We make desserts
for over 20 years.
Founded by two brothers 1998 in Kleinheubach (between Frankfurt and Würzburg), the Patisserie produces desserts, sweets and other delights for every kind of sophisticated gastronomy from 50 to 5000 guests with about 100 employees on an area of 7000 qm: for example first-class hotels, event organiser, award-winning cuisine, caterer, cruises, dinner-shows, first class airlines, VIP lounges, restaurants and bars. Fresh, artisanal, with good ingredients, nice to look at and delicious. In a quality that only a pâtissier usually achieves with professional equipment. In quantities that the pâtissier can't manage in his kitchen. Our claim from the beginning: quality market leader. In other words:
„We want to be the best!“
Humans, community and respect that you can taste.
We are not a "business“, no "production“ and no "factory“. We are humans. Together they create something with their heads and hands. With their thinking, with their willing, with their skills. A team, because no one can do, what we can do together. Of course, these people are also just humans: on some days they are just moderately temperate and moody. But most days, they treat each other with respect and create something special together. How special, you can even taste…
We are not a "business“, no "production“ and no "factory“. We are humans. Together they create something with their heads and hands. With their thinking, with their willing, with their skills. A team, because no one can do, what we can do together. Of course, these people are also just humans: on some days they are just moderately temperate and moody. But most days, they treat each other with respect and create something special together. How special, you can even taste…
We always have work for good people
We offer interesting and future-proof apprenticeships and jobs. From traditional crafts to dual studies. We like spontaneous applications and are looking forward to your meaningful documents to bewerbung@patisserie.de.
For whom we do that?
Exquisite ingredients, high-quality raw material, elaborate handwork. One could get the idea, that we work only for and with experts of the category Eckart Witzigmann, Alexander Herrmann or Harald Wohlfahrt (and some who may be displeased because they are not mentioned here). Of course that's not the case: our products are not only available in the top gastronomy. But also on trains, ships and airplanes. Of course the different segments vary in unit price and quantity. But always the same: the whole system has to pay off. Who wants to eat something? On which price level? In which quantities? When? What kind of variety? How is the logistics organized? If the system is well thought trough, then products work with our quality standards in five-star hotels, but also in demanding company canteens. But what doesn't work: to buy something, without thinking about it. Call us. We would like to help you think.
Quality & responsibility
We spend a lot of time searching for ingredients. Where you can get the best, how and where you use them ideally. What we have learned: An extremely important ingredient is the abstaining. For example the abstaining of residues and waste. We would like to use valuable foods in a responsible way. That is not only cheaper, but also better. With an average of 150000 portions, we only have 5 normal trashcans of food waste. Also better: to avoid as far as possible all chemical and other additives. No flavour enhancers, no additives and free of flavourings. No natural, no nature-identical and no artificial. Nothing at all. You can also produce quality without "lazy tricks“.
From Kleinheubach into the world
Like practically all children of innkeepers the Walter brothers collected their first gastronomy experiences even before they learned to walk between the tables of the parental inn in the haze of fried potatoes, breaded Schnitzel and debates on the regulars' table. From this village restaurant between Spessart and Odenwald, they conquered the region first and meanwhile the big, wide world. From Kleinheubach, together with people from all over the world (12 different nations) in the whole world. You can call it success story…
Udo Walter
cook and economist
Creative part, who keeps in touch with customers and the world. With a huge passion of efficient processes and structures.
Uwe Walter
cook and confectioner
In the end he is responsible for evertything, which is related to the production and preparation.
Word & deed & hand & foot
Of course you can buy a lot of delicious things from us, which are delivered in a nice carton. What you can currently buy in cartons, you can see here.
However, if you develop and produce products at this level, the way we do this, then you collect a lot of know-how and special knowledge, that you can not send in cartons. We offer that knowledge anyway:
Gastro and system consulting
Having a first-class product still doesn't really mean anything. Are they the right products for the right customers at the right time for the right price? Does all this please the guests? And does it work behind the scenes? Logistics, rhythm of delivery, hygiene, shelf life, space requirements, handling in the kitchen and during service, the cost of goods, personnel and process calculations ... In a competitive market, it's the whole system that's decisive, not only the product. We offer you gastro and system consulting for recipe, product and menu development and advice on how to optimize production facilities and manufacturing processes. Benefit from our experience and expertise. Give us a call. Ask for the boss.
Event support
To make you a successful offer for an event, we need to know a lot: who's coming? Clients, colleagues, paying guests? How many are coming? Men (they eat more when they are alone), Women? Couples? Children? Age? Education? Profession? What else is planned during the day, what else is there to eat? Only once we've developed a feeling for your event, we can prepare a proposal for you: whether a buffet, a menu or a flying buffet makes more sense. How many portions and which portion size you need, so that there is enough, but nothing is left over. How the logistics work. How the sequence of events could be coordinated. If we should support you locally. Upon request, we'll create the entire pitch or call for tender for you. With experience. With curiosity. With skill.
Individual products and systems
We have at our disposal around 200 articles that can be dispatched any time. Further, there are also around 200 recipes that are not included in the catalogue, which we can make at short notice according to your wishes. That is a foundation for getting things done. Upon request, we can also develop completely new products and solutions. In this respect, it is of course crucial that we are integrated as early as possible into the concept and system development. Only then can we provide you with the perfect service. For example, by developing desserts specifically for the Merrychef oven, because then they work optimally, both in the kitchen and for the guests. It is not by chance that we work closely with virtually all the important players in the gastronomy sector.
Workshops
Our well-established gastro-skills and experience of millions of desserts constitute valuable capital. But we're not keeping it all to ourselves. We offer training sessions and workshops that are individually tailored to your needs and those of your colleagues, such as buffet and handling seminars or courses about using our products and options for combining them. We can come to you if you like, but are just as happy to receive you on the premises of our training facility.
Over 85 employees are here for you …
… we would like to introduce you some employees. Not because they are better or more valuable than others. Just because they answer the telephone often. Then you have a face to the voice ...
customer service
+49 (0) 9371 947 87 11
info@patisserie.de
Udo Walter
customer service
+49 (0) 9371 947 87 11
udo.walter@patisserie.de
Nicole Schork
customer service
+49 (0) 9371 947 87 11
nicole.schork@patisserie.de
Jonas Schulz
customer service
+49 (0) 9371 947 87 11
jonas.schulz@patisserie.de
customer service
+49 (0) 9371 947 87 11
info@patisserie.de
Udo Walter and Uwe Walter
management
1998
founding
approx. 85
employees
7000 qm
production area
worldwide
supply areas
max. 48 h
shipping time
IFS Higher Level
hygienic standard
Slow Food, Viva con Agua, Tafel Deutschland e.V.
sponsor
Sweet delights for the sophisticated gastronomy from 50 to 5000 guests.
business area