6 Saluting savoury

When it comes to savoury, a little bit of sweet is nothing new, but bakers are becoming increasingly experimental in their combinations.

This is certainly something that Alex has witnessed in the industry, but for Ani it’s more of a definition of sweet and salty.

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Ani explains: “We’ve seen a definite trend towards the mix of traditionally savoury flavours such as salt and chilli mixed with traditionally sweet ingredients like caramel and chocolate.”

Following this trend, Glacier has developed a full line of savoury products such as savoury tarts, smoked salmon éclair, foie gras and fig mille feuille, smoked salmon and orange mille feuille or a savoury choux choux, a delicious choux pastry filled with béchamel sauce and cream of avocado.

“The use of fruits in our savoury pastries is important,” says Patera.

“Boiron Frères premium products help us offer a fig and duck foie gras millefeuille all year around.”

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