French frozen bakery manufacturer Bridor has added a Praline and Hazelnut Swirl to its Viennese pastry range, targeting operators in the coffee shop, café and hotel sectors.

The 100g product combines puff pastry layers with hazelnut praline filling and a crushed hazelnut topping. Supplied frozen in boxes of 62 units, the swirls require 30-45 minutes defrosting at room temperature before baking at 165-170°C for 16-18 minutes.

Development based on consumer research

Bridor's development team formulated the product following research indicating that 78% of European consumers favour hazelnut praline fillings in pastries. Additional data showed 40% of consumers seek original pastry flavours beyond standard offerings.

The product enters a competitive breakfast and all-day snacking segment where operators are looking to differentiate their counters with premium baked goods that pair with hot beverages.

Sustainable sourcing credentials

The swirl carries Bridor's SelectBlend designation, which denotes products made with fat blends containing RSPO segregated certified palm oil. This certification provides traceability through the supply chain, with palm oil kept separate from non-certified sources throughout processing.

Erwan Inizan, Northern Europe Sales Director at Bridor, stated the product addresses operator demand for quality Viennese pastries that can drive transaction values in the breakfast and snacking dayparts.

Market positioning

Bridor, part of Le Duff Group, has manufactured frozen bakery products for three decades and distributes to more than 100 countries. The company's ready-to-bake format reduces on-site labour requirements whilst maintaining product consistency across multiple service periods.

The Praline and Hazelnut Swirl represents an incremental SKU addition rather than a category innovation, offering operators a proven flavour profile in a convenient format for high-volume foodservice environments.