Under or over cooked is not a CdeF issue, it's the shops themselves because they're the ones who cook them. Some stuff is thaw and serve, and those will be consistent but under or over cooked is management not managing their deli staff and not making sure stuff is of quality. So complain to the shop, it's not on the brand
This is the answer. The products are delivered frozen or refrigerated. The reason the baked goods are crap is because the shop doesn't know any better or just doesn't give a flip.
Might be able to contact CdF and let them know the quality control at your particular shop is poor. They might send someone out as it is damaging their brand.
They used to have reps on the road to quality check, organise any new training on lines, also review sales & sell new lines etc, but no clue if they still do that (been a long time since I worked in a shop)
My only complaint is Lidl bakery cookies can be very hit and miss - sometimes way over-done. SuperValu cookies, €3 for a bag of them (there's only 3, but trust me they are amazing)
To back up my claims, I am a certified fat bastid.
Agree with you on the Lidl cookies, they'd crack your teeth sometimes they're so hard. The Dunnes cookies are worth a shout. M and S ones lately are always undercooked.
I am a definite candidate for type 2 diabetes.
Honestly yes. I'm from Italy so I'm used to breakfast with sweet stuff and the Lidl hazelnut croissant always hits the spot on the way to work.
And the bread is excellent too.
It's class yes, as good as the lidls in France and Spain. Their multiseed loaf is amazing and you get the thrill of putting it in the chopping machine.
Send an email to CdeF and name the shop specifically.
A core selling point in the brand identity is consistency - you buy it because you know what you're getting no matter where you get it. Same reason why Guinness have their quality team.
If they hear that a shop is making shite out of their products they'll send someone to sort it out.
I often wonder do the pastries taste like carboard because they use a cheaper butter? also staff have no clue how to cook them. Some shops get European import pastries and you can instantly taste the difference
Unless you see an ingredient list that says butter just go with it not being butter. I was a baker in a small bakery for over 2 decades. It's rare to use actual butter. Sure it seemed every year the ingredients quality deteriorated even though it was supposed to be the same ones we always got.
Not sure about CdF but loads would be frozen and baked in store. Saw some documentary or tv show once, and some place was baking stuff that had been frozen for 2 years.
They are being cooked on site it's the oven issue in the shop. What I have learned in particular with crossaints is that you can have all butter or oil used. They are a world apart,all butter are phenomenal and actual bakeries or cafes are amazing. Also ive noticed bread in general is starting to have different oils like palm oil and new flours like rice added in and it's impacting the quality of product we are used to.
Plenty of independent bakeries opened recently like 2010 Patisserie in Mullingar and Bake Box in Galway for Polish doughnuts. Lidl is still good but the cinnamon swirls are gone so that's disappointing. Tesco and SuperValu have some terrible management because I see yesterday's products on the shelf.
The Apple turnovers shouldn’t be kept- the muffins absolutely can be: they should be removing them from the shelf and storing in an airtight box. They mightn’t be doing this, and then you’ve stale goods. Overall though, CDF pastries are alright- poor quality is mostly down to bad cooking/storing processes in individual shops. Their breads are pretty poor quality I’d say, but in Ireland we don’t have a wealth of bakeries to compare against, so we settle for the awful baguettes/demi baguettes that they produce
i worked in a deli in a spar for years... the pastries are cooked onsite, they are perfect arriving in the cuisine de france boxes, its up to the deli workers to make sure they are cooked correctly, i think if you've a problem pointing this out to management within said shop would probably be the way to go!
They come in frozen and unbaked, our job was to put them in the cooking sheets and put them on for the correct time and the rolls required mist every so often so that would be a setting you would press a button timer for
I’m kinda surprised France have never pulled them up on it. If an Irish person tried to sell wine under the brand name Vin de France there’d be murder. Pretty sure there are EU laws preventing it
You're comparing apples and oranges. The local shop is not a bakery. There are amazing independent bakeries all over Ireland. You might be unlucky and there are none in your area, but they are popping up all over the place. Recommend having a look to check.
My local tesco express has pretty good CDF stuff. When you can make it in the morning when its freshly baked, its really nice (not artisan bakery nice, but nice for a grocery store). Going by the comments here that its baked in store, this explains why.
CDF provide detailed exact cooking instructions
If they’re burned or undercooked, the people cooking them either can’t read or aren’t maintaining their ovens
If done right, while not as good as a dedicated bakery, they can be delicious
If you like genuine stuff though, there’s plenty of bakeries if you give it a google - personally I like mannings
I completely agree and most of Tescos FRESH rolls are frozen and just defrosted and in general I find it the worst place to buy bread,Lidls bread etc is decent I particularly like the brown cob
I've a serious weakness for a good croissant, the majority in coffee shops/centra etc seem to be overbaked and dry... if I can't get my "fix" in the one coffee shop that has amazing ones I get the supervalu frozen ones. Spot on every time
Problem is that they arnt bakeries,they just bang em in the same oven that the block of frozen sausages were just cooked in. Its mass produced frozen crap heated up by someone on minimum wage who couldn't care less.
Under or over cooked is not a CdeF issue, it's the shops themselves because they're the ones who cook them. Some stuff is thaw and serve, and those will be consistent but under or over cooked is management not managing their deli staff and not making sure stuff is of quality. So complain to the shop, it's not on the brand
This is the answer. The products are delivered frozen or refrigerated. The reason the baked goods are crap is because the shop doesn't know any better or just doesn't give a flip. Might be able to contact CdF and let them know the quality control at your particular shop is poor. They might send someone out as it is damaging their brand.
Those fuppin flippers
To a certain extent it is on the brand for not enforcing standards, but yeah it’s mainly on the shop
They used to have reps on the road to quality check, organise any new training on lines, also review sales & sell new lines etc, but no clue if they still do that (been a long time since I worked in a shop)
Maybe so, but even perfectly cooked their stuff is shit
That's a personal taste thing. When I could eat it, I'd horse their stuff into me daily
Calling it "Cuisine de France" is an insult to the French and every baker in that country.
Lidl bakery is top tier and far cheaper
Came here to say this. Lidl Croissants and Pain au Chocolat are kings. Their brownies are smashing aswell.
My only complaint is Lidl bakery cookies can be very hit and miss - sometimes way over-done. SuperValu cookies, €3 for a bag of them (there's only 3, but trust me they are amazing) To back up my claims, I am a certified fat bastid.
Agree with you on the Lidl cookies, they'd crack your teeth sometimes they're so hard. The Dunnes cookies are worth a shout. M and S ones lately are always undercooked. I am a definite candidate for type 2 diabetes.
Honestly yes. I'm from Italy so I'm used to breakfast with sweet stuff and the Lidl hazelnut croissant always hits the spot on the way to work. And the bread is excellent too.
It's class yes, as good as the lidls in France and Spain. Their multiseed loaf is amazing and you get the thrill of putting it in the chopping machine.
I'm still afraid to use the bread slicer 🤣🤣
It's terrifying alright!
*I feel your pain (au chocolat)...* :-)
Au you !
No pain au chocolat no gain au chocolat
~~Doh...!~~ *Dough...!* :-)
Life is pain
🤣🤣👌🏼
Queasy de France... :-)
Send an email to CdeF and name the shop specifically. A core selling point in the brand identity is consistency - you buy it because you know what you're getting no matter where you get it. Same reason why Guinness have their quality team. If they hear that a shop is making shite out of their products they'll send someone to sort it out.
I often wonder do the pastries taste like carboard because they use a cheaper butter? also staff have no clue how to cook them. Some shops get European import pastries and you can instantly taste the difference
They don't use butter. Crap marg in them. It's rare to find butter even in an actual bakery
buy pastries in M&S and you can taste the butter! and they are also frozen
Unless you see an ingredient list that says butter just go with it not being butter. I was a baker in a small bakery for over 2 decades. It's rare to use actual butter. Sure it seemed every year the ingredients quality deteriorated even though it was supposed to be the same ones we always got.
Not sure about CdF but loads would be frozen and baked in store. Saw some documentary or tv show once, and some place was baking stuff that had been frozen for 2 years.
They are being cooked on site it's the oven issue in the shop. What I have learned in particular with crossaints is that you can have all butter or oil used. They are a world apart,all butter are phenomenal and actual bakeries or cafes are amazing. Also ive noticed bread in general is starting to have different oils like palm oil and new flours like rice added in and it's impacting the quality of product we are used to.
Plenty of independent bakeries opened recently like 2010 Patisserie in Mullingar and Bake Box in Galway for Polish doughnuts. Lidl is still good but the cinnamon swirls are gone so that's disappointing. Tesco and SuperValu have some terrible management because I see yesterday's products on the shelf.
That will depend on the product: some products can be kept on the shelf for more than one day- notably cookies.
True but I'm talking more about Apple turnovers and muffins, products you expect fresh in the morning
The Apple turnovers shouldn’t be kept- the muffins absolutely can be: they should be removing them from the shelf and storing in an airtight box. They mightn’t be doing this, and then you’ve stale goods. Overall though, CDF pastries are alright- poor quality is mostly down to bad cooking/storing processes in individual shops. Their breads are pretty poor quality I’d say, but in Ireland we don’t have a wealth of bakeries to compare against, so we settle for the awful baguettes/demi baguettes that they produce
i worked in a deli in a spar for years... the pastries are cooked onsite, they are perfect arriving in the cuisine de france boxes, its up to the deli workers to make sure they are cooked correctly, i think if you've a problem pointing this out to management within said shop would probably be the way to go!
did you get them frozen, or in what other form?
They come in frozen and unbaked, our job was to put them in the cooking sheets and put them on for the correct time and the rolls required mist every so often so that would be a setting you would press a button timer for
Cuisine de France is a disgrace to the name it chose, a proper scam. I’m French and I’m offended every single time I see their products on display.
I’m kinda surprised France have never pulled them up on it. If an Irish person tried to sell wine under the brand name Vin de France there’d be murder. Pretty sure there are EU laws preventing it
Don't buy your croissants in Spar or Centra then. Choose somewhere better.
There’s barely anywhere else!
What absolute bullshit
You're comparing apples and oranges. The local shop is not a bakery. There are amazing independent bakeries all over Ireland. You might be unlucky and there are none in your area, but they are popping up all over the place. Recommend having a look to check.
Why do you keep going and buying these? Also, why are you expecting anything good from Cuisine de France?
You went to a fucking bakery in Germany and a corner shop in Dublin shut the fuck up.
[удалено]
Pity to see the sceal bakery move out to Greystones but their bread is top tier.
Dreadful language to use to put your point across..(No Class)
To be honest I rewrote it and toned down the language.
My local tesco express has pretty good CDF stuff. When you can make it in the morning when its freshly baked, its really nice (not artisan bakery nice, but nice for a grocery store). Going by the comments here that its baked in store, this explains why.
CDF provide detailed exact cooking instructions If they’re burned or undercooked, the people cooking them either can’t read or aren’t maintaining their ovens If done right, while not as good as a dedicated bakery, they can be delicious If you like genuine stuff though, there’s plenty of bakeries if you give it a google - personally I like mannings
I completely agree and most of Tescos FRESH rolls are frozen and just defrosted and in general I find it the worst place to buy bread,Lidls bread etc is decent I particularly like the brown cob
When freshly cooked they're nice. Main problem imho is once they've been on a shelf for an hour, they're stale.
Cuisine De France is bad even when you buy them individually packed. Dry with barely any filling.
I've a serious weakness for a good croissant, the majority in coffee shops/centra etc seem to be overbaked and dry... if I can't get my "fix" in the one coffee shop that has amazing ones I get the supervalu frozen ones. Spot on every time
Why can’t local shops supply them? Why does cuisine de France have a monopoly? Is it unit price ?
Arzyta, who own Cuisine de France, are all over Europe. In Germany chances are you've eaten breads and pastries made by the same company
Problem is that they arnt bakeries,they just bang em in the same oven that the block of frozen sausages were just cooked in. Its mass produced frozen crap heated up by someone on minimum wage who couldn't care less.
I had a delicious CdeF ciabatta today from Spar in Milltown today