Betty’s Bakery, a leading commercial baker serving the North American foodservice industry, today announced the launch of its newest product line: a curated collection of authentic French pastries designed specifically for cafés, restaurants, hotels, and institutional kitchens. The new line brings time-honored French baking techniques to high-volume foodservice operations without compromising quality, flavor, or visual appeal.
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The French pastry portfolio includes classic croissants, pain au chocolat, almond croissants, and butter-rich Danish-style pastries, all crafted with premium ingredients and traditional lamination methods. Developed by Betty’s Bakery’s culinary team in collaboration with classically trained pastry chefs, the line delivers consistent rise, flaky texture, and golden finish—helping operators elevate their menus while maintaining efficiency in the kitchen.
“Our customers want products that feel handcrafted but perform reliably at scale,” said Marie Caldwell, Vice President of Culinary Innovation at Betty’s Bakery. “This new French pastry line allows foodservice operators to offer an elevated, European-style bakery experience with the confidence and consistency they expect from Betty’s.”
Designed for flexible preparation, the pastries are available in bake-ready and thaw-and-serve formats, supporting a wide range of foodservice environments from quick-service cafés to luxury hospitality. Each item is engineered for freezer-to-oven performance, reduced labor, and strong hold times, making it easier for operators to deliver a premium experience throughout the day.
The new French pastry line from Betty’s Bakery will roll out across North America beginning December 2025 through authorized foodservice distributors. Sampling programs and operator support materials will be available to help partners successfully introduce the pastries to their menus ahead of the busy winter and spring seasons.
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