Relais Desserts Event
Cacao Barry explores new ways to healthier pastry indulgence with Relais Desserts
On March 26-28, our Cacao Barry global and French marketing teams was honoured to welcome seven Relais Desserts members at our Cacao Barry Lab, in Vic, Barcelona to explore new paths to healthier pastry indulgence.
Vincent Guerlais (Relais Desserts President), Arnaud Lahrer (MOF), Jerôme de Oliveira (Pastry world champion), Laurent Duchene (MOF), Alain Chartier (MOF), Sébastien Bouillet & Aurelien Trottier joined our Cacao Barry Global Creative Director Ramon Morato, as well as Marta Trias (Saia nutritionist) Anne Cazor (Scinnov food engineer) to explore healthier and new ways to approach french pastry iconic applications.
Ramon Morato has worked for several weeks in partnership with a nutritionist and food engineer to deep dive on key nutrition basics, fat, sugar and different portion sizesapproaches with the participants. Communication towards consumers was also at the heart of this session as controlling pastry nutrition facts is a plus for any consumer looking for a healthy indulgence.
Lemon tart, Chocolate tart, Paris brest “regular”, “slim” and “skinny” alternatives were at the center of this work session and will be the work base for the upcoming Relais desserts session in September 2019 at Chateau Ferrieres during a 2X2 hours privileged session with all 100 Relais Desserts members.
The recipes presented to Relais desserts are part of our upcoming “Find your fit” Cacao Barry Lab bulletin.