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Quality has a new name... COUP DE PATES®

From fine savoury canapés and rainbow coloured French Macaroons to convenient semi prepared Bread and Pastries, we have a reputation for excellence. Using age old artisanal methods, combined with the latest innovative ideas and exclusively developed by chefs, we strive to deliver the finest in flavour, variety and authenticity.



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Top Story!

Coup de pates Supports a Royal Reception for Young Talent at St James Palace

Our Kiosks

Visit our website with more information on Delice de France kiosks in UK stations.

Product of the Month

Red Fruits Bavarois Slice
A great summer dessert - Ideal when catering for large numbers

Awards and Events

Innovation Gold for 2015
Aryzta Food Solutions Brand - Coup de Pates takes GOLD at this years Casual Dining Innovation Challenge awards!

Business Builders

Developing the right offer, price and display are all key to success.
Our Business Builder has been designed as a helpful guide.

News Update...

A Royal Reception for Young Talent

Students were given the chance to create the canapés for the Craft Guild of Chefs 50th anniversary...


The Humble Pie

NEW Gourmet Pies from Coup de pates


Helping the homeless on a valliant day at the London Marathon

After being contacted by the local homeless charity The Connection, Coup de pates happily agreed to...


Most Popular Purchases

A moist gluten free carrot cake filled and finished using cream cheese icing and sprinkled with chopped walnuts.

A soft pretzel ‘lye’ roll with surface cuts. Perfect for gourmet burgers.

Mini Plain Scones

Did You Know?

Story of the popular Tarte Tatin

The typical French tarte Tatin is a wonderful combination of flaky pastry - generally homemade for more authenticity - and smooth, caramelised apples. This traditional upside-down apple tart from the Centre region of France actually results from the "Soeurs Tatin" or "Demoiselles Tatin"'s imagination.

Indeed, running a charming hotel in the Loire Valley region, Stéphanie and Caroline Tatin had to prepare some delightful dishes for their guests.

The tradition relates that one day, around 1898, Stéphanie - who would take care of the cooking and especially of her traditional apple pie, was so overwhelmed that she left the fruits in the pan, simmering for too long. Blended with sugar and butter, the apples formed a sweet, caramelised mixture that the young cook finally poured in a pastry pan, covered with her delicate flaky pastry and over baked. 

Once out of the oven, the upside-down tart was turned out on an elegant tray, resulting - to the Tatin sisters' great surprise - in a really appetizing dessert. The apple pie was then delivered to the guests, who finally highly appreciated it: the classic tarte Tatin was born!

Tip of the Month...


Making the perfect Millefeuille can be a challenge and difficult to cut through. After all your hard work, the last thing you want is crooked edges to your fine patisserie! 

Why not try freezing it for about an hour, then dividing it with a very sharp knife. Alternatively, you can cut the puff pastry into individual portions beforehand and then assemble it. 

Live From British Baker

Sugar debate reignites with new report - Health campaigners have released findings of higher concentrations of sugar in so-called ‘healthy’ snacks than in a bag of Haribo.  Read More...
29th May 2015

Stop the Week: online - This week we look at the 'right' way to eat a cupcake and how to launch a product with a party in our tongue-in-cheek Stop the Week.  Read More...
29th May 2015

Discounters perform in global brands chart - Aldi and Lidl once again showed up the Big Four in the most valuable global retail brands chart.  Read More...
29th May 2015

Financial watchdog to help SMEs in quality auditing - The complex relationships between retailers and their suppliers is to be investigated by the Financial Reporting Council (FRC) as it pledges to help smaller businesses.  Read More...
29th May 2015

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Latest Video Case Study...

Quality has a new name but can these pronounce it?

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