Bridor and Pierre Hermé Paris expand their collection

Four years after launching a collection of exceptional viennoiseries in collaboration with pastry chef Pierre Hermé, Bridor announces the arrival of two new fruity creations: Signature Framboise Litchi and Sensation Citron. They join the mini croissant and the Madagascar mini pain au chocolat, two must-haves of the range, for an offering that is ever more refined and creative.

A unique and creative collaboration
Since 2021, Bridor and Pierre Hermé Paris have been developing a collaboration based on shared values: deep respect for the expertise of artisan bakers and a rigorous standard in the choice of raw materials.

A leading figure of French gastronomy, Pierre Hermé is recognized worldwide for his talent and creativity. For this collaboration, he applied the same standards he brings to his own creations, devising each combination of flavors and textures, and each taste, with the finesse that is uniquely his.

This collection combines Bridor's industrial excellence and baking expertise with the quality and boldness of the creations of Pierre Hermé, World's Best Pastry Chef.

Two new fruity creations
At the start of the year, Bridor and Pierre Hermé Paris are expanding their collection with two delicate and indulgent viennoiseries.

Signature Framboise Litchi
A new viennoiserie with a generous shape and fine layers of pastry, combining indulgence and refinement.

Inspired by Pierre Hermé's emblematic fruity pairing, it stands out with its soft heart of California almond paste, enhanced by fruity flavors.

The combination of the sweetness of lychee and the natural acidity of raspberry offers a unique taste experience, enhanced by a topping of crushed almonds.

Sensation Citron
With its elegantly folded shape, this viennoiserie appeals with its creamy, intensely lemony heart.

It combines the sweetness of California almond paste with the freshness of Sicilian lemon juice and pieces of candied lemon from Italy.

A crêpe dentelle topping completes this creation, adding a delicate touch of crunch.

A perfect balance between freshness and indulgence!

A selection of exceptional raw materials
For these two new creations, as for the entire collection, meticulous attention has been paid to the selection of raw materials, and in particular to the origin of the ingredients.

Pierre Hermé himself defined a demanding and precise specification, meeting the highest quality standards.

?I selected a Sicilian lemon juice for its distinctive aroma and characteristic acidity. For the almond paste, I chose our usual supplier in order to develop an exclusive recipe made from California almonds. Made in Lübeck, a German city renowned for its almond paste, I particularly appreciate its softness and flavor. It brings an incomparable indulgence and meltingly smooth texture.? Pierre Hermé

All the viennoiseries in the collection are made with French wheat and AOP Charentes-Poitou butter.

The recipes were developed with a focus on keeping only the necessary ingredients.

For example, ascorbic acid, which is essential for dough elasticity, has been replaced by naturally sourced vitamin C extracted from acerola.

A collection dedicated to exceptional venues
Available now, the Signature Framboise Litchi and Sensation Citron viennoiseries are particularly well suited to high-end hotels and coffee shops wishing to offer their customers exceptional products that combine baking tradition and culinary innovation.