Cinammon Buns made of pastry

Source: Délifrance

Baked goods manufacturer Délifrance has unveiled two new ready-to-bake pastries in the form of cinnamon and brioche buns.

Described as the ‘perfect marriage of tradition and innovation’, the Cinnamon Bun boasts a classic shape infused with a popular filling to offer a refined experience for consumers.

Délifrance Brioche Bun

Source: Délifrance

The Brioche Bun, meanwhile, is described as versatile and can be used as a sandwich carrier, served with a sweet filling and topping, or enjoyed on its own. It is made with butter, free-range eggs, and French flour to create an ‘artisan-like’ product, which combines the best of brioche and croissant.

The ready-to-bake pastries are available from national wholesalers, and have been developed with convenience in mind to meet the needs of on-the-go consumers. They can also help alleviate pressures from a staffing and scheduling perspective on baked goods operators, Délifrance added.

The buns are being rolled out shortly after Délifrance unveiled Biscoff Muffins – soft vanilla muffins filled with a generous amount of Biscoff spread.

“The nostalgic Cinnamon Bun and remarkably versatile Brioche Bun are a testament to our dedication to pushing the boundaries of convenience, taste and texture,” said Stéphanie Brillouet, marketing director at Délifrance.

“Ultimately, consumers continue to seek indulgence and convenience in the morning and throughout the day, so we’re delighted to expand our viennoiserie range with products that deliver on both of these fronts.”

Pimped up pastries was among the trends identified as part of British Baker’s Top Bakery Trends 2024 report in which Brillouet highlighted research that found two thirds of consumers eat pastries as a treat, thereby pushing the sector to innovate.

“Artistry continues to play a vital role in the viennoiserie trend,” explained Brillouet. “A stunning appearance enhances the perception of taste, with 59% of consumers believing that a great-looking product is more enjoyable to eat. The multisensorial aspect of premium viennoiserie has gained traction too. So, offering layers of textures and flavours that elevate the overall experience.”