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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All Change!

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Our Kiosks

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

Product of the Month

Vanilla Macaroon Shell 75mm
We've earned a TOP 10 Star Product Award for our 75mm Vanilla Macaroon Shells at the Hospitality Show 2015!

Awards and Events

Casual Dining Show in London - 25-26th February 2015
Casual Dining returns to the Business Design Centre, London for its second year and this time, we will be a part of it.

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News Update...

Carols by Candlelight 2014

Coup de pates proudly donates again to help improve the health and lives of children born with a...


Our NEW Pretzel Bun strikes GOLD! at the Casual Dining Show 2015

Aryzta Food Solutions Brand - Coup de Pates takes GOLD at this years Innovation Challenge awards!


Interview exclusive with the British Baker: Coup de pates launches rebrand

Coup de pates has officially launched its rebrand of Delice de France, making its first appearance...


Most Popular Purchases

Spring Onion & Cheese Savoury Muffin

Two large vanilla flavoured macaroons ready to fill and decorate. 75 mm diameter.

Portuguese Custard Tart

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

WC Rowe is largest baker to commit to the living wage - Cornish baker WC Rowe has become the third and largest baker to commit to paying the living wage.  Read More...
27th March 2015

Stop the Week: online - We look at deep-fried cake, baking with alcohol and why the fish finger sandwich will never die in our tongue-in-cheek Stop the Week.  Read More...
27th March 2015

Bakery student body holds NPD learning day - The Alliance for the Bakery Students & Trainees (ABST) held a Learning Day at Tameside College to teach students the process of new product development (NPD).  Read More...
27th March 2015

Coffee#1 reports 30% sales increase - SA Brain & Co, parent company of Coffee#1, has announced a 30% rise in sales compared to last year for the coffee shop.  Read More...
27th March 2015

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Latest Video Case Study...

Menu Development & Innovation
"The key to innovation is knowing what the market is doing and investing in sound market...

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