Callebaut
Barry Callebaut says no salmonella-tainted chocolate reached consumers
Barry Callebaut has said that no chocolate tainted by a recent salmonella outbreak at its Belgian plant reached retail consumers.
Callebaut’s report reveals diners are looking for indulgence
Callebaut’s latest Dessert Report has found that consumers are spending more on desserts as they look to treat themselves when dining out.
Flour power: the latest luxurious pâtisserie and eye-catching viennoiserie
How to reduce your menu and cater to special diets
Miniature marvels: petite pâtisserie in summer holiday flavours
Callebaut launches Everyday Inspiration campaign
Drink big: How to lure wary customers back in with breakfast beverages
Breakfast beverages present the perfect opportunity to get customers back through the doors and kickstart your[...]
How to harness recent enthusiasm for sourdough into bread and pâtisserie fit for your discerning customers
Everyone’s a sourdough expert these days, and it seems home-based baking has awakened an appetite for[...]
Inn fashion: what are the newest pub trends?
Pubs have been trying to find the magic formula for attracting customers, yet have been closing[...]
Sweet talk: the newest trends and latest products in chocolate and pâtisserie
Chocolate specialist Callebaut creates Lasting Impressions
How will you serve your pancakes this Pancake Day?
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