“The demand for ready-made custom shortcrust pastry tart bases is growing quickly”, says manager Alex De Langhe of Sablé Breton Bakery. “If required, we also adapt the recipe to the customer’s wishes, provided it is feasible within our bakery.”

“The demand for ready-made custom shortcrust pastry tart bases is growing quickly”, says manager Alex De Langhe of Sablé Breton Bakery. “If required, we also adapt the recipe to the customer’s wishes, provided it is feasible within our bakery.”

“We provide the perfect tart base, the taste of which and the baking behaviour are in balance and which our customers can use to develop their tasty and attractive creation”, says manager Alex De Langhe of Sablé Breton Bakery. The bakery was therefore created from passion for patisserie and our experience in the bakery sector. The company began by using standard formats, but on request from the industry, other formats are no problem

Artisan

“Each shortcrust tart base is hand crafted in our workshop, and in doing so we wish to distinguish ourselves from the industry and convey authenticity”, says the manager. “We supply our tart bases ready-baked or in dough form (deep-frozen) to our customers, as a result of which we are able to maintain quality. A production operative only needs to place the fruit and fillings on the base.” In addition to the traditional Breton Sablé, the bakery also supplies a chocolate variant for chocolate tarts. Breton shortcrust is richer in butter and sugar and airier. One innovation is a ready-made shortcrust in a biodegradable baking mould with an artisan appearance.

Trends

As a trend in the market, reduced sugar is still limited, but it is growing, as is vegan. Sugar substitutes in the recipe of a tart base provide a different texture and mouth feel of the base, as does vegan, explains De Langhe. “Whichever way you look at it, a tart is a tart and that’s enjoyment.”