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The dessert course, solved

Classics ready to plate — tiramisu, panna cotta, cannoli, cassata, seadas — and the components to build your own: bases, creams, glazes, decorations. This is the largest section of our catalogue, because dessert is where a kitchen loses the most time.

Ready portions or components?

Single portions travel well, plate in seconds and give you a fixed cost per cover. Components cost less per portion and let you sign the dish, but they take a pastry hand and time. Many kitchens run both: ready portions for service peaks, their own work for the signature dessert.

Trompe-l’œil

Desserts shaped like fruit — a lemon that is a lemon mousse, a peach that is not a peach. They photograph well, they carry a price, and in Switzerland almost nobody else has them.

Delivery across Switzerland

Frozen and refrigerated desserts travel in our own vans, six days a week, to all Swiss regions from Embrach (ZH).