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                                                                                                                        How are you not just                                ingredients. In the croissant it is blended in the
                                                                                                                                                                            custard, in the drink, it is mixed with yuzu and ice
                                                                                                                               retaining current                            in a shaker. There is one more recurring ingredient,
                                                                                                                                                                            it is matcha. With the pastry, matcha plays a role of
                                                                                                                                    customers, but                          decoration, being sprinkled on top, while in the
                                                                                                                                                                            drink it is the main ingredient that holds all the
                                                                                                                       attracting new ones?                                 flavors and textures together.

                                                                                                                                                                            Experiments in Preparing


                                                                                                                                                                                Undoubtedly, summer favorite treat is ice
                                                                                                                                                                            cream. That is why chefs come up with new recipes
                                                                                                                                                                            using unusual tools. To create certain types of ice
                                                                                                                                                                            cream and beverages it is trendy to use rotary evap-
                                                                                                                                                                            orator. It might not be a big surprise as the HoReCa
                                                                                                                                                                            industry has long enjoyed this equipment, however,
                                                                                                                                                                            in the confectionery, and especially in coffee shops
                                                                                                                                                                            it is not a very popular tool. One of the most deli-
                                                                                                                                                                            cious things that I was able to get, working with the
                                                                                                                                                                            evaporator, was a coffee concentrate. It is also very
                                                                                                                                         Thinking outside the cone applies to all of us,   important as we live in a time of conscious con-
                                                                                                                                     whether our product is edible or not. How are you   sumption, and no product should be ignored.
                                                                                                                                     not just retaining current customers, but attracting   The coffee concentrate was born out of the
                                                                                                                                     new ones? I find that humor and positivity are good   separation of espresso into two parts: hydrolate -
                                                                                                                                     starts. Incorporate funny sayings or gorgeous imag-  secondary distillate, aromatic (Florentina) water
                                                                                                                                     es on your packaging, or post thought-provoking or   produced during steam distillation of the plant
                                                                                                                                     quirky questions and quizzes on your social media   (usually aromatic) raw materials. Any hydrolate
                                                                                                                                     accounts. When you can get people laughing, think-  consists of distilled water and components that are
                                                                                                                                     ing and sharing, they’ll follow you anywhere.  taken from a raw plant material with the help of
                                                                                                                                                                            steam  or  water  distillation.  That  is  also  how  we
                                                                                                                                     Sophisticated Flavors and Right        acquire a byproduct, or a concentrate.
                                                                                                                                     Pairing                                    By dividing espresso into parts, we got excel-
                                                                                                                                                                            lent basis for pastry and refreshing ice cream.
                                                                                                                                         The main principle on which desserts are   After creating coffee ice cream, we immedi-
                                                                                                                                     created is compatibility and pairing with drinks.   ately started thinking of a perfect match for it. That
                                                                                                                                     Many similar pastry ingredients are used in the   is how “Coffee Prosecco” was born. To create it we
                                                                                                                                     preparation of beverages as well.      used distillates from hydrolate with chamomile and
                                                                                                                                         Croissants usually have a special place in   black tea infusions. The drink is a great pair not only
                                                                                                                                     customers’ hearts. Croissants with custard, that fills   to ice cream, but to coffee and hazelnut tartlets. At
                                                                                                                                     the whole plate with airy whipped cream just after   the heart of these tarts lies vanilla shortbread dough,
                                                                                                                                     a slight cut, is the number one option in the menus.   filled with Baileys cream and whipped coffee ga-
                                                                                                                                     One of the most popular custard croissants is with   nache,  echoing  ingredients  again,  and  decorated
                                                                                                                                     pistachio cream and for this little guy they created   with all hazelnut meringue and edible gold.
                                                                                                                                     a special summer drink: matcha with pistachio and
                                                                                                                                     yuzu. The drink and the croissant have a bond of   Added Functional Benefits
                                                                                                                                     flavors, having similar ingredients, but showing
                                                                                                                                     different flavor notes depending on the temperature.   In today’s market, it’s not uncommon to see
                                                                                                                                         Let’s take a closer look. Both, the croissant   consumers turning to foods in many categories for
                                                                                                                                     and the drink have pistachio paste as one of the   functional benefits and added goodness.



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