Les Créations d’Honoré

Classic …and yet so different!

All the expertise acquired over 30 years & the creativity of bridor’s bakers… gathered together to create this range of exceptional 100% fine butter viennese pastries, in tribute to saint honoré, the patron saint of bakers.

Difference N°.1 THE EXPERTISE & KNOW-HOW OF BRIDOR’S BAKERS

The rigorous selection of raw materials :

  • wheat flour supplied by local millers,
  • matured fine butter for unique texture and flavour.

Unanimously recognised control of the lamination technique:

  • slow kneading,
  • long dough proofing time,
  • gentle and progressive lamination.

Difference N°.2 BRIDOR’S REGULARITY

Regularity is the secret to the reputation of Bridor’s Viennese pastries:

  • controlled temperatures in all seasons and 24/24 in the production facility,
  • strict specifications for each raw material,
  • strict quality controls throughout the manufacturing process.

Difference N°.3 A UNIQUE RECIPE CREATED AND DEVELOPED BY BRIDOR’S BAKERS

  • An enriched and original base dough for an explosion of flavours, made with milk and a touch of sourdough.
  • The right quantity of fine butter and an exclusive method of incorporation for a unique organoleptic experience.

Did you know?
A good Viennese pastry starts with PURE BUTTER (quality criterion No.1).

Why use sourdough?
The touch of wheat sourdough makes all the difference: it reinforces the flavours and brings a persistency on the palate for even greater gourmet pleasure.

A recipe that has been tasted and approved*
83% of intention of subsequent purchase after tasting.
*Panel of 100 consumers carried out by an independent certified body in July 2017

Difference N°.4 BRIDOR’S SERVICE

  • Videos with baking advice exclusively for artisan bakers
  • A professional blog with trade news, recipes, advice, etc.

pro.bridordefrance.com/en/category/baker

A RANGE OF READY-TO-PROVE PRODUCTS THAT CALL ON THE ARTISAN BAKER’S KNOW-HOW

  • 37456 Croissant 70g 100% fine butter Frozen and Ready to prove An iconic product with the good taste of butter and milky notes.
  • 37457 Pain au Chocolat 80g 100% fine butter Frozen and Ready to prove A pure gourmet treat where the taste of chocolate is enhanced by this unique recipe.

Did you know?
64% of sales of Viennese pastries in France are shared between croissants and pains au chocolat.
*Source : GIRA study – 2015

BEST PRACTICES FOR BRIDOR BAKERS

TRAY ARRANGEMENT

  • For optimal baking, respect the number of products per tray to prevent them from touching each other.
  • Arrange the croissants in staggered rows, turning them up at the extremities to prevent the ventilation from blowing around the sheet of paper.

PROVING / AN ESSENTIAL STEP TO OBTAIN QUALITY VIENNESE PASTRY

  • Bridor’s bakers recommend you work under controlled proving conditions for an optimal development of the puff pastry. For this, tray and block the products the day before in a fermentation chamber between 0 °C and 2 °C (12 h max.)

EGG-WASHING

  • Use a very flexible brush in good condition to preserve the Viennese pastries.

BAKING

  • Respect the recommended baking temperatures and check them regularly.
  • Never mix products that do not have identical baking settings.
  • Do not open the oven during baking, as your Viennese pastry may fall flat.

DID YOU KNOW?

“Honoré was bishop of Amiens in the 6th century. Legend has it that at a very young age he told his nanny that one day he would become bishop. She was baking the household bread at the time and is said to have replied : “When my baker’s paddle grows leaves”. And the miracle occurred: leaves began to grow from the wood of her paddle. In 1202, a Parisian baker and native of Picardy decided to build a chapel in his memory. It is this construction that brought Saint Honoré back to the fore and millers, flour merchants and bakers decided to make him their patron saint.”