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Inspiration

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Top Story!

James Tanner unveiled as Coup de pates Chef Ambassador

Insight

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.
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Events

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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Business Builders

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

We're at Taste of London 2016

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

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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...

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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...

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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?

CHIBOUST

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

New crop varieties to be introduced - Next month crop supplier KWS Group is to unveil four new varieties spanning three crop types, each offering class-leading grain quality attributes.  Read More...
25th May 2016

M&S food ‘outperforms a competitive market’ - Profits at Marks & Spencer (M&S) dropped by a fifth, it announced in its full-year results today. But food fared better than its other divisions, despite “difficult trading conditions”. Read More...
25th May 2016

Sandwiches most popular cold food-to-go - The new Food-To-Go Market Factsheets from packaging specialist Huhtamaki have revealed that sandwiches, wraps and paninis are the most popular cold choices. Read More...
25th May 2016

Real Bread Campaign ad complaint rebuffed - The Advertising Standards Authority (ASA) has declined to take action following a complaint by the Real Bread Campaign (RBC) about advertising claiming that artisan bread can be made using a packet Read More...
25th May 2016

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