Behind the counter · Batida's guide for food service
Everything that happens on your side of the counter
Pairing desserts with coffee, margins, the display case and the seasons - short and to the point, from the experience of a pastry kitchen that has been baking for Warsaw since 1990.
Which dessert with which coffee? A cheat sheet for baristas
A good dessert doesn't compete with the coffee - it extends it. We've gathered the rules we use in our pastry kitchen and a table you can hang behind the bar.
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How to choose a cake and dessert supplier for your café? 7 questions before your first order
The desserts in your display are often your second most important product after coffee. Before you choose a regular supplier, ask them these 7 questions - and check that you have the answers in black and white.
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How much do you really earn on a dessert in your café? Let's do the maths
A dessert at 22 zł on the menu doesn't mean 22 zł in the till. We show you how to work out, in three steps, how much you really keep from one portion - with examples from our range.
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Plus the seasonal menu before it reaches the shop. We write rarely and to the point.
