In a competitive market where visual appeal and guest experience drive success, Viennoiserie has become a powerful tool for menu differentiation. Today’s consumer is no longer just looking for a tasty product but an attractive offering with carefully crafted shapes that catch the eye.
The launch is backed by research conducted by Bridor among 1000 regular UK pastry consumers. Data found that ARTY’s design is 59% more appealing, 69% more modern and 58% higher in quality1 than standard traditional pastry options.
Furthermore, 84% of UK respondents1 indicated that establishments offering this style of pastry are perceived as more refined and upmarket.
Part of Bridor’s prestigious Éclat du Terroir collection, which celebrates its 20th anniversary this year, the ARTY range bridges classic French pastry heritage with modern architectural geometry. Previously available only in raw dough, the range has been reinvented to adapt to the needs of modern foodservice environments through two flagship products:
- The ARTY Croissant (80g): Distinctive pyramid shape with sharp, clean lines. A specialised dough-cutting and slow-laminating technique allows the delicate puff pastry layers to expand during baking.
- The ARTY Pain au Chocolat (90g): A bold, plump, straight silhouette for maximum visual impact. Formulated with at least 20% more chocolate than Bridor’s standard Éclat du Terroir pain au chocolat.
Erwan Inizan, Northern Europe sales director at Bridor, said: “ARTY has earned a strong following in high‑end hotels and bakeries because it combines classic French pastry‑making with a striking, contemporary look. Until now, however, the range has required a certain level of bakery expertise and equipment. By introducing a fully proofed, ready‑to‑bake format, we are opening ARTY up to operators who want outstanding visual impact but with a very simple and reliable baking process.”
(1) Bridor UK survey of 1000, Aug 26.
