RH Amar – French’s & Frank’s

Perfect Pairing

The great tea versus coffee debate is one that we’ve been frothing over for years. But whether your customer’s preferred choice is a cappuccino or a cuppa, everyone agrees that their beloved beverage is always better served
with a sweet treat.

Pairing coffee or tea with a dessert, cake or pastry will not only encourage customers to spend, it could generate new trade and set you apart from your competitors with some very sweet rewards. Take Stock’s patisserie pages show you how.

Coffee culture
The coffee chains may have originally come from across the pond, but with 800,000 adults visiting a coffee shop in the UK at least four times a week, according to research by Kantar Media, quality coffee is now a top British beverage.

From May 4-10 UK Coffee Week encourages coffee operators, trade professionals and customers to join together to celebrate British coffee culture.

Best coffee pairings
Light-roast coffee – with cookies, shortcake and meringue

Medium-roast coffee – with crème brûlée, carrot cake and apple pie

Dark-roast coffee – with cheesecake, muffins and chocolate cake
source: kraftfoodservice.com

Time for tea
There’s nothing more quintessentially English than tea. Adopted as our national (and some would argue favourite!) drink a good cuppa always hits the spot.

Whether it’s a morning brew, used as a healing cure in a crisis or an essential afternoon pick me up, a nice cup of tea paired with a slice of cake makes the world a happier place!

There’s now a huge variety of teas available and even if you do not offer a full-blown traditional afternoon tea, you
are missing an opportunity if you don’t offer the customer some options. The fruit and herbal tea market is worth £65 million and green tea £30 million, according to Statista, proving that drinkers of speciality teas are an important group.

“It’s a really versatile drink with hundreds of different varieties and each particular tea suits certain tastes and accompaniments. We’re seeing an increasing number of hotels putting a real focus on their tea range – the Mandarin Oriental Hyde Park and The Langham have trained tea sommeliers, and Brown’s Hotel in Mayfair has a seasonal ‘tea library’. Twinings trains hotel staff to inform customers about the range of leaf teas it offers,” said Keith Newton, founder of afternoontea.co.uk. “There’s also been an increase in new leaf tea businesses – following the trend for artisan and organic products, customers are engaging in the story of how their tea is sourced and want to know more.”

Best tea pairings
English breakfast – traditional scones with jam and cream
Earl Grey – choux bun filled with a delicate lemon cream
Oolong tea – a simple madeleine
source: Afternoontea.co.uk

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