A four-strong range of seasonal confectionery products is being launched by Cuisine De France in the run up to Easter.
The eye-catching new products, aimed at impulse buyers, are: chocolate-coated, egg-shaped shortbread biscuits; chocolate mallow nests; chocolate sponge cup-cakes with mini eggs; and a pack of six hot cross buns.
Marketing director, David Girdler, says the range has been designed to make a retailer’s operation easier. All the products are ’thaw and serve’ and flow-wrapped for extended shelf life in store.
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