Fresh Thinking About Bakery

At Delice de France we're proud to be bakery experts - it's all and everything we do. We use a combination of skilled craftsmanship, the finest ingredients and our French savoir-faire to bring you wonderful flavours of breads to sweet pastries from all around the world.

Delice de France - Promotions


We’re devoted to offering you choice at Delice de France - click to view our latest promotions

Delice de France - Whats Baking?

Whats Baking?

Up to date news and events at Delice de France.

Our Kiosks

Visit our website with more information on Delice de France kiosks in UK stations.

Product of the Month

Delice de France - Choc-o-lait

Aryzta Food Solutions brand Delice de France, launches its Autumn|Winter Hot beverage solution

Awards and Events

Customer Innovation Centre - Covent Garden

Delice de France launch their Customer Innovation Centre in London’s Covent Garden
New state-of-the-art chef-to-chef facilities and a centre of training excellence for driving innovation and food solutions

News Update...

Get the Taste of Italy

In Liguria, Italy, where Foccacia’s originated, it has no adornments other than sea salt, fresh...


From breakfast to bedtime

From Breakfast to Bedtime

Coffee shops in the UK are traditionally known and welcomed as a great place to grab a good coffee...


Stafford University - Catering & Hospitality

In the summer 2013, Stafford University asked the catering team to provide the food for its summer...


Most Popular Purchases

A crunchy biscuit base layered with caramel & praline brownie topping. Finished with hazelnut chunks

12 strawberry, 12 caramel, 12 chocolate, 12 milk chocolate & hazelnut, 12 sugared, 12 candy topped.

A flaky laminated croissant dough filled with a chocolate crème patissiere in an attractive muffin shape and case.

Did You Know?

History of the croissant:

Did you know that,

Originating in Vienna and dating back as far as the 13th Centrury, the early ancestor of the croissant was the Kipferl..

The ‘birth’ of the croissant as we know it can be dated back to the 1830’s when an Austrian artillery officer founded a Viennese bakery in Paris. This French version of the Kipferl was named for its crescent shape and a delicate puff pastry has substituted the original margarine brioche style dough.

Tip of the Month...

Otis Spunkmeyer Cookies

For that gooey soft centered cookie that makes you say Mmmmm...

Bake at 150C for 18mins. Tap the tray of cookies against the counter as soon as they come out of the oven. This 'sets' the cookies - making the surface are grow a buit bigger and the fillings rise to the top of the dough. Allow to cool for 30mins.

Live From British Baker

Artisan bakery plans £500k investment for growth - A Darlington bakery plans to make a £500,000 investment to double its retail outlets after expanding into a new production site. Read More...
24th October 2014

Independent panel gives thumbs-up to NBPO offer - A panel of independent advisors has described the potential £1.1bn takeover offer for New Britain Palm Oil (NBPO) as “fair and reasonable”. Read More...
24th October 2014

This week's top bakery stories - A round up of our top five headlines that you loved this week!  Read More...
24th October 2014

Foodservice sales rise as confidence returns - The foodservice industry is seeing an increase in food sales year-on-year, with half of retailers serving more meals on weekends. Read More...
24th October 2014

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Cheeke MOO Shakes

Latest Video Case Study...

How to make a Shake
Summer is almost upon us and our range of shakes is aimed to please your customers throughout your...

Watch the video!