Cronuts, meet the next big thing

by Dan Malovany
Share This:
Search for similar articles by keyword: [Bakery]
So, what’s new for 2015? For La Petite Bretonne, the New Year rings in the slider croissant, said Dominique Bohec, vice-president of sales and marketing for the sweet goods producer.

The bakery created the croissant for mini-sandwiches and appetizers, and jumped on the burgeoning trend for snackable, grab-and-go foods for between-meal consumption. Mr. Bohec noted that the concept may sound easy, but developing the product was about as painstaking as making a 14-grain croissant, another new product. To create that croissant with its more nutritious profile, three product developers worked with a vendor to find the right combination of grains to ensure the product didn’t taste as “healthy” as it sounds.

Additionally, adding grains tends to take the “puff” out of a puff pastry. La Petite Bretonne found the solution in the most unlikely of places.

“To make sure we had a nice shape, we reduced the fat in the product,” Mr. Bohec said. “Besides making it healthier, less fat restored the puffing capability.”

The next challenge? Taking on clean label and removing preservatives while maintaining shelf life.

“We’re also looking at reducing sodium yet maintaining a good-tasting product,” he said.
Comment on this Article
We welcome your thoughtful comments. Please comply with our Community rules.

 

 


The views expressed in the comments section of Baking Business News do not reflect those of Baking Business News or its parent company, Sosland Publishing Co., Kansas City, Mo. Concern regarding a specific comment may be registered with the Editor by clicking the Report Abuse link.