Didier Lailheugue has tried it all. As Executive Chef at the InterContinental Buckhead Atlanta, he first used housemade pastries, until reduction of labor costs necessitated a change of plans. Lailheugue then sourced fresh items from a local bakery, but the product was inconsistent. Next, he tried pastries from different companies.
“I used other brands before,” Lailheugue says, “but the quality and packaging weren’t good. The shape of a croissant, for example, was twisted or stuck together.” He finally discovered the answers to all his needs in Schulstad products from Lantmännen Unibake, which are created with an intense passion for quality.
For years now, Lailheugue has been using Schulstad ready-to-bake mini croissants and mini Danish for restaurant service and banquets. “I love both of those items, because they are available all the time from suppliers,” he says. “I don’t run out and have to find something else. I like the packaging. We are going in our hotel to more limited freezer space. We’re able to have the packages in smaller freezers.”
What Lailheugue means is that each product layer is individually packaged, so they can be separated. He’s a big fan especially of the Unibake assortment, allowing him to have a significant variety of products from one box.
“Without a doubt, the most popular product among hoteliers is their original Danish assortment, SKU 80531,” explains Unibake USA Managing Director Scott Kolinski. “That’s the number one-selling item in the company. It’s five different flavors in four different shapes, all in one box, allowing the chef to put out a nice assortment. They’re individually layer packed. If you only need 24 of them, you don’t have to open the whole case and leave it open, causing freezer burn. And they all bake the same way.”
“The quality of the product is very consistent and easy to use,” says Lailheugue.
Take a look at our collection of ideas and recipes, get inspired and add your own unique touch to Schulstad Royal Danish Pastries and Schulstad Croissant for memorable breakfasts, grab ‘n’ go areas and refreshment breaks!
“You’re able to take this product out of the freezer, put it on a pan, and, in the case of a Danish, put it right into the oven,” Kolinksi says. “Our croissants need a little bit of slack time, 15 to 30 minutes. And then you bake them in 15 to 18 minutes. We provide all the suggested toppings in the box. It’s really turnkey.”
This is an importantly simple trajectory when serving anywhere from 10 to 800 banquet guests.
“If you are short in quantity, it takes 15 minutes to have more ready for the guests,” says Lailheugue. “With traditional items, you have to proof it for an hour and then cook it. Unibake items are ready to bake.”
Unibake’s passion for baking extends far beyond Danish and croissants. One of their latest endeavors is artisan toast, taking advantage of a rising trend, with tempting flavor combinations.
CONTACT: 630-963-4781, www.UnibakeUSA.com