We make our puff pastry according to the “French method” whereby margarine or butter is applied to the base pastry before it has risen. The puff pastry can be filled in many ways with fruit, nuts or pudding fillings. After filling, the puff pastry is folded or rolled up and cut into a bun, a turnover, a square or a roll.

Get in contact with account management to discuss the private label possibilities.

A peep at our range:

Product Description
Butter-based apple turnovers Butter-based puff pastry turnovers with fresh apple filling, raisins and a dash of cinnamon.  bladerdeegbanket_01
Butter-based almond rolls Butter-based puff pastry rolls filled with pure almond paste.  bladerdeegbanket_03
Apricot turnovers Puff pastry turnovers with a fresh apricot filling.  bladerdeegbanket_04
Mini Bramley apple turnovers Puff pastry turnovers with a Bramley apple filling.  bladerdeegbanket_05
Mini apricot turnovers Puff pastry mini turnovers with a fresh apricot filling.  bladerdeegbanket_06
Tarts Puff pastry rolls with pastry fillings.  bladerdeegbanket_07
Apple tarts Puff pastry rolls with a fresh apple filling.  bladerdeegbanket_08
Apricot tarts Puff pastry rolls with a fresh apricot filling.  bladerdeegbanket_09
Apple squares Puff pastry squares with a fresh apple filling.  bladerdeegbanket_10