This is the second part of our introduction to Pastry Pro, our Pâtissier Chocolate's exclusive supplier in Malaysia.
Top Picture: Mr Sani Ong, Managing Director of Pastry Pro posing with the product ranges of Pâtissier Chocolate.
1. How committed is Pastry Pro in collaborating with Pâtissier Chocolate?
Pastry Pro is well known in the market for distributing quality products in the food industry. Since Jacques came up with the wonderful idea of moving into food service in great style, he has created a range of sought-after artisan couvertures. Pâtissier Chocolate, a French name for Pastry Chef is very apt in creating a niche in the couverture market as French is very well known for fine confectioneries.
Top Picture: Display of Pâtissier Chocolate in stores.
2. In your opinion, what differentiates Pâtissier Chocolate’s products from the competition?
We will have a tough time with competitions as many have been around for more than 30 years. Pâtissier Chocolate will have to compete not only in quality and price but also in service. Here Pastry Pro has an added advantage as we have been in the market much longer than all our competitors. We are the pioneer in the couverture markets.
3. Does Pastry Pro have the right customers for Pâtissier Chocolate?
With our 38 years history we have a very strong customer base. Many are loyal to us as we have always provided strong confidence level in terms of quality. Pâtissier Chocolate has the quality our customers want.
4. Are we thinking big enough in terms of growing Pâtissier Chocolate in the Malaysia’s chocolate scene?
We will constantly penetrate any opportunities in the market. Aalst has great resources which we can use to gain market share. We work closely with Chocolatiers to constantly offer then new innovations from Aalst.
Our Mission:-
We move in our Pastry Chefs to work closely with new customers.
We have the ability to provide a full range of chocolate equipment for start-ups.
Our Engineering department is experienced to provide that expertise.
We target customers who are currently using competitor’s brand.
We move fast to new customers who want to start a chocolate business.
Top Picture: Chef Joas Kam, Profund Pastry using Pâtissier Chocolate in his creations.
Top Picture: Dessert of Chef Joas Kam, Profund Pastry
HOW TO REACH US:
Visit us at 8, Jalan 3/37A, Industrial Area, Taman Bukit Maluri, Kepong, 52100 KL, Malaysia
Or contact us at:
Email : marketing@pastrypro.com.my
Website : www.pastrypro.com.my
Contact Number: 03-6272 1155
Comments