Croissant customisation and all-day offerings could boost sales

Hospitality venues selling pastries can uplift croissant sales by offering personalised or ‘reinvented’ versions, according to bakery product supplier, Bridor.

Within the firm’s latest Croissant Revolution report, it found that as more than two thirds of 800 surveyed consumers are interested in trying hybrid pastries such as cronuts, croffles, cruffins and crookies, operators should provide a selection of croissant options, including gluten-free or vegan versions.

Bridor’s northern Europe sales director, Erwan Inizan said: “Consumers want to customise their pastries. Provide a build your own croissant station or offer a variety of sweet and savoury toppings and fillings, allowing customers to personalise their treat and share their creations on social media.”

He further recommended offering combination deals such as pairing croissants with coffee or tea to capture both the breakfast and afternoon snack markets.

Bridor further researched that freshness is a major selling point, with Inizan adding: “Position your croissants as the ultimate freshly baked indulgence, emphasising the aroma and experience of enjoying a warm croissant straight from the oven.”

He also advised operators to reach out to local businesses regarding catering and “offer your croissants as a versatile and appealing option for corporate catering”.

Bridor offers a wide range of croissants, including its new plant-based selection and trending pistachio-filled croissant.