It has a crunchy shell and creamy cinnamon filling, this Almond & Apple Pithivier is perfect for a cool, spring day served with a warm anglaise on the side. Give it a go on your menu.
In our recent edition of Rise Insightful Baking Magazine, Melbourne’s Eiffel Tower Patisserie owners and bakers share their journey of how they built a reputable brand and product from nothing.
Looking for a new afternoon offering for your menu? This lemon syrup cake is perfect as a sweet treat and can work all year round.
When it comes to delivering delicious baked goods, it all comes down to one simple method – how you laminate your pastry.
Chef Mark Stone shares his recipe for his classic mixed berry cheesecake. Whip it up and served to your customers, all within an hour. It’s that simple!
Want to perfect your bakery goods every time? Want to ensure they are golden in colour and smooth in texture. Here’s how baking shortening can help.
Looking for a new chocolate offering on your dessert or afternoon tea menu? Check our Chef Mark’s Dark Chocolate Tart recipe today.
Looking for a creamy, flavoursome dessert for your menu? Chef Tim’s Beurre Noisette Ice Cream recipe is the answer. It’s rich in flavour and can be made in bulk, ahead of service time.
If you are looking for a new dessert dish or a new cafe offering, this delicious rhubarb and raspberry pie offering is for you!
Wanting to use a product in more ways than one in the kitchen? Check out this hack by Chef Adam, using our White Wings Carrot Cake Premix.
Milk buns are sliding their way onto menus as main dishes and now even as desserts. Here are three ways you can use them.
A chocolate brownie is always popular with customers, whether it is for morning or afternoon tea or even for an evening dessert. This recipe turns the classic brownie into a five-star plate of goodness. Check it out.