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

Promotions

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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

Choc-o-Lait
Aryzta Food Solutions brand Delice de France, launches its Autumn|Winter Hot beverage solution
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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
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News Update...

Get the Taste of Italy

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

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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...

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Stafford University - Catering & Hospitality

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

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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 area grow a bit bigger and the fillings rise to the top of the dough. Allow to cool for 30mins.

Live From British Baker

Greggs joins Prompt Payment advisory board - Greggs bakery has been appointed to a new advisory board, designed to help strengthen the official code for businesses to follow when dealing with suppliers.  Read More...
31st October 2014

Starbucks sees 5% LFL sales growth in Q4 with UK at forefront - Coffee giant Starbucks has reported a 5% rise in global like-for-like sales with a “particularly strong performance in the UK” in Q4.  Read More...
31st October 2014

Greggs joins Prompt Payment advisory board - Greggs bakery has been appointed to a new advisory board, designed to help strengthen the official code for businesses to follow when dealing with suppliers.  Read More...
31st October 2014

Warburtons invests £750k in new bread offering - Warburtons has added a new line of more premium everyday loaves to its bread range. Read More...
31st October 2014

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Cheeke MOO Shakes

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

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