Bon Patissier Thaw-and-Serve Macarons

Everyone loves a sweet treat occasionally, especially when things are a little uncertain. And there's no better treat than a classic French Macaron from Bon Patissier.

Macarons are a "must-have" in your shop, whether it's as a signature item or an impulse buy. Bon Patissier Macarons are available in seven individual flavors or three collections. They're the perfect thaw-and-serve bite, ready for your bakery case, grab-and-go, or delivery.

To see these and other great products in our Bon Patissier line, click below...

Great taste meets convenience.

Using basil that picked at the height of freshness, Brover Pesto Genovese gives you all the great flavors you want, but keeps your kitchen moving at the speed you expect. 

Try adding this sandwich to your next menu...

Introducing Bon Patissier Frozen Straight Croissants

Bon Patissier Frozen Straight Croissants give you a new option to delight your customers. They're ideal for dipping in their favorite morning beverage, or as the perfect beginning to a great sandwich. They can also be filled to order with bakery jam, hazelnut spread, or pastry cream.

Add variety and visual appeal to your case, and separate yourself from your competition by offering your customers a new twist on the classic all-butter croissant.

To learn more about our entire line of frozen all-butter Viennoiserie from Bon Patissier, speak to your sales rep or download our brochure by clicking below.

Bon Patissier Kouign Amann

Kouign Amann (pronounced [kwin a mãn]; pl. kouignoù-amann) is a Breton cake. It is a round crusty cake, originally made with bread dough (nowadays sometimes viennoiserie dough), containing layers of butter and sugar folded in, similar in fashion to puff pastry albeit with fewer layers. The cake is slowly baked until the butter puffs up the dough (resulting in the layered aspect of it) and the sugar caramelizes. The effect is similar to a muffin-shaped, caramelized croissant. Kouign Amann is a speciality of the town of Douarnenez in Finistère, Brittany, France where it originated around 1860. The invention is attributed to Yves-René Scordia (1828–1878). Comes frozen and easy to bake! Just butter and sugar a cupcake mold. Place Kouign Amann in the mold. Bake 375˚F/190˚C for approximately 19 minutes (ovens vary). Remove immediately from the mold, to avoid product form sticking.

Perfect miniature kouglofs arrive frozen, simply thaw and serve. These fully baked delicate sweet and savory yeast-raised cakes may be filled. The Black Olive Tapenade, Porcini or Grana Padano varieties are perfect for passed hors d’oeuvres. The Chocolate and Pistachio-Cherry versions are excellent on a pastry buffet - a little amuse-bouche or a sweet treat bite!

Three savory flavors, and two sweet flavors, your choice!!

Perfect packaging for high volume catering-type clientele: fillable trays with extra height so fillings stay intact during storage and transport.

Free Download:  Bon Patissier Kouglof Flyer

Four New Cakes Added; Updates to Standards, Too

Chocolate Hazelnut Feuillantine joins the menu.

Paris Gourmet happily introduces some new additions and updates to our popular Bon Patissier frozen cake line.  These popular cake strips allow the most versatility of portioning and application.  From small squares for petit fours to wedges or rectangles for individual desserts, the chef controls the look and portion size.  These cakes are ready whenever the banquet count suddenly rises or a party is added at the last minute.  For easiest handling, portion and plate while still somewhat frozen.  But be sure to serve at room temperature so your guests enjoy the most flavor.

The New Additions

Chocolate Hazelnut Feuillantine- pictured above- Biscuit topped with a crunchy hazelnut chocolate biscuit and topped with a chocolate mousse. Finished with caramelized hazelnut pieces and chocolate velvet.

Strawberry Raspberry Mousse Cake- Biscuit soaked with kirschwasser syrup topped with a strawberry-raspberry mousse.  Strawberry and black currant glaze decor.

Pear Caramel Mousse Cake- Chocolate biscuit, chocolate hazelnut crunch layer, and caramel mousse with diced poached pears.  Decorated with chocolate lines and apricot-caramel glaze.

Crunchy Coffee Mousse Cake- Almond chocolate biscuit topped with crunchy white chocolate biscuit, a coffee mousse. Finished with an apricot icing.

The Updates

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