Bridor X Pierre Hermé Paris
A collection of Viennese pastries that is unique in terms of both flavours and the finesse of the ingredients, invented by Bridor and Pierre Hermé Paris.
Pure Butter Puff Pastry
Breton Butter for meltingly soft Viennese pastries with fine puff pastry.
Quality commitment
Rigorously selected raw materials for exceptional product quality.
A taste inspired by tradition
Viennese pastries made in the spirit of French pastry-making tradition with a long resting time for the dough.
Pierre Hermé, a name you can't miss in French gastronomy
Named The World's Best Pastry Chef at the World’s 50 Best Restaurants ceremony in 2016, the pastry chef-chocolate maker Pierre Hermé uses his technical expertise, talent and creativity for the pleasure of all gourmets.
Thanks to his work and his audacity, his name goes hand-in-hand with French gastronomy. Pierre Hermé creations bear the stamp of luxury at every step of their production.
BRIDOR x PIERRE HERME, a unique & creative collaboration
Driven by their shared values and a deep respect for know-how, Bridor and Pierre Hermé Paris have concocted a collection of Viennese pastries that is unique in terms of both flavours and the finesse of the ingredients.
Pierre Hermé applied the same high standards as for his own creations, with demanding and precise specifications. He has created two recipes, using the sophistication for which is he known to combine taste, texture and flavour.
Each ingredient has been rigorously selected, with particular attention to the origin of the ingredients in this range: French wheat, Charentes-Poitou PDO butter, Madagascar Pure Origin Chocolate...
An ultra-premium range of Viennese pastries for every moment of the day
The Mini Croissant and Mini Pain au Chocolat embody the elegance of French pastries revisited by Pierre Hermé.
- The Mini Croissant 35g seduces with its fine and delicate flaky pastry, made with high-quality butter to offer a melt-in-the-mouth texture.
- The Mini Pain au Chocolat 40g, meanwhile, boasts beautiful flaky pastry and a unique taste. It combines the crispiness and buttery notes of the croissant with pure Madagascar chocolate, which has a powerful taste and tangy notes.
Raspberry Lychee Signature
Un dolce dalla forma generosa e dalla sfoglia sottile, ispirato all'iconica combinazione fruttata di Pierre Hermé Paris. Il suo cuore morbido con pasta di mandorle della California* è esaltato da un delicato connubio di sapori in cui la dolcezza del litchi incontra la naturale acidità del lampone. Per un interessante gioco di consistenze, il dolce è cosparso di mandorle tritate.
* Il 99% delle mandorle proviene dalla California; una piccola parte può provenire dalla Spagna e/o dall'Australia per garantire un gusto costante.
Lemon Sensation
With its elegantly folded shape, this pastry seduces with its creamy, intensely lemony centre, combining California almond paste*, Sicilian lemon juice and pieces of candied lemon from Italy. The crêpe dentelle topping offers a delicate crunch, enhancing the richness of this creation that perfectly combines freshness and indulgence!
* 99% of the almonds are sourced from California; a small portion may come from Spain and/or Australia to ensure consistent flavour.
