Bridor unveils first festive recipe book to help operators maximise Christmas sales

Leading French bakery manufacturer Bridor has published its first-ever festive recipe book to help caterers and chefs maximise Christmas sales and tap into the potential of baked goods this season.

Available to download for free via the Bridor website, the book includes a series of exclusive recipes* incorporating Bridor’s products, from Viennese pastries to breads and rolls, including Cheese Finger & White Truffle with Parmesan Tuile, Croissant Cube with Foie Gras and the Bun 'n' Roll Coffee Cream.

The recipes cover various occasions, spanning appetisers, starters, festive main courses and desserts, to allow caterers to flex their offering to suit different needs throughout the day. The guide also recommends a selection of breads to pair with popular meat, fish and cheese dishes during the festive period, to help elevate the dining experience.

Erwan Inizan, Northern Europe Sales Director at Bridor, said: “We know that the weeks leading up to Christmas are incredibly important to the restaurant and hospitality sector. Last year, Britain’s leading hospitality groups saw a year-on-year sales increase of 2.7% in the run up to the big day1 and the sector will be hoping for another positive festive season. Data from our ‘Croissant Revolution’ guide showed that there are a notable number of consumers who choose croissants as an afternoon snack or an accompaniment to a coffee break, outside of the traditional breakfast period - and we know that pastries are an incredibly flexible ingredient for chefs to use in the kitchen. Our new recipe book looks to provide inspiration on how chefs and caterers can incorporate breads and pastries into their menus, and in turn help them offer consumers different and delicious serves throughout the day.

“We also have several products that are particularly popular at Christmas time where consumers are more open to moments of indulgence throughout the day, like macarons and pastel de natas. At this time of year, we see people reaching for comforting, familiar treats, as well as those looking for a modern or local twist on a classic.”