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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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