite tray, and room service with a fresh-from-the-oven perception. Calibrated format and a restrained finish for the reception table and the chef's presentation.
Breakfast · Suite · Room service
A hotel breakfast is not only a daily operation. It is one of the guest's first memories.
Available range · Hotel service
The range for breakfast, suite service, and reception
References to regenerate at the pace of service. Baking instructions and service format are available on every sheet.
Red two-tone croissant
Red two-tone croissant: regular volume and a clear visual profile in service for hotel breakfast, buffet, and replenishment to order.
CroissantsTo regenerateLuxury Hotel Line
Green two-tone croissant
Green two-tone croissant: visible lamination and a clean colour contrast after regeneration for hotel breakfast, buffet, and replenishment to order.
CroissantsTo regenerateLuxury Hotel Line
Two-tone cocoa croissant
Two-tone cocoa croissant: visible lamination and a clean cocoa profile for hotel breakfast and service regenerated to order.
CroissantsTo regenerateLuxury Hotel Line
Curved butter croissant
Curved butter croissant: a laminated exterior and a classic silhouette for the first service of the day. For hotel breakfast, buffet, and service regenerated to order.
CroissantsTo regenerateLuxury Hotel Line
Straight butter croissant
Straight butter croissant: visible lamination and a regular shape for an orderly presentation. For hotel breakfast, buffet, and replenishment to order.
CroissantsTo regenerateLuxury Hotel Line
Raisin and walnut danish
Raisin and walnut danish: a golden spiral, visible fruit, and a glossy finish that recovers its texture on regeneration. For hotel breakfast, buffet, and replenishment to order.
Sweet pastryTo regenerateLuxury Hotel Line
Pain au chocolat
Pain au chocolat: a well-defined chocolate centre and laminated exterior for hotel breakfast, buffet, and replenishment to order.
Sweet pastryTo regenerateLuxury Hotel Line
Mini puff pastry braid
Mini puff pastry braid: a defined twist, visible layers in every turn, and a small, light piece for hotel breakfast, buffet, and replenishment to order.
Sweet pastryTo regenerateLuxury Hotel Line
Pain Suisse
Pain Suisse: pronounced surface lamination, even colour, and a form that recovers its texture on regeneration. For hotel breakfast, buffet, and replenishment to order.
Sweet pastryTo regenerateLuxury Hotel Line
Butter NY Roll
Butter NY Roll: circular layers and a regular form that recovers texture through regeneration for hotel breakfast, buffet, and service regenerated to order.
RollsTo regenerateLuxury Hotel Line
Brioche burger bun
Brioche burger bun: a soft crumb, regular format, and a structure ready for filling. For room service, hotel dining, and burger service.
BreadTo regenerateLuxury Hotel Line
Savoir-faire
Presentation arrives before taste
References baked and frozen in our bakehouse for regeneration according to each product's confirmed technical sheet.
Selections presented to F&B directors and executive chefs
Request a tasting box, a maison presentation visit, or a technical dossier tailored to your breakfast service.