Pastry manufacturer Pidy has introduced its new Eating Moments ‘anytime, anywhere’ campaign, aiming to prove that many pastries can be eaten sweet or savoury, for breakfast, lunch or dinner. Many of Pidy’s pastries are now also made without palm oil, so there’s less saturated fat.
Pidy launched its campaign at Sial Paris 2014, and included a new savoury choux pastry selection. As one of Pidy’s lightest and crispiest pastries, the savoury choux range is for creating your own sweet or savoury canapés, appetisers and desserts. The éclairs work well as baguettes with fillings such as honey roast ham, Stilton cheese and smoked salmon, as well as fresh salad fillings. Alternatively, you can keep them as a traditional dessert by serving them with chocolate, strawberries or whipped cream.
“The Sial show was incredibly successful,” said general manager Robert Whittle. “Pidy won plenty of interest with our new fresh livery and our unique-looking stand displayed at the show. Chef Yves Mistiaen was cooking up a storm of interest with his culinary moments, delighting customers with breakfast pastry concepts. These included granola, Greek yogurt and honey served in the new red Corolle 85, and the delightfully posh truckers’ favourite in the form of a Paris brest bun served with bacon, fried egg and tomato slices. These are just a few of the inspirational ideas for serving suggestions at breakfast. Pidy’s Eating Moments were served throughout the show and caught the imagination of press as well as new and existing customers.”
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