DOCSLIB.ORG

At a Glance Despite the Historic Impact of the Coronavirus on the Horeca “ and Food Industries, La Lorraine Bakery Group Ended 2020 with a Positive Net Result

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
At a Glance Despite the Historic Impact of the Coronavirus on the Horeca “ and Food Industries, La Lorraine Bakery Group Ended 2020 with a Positive Net Result 2020At a glance Despite the historic impact of the coronavirus on the horeca “ and food industries, La Lorraine Bakery Group ended 2020 with a positive net result. We’re weathering this storm not only by expanding our business in multiple bakery segments and in different countries, but also through the passion and commitment of all our employees . And now we’re looking to the future. As the lockdown measures in Belgium and other countries are lifted, we expect to see a rapid recovery in revenue as well as new growth. In 2021, we aim to resume our long-term growth plan“ and, just like in previous years, return to average annual revenue growth of around 8%. We’re very optimistic about the future! Guido Vanherpe, CEO of La Lorraine Bakery Group La Lorraine Bakery Group Mission that drives us Having access to a more qualitative bakery offer, easily accessible, enables consumers to improve the quality of their life. Doing so in a responsible way preserving our planet is part of our journey. LLBG’s mission is to improve the bakery offer worldwide, for Collaboration within our company and everybody. Upgrading bakery step withour stakeholders is deeply rooted in by step, and giving people access to LLBG’s DNA. If you want to go fast, go better bread, viennoiserie, savoury, alone;if you want to go far, go together. American pastry and patisserie. 2020 At a glance INTERNATIONAL EXPANSION Publication first Increasing bakery footprint SUSTAINABILITY in Romania, Hungary, REPORT TECHNOLOGICAL ARTISAN & RUSTIC TOUCH Greece and Italy PRODUCT LEADERSHIP Further innovation in bread category MILLING New bakery products lines in 100% durum range New applications in filo Poland, Turkey & CZ Republic, dough, waffles & rolls where we also opened a viennoiserie competence center INNOVATION IN PATISSERIE Launch Maison La Lorraine & Chez Claire 5th anniversary Tarte à Moi STORE CONCEPTS Employees moving all together FOOTPRINT 784.859 km or 80x distance Opening >40 Panos & Deliway Ninove-Tokyo FIRST EMPLOYEE E-commerce with Deliveroo ENGAGEMENT SURVEY INNOVATION 72% participation rate & in branded concepts group wide action plan Donut Worry be Happy COVID-19 PANDEMIC Our LLBG Bakery Heroes ensured business continuity 2020 Key figures 100% Belgian family-owned > 80 years of entrepreneurship Group EBITDA Group EBIT Group CAPEX Debt/EBITDA ratio 91 Mio € 27 Mio € 51 Mio € 1,72 12 >4.200 state-of-the-art passionate bakery plants 744 Mio € employees Group Revenue Central/ Eastern Europe 36% Western Milling Revenue Europe 1 +50 94 Mio € 64% Milling plant countries Bakery Revenue Bakery 650 Mio € 74% 26% 2020 >450 Panos, Deliway & Retail Foodservice +40 in 2020 La Lorraine stores 2020 Financial performance The Group achieved a The family business’ EBITDA CONSOLIDATED REVENUE of amounted to 744 Mio € in 2020 91 Mio € in 2020, down 11.8% vs 2019. down 21% vs 2019. Like for many companies in the horeca and food sector, the far-reaching Covid-19 Despite the decline in sales, La Lorraine Bakery Group government measures with La Lorraine Bakery Group’s invested a CAPEX of multiple waves of lockdowns NET PROFIT 51 Mio € in 2020 had an impact remained positive in its GEOGRAPHICAL EXPANSION, on La Lorraine Bakery Group’s in 2020 (+3 Mio €). to be ready for the post-corona relaunch. operating & financial results. Consolidated Financial Statements Balance sheet Equity & liabilities in K EUR 2020 2019 EQUITY 225 205 244 771 Assets MINORITY INTERESTS 364 289 PROVISIONS AND DEFERRED TAXES 20 572 20 837 in K EUR 2020 2019 LIABILITIES 451 474 455 097 FIXED ASSETS 463 281 464 788 Amounts payable after one year 316 313 306 270 Formation Expenses 446 62 Subordinated Retail Bond 100 000 Intangible Assets 3 947 3 926 Non Subordinated Retail Bond 75 000 Positive Consolidation Differences 26 312 9 047 Long-term lease liabilities 3 284 1 507 Bank Financial Debt 212 968 228 964 Tangible Assets 425 154 449 845 Other Financial Debt 61 799 Financial Assets 7 422 1 908 Amounts payable within 1 year 133 120 147 068 CURRENT ASSETS 234 334 256 206 Current portion of long term debt 3 653 2 578 Amounts receivable after one year 345 208 Short term debt 1 575 4 463 Inventories 56 053 55 846 Trade payables 94 825 100 644 Amounts receivable within 1 year 107 321 148 010 Taxes, remuneration and Social Security Charges 22 853 29 228 Current investments / Cash & Banks 66 649 48 683 Other Amounts Payable 10 214 10 156 Deferred charges & Accrued Income 3 966 3 459 Accruals and Deferred Income 2 041 1 759 TOTAL ASSETS 697 615 720 994 TOTAL EQUITY AND LIABILITIES 697 615 720 994 Consolidated Financial Statements Income statement Evolution Key Figures in Mio EUR 2016 2017 2018 2019 2020 Consolidated revenue 708,6 749,4 797,8 864,7 765,1 Income statement EBIT 52,9 52,4 54,9 59,1 27,4 in K EUR 2020 2019 EBIT % 7.5% 7.0% 6.9% 6.8% 3.6% REVENUE FROM SALES AND SERVICES 765 080 864 741 EBITDA 102 107,7 111,7 116,4 91,5 Turnover 743 993 843 906 EBITDA % 14.4% 14.4% 14.0% 13.5% 12.0% Other Operating Income 21 087 20 835 OPERATING EXPENSES -737 692 -805 598 Purchases raw materials, packaging and consumables -335 331 -401 205 Profit before income tax 31,6 37,2 31,7 37,4 4,9 Services and other goods -195 047 -203 612 Net profit of the year 19,5 26,4 21 26,7 3,3 Remuneration, Social security and pensions -139 712 -139 965 Depreciation and amounts written off -61 942 -55 233 Other Operating expenses -3 526 -3 510 Equity 181,9 210,3 222,4 244,7 225,2 Amounts written of on positive consolidation differences -2 154 -2 073 Net Debt 195,1 228,3 254,5 269,9 259,3 OPERATING PROFIT (EBIT) 27 388 59 143 Working Capital 46,8 65,6 81,4 74 45,7 EBITDA 91 484 116 449 Net financial result -18 195 -18 339 Total Balance 570,2 622,2 685,2 721,0 697,6 Non recurring income/expenses -4 279 -3 444 PROFIT BEFORE INCOME TAX 4 914 37 360 Solvency 31.9% 33.8% 32.5% 34.0% 32.3% Corporate income taxes -1 618 -10 582 NET PROFIT OF THE YEAR 3 296 26 777 NET DEBT/EBITDA 2,26 2,12 2,28 2,32 1,72 2020 Explained LLBG is a healthy diversified group The group’s healthy financial position with a solid Trade receivables and cash position • operating in 4 business units: track record of high recurring profitability, sufficient were closely monitored, and Bakery Frozen, Bakery Fresh,Store Concepts & Milling liquidity reserves and a healthy solvency ratio gives possible payment arrears are kept • 6 different product categories: the group sufficient strength to prepare a strong well under control. As a result, the flour, bread, patisserie, viennoiserie,American pastry restart per division to rebuild the lost volumes in covenants of the bank financing and (donuts), savory snacks the various markets as quickly as possible after the the bond loan were amply met.` • 3 different sales channels: relaxation of the COVID-19 measures. LLBG can count on a highly Retail, Foodservice and Industry The company has worked on a reduced cost base, committed team and leadership, • 50 different countries: which has helped to reduce the negative effects of which, on the basis of solidarity and Europe, Turkey & the Middle East, Russia the COVID-19 decline in sales. as one strong team, is efficiently This diversification provides a good balance between heavier handling this crisis and intends, with Also, a significant part of the planned 2020 versus lighter hit business segments strong determination, to get back on investments were postponed to 2021. This will track with its future growth ambition • Milling & Fresh Bakery under less pressure allow the growth trajectory to continue in the in the post-corona era. • Store Concepts & Frozen Bakery more heavily affected due coming years, albeit with a delay of 9 to 12 months. to a strong presence in the Foodservice channel. 2021 Outlook La Lorraine Bakery Group expects a recovery “ of its sales in 2021, which should exceed the “ pre-COVID level of 2019. The company is investing in all its operations to reconnect with its long range growth plan. 840 773 734 747 697 626 560 575 480 519 2011 2012 2013 2014 2015 2016 2017 2018 2019 2020 2021 2022 2023 2024 2025 LRP, in Mio € 2021 Outlook Bakery Frozen The Bakery Frozen business unit is preparing for the reopening of the horeca sector in the second half of the year and the Group continues to invest in its Go East strategy, with investments in new lines in its bakeries in eastern Europe and the construction of a new bakery site in Russia. Meanwhile, the Group’s shareholdings in two frozen bakery facilities in Italy and Greece strengthened its position in the Southern European market. It is also investing in its home market Belgium by, among other things, completely innovating and rebuilding its frozen bakery facility in Erpe-Mere into the most modern facility of its kind in Europe. The new site should be up and running by mid-2022. 2021 Outlook Bakery Fresh The Bakery Fresh business unit will further strengthen its market leadership position as a fresh bakery in Belgium, through innovation and investments in the bread and patisserie segment, and through its patisserie brands Tarte à Moi and Maison La Lorraine. 2021 Outlook Bakery Store Concepts The Group’s Store Concepts division, with more than 450 points of sales, namely the 282 Panos, 94 Deliway and 78 La Lorraine shops, is preparing for a recovery in revenue growth as the horeca sector is allowed to reopen its doors.
Load more

Recommended publications
  • International Baking and Pastry
    International Baking and Pastry IBP101C – LOWER DIVISION CERTIFICATE PROGRAM DAY/EVENING PROGRAMS CIP CODE: 12.0501 SOC CODE: 51-3011 C Columbia Campus total instructional hours 1080 total semester credit hours* 37 5 approximate weeks to complete – day 61 (including holidays and scheduled breaks) approximate weeks to complete – eve 74 (including holidays and scheduled breaks) *The listing of credit hours is not meant to imply that credits can be transferred into college or other private career school programs. Transfer credits are at the sole discretion of the receiving school. program objective The program’s objective is to develop graduates who are “Industry Ready”; This approach to education not only produces technically skilled students, but confident, competent and with a sense of urgency. Graduates are prepared to also well rounded graduates who are prepared to be professional members of the enter the foodservice industry in a variety of entry level positions. The program’s communities in which they live and work. educational approach to this objective includes the following: Students will be required to complete out-of-class assignments in each course, • Provide students with the proper balance of theory and practical except externship. application of the baking and pastry arts. • Provide students with a qualified, meaningful, well managed experiential learning opportunity. • Provide student with an opportunity to participate in community events and services. lecture lab externship total total number course hours hours hours hours
    [Show full text]
  • Read Article
    IN THIS ISSUE Volume 27 – Issue 3 & 4 fall/winter 2019 2 Notes from the Board 4 Guild News Upcoming Events New Members Certification Program B BGA’S PHOTO: JOHN UNREIN PHOTO: 6 International Events IBIE 2019 Team USA 2020 ARTISAN Tiptree Bread Competition 18 The Power of Flour MARKETPLACE Grain-Focused Viennoiserie Freshly Milled Flour SERVES UP Science Behind Sourdough Make Pizza Like a Pro Heritage Wheat Breads EDUCATION 32 Regional Events The Kneading Conference International Symposium on Bread AT IBIE 37 Baking Reflections Eat Bread, Speak the Truth Backdoor Bread 43 Baking Education By JOHN KVASNOSKY Guild Member and Serious Home Baker — Seattle, WA ÜBA — German Craft Baking 46 The Power of Flour A Modern Approach to lthough artisan baking is only a Classic Viennoiserie tiny sliver of the estimated annual Scalds, Soakers, and Starters $30-billion-plus U.S. baking market, World of Layers AGuild members served up a significant Holiday Breads portion of the training offered at the 2019 59 Baking Trends International Baking Industry Exposition New Twists on Tradition (IBIE), held in Las Vegas on September 7–11. 61 Regional Events As it did earlier this year at the first Interna- 20/20 Vision tional Artisan Bakery Expo (IABE), also in Las 62 Member News Vegas, The Guild partnered with the event’s Bread on the Table organizer to supply instructors for demon- As bakers, we all envision beautiful loaves of strations, aimed at sharing artisan tips and 64 Seasonal Baking bread and well-orchestrated bake days. This techniques with bakers attending the show. Pan de Muerto year’s Regional Events lineup is designed to 68 Technical Articles For the first time, Guild members worked in bring those visions into sharper focus, with Kouign Amann a state-of-the-art baking space within the an apt theme: 2020 Vision.
    [Show full text]
  • Publication DILA
    o Quarante-cinquième année. – N 204 A ISSN 0298-296X Jeudi 20 octobre 2011 BODACCBULLETIN OFFICIEL DES ANNONCES CIVILES ET COMMERCIALES ANNEXÉ AU JOURNAL OFFICIEL DE LA RÉPUBLIQUE FRANÇAISE DIRECTION DE L’INFORMATION Standard......................................... 01-40-58-75-00 LÉGALE ET ADMINISTRATIVE Annonces....................................... 01-40-58-77-56 Accueil commercial....................... 01-40-15-70-10 26, rue Desaix, 75727 PARIS CEDEX 15 Abonnements................................. 01-40-15-67-77 www.dila.premier-ministre.gouv.fr (8h30à 12h30) www.bodacc.fr Télécopie........................................ 01-40-15-72-75 BODACC “A” Ventes et cessions - Créations d’établissements Procédures collectives Procédures de rétablissement personnel Avis relatifs aux successions Avis aux lecteurs Les autres catégories d’insertions sont publiées dans deux autres éditions séparées selon la répartition suivante Modifications diverses........................................ BODACC “B” Radiations ............................................................ } Avis de dépôt des comptes des sociétés ....... BODACC “C” Banque de données BODACC servie par les sociétés : Altares-D&B, EDD, Extelia, Questel, Tessi Informatique, Jurismedia, Pouey International, Scores et Décisions, Les Echos, Creditsafe, Coface services, Cartegie, La Base Marketing,Infolegale, France Telecom Orange, Telino et Maxisoft. Conformément à l’article 4 de l’arrêté du 17 mai 1984 relatif à la constitution et à la commercialisation d’une banque de données télématique des informations contenues dans le BODACC, le droit d’accès prévu par la loi no 78-17 du 6 janvier 1978 s’exerce auprès de la Direction de l’information légale et administrative. Le numéro : 3,10 € Abonnement. − Un an (arrêté du 26 octobre 2010 publié au Journal officiel du 28 octobre 2010) : France : 412,20 €. Pour l’expédition par voie aérienne (outre-mer) ou pour l’étranger : paiement d’un supplément modulé selon la zone de destination ; tarif sur demande Paiement à réception de facture.
    [Show full text]
  • San Francisco Baking Institute 480 Grandview Drive, S San Francisco, CA 94080 | P: 650.589.5784 | F: 650.589.5729 |
    Below is a list of all the educational videos you will have unlimited access with SFBI videos: To reach The Advance Bread and Pastry Companion Videos, visit www.sfbi.com. 1: Preferments 1.1 Comparison of Poolish 1.2 Comparison of Sponge 2: Dough Mixing 2.1 Short Mix 2.2 Improved Mix 2.3 Intensive Mix 2.4 Double Hydration 2.5 Basic Autolyse 2.6 Autolyse with Liquid Preferments 2.7 Autolyse with Stiff Preferments 2.8 Mixing Sourdough Rye 2.9 Mixing 100 Percent Rye 2.10 Mixing 100 Percent Whole Grain 2.11 Sprouted Wheat 2.12 Sprouted Wheat Mixing Dough 2.13 Comparison of Mixes 3: Dough Folding 3.1 Folding in Tub 3.2 Folding on Bench 4: Preshaping 4.1 Preshape Baguette 4.2 Preshape Boule 5: Shaping Basic Shapes 5.1 Shape Baguette 5.2 Shape Batard 5.3 Shape Boule 5.4 Seed Garnish San Francisco Baking Institute 480 Grandview Drive, S San Francisco, CA 94080 | p: 650.589.5784 | f: 650.589.5729 | www.sfbi.com 6: Shaping Rolls 6.1 Shape Roll 6.2 Shape Kaiser Stamp 6.3 Shape Single Knot 6.4 Shape Double Knot 6.5 Shape Twist 7: Bagels 7.1 Shape Bagels 7.2 Boiling and Seeding Bagels 8: Pretzels 8.1 Shape Pretzels 8.2 Dipping and Panning Pretzels 9: Shaping Braided Breads 9.1 Shape 2 Braids 9.2 Shape 3 Braids 9.3 Shape 4 Braids 9.4 Shape 6 Braids 10: Shaping Pan Bread 10.1 Shape Pan Bread Batard 10.2 Shape Pan Bread 3 Boules 10.3 Shape Pan Bread Twist 11: Shaping Specialty Breads 11.1 Shape Rye and Score 11.2 Shape Corn Bread 11.3 Shape Crown 11.4 Shape Fougasse 11.5 Shape Pain de Beaucaire 11.6 Shape Roasted Potato Bread 11.7 Shape Pear Buckwheat
    [Show full text]
  • Code Des Usages De La Viennoiserie Artisanale Française
    Code des usages de la viennoiserie artisanale française Code des usages viennoiserie artisanale – CNBPF / Pôle innovation INBP – Décembre 2013 1 Code des usages de la viennoiserie artisanale française Sommaire Préambule………………………………………………………………………………………………………..……p.4 Introduction……………………………………………………………………………………………………..……p.5 Définitions et aspects réglementaires………………………………………..…………………………p.6 Note préliminaire………………………………………………………………………………………….………p.8 1. Pâtes levées……………………………………………………………………………………..…………p.9 1.1 Produits classiques en pâte levée………………………………………….………………p.9 1.1.1 Pâte à brioche………………………………………………………………………………..……p.9 Pâte à brioche, pâte à brioche fine et ses déclinaisons : brioche à tête ou parisienne ou Nanterre, brioche mousseline. Brioche feuilletée……………………………………………………………………………………...…p.12 Tresse russe………………………………………………………………………………………………..p.13 Roulé au chocolat…………………………………………………………………………………..……p.13 Roulé mixte……………………………………………………………………………………………..….p.14 1.1.2 Pâte levée sucrée……………………………………………………………..……………….p.15 Pâte levée sucrée et ses déclinaisons : couronne, tresse, boule au sucre. 1.1.2.1 Pâte à pain au lait………………………………………….…………………….p.15 Pâte à pain au lait et ses déclinaisons : pain au lait, boule, couronne, tresse et natte, animaux. 1.1.3 Cas particuliers……………………………………………………………….………………..p.17 Pain viennois et pain brioché Pâte feuilletée Beignets 1.2 Produits régionaux en pâte levée……………………………………………..…………p.18 Chinois (Alsace)………………………………………………………………………………………………..…..p.18 Gâteau au Streussel (Alsace)…………………………………………………………………………………..p.19
    [Show full text]
  • Bodacc Bulletin Officiel Des Annonces Civiles Et
    o Quarante-quatrième année. – N 131 B ISSN 0298-2978 Jeudi 8 juillet 2010 BODACCBULLETIN OFFICIEL DES ANNONCES CIVILES ET COMMERCIALES ANNEXÉ AU JOURNAL OFFICIEL DE LA RÉPUBLIQUE FRANÇAISE DIRECTION DE L’INFORMATION Standard......................................... 01-40-58-75-00 LÉGALE ET ADMINISTRATIVE Annonces....................................... 01-40-58-77-56 Accueil commercial....................... 01-40-15-70-10 26, rue Desaix, 75727 PARIS CEDEX 15 Abonnements................................. 01-40-15-67-77 www.dila.premier-ministre.gouv.fr (8h30à 12h30) www.bodacc.fr Télécopie........................................ 01-40-15-72-75 BODACC “B” Modifications diverses - Radiations Avis aux lecteurs Les autres catégories d’insertions sont publiées dans deux autres éditions séparées selon la répartition suivante Ventes et cessions .......................................... Créations d’établissements ............................ @ Procédures collectives .................................... ! BODACC “A” Procédures de rétablissement personnel .... Avis relatifs aux successions ......................... * Avis de dépôt des comptes des sociétés .... BODACC “C” Banque de données BODACC servie par les sociétés : Altares-D&B, EDD, Extelia, Questel, Tessi Informatique, Jurismedia, Pouey International, Scores et Décisions, Les Echos, Creditsafe, Coface services, Cartegie, La Base Marketing, Infolegale, France Telecom Orange, Telino et Maxisoft. Conformément à l’article 4 de l’arrêté du 17 mai 1984 relatif à la constitution et à la commercialisation
    [Show full text]
  • DCT Diploma in Culinary Arts (Level 5)
    DCT Diploma in Culinary Arts (Level 5) Core Units DCT Diploma Level 5 Unit Descriptor Unit Title Internship 2 Programme Tourism, Hospitality, Events, Retail and Culinary Arts Unit Code M2004 Credit Value 2 Months in the Mimunum of 4 months workplace Unit The internship unit involves a minimum of a four month professional work Description/ placement with a Dubai business or government department in an industry that is Purpose relevant to the student’s area of study. The internship provides students with the opportunity to experience a hands-on business environment in which to observe and apply their knowledge and skills gained from the diploma programme. At the beginning of the internship, a proJect will be negotiated between the faculty and the sponsor within the host business that the student is to work on throughout their placement. This may include a marketing plan, research-based proJect, strategy work, assistance with accounting or financial reporting, HR plans or activities, research, business development, customer relations, events management and market entry strategies, or any other negotiated proJect. Students must complete the program and the proJect to the satisfaction of their host organisation as well as an academic supervisor to be eligible to pass this course. They will also be expected to keep a weekly diary of their activities and submit bi-weekly proJect updates to their academic supervisor. They must also complete a self-evaluation at the end of the placement. Internships will be offered to students on merit through a competitive application and interview process, although all students are guaranteed a placement.
    [Show full text]
  • O R D E R S M E
    O R D E R S M E N U March, 2020 At Wholegreen Bakery, we make real food from scratch that’s 100% gluten free. We use quality ingredients like free-range eggs, fresh fruit, vegetables and herbs, the least amount of sugar, organic where possible and no preservatives, other nasties or pre-mixes. Enjoy! PRICE $ ITEM DESCRIPTION PER UNIT Gluten free muffins Seasonal fruit or seasonal vegetable 5.00 and cheese muffin of the week Gluten free sweet treats Seasonal fruit frangipane tart 8.50 $8.5 Lemon tart 8.50 Lemon meringue 9.00 Fresh fruit tart 8.50 Salted caramel & chocolate tart 8.50 Eclairs chocolate, espresso 8.00 or caramel and vanilla Viennoiserie range Croissants 5.00 Pain au chocolat 5.50 Pain aux raisin 5.50 Fruit danish 6.00 Almond croissant 6.50 Chocolate and caramel twist 6.50 Gluten free savoury pastries Quiche vegetarian Seasonal vegetables with cheese, caramelised onion, egg and cream, 8.50 nestled in our buttery gluten free shortcrust pastry. Quiche lorraine Smokey bacon with cheddar cheese, caramelised onion, egg and cream, nestled in our buttery gluten free 8.50 shortcrust pastry. Spinach and feta pastie Lightly sautéed spinach and silverbeet mixed with feta, ricotta and fresh herbs, enclosed in our buttery gluten 8.50 free shortcrust pastry and dusted with sesame seeds. Grass-fed beef sausage roll A generous serving of grass-fed beef with onion, carrot, coriander and cumin wrapped in our buttery gluten free shortcrust pastry and dusted with 8.50 cumin seeds, black sesame seeds and sea salt.
    [Show full text]
  • STANDARD PRICE LIST Respecting Traditions
    STANDARD PRICE LIST Respecting Traditions. Baking Artisan Breads, Fine Cakes and Pastries. September 5th 2020 Artisan Breads & Sourdoughs Brownies Our Sourdough’s are Dairy & Yeast Free (Double Choc with White Chips, Flourless Chocolate, Traditional White Sourdough $7 Flourless Salted Caramel, Flourless Raspberry & White Grain & Oat Sourdough $7 Blend Sourdough (Spelt, Rye, Wholemeal) $7 Chocolate Blondie) and Flavour of the week $6 Sourdough Rolls (Variety Everyday) $2 Brownie Fridays only $5 Olive & Black Pepper (Wednesday - Saturday) SD $7.90 Confit Garlic & Cheese Sourdough (Thurs – Sat) $7.50 Patisserie 100% Spelt Sourdough (Wednesday & Saturday) $7.90 Éclairs $5.50 Bagels (Available Friday) from $2.20 (Fresh Cream, Choc Custard, Vanilla Custard, Mr Potato Bread (Saturday) $7.50 Traditional European Bread Pistachio, Coffee) Flavours vary often (Contains Yeast and Dairy) Bread & Butter Pudding (seasonal) $11.50 Baguette $4.70 Mini Tarts Batard $4.70 Lemon Meringue $4 Ficelle $2.50 Custard & Fruit $3.50 Simone Rolls $1.50 Ciabatta Rolls $1.50 each (6 for $7) Caramel & Walnut $3.50 Traditional Vienna $7 Individual Tarts Large Ciabatta $7 Custard & Fruit $6.50 Confit Garlic Cheese Cobb Loaf (Wed-Sat) $7 Viennoiserie Lemon Meringue $6.50 Butter Croissant $4 Mini Choux Pastry Chocolate Croissant $4.80 Mice (Vanilla Custard) $3.50 Palmier (Toffee Delight) $4.20 Mini Éclair $3 Ham & Cheese Croissant $5.80 (Choc Custard, Pistachio, Coffee) Flavours change Almond Croissant $5.20 Almond & Chocolate Croissant $5.20 Fresh Cream & Strawberry Choux
    [Show full text]
  • VIENNOISERIE BUNS & MUFFINS FRUIT & CEREAL BREAD from OUR BAKERY Muffins £2,20 Raspberry & White Chocolate Croissan
    VIENNOISERIE BREAD FROM FRUIT & CEREAL BUNS & MUFFINS OUR BAKERY Pink grapefruit £3,50 Muffins £2,20 Fresh fruit salad £7,00 Bread basket £5,00 raspberry & white chocolate Porridge £4,50 butter or quark, marmalade, honey Croissant £2,80 banana or blueberries £1,50 Swiss bircher muesli £4,75 Pain au chocolate £3,00 Bavarian brezel £2,00 Chia pot £6,50 Almond Croissant £ 3,00 butter coconut & almond milk, vanilla, Cinnamon Palmiers £2,50 pomegranate & lemon balm Toast £2,00 Cranberry Pistachio loaf cake £3,00 Granola topped with Ann Forshaw’s White or wholemeal, Deluxe Creamy Yoghurt £6,00 with butter or quark, Orange & Praline Gugelhupf £3,00 oats, honey, chia, sunflower seed, marmalade or honey hazelnuts, coconut, apricot & raisins BREAKFAST EGGS KX CLASSICS Burford Brown hen eggs £4,50 Speck & egg“Brötchen” £7,00 two - poached, fried or scrambled crisp bacon & fried egg in a breakfast roll Potato rösti & two fried eggs £6,50 Münchener Weißwurst £12,50 sweet mustard, Brezel Formans London cure smoked salmon & scrambled eggs £12,50 Smoked sausage salad £10,50 cheese, onions, gherkins, mustard dressing Two soft boiled eggs & soldiers £4,50 The GG Breakfast £13,80 FRESHLY SQUEEZED two Burford Brown eggs (fried or scrambled) grilled Nürnberger sausages, crisp bacon, Orange £3,75 Tropical £3,75 Carrot £3,75 tomato, potato rösti & toast mix of all juices plus Grapefruit £3,75 Pineapple £3,75 kiwi, ginger, honey & coconut water COLD SIDES Black Forest ham £5,50 SMOOTHIES Smoked German butcher ham £5,50 Full Tank £4,50 Cheese selection £4,50
    [Show full text]
  • Rich Yeast Doughs
    9 RICH YEAST DOUGHS AFTER READING THIS CHAPTER, YOU SHOULD BE ABLE TO: 1. Produce simple sweet doughs. 2. Produce laminated yeast doughs. 3. Make up a variety of products using sweet doughs, laminated doughs, and sweet-dough fillings and toppings. THIS CHAPTER COMPLETES the study of yeast doughs with a survey of the most important rich yeast doughs. As explained in Chapter 6, rich doughs are those with higher proportions of fat and, sometimes, sugar and eggs as well. Simple sweet-roll doughs are the easiest of these products to handle. Even these, however, require care, as they are usually softer and stickier than bread doughs. Because their gluten structure is not as strong as that of lean doughs, more care must be taken in proofing and baking sweet dough products. Laminated doughs, such as those for Danish pastries and croissants, are especially rich in fat because they consist of layers of butter between layers of dough. Like other sweet doughs, these yeast-leavened doughs are often the responsibility of 181 Gisslen-c09.indd 181 3/22/2016 4:35:38 PM 182 CHAPTER 9 RICH YEAST DOUGHS the pastry chef rather than the bread baker. Considerable practice and skill are required for the makeup of fine Danish products. As in Chapter 7, the dough formulas and makeup techniques covered in this chapter are given in separate sections because each dough can be made up into a great many items. This chapter also includes a selection of fillings and toppings suitable for rich yeast-dough products. Review Chapters 6, 7, and 8 with respect to the basic mixing methods and other produc- tion procedures for yeast doughs.
    [Show full text]
  • 599-0789, [email protected] Jenea Robinson (215) 599-2291, [email protected]
    CONTACTS: Cara Schneider (215) 599-0789, [email protected] Jenea Robinson (215) 599-2291, [email protected] Tweet it: Sweeter by the dozens: The ultimate guide to Philadelphia’s bakery scene @visitphilly: http://vstphl.ly/2F2VgTn PHILADELPHIA BAKERIES: MORE DELICIOUS BY THE DOZEN A Guide To The Region’s Top Makers Of Bread, Buns, Cakes And Pastries PHILADELPHIA, January 21, 2018 – Philadelphia, a city of neighborhoods, is also a city of neighborhood bakeries. Cannoli from the 9th Street Italian Market’s Isgro’s and Termini Brothers, tomato pie from Manayunk’s Marchiano’s Bakery and pound cake from Port Richmond’s Stock’s Bakery are just some of the crumbs of Philly’s culinary makeup. Today, the city’s blocks also burst with modern French patisseries and boulangeries (J’aime French Bakery, Machine Shop), specialized bakeries (Dottie’s Donuts, ICI Macarons and Café and gluten- and allergen-free specialist Sweet Freedom Bakery) and artisans with modern ideas about heritage ingredients (High Street on Market, Lost Bread Co.). Here are some of the city’s best-loved bakers of doughy (and/or flaky) delights: New Generation Bakeries: Cake Life – The brainchild of two college best friends who appeared on Food Network’s Cupcake Wars, this Fishtown store changes its menu seasonally. Look for coconut cake with a cream cheese frosting and the Phat Elvis, chocolate cake with peanut butter buttercream and banana flambé. 1306 Frankford Avenue, (215) 278-2580, cakelifebakeshop.com Fikira Bakery – Infused with radical politics, this by-order-only operation delivers its wares by subscription and by bicycle and teaches community workshops regularly.
    [Show full text]