As consumers prioritise quality-led experiences when eating out, indulgent bakery remains a key opportunity. According to Mintel, 55% of UK consumers view desserts as an indulgence worth paying more for, reinforcing the importance of premium sweet offerings on menus.

The commercial relevance of sweet bakery is particularly strong in informal and food-to-go environments. Data from Allegra shows that sweet bakery accounts for more than 30% of café food sales by value, while also performing strongly as an add-on purchase across hospitality formats, including hotels, contract catering and casual dining.

The products combine artisanal baking techniques with convenience, allowing operators to serve high-quality desserts with minimal preparation.

New lines include:

• Butter Croissant with Pistachio Filling
• Lava Cookies (Double Chocolate and Salted Caramel)
• Apple Pie Strudel Stick with Cinnamon.

Designed for flexibility across dayparts, the products are suited to counter displays, grab-and-go formats, dessert menus and plated service, supporting businesses looking to maximise yield without increasing kitchen complexity.

Kevin Hughes, country director UK & Ireland, La Lorraine Bakery Group, said: “Sweet bakery continues to play an important role across foodservice. These new products give operators the ability to meet consumer expectations for indulgence while maintaining consistency, speed and quality.”

For more info, visit llbg.com/en-GB