Providing French delicacies for event catering, dessert and afternoon tea menus, the company, which began in 1967, now operates worldwide and claims to make 40 million macarons and 80 million canapés a year.
Tipiak’s international development project manager, Marie-Emmanuelle Chessé, commented: “Fifty years is a significant milestone for Tipiak. Things have changed a lot in this time but our passion for beautiful and exquisite French cuisine remains, as does our commitment to exploring the world for the finest ingredients and bringing authentic and exciting new flavours to our valued customers.”
To help chefs and caterers incorporate French cuisine into their menus, Tipiak’s Nantes-based team of chefs, bakers and pâtissiers are “passionate to this day about quality and consistency in everything that [they] do – enabling busy kitchens to offer first class, French cuisine that looks as good as it tastes”, Chessé said.
“The secret to our success is that everything we do is insight led and reflective of the flavours and tastes shaping the market. With our product development, we’ve tapped into key trends such as gluten-free, meat-free, vegetarian, colour, finger food and miniaturisation as well as offering French classics such as our macarons and éclairs – but with a twist of course!”
Tipiak operates nationally and internationally, providing a range of hand-finished savoury canapés, classic mini patisseries, sweet petits fours and gluten-free macarons to partnering chefs and brands. This will also include the brand’s new macarons selection, which is being launched later this year.
Chessé concluded: “We (Tipiak) are famous for our gluten-free macarons and were the first company to produce them on a large scale, but we’re not a company to rest on our laurels. Our heritage and appetite for the new means that we’re always looking ahead to help caterers take the hard work out of menu development, as well as the skill and patience needed to create these dishes. Celebrating our 50th anniversary is testimony to our commitment and success, and we look forward to the next fifty years.”