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James Tanner unveiled as Coup de pates Chef Ambassador


60% of UK diners would prefer to pair a main with a dessert...

Product of the Moment

Tartelette au Citron
A pâte sucre dough filled with a lemon cream made from lemon juice, butter and natural vanilla.


Join us at Taste of London this year
Coup de pates brings premium Patisserie and Desserts to Taste of London this year!

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We're at Taste of London 2016

Coup de pates brings premium Patisserie and Desserts to Taste of London this year!


Dessert in the Driving Seat as 60% of Consumers Say They Would Ditch Starters

If they could have just two courses, 60% of UK diners would prefer to pair a main with a dessert...


College Commis Cooks Her Way to Paris and the Development Day of a Lifetime

A young commis chef from Shrewsbury College has been crowned winner of Coup de pates’ Chefs at Play...


Most Popular Purchases

Light and moist chocolate flavoured sponge sheets with a rich brown colour. A versatile product which can be used to form bases for various desserts and celebration cakes.

Fine layers of flaky puff pastry layered with a rich salted caramel crème pâtissière and topped with a salted caramel fondant icing.

Premium ready to prove croissant made with Isigny AOP butter, milk and eggs.

Did You Know?


Crème chiboust is a crème pâtissière (pastry cream) lightened with stiffly beaten egg whites finished with Italian meringue folded in. Crème chiboust can be flavoured with vanilla, orange zest, or liqueurs. Mixed with fruit, it becomes crème plombières. Crème Chiboust is the cream used to finish a Gâteau St Honoré.

Chiboust was the name of the chef who first put together the St Honoré and the cream to go with it.

The History of...

Opera Cake 

The creation of the cake goes back to 1955 when great French pastry chef Cyriaque Gavillon worked at the legendary Dalloyau shop in Paris.

Dalloyau have been trading since 1682 and were suppliers to the court of Versailles. It was the perfect match when Cyriaque, a genius with patisserie and an artist who created the most amazing cakes and sugar decorations, and Dalloyau got together.  

The idea was to create something that in taking one bite, would give a taste of the whole cake. After working with many different layers and tastes he finally came up with this wonderfully sophisticated cake. His wife told him it reminded her of the Paris Opera House, Palais Garnier. It was a name that stuck and the Opera cake was born.


Live From British Baker

Paul UK opens Earls Court branch - Bakery chain Paul UK is set to take its total number of UK shops to 36 with the opening of a store at Earls Court, London. Read More...
28th October 2016

Nairn’s partners with Amanda Hamilton to launch new campaign - Manufacturer Nairn’s has partnered with Scottish broadcaster and nutritionist Amanda Hamilton for its new Naturally Energising Challenge campaign. Read More...
28th October 2016

Small business campaign set to boost independent bakers - Independent bakers are being encouraged to join a campaign designed to put small businesses in the spotlight. Read More...
28th October 2016

Sandwich producers wary over automated system - Sandwich manufacturers are wary of being the first to market with a fully-automated sandwich system, according to a report from the British Sandwich Association (BSA). Read More...
28th October 2016

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Latest Video Case Study...

Chefs At Play

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