Miracles Collection by Maître Choux

Source: Maître Choux

A recent raft of new sweet bakery offerings aims to spread smiles over the summer, from gluten-free vegan cakes and tennis-themed cupcakes to exquisite choux pastry creations.

The latest saccharine NPD from bakers stacks up against other sweet treats introduced earlier in the season, along with summer ranges from retailers such as Morrisons and Sainsbury’s.

We brave the stormy skies and hatch hopeful plans of a picnic or garden party with our round-up of fresh new bakery delights:


Lazy Day's Mini Vic the Vegan Caterpillar Cakes

Source: Lazy Day

Mini Vic the Vegan Caterpillar Cakes

Mini Vic the Vegan Caterpillar Cakes, Lazy Day

Joining the ongoing caterpillar cake fracas among UK retailers is Lazy Day’s brand new gluten-free and vegan offering, Mini Vic. The snack-sized, allergen-friendly version comprises chocolate sponge encased in chocolate frosting, covered in Belgian dark chocolate, topped with sugar decorations and a Belgian chocolate and milk-free white chocolate flavour face. Available now in packs of four (£3.50) in Co-op and Morrisons’ stores, and launching into Sainsbury’s next month.

The company is also debuting two other gluten-free and vegan products. The Belgian Chocolate Cake Bars – made of rich chocolate sponge topped with chocolate frosting and Belgian dark chocolate – are being sold in Tesco stores and come in boxes of four individually-wrapped bars. The Salted Caramel Crispies, meanwhile, offer a ‘new take on an old favourite’ with a sticky rice crispies base topped with a layer of caramel and covered in dark Belgian chocolate. Boxes containing five slices are available in Tesco, Waitrose and via Ocado.

“People with allergies or restricted diets often feel alienated and left out. Innovation, taste and inclusion have always been at the heart of the brand, and these new products capture the Lazy Day values,” said the brand’s co-founder Dr Sally Beattie.


Almond Pain au Chocolat by Délifrance

Source: Délifrance

Almond Pain au Chocolat

Almond Pain au Chocolat, Délifrance

Bakery manufacturer Délifrance unveils its Almond Pain au Chocolat, which it says helps satisfy the growing consumer trend for indulgent moments. The product, which available for national wholesale and sold frozen in boxes of 60, features a traditional pain au chocolat-style pastry with a chocolate and almond-filled centre.

“Indulgence has become a prominent trend in the baked goods industry, with more consumers actively seeking out rewarding eating experiences,” said Délifrance marketing manager Stéphanie Brillouet, referring to the company’s own research into the breakfast market.

Délifrance notes the Almond Pain au Chocolat complements its premium viennoiserie portfolio, and is ideal for food-to-go operators and retailers looking to elevate their breakfast menus and snacking options.


Deep Purple Blueberry Miracle by Maître Choux

Source: Maître Choux

Deep Purple Blueberry Miracle

Miracles Collection, Maître Choux

London-based éclair specialist Maître Choux has launched its new ‘Miracles’ collection. The semi-spherically shaped pastries sat atop a pie crust come in a range of flavours including Pure Pecan, Deep Purple Blueberries, Persian Pistachio, Italian Lemon, Summer Berries, and Piedmont Hazelnut & Chocolate Haze.

Priced between £12.20 and £12.80 each depending on the flavour, they are billed as a ‘perfect blend of layers, textures, colours, and flavours, promising to take customers on a sensational sensory journey’. The Deep Purple Blueberries Miracle, for example, features a crunchy tart and Spanish almond cream base topped with a blueberry compote insert and blueberry cream coated in a layer of blueberry glazing. Each miracle is crowned with a baby choux, in this case filled with Tahitian vanilla and blueberry compote and topped with a fresh blueberry and silver flakes.

The Miracles range was created by Maître Choux head executive chef Olivier Mourelon, who previously worked as a Cordon Bleu lecturer as well as at London’s Michelin-starred Club Gascon restaurant. Only a limited number of the pastries are being made available each day at the company’s South Kensington store, with Soho and King’s Road branches stocking them from next month.


Tennis Cupcake Selection Box by Hummingbird Bakery

Source: Hummingbird Bakery

Tennis Cupcake Selection Box

Tennis Cupcakes, Hummingbird Bakery

While strawberries and cream are the traditional culinary accompaniment to the annual Wimbledon tennis tournament, cupcakes can still make a delightful game, set and match.

From now till 16 July, Hummingbird Bakery is serving up an ace selection of red velvet cheesecake and vanilla cupcakes, topped by hand with various tennis-themed decorations. A box of six cupcakes is priced at £22, including three comprising red velvet sponge baked with creamy chocolate chip cheesecake and three featuring sweet vanilla sponge with smooth buttercream frosting.

Vegan and gluten-free options are available, with individual cupcakes costing £3.80 each, at Hummingbird’s outlets located in South Kensington, Spitalfields, Notting Hill, Victoria and St John’s Wood.


Staff prepare and check special edition Marie Curie cakes at Clayton Park Bakery

Source: Clayton Park Bakery

Staff prepare and check special edition Marie Curie cakes at Clayton Park Bakery

Marie Curie Celebration Cake, Spar

A special edition celebration cake has been unveiled at Spar stores across the north of England as a fundraising initiative for Marie Curie.

Manufactured by Clayton Park Bakery in Huncoat, Lancashire, the lemon-flavoured cake with yellow icing and chocolate drizzle has been produced to coincide with the 75th anniversary celebrations of the UK’s leading end-of-life charity, which supports people living with terminal illnesses and their families.

Priced at £3.50 each and available till 2 August, each purchase will see 50p go directly to Marie Curie.

Spar has already been collecting for Marie Curie, with 1p from every sandwich sold in stores in the North amounting to £300,000 in funds raised since November 2016.