When producing our range of patisserie, we start with colour, flavour, texture and shape whilst remaining on trend with seasons, moulds and timeless shapes. Our products are made using ingredients available to us through our nominated suppliers including the finest chocolate and fruit purees along with Irish dairy and Irish pasteurised free-range eggs.

Available in both individual and mini sizes, designed for high end, high volume and suitable for banquets, weddings, functions and sporting occasions.  

Le Patissier uses a unique blend of cream cheese produced for us by Hayes Farm of Tipperary to make our range of cheesecakes. Our chefs use a mixing process that ensures a light creamy aerated texture of the cream cheese base which are then decorated with various flavours and textures. Clarke’s Fresh Fruit provide us with Irish strawberries all year round whilst a collection of fruit purees are used to produce our fruit compotes. Available in a range of flavours and the minis are perfect to pair with other products in the range to create an assiette plate. 

Our most popular warmed dessert is our sticky date pudding served separately with a rich and buttery sticky toffee sauce, double boiled and emulsified for a smooth and silky finish. Other classics include our brioche bread and butter pudding infused with vanilla and Irish liqueur or our ready to bake chocolate fondants.

Using Irish dairy, Irish free range eggs, Irish recyclable packaging, with all the ingredients sourced from Irish suppliers. The product is a buttery short crust pastry shell, lightly coated in compound chocolate to keep the product crisp once filled. Vac packed for added freshness with a shelf life ambient of 9 months.

Individual tarts are 78mm x 22mm and are vacuum packed in sleeves of 12 with 5 sleeves per case or 60 units.

Mini tarts are 48mm x 22mm and are vacuum packed in sleeves of 24 with 5 sleeves per case or 120 units.