MIO Dry Savarin Mignon is a dry leavened baked pastry base for professional patisserie, supplied in a 2.5 kg box of roughly 400 mignon pieces. Each piece measures about 35 mm in diameter and 25 mm in height and weighs around 6 g. As a ready-to-soak semi-finished product, it absorbs syrups and fillings while keeping for 8 months at ambient temperature, making it a dependable everyday base for high-volume kitchens.
What is a savarin?
The savarin (Italian savarè) is a ring or dome of light leavened dough belonging to the family of soaking cakes, the same tradition that gave us the babà. The name honours the French gastronome Jean Anthelme Brillat-Savarin. Unlike a cake eaten as it is, the savarin is baked dry on purpose: its porous, airy crumb is built to soak up alcoholic syrups and aromatic liquids and to carry creams and fruit without collapsing.
Origin: Ragusa, Sicily
This savarin is produced by INNOVACTION S.r.l. in Ragusa, on the south-eastern tip of Sicily, under its MIO line of semi-finished products for patisserie and gelato. The MIO range is built for sector professionals who need consistent quality on large volumes. The dry savarin is part of a format family (Grande, Mignon, Micro, Gigante) sharing the same recipe and finish.
The producer
INNOVACTION S.r.l. specialises in raw materials and semi-finished products for pastry and ice cream, distributing across Sicily and beyond. The MIO line reflects a focus on baked leavened bases with a uniform, reliable structure and an average production waste below 1%, a meaningful figure when planning yield on large orders.
Sensory profile
The mignon shows the typical dark golden-brown colour of a fully baked leavened dough and an aroma of baked pastry. The crumb is dry, light and uniform, with the porosity that defines a good soaking base: it draws in liquid quickly and evenly, then holds its shape under cream or fruit.
Technical specifications
Net weight 2.5 kg per box, roughly 400 mignon pieces, about 6 g each, 35 mm diameter and 25 mm height. Energy 462 kcal per 100 g, 14.9 g protein, 48.36 g carbohydrate (of which 5.47 g sugars), 22.76 g fat (of which 9.61 g saturates), 2.1 g fibre and 0.66 g salt. Shelf life 8 months at a constant 10-25 degrees C in dry, intact packaging.
Uses in professional kitchens
Soak each mignon in a rum or limoncello syrup and fill the centre with whipped cream or pastry cream for a classic single-portion savarin. Use them for buffet petits fours, plated desserts, after-dinner trays and catering. The dry base lets you control soaking and flavour exactly, and its long shelf life keeps a ready stock on hand for sudden volume.
Pairings
The savarin pairs naturally with rum, limoncello and dessert wines, with pastry cream, Chantilly and fresh fruit. Complete the dessert station with cream, fruit purees and dark chocolate from the LAPA catalogue.
Storage and handling
Store in the original box in a cool, dry place at 10-25 degrees C, away from heat and humidity, and do not stack weight on the cartons; the product is fragile. Once a box is opened, keep the pieces sealed to preserve crispness before soaking. Shelf life is 8 months in intact packaging.
Logistics and delivery in Switzerland
LAPA distributes across Switzerland to patisseries, restaurants, hotels, bars, gelaterie and Italian food shops in Zurich, Basel, Bern, Lucerne, Winterthur, St. Gallen and the surrounding regions. Where the LAPA fleet does not reach directly, partner carriers such as Swiss Post, Planzer, Galliker and Camion Transport complete delivery. Dry storage means no refrigerated transport is required.
Who it is for
Designed for pastry chefs, restaurant and hotel kitchens, bars and caterers who want a reliable, long-keeping savarin base ready to soak and fill, with a consistent format and a yield that holds on large orders.
