Thanks to its creativity and know-how in the art of pastry cooking, Le Gourmet Parisien produces high quality frozen patisseries and cakes (mainly individual desserts), which purpose is to meet the needs and expectations of chefs.
With a range made up of 450 recipes, Le Gourmet Parisien has invested in the construction of a new site, with a surface area of over 4 000m², for 100 of its employees. It has two workshops, to separate the production of raw and
cooked products. Le Gourmet Parisien produces its own pastry bases and is proud to maintain this know-how in an industrial context.
Every year, 2 collections of pastries are developed for the CDD catalogue (spring/summer and autumn/winter collections) by theR&D department of La Compagnie des Desserts at the rythm of 230 creations per year. The raw
material used is noble, strictly selected and each new development combines know-how and originality, in the respect of customers’ expectations.
Specialities of Gourmet Parisien are various :
– Individual patisseries : mi-cuits, tartlets, financiers, verrines, palets…
– Patisseries to share : moelleux, american pâtisseries (banoffee, Oreo® cake, pecan pie, Carrot cake,…), tarts…
– Mini pâtisseries : mi-cuits, palets, financiers.