Southover News

Southover Moves onto Dessert

Southover Food Company has done a roaring trade on cakes, brownies, flapjacks and tray bakes over the years, but they have only flirted with desserts. That is, until now.

The main obstacle for Southover is finding a dessert range that fits within the company’s mandate for delivering excellence. Desserts are a tough nut to crack; they have to be hand made, often with natural and traditional ingredients, delicious and individual as well as being robust and easy to use. Many selections come close, but they usually fail to tick every box.

Vittles Desserts have been hand making delicious desserts for twenty years and, although it’s taken us until now to catch up with them, we can assure you that the products have been worth the wait. Martin Zalesny trained as a chef is some of the top hotels in London before deciding to make the perfect desserts for busy kitchens. His standards are exceptionally high, but the resulting range is accessible and affordable.

Southover have chosen whole desserts, individual desserts and a selection of baked and set cheesecakes, all of which compliment the company’s portfolio perfectly. The entire range is made by hand and many of the lines are pre-portioned before being blast frozen for freshness.

The range has a good mix of re-imagined favourites and new inventions, including everything from Tart au Citron to the outrageously popular Chocolate Junkyard. The blast freezing process ensures that these desserts retain all their freshness, whilst the pre-portioning allows for perfect portion control, ensuring that you don’t lose a penny of your GP to wastage.

Southover waited a long time to find the right dessert manufacturer and the combination of excellence and good kitchen sense found in the Vittles selection has made sure that the wait was very much worth it.

You can get in touch with us by clicking here to find out more.

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