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Viennoiseries

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Brioche, shortcrust and puff pastry

Tradition and innovation

The tradition of pastry is rich and fascinating, mixing history, culture and artisanal know-how. The viennoiserie has its origin in Vienna, the croissant was introduced to the court of France by Marie-Antoinette of Austria. To achieve the good butter-rolled croissant of today, French bakers adapted and improved Austrian manufacturing techniques.
The next step was to use spirits to bring a unique and tasty dimension to these fabrications. The galette des rois or the brioche, underlined by a dash of rum or brandy, are examples among others.
Nowadays, essential elements of breakfast or tea time, enjoyed with a coffee, chocolate or tea, the viennoiserie is popular by all gourmets, integral part of the French gastronomy. Our culinary flavours transform viennoiserie into refined taste experiences.

Hands-on & creativity

In pastry, two essential bases are used: puff pastry and yeast dough. An expertise combining recipes, artisanal manufacturing techniques – turning, kneading, shaping… – and the creativity of our chefs.
Some examples among others to illustrate these skills: the recipes of the Cointreau Signature Croissant and the St-Rémy banana brioche from pastry chefs, Alexis and Manuel Bouillet.
Also discover some bread roll recipes: this creation of St-Rémy sweet potato bread by Johnny Chen, world champion baker, inspired by Chinese cooking, or this recipe for Mount Gay vanilla bread or rum emphasizes the vanilla flavours while bringing its notes of oak and sweet caramel.

To summarize…
By integrating our excellence brands into your viennoiseries, you enhance their flavours, add a touch of elegance and originality and improve their texture while extending their shelf life.