Over the past few years, trompe-l’œil fruits have gradually conquered pastry shop windows. These creations, which imitate real fruit-a strawberry that isn’t, a deceptively perfect cherry, a chocolate blueberry-fascinate because they play on surprise and contrast between what you see and what you taste. Beyond the visual effect, they represent an interesting evolution in the … Read more
The artisan chocolate industry is entering an era of transformation. While the Easter egg remains an unavoidable symbol, its conception is evolving under the impetus of consumers seeking authenticity, memorable experiences and environmental awareness. Discover the accessible trends that will redefine Easter chocolate in 2026. Easter eggs: trends for 2026 L’Effet “Dubai Chocolate”: The filling … Read more
An iconic Italian dessert that’s light, timeless and comforting, tiramisu is now available in modern, creative formats that appeal to all generations. At Unipatis, we offer innovative tiramisu recipes in strawberry-basil and pistachio-kadaif flavors, presented in 4 trendy formats. These new presentations bring freshness, gourmandise and modernity, without ever betraying the original spirit of the … Read more
5€ frangipane cake in supermarkets? It’s impossible to compete in this field. In 2026, artisan patissiers who sell their galettes for €25-30 are betting on textural innovation: the crispness that makes customers fall in love with them and justifies the premium price. Why Crunchy Changes Everything Pastry trends for 2025-2026 are clear: a minimum of … Read more
Profiteroles remain the star dessert of French brasseries, accounting for 30 to 40% of dessert orders. But the success of this classic depends on one crucial element: the chocolate sauce. Find out how to choose and use a professional sauce to guarantee quality, consistency and profitability in continuous service. Why Chocolate Sauce Quality Matters Impact … Read more
As you know, a failed icing means a log that has to be redone at 10pm on Christmas Eve. A successful icing means a customer who takes out his or her phone to take a photo before even tasting. At Unipatis, we don’t sell you dreams, we give you solutions that work, every time. https://youtube.com/shorts/cMUSnLXoKgA?feature=share … Read more
In the patisserie workshop, certain habits persist by tradition rather than logic. Sheet gelatin is one of them. Yet UNIPATIS gelling powder mixes offer considerable advantages for demanding pastry chefs. Here are 5 concrete reasons to adopt this alternative. Eliminate a HACCP Critical Point in Your Workshop Soaking gelatin sheets is a critical point for … Read more
Discover the latest pastry trends and our expert advice on how to make the most of your creations. At Unipatis, we support artisan bakers with innovative ingredients and tried-and-tested recipes to make every dessert an unforgettable experience. The New Viral Phenomenon Coming to France After Dubai chocolate caused a sensation in 2024, a new trend … Read more
Mirror icing has become a must-have in modern patisserie. This high-gloss finish enhances your entremets, logs and iced desserts with a spectacular visual effect. But faced with the complexity of homemade recipes and time constraints in the laboratory, more and more craftsmen are asking themselves: should they make their own mirror icing, or opt for … Read more
Discover the latest pastry trends and our expert advice on how to make the most of your creations. At Unipatis, we support artisan bakers with innovative ingredients and tried-and-tested recipes to make every dessert an unforgettable experience. The Dubai Phenomenon: An Opportunity… But A Challenge Since 2024, Dubai chocolate has invaded social networks and created … Read more
