Aryzta Strikes Gold at Casual Dining 2015

Coup de pates

Coup de pates

Standard Supplier 2nd March 2015

Aryzta Strikes Gold at Casual Dining 2015

A new and unique pretzel burger bun created by Aryzta Food Solutions has been awarded Gold in the Casual Dining Show’s 2015 Innovation Challenge, held last week.

The product, nicknamed ‘Bun Appetite’, was whittled down from 22 via a team of foodservice buyers on day one; the remaining 12 exhibitors were then tasked with pitching their products in front of a live audience and to a judging panel including commercial director of Gourmet Burger Kitchen, Keith Bird.

Supplied frozen, the product – made using traditional pretzel baking methods, resulting in a delicate, salty crust and super soft white crumb – was only one of two to receive gold, with Aryzta the only food producer to scoop the accolade.

Mariam French, Head of Marketing, Aryzta Food Solutions UK, made the pitch and commented: “Innovation is at the heart of everything we try to do at Aryzta, so we’re absolutely delighted to win gold.
Bun Appetite twins traditional pretzel baking methods and repackages them in a new and innovative manner, making it perfect for creating burger menus with a striking difference. To have been recognised by such an esteemed panel and be the only food exhibitor to get top spot really is the icing on the cake.”

Speaking about Bun Appetite, one of the judges commented: "Absolutely love it. Great twist with great traction"
Alongside extensive sampling of Bun Appetite, the Aryzta FS stand featured ranges of speciality bread and patisserie, semi-prepared products from high end chef brand Coup de pates, American muffins, cookies and ring doughnuts from Otis Spunkmeyer and healthy fruit and vegetable smoothies from Projuice.

Bun Appetite is available now.

For more information on Aryzta FS range call 0844 499 3311, email: [email protected] or visit:

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs, are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you