The Pastry Case was originally established in 1988 when a gap was identified in the market for the production of puff pastry cases in large volumes. These delicate sweet pastry shapes where then used by major retailers and caterers who filled them with cream and fresh fruit to make mouth-watering cream cakes such as cream horns and apple turnovers.
Since then The Pastry Case has successfully identified and diversified into other areas where its bakery expertise can come to the fore, not least gingerbread and other decorated biscuits. The first Pastry Case gingerbread man was made in 1992 for a major retailer to sell in its in-store bakery and the company has never looked back.
Our biscuit capabilities include an almost endless portfolio of designs including many seasonal lines. All novelty biscuits are hand iced by our highly skilled decorating team and they achieve an incredible level of consistency even on our most complex designs. More recently The Pastry Case has developed a range of chocolate cluster products including chocolate cornflake cakes, chocolate covered crisped rice bites, and a chunky Rocky Road treat packed with currants and marshmallow pieces.
A reputation for quality is a defining feature of all the Frank Roberts and Sons businesses and The Pastry Case is proud to list all of the major multiple retailers on its customer list. Using only the finest ingredients, our products are prepared and packed with great care before distribution to customers nationwide. Innovation is a key feature of The Pastry Case business and new designs and products flow from the bakery on a continuous basis. Whatever the occasion we believe there’s a biscuit or mini bite to match it, so get in touch and put our team to the test!
