Cuisine de France introduces new products for changing lifestyles

Winners of the Noffla Irish Wine Show Star Awards

Cuisine de France has delivered a tempting choice of tasty new products that slot perfectly into consumers' busy lifestyles

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Brand Central

Irish consumers have adjusted their lifestyles in response to the recession in that they socialise at home more often. As consumers dine in more regularly, they are looking for authentic, quality fresh breads to create the out of home dining experience in the home.

In response to this rising consumer trend, Cuisine de France has developed Baked Earth, a range of authentic ciabatta breads and rolls. All these ciabattas are made with a fragrant sourdough starter and infused with extra virgin olive oil for added flavour and texture. The Mediterranean Ciabatta range has an additional mix of succulent greek olives, roasted peppers and sundried tomatoes.

Baked Earth Ciabatta was launched in November with a full in-store support package.

2011 also saw Cuisine de France team up with confectionery experts Toblerone to launch Ireland’s first branded pastry treat. This partnership combines Cuisine de France’s expertise in driving growth in the fresh ISB category through product innovation and excellence in execution with Toblerone’s long heritage in creating rich, melt-in-the-mouth chocolate!

The Toblerone Pastry combines the finest Cuisine de France Danish pastry with a smooth combination of chocolate, honey and almond nougat for a delicious, on-the-go treat.  Available in Ireland since August, the Toblerone Pastry with its instantly recognisable ‘triangle’ shape and branded sleeve has been a real hit with consumers.

Cuisine de France has supported the launch with the innovative “Toblerone Shelf”. This unique merchandising solution adds additional selling space on the bakery stand thereby providing incremental sales and profit for retailers, while delivering on consumer demand for greater choice.

For more details contact Cuisine de France telesales on 1850 777 000.

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