The latest pastry range, called hard fonçage, is Pidy’s own alternative short, crisp and delicately thin pastry and is available in two varieties, sweet and neutral.
This new pastry forms the start of a new era in Pidy’s range, to provide regular shapes that have a lighter appeal and provide a higher filling-to-pastry ratio, allowing chefs more room for fillings.
“Research over the last few years has led us to believe that our customers are seeking new ways in which to present their pastry offering with lighter shape, composition and texture alternatives,” said general manager Robert Whittle. “Our new sweet and neutral fonçage pastries are our lightest yet. The light pastry makes the canapés crisper and they allow more room for sweet and savoury fillings. Our fonçage pastries are in demand with chefs and caterers, as the need for thin and healthy pastry continues to grow.”
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