Wholesale pastries for cafés and hotels
What a café or hotel gets from buying pastries wholesale, and what to weigh when choosing a pastry range for the counter.
A café or hotel offering pastries at the counter doesn’t have to bake them in-house to offer the same quality a guest would expect from a dedicated bakery. A wholesale partnership with Pan Pan means the same pastry — the same flour, the same team trained in Paris, the same process — reaching your counter instead of our own shops.
What the venue gets
The biggest benefit isn’t just “ready-made pastry” — it’s consistency. The same Croissant or the same Pain au Chocolat looks and tastes the same every morning, whether a guest buys it at our shop on Aerodrom or at your counter. For a hotel or café, that means not having to build that standard from scratch every day, but receiving it already formed.
What to weigh when choosing a range
The right pastry selection depends on the rhythm of your guests. For breakfast, Croissant, Pain au Chocolat and Brioche work well as a base — familiar, easy to serve, good alongside coffee or on their own. For guests looking for something sweeter, Danish and Cinnamon Roll bring more character to the table, while Brownie and Doughnut work well for an afternoon offer.
It’s also worth thinking about the balance between crisp, layered pastries like the Croissant and Almond Croissant, and softer options like the Brioche — different guests look for different textures, and a range built around a single texture quickly becomes monotonous at the counter.
Process instead of improvisation
What we deliberately don’t mention here are quantities and timelines — those are agreed individually, based on each venue’s needs. What we can say is that a wholesale partnership with Pan Pan is built to be predictable: the same standard, the same process, with no variation in quality from one day to the next.
Just as important is the question of freshness versus counter life. Crisp pastries like the Croissant are best in the first hours after baking, while Brioche and Danish hold their texture longer — worth factoring in when planning a range for the whole day at the counter, not just the morning rush.
If you run a café or hotel and are considering pastries at the counter baked to craft principles, the best next step is a direct conversation with the Pan Pan team to match the range to your guests.