Bakehouse

19 January, 2007
Page 29 
With chocolate being a hit at Easter time, Bakehouse (Bagshot, Surrey) has developed the Triple Chocolate Danish, with a filling of soft, dark chocolate with white and milk chocolate drops, encased in a traditional plait of flaky Schulstad Danish pastry and topped with real chocolate pieces.
Bakehouse has used its new patented ReadyGlazed technology to coat the pastry during manufacture and melt during baking.Available from wholesalers in cases of 48 pieces, the Triple Chocolate Danish bakes from frozen in only 18 minutes.



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