Join Master Pâtissier and Creative Ingredients Ambassador Paul Kennedy for a clever and timely session that plays on the classic phrase “Return on Investment” — reframed here as “Return on Indulgence.” As consumers shift back toward rich, luxurious experiences, Paul explores how indulgence can be the best form of value-add in today’s patisserie market.
This demo focuses on the art of upselling through premiumisation, using the humble croissant as a delicious example. Learn how to maximize your return on indulgence by enhancing texture, layering flavours, and adding visual appeal to elevate everyday pastries into irresistible, high-margin items.
Paul blends technical expertise with commercial savvy, sharing practical tips for layering, filling, and finishing techniques that deliver both craft and profitability. The session highlights how to use existing ingredients in creative ways to meet consumer demand for affordable luxury without compromising quality.
Ideal for bakery, café, and foodservice professionals, this session offers fresh insights on turning artisanal skill into strong commercial returns — proving that sometimes the best investment is indulging your customers with exceptional, crave-worthy products.
Learning Objectives:
1. Understand the concept of “Return on Indulgence” and how strategic premiumisation can drive higher profit margins through elevated patisserie offerings.
2. Learn practical techniques to enhance viennoiserie products, including layering, filling, and finishing methods that add texture, flavour, and visual appeal to classic pastries like croissants.
3. Gain insights on leveraging existing ingredients creatively to deliver indulgent products that meet consumer demand for affordable luxury while maximising commercial returns.
