Pastiolot presents six American cakes, Lingots in six flavours, and assorted bite-sized Bocaditos for the food services and retail channels

American cakes made in Olot

Pastiolot’s top-quality pastries arrive from Olot, presenting a wide variety of innovative products at Alimentaria, with highlights including its American cakes. Pumpkin Pie, Lemon Velvet, Choco-Cookie, Banoffee, Purple Velvet and Manila are the six varieties of this artisanal dessert, trendsetters for their creamy texture and exquisite fillings. Featuring large formats (up to 16 portions), they are designed for the food services sector. The stand will also showcase their new retail cakes (Cheesecake, Choco-Cookie and Pumpkin Pie).

Another new Pastiolot release designed to delight fair attendees are its Bocaditos. Shunning any artificial substitutes, this bite-sized dessert is prepared with natural and healthy ingredients, including authentic Belgian chocolate, whole grain spelt flour and nuts.

This sweet exhibition will also serve to present its six flavours of Lingots: Crème brûlée, Tiramisu, San Marco cake, Mango/Passionfruit, Chocolate/Raspberry and the new Sacher. This elegant cake, ideal for up to four people, combines crunchy textures and soft fillings with a chocolate sponge cake base with olive oil. All of them are made with high-quality ingredients and without palm oil.

Pastiolot, which has been supplying professionals with pastries since 1988, boasts annual IFS audit certification, recognised by the Global Food Safety Initiative (GFSI), guaranteeing the safety and quality of processed products.