Innovation and quality, key themes in the launch of Europastry’s new bakery products
The company is launching innovative new products such as the Croiloaf, a cake with three butter croissants made from the Caprice Viennoiserie recipe.
Europastry, the leader in Spain and fourth largest operator worldwide in the frozen dough sector, launches an array of exquisite new pastries, recovering the craft traditions of the master boulangères and maintaining the highest quality standards.
First in the spotlight is the outstanding new Croiloaf, a cake with three butter croissants made following the same sourdough recipe used in the Caprice Viennoiserie. This product, currently all the rage in the United States, consists of the fusion of the traditional French croissant and the English sliced loaf. The Europastry Croiloaf is decorated with a drizzle of syrup and sugar pearls, making it the perfect choice for sharing. But this innovation is balanced by the craftwork evident throughout the preparation process: the layering of the pieces, glazing and decoration are all done by hand. In addition, it comes presented in a wooden punnet to emphasise its artisanal touch.
Marta Cortés, Marketing Director of Europastry, says “Europastry operates in more than 60 countries and is always attentive to all new consumer trends. This launch confirms our commitment to innovation, and it provides an opportunity for our customers to enjoy these unique products in the Spanish market".
Also standing out among the new launches are the Chocolate Bicoloured Caprice Croissant and the Strawberry Bicoloured Caprice Croissant. Both are prepared from sourdough, creating an unbeatable taste thanks to the dough’s slow fermentation. In addition, their exquisite buttery taste and sophisticated colour combination make them an irresistible product.