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How to Properly Store Pastry Products in Summer

When temperatures rise, keeping pastry products in perfect condition can become a challenge. At Pastisart, we work with high-quality products designed to make your life easier and ensure the best experience for your customers. That’s why we want to share some practical recommendations to help our products reach the palate from the bakery with all their flavor and texture — even during a heatwave.

 

Pay Attention to Storage

Pastry products can arrive at your establishment in different formats: frozen, refrigerated, or at room temperature. In all cases, it is essential to follow the storage instructions on the packaging. In summer, storage areas must be especially well controlled:

  • Frozen products: Make sure the freezer maintains a constant temperature of -18 °C. Do not overload the equipment to ensure proper cold air circulation.

  • Refrigerated products: Store them between 0 °C and 5 °C. Check that the cooling units close properly and are not exposed to direct heat from external sources.

  • Room temperature products: Keep them in a cool, dry place away from direct sunlight. In summer, this may mean temporarily relocating displays or showcases.

Avoid Sudden Temperature Changes

Temperature shifts affect both texture and flavor. That’s why it’s important to avoid sudden transitions from cold to heat. If you’re going to defrost a product, do so inside the refrigerator for a gradual change.

 

Protective Presentation

At the point of sale, make sure that exposed pastries are always protected with covers, closed display cases, or refrigerated showcases if the premises are warm. This not only helps with preservation, but also conveys a sense of hygiene and professionalism to your customers.

 

Smart Rotation

Check best-before dates daily and apply the FIFO system (first in, first out). Especially in summer, proper rotation avoids waste and ensures you are always offering pastries at their best.

Training and Regular Checks

Make sure your entire team knows the storage protocols. Regularly checking the condition of the equipment and verifying temperatures can help prevent issues before they arise.

Got Questions? Contact Us!

At Pastisart, we’re here to support your day-to-day operations — even in summer. Do you have questions about a specific product? Get in touch with your sales representative or our technical team — we’ll be happy to help.

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Ensaimada: History, Flavor, and Spiral-Shaped Tradition

With its spiral shape, delicate texture, and unmistakable flavor that transports us to the island of Mallorca with every bite, the ensaimada is much more than a typical pastry: it is a cultural heritage, a symbol of identity for an entire island, and a creation with centuries of history.

Where does the ensaimada come from?

The origin of the ensaimada is uncertain. Due to its slow fermentation technique and rolled shape, it’s believed to have roots dating back to the Arab era on the island. However, some speculate that Sephardic Jews, who baked a similar bread called challah, may have influenced the creation of the ensaimada.

In fact, some suggest that lard was added to the recipe to “de-Judaize” the pastry after the expulsion of Jews from the island during the reign of the Catholic Monarchs. The first written references date back to 1600 and appear in household inventories in Mallorca, indicating that the ensaimada was already part of daily life on the island.

Why is it called "ensaimada"?

The word ensaimada comes from saïm, which means pork lard in Mallorcan. And indeed, one of the key ingredients of the traditional recipe is precisely that: saïm, generously spread over the dough before rolling it up.

This ingredient not only gives the pastry its name, but also served as a cultural marker during the Inquisition, when the use of pork lard in food was seen as a public declaration that one did not follow Jewish or Muslim customs.

The characteristic spiral shape

The spiral shape of the ensaimada is not just an aesthetic choice: it has a practical function and strong symbolic meaning. When the dough is rolled into a spiral, it retains moisture better and bakes more evenly. Additionally, the open circular shape has been interpreted as a symbol of eternity, continuity, or even the Mediterranean sun.

There is a version of the pastry known as Ensaimada de Mallorca with Protected Geographical Indication (PGI), which guarantees that it is made following the traditional method.

Types of ensaimada

Ensaimadas come in a variety of forms, both filled and unfilled. The unfilled ones, known as lisas (plain), are the most basic and popular. Filled ensaimadas can include:

  • Pumpkin strand (cabello de ángel) ensaimada

  • Pastry cream ensaimada

  • Chocolate-filled ensaimada (dark, milk, or white)

  • Mallorcan sobrasada (cured sausage) ensaimada

Did you know...?

  • In the Philippines, there’s a local variant called ensaymada, adapted from the Mallorcan product using local ingredients and widely present in their traditional pastries.

  • Some historical recipes take up to 12 hours to prepare, including kneading, resting, shaping, and baking.

  • The largest ensaimadas can exceed one meter in diameter and weigh several kilos!

Pastisart Ensaimadas. Sweet Tradition

At Pastisart, we honor the traditional recipe with long fermentation times, artisan-style doughs prepared using traditional methods, and a soft, fluffy texture, topped with powdered sugar.

They are available in different formats and preparations tailored to the needs of supermarkets, distributors, and Horeca channel businesses, so consumers can enjoy an authentic, delicious product ready to eat any time of day.

Discover the different varieties of Pastisart ensaimadas.

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Keys to Choosing a Profitable and Balanced Pastry Selection

In the competitive hospitality industry, offering an appealing and varied breakfast or afternoon snack is essential to build customer loyalty and boost your revenue. Traditional pastries, with their authentic and artisanal flavor, have become a must-have. But how do you create a selection that is both profitable and capable of satisfying all tastes? In this post, we share some key tips for designing a balanced pastry offering, including sweet, savory, and seasonal options.

Sweet Pastries: An Irresistible Classic

Sweet pastries are the stars of breakfast and afternoon snacks. Crunchy croissants, soft ensaimadas, filled napolitanas… these are products that evoke tradition and indulgence. However, to ensure profitability, it’s important to consider:

  • Controlled variety: Identify your best-sellers and offer them consistently. Complement them with 2–3 special or rotating weekly options to keep customers interested.

  • Quality over quantity: An artisanal product made with high-quality ingredients will always be better received and justify a higher price point.

  • Varied formats: Offer miniature versions of your bestsellers to accompany coffee or for customers who prefer smaller portions.

  • Innovative, value-added options: Include modern, trend-aligned choices such as protein-enriched or vegan pastries.

Savory Pastries: A Growing Alternative

Savory pastries have gained ground and are now a delicious, versatile option for any time of day. Including them in your selection can help you reach a broader audience and increase sales. Some ideas include:

  • Reimagined classics: Mini croissants or napolitanas with unique flavors such as barbecue, or turnovers with various fillings (tuna ratatouille, meat, cheese & vegetables…).

  • Original formats: Experiment with creative shapes like puff pastry triangles, sneckens, or brioches.

  • Easy to eat: Prioritize individual, easy-to-consume formats that are perfect for a quick bite, like quiches, sneckens, mini pizzas or mini chicks.

Seasonal Products: A Fresh Boost of Novelty

Incorporating seasonal pastries is an excellent way to surprise your customers, take advantage of fresh local ingredients, and refresh your offering:

  • Holidays and festivities: Offer special products for key dates like “roscones de Reyes”, fritters, “torrijas”, Easter “monas” or “coques”…

  • Limited editions: Promote seasonal products as “limited editions” to create excitement and urgency to buy.

  • Seasonal ingredients: Use seasonal fruits for croissant or tart fillings (apples in autumn, strawberries in spring…).

Extra Tips for Profitability

  • Cost analysis: Know the cost of each product to set prices that ensure a healthy profit margin.

  • Attractive presentation: A well-organized display with appetizing products encourages purchases.

  • Strategic promotion: Highlight your new and seasonal items on social media, menus, or in-store signage.

  • Collaborate with your supplier: Work closely with us to stay ahead of trends, optimize your orders, and find tailor-made solutions for your business.

Tailored Solutions by Pastisart

At Pastisart, we understand that each business is unique, with its own particular needs and goals. That’s why we’re here to work closely with you to design a pastry selection that perfectly suits your clientele and business dynamics.

Looking for a specific format for your breakfast buffet? Want to develop a savory pastry line with local ingredients? Need advice on which products sell best based on your type of venue? Our experienced team is ready to listen, provide creative solutions, and share our know-how to help you maximize the profitability of your pastry purchases.

Don’t hesitate to contact us!

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Discover Pastisart’s international growth strategies with insights from our Export Manager

Taking advantage of her participation in the Salón Gourmets, we spoke with Ariadna Prats, Export Manager at Pastisart, about the strategies driving the company’s international growth. A look into the challenges and opportunities of the global market, with a special focus on consolidating new markets and diversifying products.

What are Pastisart’s main goals for participating in Salón Gourmets?

Our main goal is to showcase new products and focus on potential international clients.

What products and innovations are you presenting at this edition?

Among other launches, we are introducing a range of high-protein products, including options made with plant-based protein. We’re also expanding our savory product line, with items we believe will be very successful, such as the brioche hot dog with ketchup and mustard.

 

Which countries do you consider strategic for the brand’s growth?

Honestly, we see many opportunities both within the European Union and in non-EU countries. We believe there is great potential in countries like Mexico, and we are convinced that the United States could also become a key market for Pastisart.

Of course, we’ll have to see how the tariff policies of the current U.S. administration evolve. That’s a factor that could have an impact, but even so, we’re confident that this market offers great potential.

What are the main barriers you face when exporting?

As with most products, we face tariff barriers, which have become increasingly common. But we also encounter other types of challenges, such as certifications or specific requirements imposed by clients or countries. In short, the difficulties can be quite diverse.

What makes your products stand out from the competition?

I believe one of our main strengths is adaptability—both to the market and to the specific needs of each client. We are strongly committed to innovation and to developing products that align with market trends, such as high-protein offerings. But we also work to tailor them to the particularities of each market and the end consumers.

Thank you, Ariadna Prats, for sharing your insights and passion for bringing the flavor of Pastisart beyond our borders. A clear example of how tradition and innovation go hand in hand to conquer new markets.

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 Muffins Inspired by Classical Music: A Symphony of Flavors Worthy of a Standing Ovation

There are many definitions of the concept of “art,” but our favorite is the idea of “art as a channel for emotions.” Art is that which moves you—whether you see it, hear it, touch it, or, why not, taste it.

Pastry is an art form because through its creations, it stirs the senses and generates feelings of pleasure and satisfaction in those who savor it.

At Pastisart, we strive to create our own works of art, filled with surprising and delicious flavors that move those who enjoy them.

In line with this philosophy, we present you with a challenge: what would our new muffin collection look like if it had been created by classical music composers?

Shall we give it a try?

PUCCINI Muffin: Pistachio Flavor

In 2024, we commemorate the centenary of the death of one of the most important composers of the 20th century: Giacomo Puccini. The creator of such iconic operas as La Bohème, Tosca, Madama Butterfly, and Turandot, Puccini’s musical genius has endured through the decades, continuing to move and delight millions of people today.

Inspired by the emotional, exotic, and passionate nature of Puccini’s music, PASTISART has created a muffin filled with pistachio cream and topped with natural pistachios.

MOZART Muffin: White Chocolate Flavor

Wolfgang Amadeus Mozart is undoubtedly the most universally recognized composer, and his music continues to bring joy and emotion to entire generations. His classical compositions have captivated young and old alike with masterpieces such as The Magic Flute, The Marriage of Figaro, and Don Giovanni.


True to this classical and universal style, PASTISART has created a muffin filled with white chocolate cream and decorated with white chocolate pieces that will delight people of all ages—just like Mozart’s music.

BEETHOVEN Muffin: Salted Caramel Flavor

With an innovative, expressive, and emotionally powerful style, Ludwig van Beethoven revolutionized classical music. His strong dynamic contrasts, thematic shifts, and sudden tonal changes transformed traditional musical structures.


PASTISART brings innovation to flavors, translating the emotional intensity and contrasting rhythms and melodies of Beethoven’s work into a new salted caramel muffin. A surprising combination of flavors that leaves no one indifferent—just like Beethoven’s compositions.

VERDI Muffin: Dulce de Leche Flavor

Who hasn’t hummed La donna è mobile from the opera Rigoletto or the famous toast from La Traviata? With his expressive and emotional melodic style, Giuseppe Verdi knew how to connect with the public and surprise with each new creation.

In a similar way to Verdi’s deep and expressive compositions, PASTISART presents the dulce de leche muffin—rich and complex in flavor, with layers of sweetness and smooth textures.

RAVEL Muffin: Speculoos Flavor

Among all the works of Maurice Ravel, Boléro is undoubtedly his most popular and successful composition. With an exquisite and unique style, Ravel conquered audiences and critics alike with this masterpiece.


In a similar vein to Ravel’s compositions, PASTISART has created a speculoos-flavored muffin: sophisticated and bold, with an unusual and surprising touch, just like the melody of Ravel’s Boléro.

These are our musical and artistic inspirations for the new Pastisart muffin range—a true symphony of flavors in every bite.

And you? Which musical composer do the new Pastisart flavors inspire you to think of?

Discover more about our muffins

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Pastisart’s New Products at HIP 2025: A Commitment to High-Quality Pastries with Added Value

As every year, the HIP – Horeca Professional Expo continues to establish itself as the must-attend event for hospitality entrepreneurs and professionals. It is a space where the latest innovations can be discovered, knowledge can be shared, and new ideas and strategies can be found to enhance businesses.

At Pastisart, we continue to evolve to offer product innovations that align with current consumer trends without compromising on taste or quality. For the first time, we had our own stand (number 8F648) at this edition, allowing us to showcase our latest offerings to clients and industry professionals.

Protein Pastries: Our Main Focus

In line with the latest trends in traditional pastry consumption, our new products are designed to offer an improved nutritional profile.

Maintaining an adequate protein intake is essential for preserving muscle mass, strength, and overall health, especially as we age. That’s why, at Pastisart, we are introducing an innovative range of products that combine both plant-based and animal proteins, offering a delicious option within fresh pastries:

  • Protein Muffin:

    A delicious chocolate muffin with milk protein, filled with hazelnut cream. A perfect source of protein and fiber to recharge energy in a healthy way.

  • Protein Croissant:

    All the flavor of a classic croissant with an added boost of plant-based protein. A source of protein and fiber that provides extra energy for the most active individuals.

Expanding the “On the Go” Range: A Growing Trend

We continue to strengthen our “On the Go” range, offering new products designed for quick and convenient consumption, perfectly suited to the fast-paced daily lives of consumers.

  • Hot dog Brioche:

    A reinvented classic hot dog with brioche dough and integrated ketchup sauce. Ready to bake and serve.

With this new addition, we expand our successful range, which already includes previous hits like barbecue napolitanas and various savory snecken flavors.

Cruffin: The Trendiest Pastry 

Our expertise in fermented dough remains a key strategic focus for 2025. Alongside our famous muffins and rondos, we now introduce cruffins—an original and versatile new product here to stay.

  • Cruffins:

    The perfect balance between the delicacy of a croissant and the practical shape of a muffin. Pre-fermented and ready to bake. Available with sweet or savory fillings, or plain—so you can unleash your creativity.

New Products Combining Tradition, Innovation, and Convenience 

In addition to the innovations mentioned, at HIP 2025 we will also present new products designed to meet the needs of both Horeca professionals and consumers. High-quality products adapted to market demands:

  • Ready-to-serve 50g Brioche Croissant: A perfect and irresistible fusion of the light texture of a croissant and the softness of brioche. Ready in seconds—just defrost and serve. Its brioche dough with fermented margarine gives it a unique flavor.
  • New Sponge Cake Sheet Flavors: Our famous soft and fluffy 1.8 kg sponge cake sheets now come in three new flavors:
    • Apple: Topped with natural apple pieces.
    • Músico: A classic covered with hazelnuts, walnuts, and almond slices.
    • Yogurt: Made with authentic Greek yogurt.
      Just defrost and enjoy as if freshly baked.
  • Magdalenas with a New Formula: More innovative and delicious, now available in individual bags of six units—a perfect option for the Horeca sector, allowing for flexible consumption tailored to customer demand.
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The 5 Key Trends in Fresh Bakery Demand for 2025

In 2025, the handcrafted pastry industry will be shaped by new consumer demands driven by global society. Below, we present the five key trends in handcrafted pastry demand for this year.

1- Convenience: Adapting to the pace of modern consumers.

In a society characterized by immediacy, multitasking, and the desire to be everywhere, offering products that seamlessly integrate into people’s lives is one of the biggest challenges in the sector.

In this regard, the development of so-called “on-the-go” ranges will be more relevant than ever. Products such as mini croissants, sneckens, or savory puff pastries that allow for quick demand, along with functional and ready-to-eat formats, will be among the top trends in 2025.

 

2- Experience: Beyond product demand.

In 2025, consumers will continue to demand more than just satisfying their hunger—they seek a complete experience that creates an emotional connection between the consumer and the brand.

Elements such as ambiance, decor, and music can transform the act of eating a croissant into an experience of comfort and enjoyment. Without a doubt, this year we will continue to see spaces where every detail is carefully curated—perfect for an Instagram photo and filled with the aroma of freshly baked bread and coffee.

 

3- Permissible indulgence: Small moments of pleasure within a healthy diet.

While health-conscious eating remains a priority, emotional well-being will also take center stage. This means striking a balance between indulgence and nutrition by combining occasional treats with healthier choices.

Thus, indulging in a delicious chocolate muffin or discovering new and surprising flavors and textures in a croissant filling will be a “pleasure” with less “guilt” in 2025.

 

4- New business models: Integrated gastronomic spaces in non-hospitality businesses.

In the pursuit of new ways to captivate consumers, handcrafted pastries will appear in unexpected places in 2025. Coffee shops inside fashion stores, gourmet food spaces within supermarkets, and tasting corners in specialty stores will become more common, offering customers an experience beyond traditional shopping.

Thanks to these new business models, we will be able to enjoy a slice of cake or an ensaimada after buying a sweater, doing the weekly grocery shopping, or selecting furniture for our home.

 

5- Quality assurance: The added value of brands.

Price will remain an important factor, but it will not be the only one. The “Clean Label” trend will continue to gain traction, meaning that products offering added value in terms of nutritional quality, commitment to animal welfare, and food safety will thrive.

Consumers in 2025 will be willing to pay a little more for products that not only meet their expectations for quality and taste but also align with their personal values.

Pastisart Embraces the New Demand Trends for 2025.

At Pastisart, we are adapting to the new demand trends for 2025 by developing new product lines that meet consumer expectations. In this regard, we have created the “on-the-go” range, offering practical and convenient solutions for those looking for quick yet tasty and high-quality bites. Additionally, we have expanded our famous muffin range with exciting new flavors such as speculoos, pistachio, and salted caramel, perfect for indulgent moments.

Furthermore, this year, we continue our commitment to animal welfare by increasing the use of “Free Range” eggs in the production of our products.

Discover more in our new product catalog.

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Bundt Cake: What Is It and Where Did This Trendy Cake Originate?

Surely, you’ve seen a cake with a perfectly circular shape and a hole in the middle more than once. Have you ever wondered what this type of cake is called? It’s a Bundt Cake, an iconic dessert that has won over taste buds all around the world. And for good reason: its spongy yet dense and firm texture, combined with its crisp glazed exterior, makes it a one-of-a-kind cake. 

Let’s be realistic, though: the Bundt Cake’s success lies primarily in its distinctive feature—the shape given to it by its circular mold. While any type of cake can technically become a Bundt Cake if baked in this type of pan, it’s often associated with dense cakes like Pound Cake or ones decorated with glazes. 

Where Did the Bundt Cake Originate? 

Although some traditional Central European cakes, such as the German Kugelhopf or Austrian Gugelhupf, already used circular molds with a central hole, the design patent for the Bundt Cake pan was filed in 1950 by an American company. Initially, sales were quite modest until the 1960s, when Bundt Cakes gained popularity after one won a highly regarded baking contest in the United States. From that moment on, these cakes became an icon of American baking. 

Tips for Releasing a Bundt Cake from the Pan 

One of the main challenges when making a Bundt Cake is removing it from the mold without damaging it. Here are a few steps to help you unmold it successfully: 

  1. Thoroughly grease the mold with butter, oil, or non-stick spray. 
  1. Let the cake cool for 10–12 minutes at room temperature. 
  1. Use a spatula to gently run it along the edges of the cake. 
  1. Carefully flip the cake over onto a large plate. 
  1. If the cake doesn’t release immediately, let it rest for a few more minutes. 

Store-Bought Bundt Cakes 

If, even with these tips, you’re not ready to bake your own Bundt Cake, there are plenty of places that sell these cakes in a variety of flavors: Carrot Cake Bundt Cake, Chocolate Bundt Cake, Marble Bundt Cake, Yogurt Bundt Cake, and Orange Bundt Cake. In Spain, they’re also sometimes referred to as Pound Cake or Rosco.