Batida Journal
Behind the scenes in our pastry kitchen, party ideas, sweet trends and tips from people who have been making desserts by hand since 1990.
Section: HoReCa
3 articles
HoReCa
HoReCa offer for hotels, restaurants, and cafés – why is it worth partnering with a pastry shop?
Why a hotel, restaurant or café can build its dessert menu on a partnership with a patisserie: a ready range, frozen products, consistent quality and on-time deliveries.
HoReCa
Cost Optimization in Hotel Kitchens – Proven Ways to Save Money
Hotel kitchens consume a significant portion of the facility's budget. Raw materials, staff, energy, equipment, and inevit...
HoReCa
A modern pastry shop in your hotel without hiring a pastry chef
The hotel confectionery offer has a real impact on the overall rating of the facility. Guests remember the taste of the de...
From our story
"Even the chocolate travelled in a suitcase."
How three generations of women and one Belgian master pâtissier built Batida - from the ovens in the shop windows on Nowogrodzka to today's pastry kitchen.
Read our story →Our picks
- HolidaysThe Magic of Holiday Flavors – Which Christmas Cakes to Choose for the Christmas Eve Table
- GuidesCakes delivered throughout Poland – how does refrigerated dessert transport work?
- CakesBento cake with an inscription – ideas for personalizing a small cake
- MonoportionsDelicious chocolate monoportions that will complete any party
- GuidesHow to store a cake to keep it fresh longer
