Serve up comfort with apple pie jaffles drizzled in caramel sauce—a nostalgic dessert with a twist. Made cost-effective using tinned apples and Pampas Frozen Roll Puff Pastry, this treat is quick to prepare and sure to delight. Perfect for autumn menus, these golden jaffles bring a cozy finish to any meal or even as a brunch menu offering.
Find out 5 reasons why readymade bakery products can benefit your hospitality business.
Want to know how to turn your bakery goods into a gluten free delight? Check out our gluten free baking guide now.
Is your dessert menu in need of a freshen up? Are you trying to work out what your customers just can’t get enough of? Well, here they are!
There is nothing better than Grandma’s traditional apple pie, so why not bring it to your venue today?
Dessert is on the rise! We discussed the after dinner market with some of Australia’s best and up-and-coming after dinner venues to get some tips on how to make dessert a major success factor for your business.
From European festival food, and blue-collar American breakfast, to adorning freakshakes, our nation’s current sweet obsession has taken on many forms throughout its history.
6 scientific tips for perfect pies. Whether or not we’re aware of it, the scientific process is often an integral part of cooking and baking.
Gontran Cherrier is a fourth generation Parisian baker known in his home country not only for his mouth-watering croissants but it’s his twist on French classics with an Aussie edge that has pastry lovers most excited at his Melbourne boulangerie.
Add some middle eastern spice to your menu with this traditional Lebanese Baklava recipe! It is quick and easy to make using Pampas Filo Pastry and is perfect for cafes and caterers looking to diversify their dessert offering.
Air. It’s not on the ingredient list, and it’s rarely talked about. But air, or lack therof, in a cookies, cake or biscuit is the key difference to a good product. There are three ways to create air in baking, read on to discover them.
Sweet success – Tips and tricks to get the most out of sugar.