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Welcome to the 5th issue of our digital magazine, SEASONS
Welcome to the Easter issue of our Seasons magazine, the online magazine from Veliche™ Gourmet.
In this issue, we are journeying through the Easter occasion. Easter is a busy and potentially hugely profitable time of year for your business so it’s not to be missed. With warmer weather and lighter nights’ customers are blossoming from their winter slumber and are looking for inspirational dishes to eat.
We are pleased to welcome back our chefs who contributed amazing recipes in this Naturalness edition. They have come back to help create brilliant recipes for the key seasonal occasions in your calendar.
Read SEASONS - Issue 5
Welcome to the 4th issue of our digital magazine, SEASONS
Welcome to our Sustainability issue of our Seasons magazine, the online magazine from Veliche™ Gourmet.
This issue focuses on our Sustainability “A Treat well Treated” story which explores how the finest cocoa beans go
from farmer through to customers experiencing and indulging in a treat at the end of the journey.
To ensure artisans around the globe can serve their customers and guests a treat that was well treated itself, you’ll
also discover our exciting new range of products, made to inspire their creativity, with purity and simplicity.
Within the magazine you will delve into 16 new recipes from our Veliche™ Gourmet chefs who have used our new range
of products to create visually stunning and delicious masterpieces for you to try along the year.
We are proud to announce that all of the cocoa we buy for these chocolate products is now 100% from Rainforest
Alliance Certified™ farms, supporting sustainable livelihoods for farmers and protection of the environment.
We hope you enjoy this fourth edition of Seasons magazine. Follow us on social media for even more inspiration and we’d love to hear your feedback too.
Read SEASONS - Issue 4
Welcome to the 3rd issue of our digital magazine, SEASONS
In this Spring edition we are exploring the world through three different international chefs from Ireland, Belgium and Malaysia to discover how Spring and Easter are celebrated in their countries, plus accompanying creations which focus on different trending flavours for Spring 2017.
You will learn more about each of the contributing chefs, the journey of how they got to where they are today and their experiences of Spring and Easter within their respective countries. Each chef has focussed on one of the three key trends we’ve highlighted for Spring 2017 which are: Tart, Floral and Greenery.
We hope you enjoy this third edition of Seasons magazine. Follow us on social media for even more inspiration and we’d love to hear your feedback too.
Read SEASONS - Issue 3
Welcome to the 2nd issue of our digital magazine, SEASONS
This edition presents you our new Belgian Chef, Chris Busschaert. It also gathers some of his recipes focusing on key applications in bakery, pastry, pralines and desserts and using classic festive flavours like Orange, Cinnamon and Walnut together with more experimental and emerging tastes of Black Sesame and Thai Tea.
Best wishes for the festive season and enjoy the reading!
Read SEASONS - Issue 2
Discover Veliche™ Gourmet summer trends and inspirations
Welcome to the first issue of SEASONS, the new online magazine from Veliche™ Gourmet.
As consumers become more adventurous in their tastes, and more demanding for new and exciting innovations, seasonal menu ideas become increasingly important.
SEASONS is all about informing you of the latest emerging taste trends and inspiring you with really exciting and profitable creations.
Read SEASONS - Issue 1
Follow us on our social media channels for even more inspiration and we’d love to hear your feedback