Délice de France Serves Up Delicious Delights at Exclusive London Showcase

From buttery croissants to exquisite afternoon tea creations, Délice de France brought a taste of French-inspired excellence to London, showcasing its Autumn/Winter 2026 collection to hospitality and foodservice professionals.

The beautiful Idalia Restaurant at Pillar Hall, Olympia London, provided the perfect setting for a celebration of exceptional bakery, pâtisserie and culinary innovation on Monday 19th October 2026.

Hosted by Délice de France, in collaboration with The Chefs’ Forum, Pillar Hall and West London College, the exclusive Delicious Delights showcase brought together chefs, hospitality professionals, foodservice buyers and industry stakeholders for an afternoon of tasting, networking and inspiration. The event was a fantastic success, offering guests the opportunity to discover the breadth and versatility of the Délice de France Autumn/Winter 2026 catalogue, with products suitable for everything from breakfast buffets and casual dining to room service, afternoon tea, receptions and banqueting.

Thierry Cacaly, CEO of Délice de France commented

“Bringing the entire supply chain together today is incredibly important to us. This event format gave us a fantastic opportunity to showcase the quality, innovation and versatility of our product range directly to the chefs and procurement teams responsible for some of London’s most exclusive luxury hotels and hospitality venues. It’s about connecting the people who create and supply our products with those who ultimately select, prepare and serve them to guests. By bringing culinary creativity and commercial decision-making together in one room, we can demonstrate how our products deliver exceptional quality, consistency and convenience, while inspiring new menu ideas and building valuable, long-term partnerships. We are delighted to celebrate over 40 years in business and to bring the past and future together by introducing the next generation of leadership for the brand.”

With a heritage rooted in the traditions of French baking, Délice de France has built its reputation on bringing quality bakery and pâtisserie products to the UK foodservice industry.

Mathilde Cacaly, Category Marketing Manager, Delice de France added

“We were delighted by the calibre and diversity of industry professionals brought together by The Chefs’ Forum and our sales team for this showcase. From senior procurement specialists at Hilton Supply Management to executive chefs, pastry chefs and food and beverage decision-makers representing Radisson, Accor, Imperial London Hotels, Novotel, Residence Inn and other leading hospitality groups, the guest list was exceptional. It was a fantastic opportunity to introduce our existing and new product ranges to influential buyers and culinary professionals, directly involved in menu development, purchasing and product selection. The quality of the conversations, genuine enthusiasm for our products and the potential for new business relationships made this an incredibly valuable event for Délice de France.”

The brand’s French identity reflects a longstanding appreciation for the craftsmanship, flavour and presentation associated with continental baking, and France is also the home of patisserie. From traditional croissants and viennoiserie to artisan-style breads, savoury pastries and indulgent desserts, its extensive portfolio is designed to help hospitality operators deliver consistency, quality and convenience. Today, Délice de France continues to combine traditional bakery inspiration with contemporary foodservice innovation, supporting chefs and operators across hotels, restaurants, cafés, contract catering and hospitality venues.

Guests enjoyed a series of beautifully presented tasting stations, demonstrating the remarkable versatility of the Délice de France range. From breakfast pastries and tempting savoury options to sophisticated sweet treats, the showcase highlighted how carefully selected bakery products can enhance menus throughout the day.

A particular highlight was the selection of elevated canapés created by Pillar Hall’s Executive Chef, Samantha Williams, alongside Executive Pastry Chef Lorena Tommasi. Their creative interpretations demonstrated how high-quality bakery products can provide the foundation for exciting, contemporary dishes, adding value through imaginative finishing, presentation and flavour combinations.

The afternoon tea experience was another standout feature, with guests exploring a collection of sweet and savoury products perfectly suited to one of Britain’s most cherished hospitality traditions. Beyond the delicious food, the afternoon provided a valuable opportunity for hospitality professionals to connect, exchange ideas and explore solutions to the operational challenges facing modern kitchens. With increasing pressure on labour, consistency, food costs and kitchen efficiency, the showcase demonstrated how quality bakery and pâtisserie solutions can help chefs maintain exceptional standards while streamlining preparation and service.

Maxime Cacaly, Purchasing Manager & Business Support, Delice de France concluded

“Having our own dedicated fleet of delivery vehicles means we can offer reliable, UK-wide distribution six days a week, ensuring our customers have access to exceptional products whenever they need them. Today has been a fantastic opportunity to showcase the talent and expertise of our New Product Development chefs, alongside our exciting portfolio of new and established products, carefully sourced from across Europe. We are passionate about bringing the very best of European bakery and pâtisserie to the UK market, giving chefs outstanding choice, consistency and, above all, the freedom to innovate. Whether elevating a hotel’s afternoon tea, refreshing a dessert menu or developing an exciting new bakery offer, our ambition is to inspire chefs with exceptional products that combine quality, creativity and convenience, helping them deliver memorable experiences for their guests.”

The collaboration with West London College also reinforced the importance of connecting education with industry, an ethos at the heart of The Chefs’ Forum’s work across the UK. Guests departed with plenty of inspiration, new product discoveries and specially prepared Delicious Delights goody bags complete with a Macaroon selection, notebook and Delice de France catalogue.

To access the digital catalogue CLICK HERE.

The event celebrated bakery craftsmanship, culinary creativity, and the power of collaboration, showing that great hospitality starts with great ingredients.

Results from the survey conducted on the day said 100% of attendees walked away with a significantly more positive perception of Delice de France, 44% said labour shortages and skill gaps is their biggest challenge, with ingredient price volatility and reduced customer spend being joint second at 31%.

The Chefs’ Forum was delighted to support Délice de France in bringing the industry together for such a successful and inspiring showcase.