Preserves for cafés: choosing flavours and trade supply
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A café preserve needs to work during service as well as at a tasting. Start with the dishes you already sell, select suitable flavours and assess portioning. The Minnelea trade price list is the reference for formats, quantities and supply terms.
Choose for the dishes you serve
Start with strawberry or apricot for toast and yoghurt, black bilberry for cheesecake or a creamy base, and fig for a cheese dish. Test pairings on your actual menu, without assuming that one flavour will guarantee higher sales or margins.
Test service before setting your assortment
Assess texture, ease of portioning and your café’s actual consumption. Calculate portion cost from your purchase price and the quantities served, including observed waste. A generic cost or margin published online does not describe your own business.
Describe only the product you have chosen
Read the individual product page for ingredients, processing and awards. Recipes vary by flavour: do not apply a single fruit percentage to the whole range. Minnelea describes low-temperature vacuum cooking; request the product documentation for technical details.
Request a proposal for your café
Include your business type, the products and quantities of interest in the trade request. Format, minimum order, timing and terms are checked in the current proposal. A separate guide covers hotel breakfast service; pastry kitchens can consult the made-to-order baking range.
Baking range for pastry professionals
Would you like to try the flavours at home?
Dolce Risveglio is a selection available in the online store. For terms applying to your business, use the trade price list.
