Frozen bakery suppliers Delice de France and Bridor have expanded or upgraded their product ranges to help drive sales and make operations easier at retailers, coffee shops, delis, hotels, and more.
The Autumn/Winter 2026 catalogue from Delice de France contains new bakery solutions designed to capitalise on seasonal impulse purchases and the growing demand for dietary inclusivity.
There’s a new trio of mini doughnuts varieties (sold in boxes of 96), with Blackcurrant and Coco flavours finished with a smooth white icing, while Nutty is coated in a nut-flavoured icing and sprinkled with crunchy peanut pieces. Also available are full-sized Ball Doughnuts (box of 36) in Boston Creme or Forest Fruits – the latter filled with a blend of strawberry, raspberry, and black cherry.
A new ready-to-bake Pistachio Croissant (box of 46) has been added to the line-up too. The sweet bakery treats can be paired with a new coffee brand from Delice de France – Segafredo Foresta – described as a responsibly crafted, medium-dark roast with rich notes of dark chocolate and berries, balanced by a velvety mouthfeel and a subtle citrus lift.
Operators looking to elevate their lunchtime offering can choose from 12 new bread and sandwich carrier products, among them a new Sourdough Baguette, a Folded Pinsa Romana, a Premium Round Focaccina, a Focaccia Ligure with Olive Oil & Rosemary, and a Mediterranean Focaccina.
Delice de France has also unveiled gluten-free rolls in White and Brown options, as well as a gluten-free Farmhouse twin-pack comprising two slices of bread made with sunflower, flax, millet, and poppy seeds, individually wrapped to avoid cross-contamination.
“Stores and delis are fast-moving environments and operators often only have a few seconds to make an impression and drive a sale,” commented Delice de France CEO Thierry Cacaly. “That’s where trend-backed innovation comes in, and our new range promises the quality and premium cues that consumers are increasingly expecting no matter where they are shopping.”
Bridor has updated its signature Arty range to be delivered frozen yet fully proofed and ready-to-bake. This enables operators to offer premium viennoiserie without the need for specialist equipment or expertise, it noted.
The revision has been applied to two flagship products from Bridor’s Éclat du Terroir collection – the Arty Croissant (80g) and the Arty Pain au Croissant (90g) – which were previously only available in raw dough formats. The croissant has a distinctive pyramid shape with sharp, clean lines, while the pain au choc features a “bold, plump, straight silhouette” and is formulated with at least 20% more chocolate than the standard version.
Pastries require defrosting from 30 to 45 minutes at room temperature before baking for around 15 to 18 minutes in a fan oven at 170°C.
The launch is backed by new research conducted in August by Bridor among 1,000 regular pastry consumers in the UK, which highlights the strong commercial potential of visually striking viennoiserie. Survey findings included that respondents consider Arty’s design to be 59% more appealing, 69% more modern, and 58% higher in quality than standard traditional pastry options.
Furthermore, 84% of those surveyed indicated that establishments that offer this style of pastry are perceived as more refined and upmarket.
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