Source: Rebecca Schreiber
Creative with cassis
Rebecca Schreiber won the German Pastry Chef Championship 2013 and was 3rd during the Junior World Pastry Championship in Taiwan in 2014.
During her Suedback showcase for Dirafrost, she worked with cassis puree, "I like to work with cassis, because it has lovely sauerness and does not make my desserts too sweet. Obviously it also brings radiant colour."
She is currently at work in the Zuckermonarchie, a trendy Café in Hamburg, She says French style patisserie is making progress in Germany. At the Zuckermonarchie they just designed a new tartlet with raspberry-tarragon mousse, a raspberry core on a puffed rice cracker: customers love it!
Retail product launches with berry fruit
At Dirafrost we stay informed about new product launches in retail in Europe. What we notice, is a peak of berry product launches just before summer.
In 2014 we saw semifreddo with forest fruits, and wild blueberry sorbet.
In the summer of 2015, the berry product launches continued. Lidl Germany introduced its fruity blackcurrant sorbet. Aldi Spain presented is "Flete Mini Postre", mini desserts with red fruit. And Belgian retailer Colruyt introduced a healthy & indulgent combination of yoghurt icecream and fruits of the forest sorbet.
Quote of the week
There has been a 4-year consecutive strong growth of berries on dessert menus