Front baking in horeca

Develop a complete concept from fresh dough that is very clear to the user in the catering industry

Taking into account the already existing product, we at Het Foodatelier looked for the important conditions – for the user in the catering industry – that would facilitate working with ‘fresh dough’ and the best way to present this to guests. By expressly analysing what users in the catering industry face in their daily work, we have been able to design a menu method that is practically and clearly applicable within the professional market. We have put this together under the name Pain à la Carte. It was introduced in the industry that same year.
Client: Grand Duet