How do you provide customers pastries that are delicious and healthy? Can we reduce sugar content and replace it without spoiling our creations? How can we lower fat content? More than a trend, it is often the pâtissier who wants to explore new directions for healthier pastries, or a request from customers.

In collaboration with Marta Trias, nutritionist,  Ramon Morató, Creative Director at Cacao Barry and Anne Cazor, founder of Scinnov, have been working, researching, testing, tasting and comparing different ingredients and changes to
recommend to fine food professionals.

In this Bulletin, they will present different sugars and fats before proposing three versions of four emblematic French pastries and their research on different pâtisserie bases.