ATLANTA — Instore bakeries don’t always have the resources to invest in bakers who can prepare high-end pastries on site throughout the day. The current labor crunch has made that even more pronounced.

At IDDBA ’22, Vandemoortele debuted new two new lines of French pastries that ship frozen to instore bakeries but look and taste like they were made by an in-house baker, said Ariel Turner, a spokeswoman for the company.

Banana cake, apple cake and chocolate coconut cake were among the new items Vandemoortele highlighted at the show.

Also at IDDBA ’22, Vandemoortele announced that its line of Banquet d'Or Bake’ Up pastries by Vandemoortele was a big winner in a blind sensory competition held recently in Boston.

Of the 105 consumer participants who buy or eat croissants at least once a month, the majority rated Banquet d’Or Bake’Up croissants the highest. 

“Tasted side-by-side with three other recipes from top competitors in the industry, Banquet d’Or Bake’Up croissants—made with real European butter—outperformed and over-delivered in every category,” according to Vandemoortele.

  • 75% of the panel gave Banquet d’Or Bake'Up Curved Croissant a score of 7/10 or more, citing taste, freshness and appearance as deciding factors in their ranking. 
  • 69% of the panel said they would buy Banquet d’Or’s authentic French pastries again and would most enjoy the perfectly flaky croissants for breakfast.
  • 66% of consumers said croissants should be made with real butter instead of margarine.