MK Pâtisserie is a family owned company established in the centre of France (Indre) since 1994.

Michel KREMER, the founder, made his dream come true by combining pastry know-how and

industrial expertise to create unforgettable frozen desserts in pure French tradition.

For about 20 years, we have been creating baked and raw frozen desserts while maintaining artisan

recipes and high quality ingredients (no texturing agents, preservatives or artificial coloring).

We master over 300 recipes with the capacity to adapt each recipe to our customer’s needs.

MK team shares a true passion for the perfect taste: from kneading to baking every step is carried

out with the determination to turn every bite into a sigh of delight.

20 pcs -18℃90g

Molten Chocolate Cake

L (395mm) x W (294mm) x H (71mm)

Serving instruction

1. Take the cake out from the freezer

2. Remove the packaging from the cake

3. Place the cake on a serving plate

4. Reheat the cake in the microwave oven for 40 seconds at 850 Watts

5. Leave the cake in an environment at ambient temperature for a few

seconds before serving

120 pcs -18℃36g

Mini Molten Chocolate Cake

L (393mm) x W (283mm) x H (136mm)

Serving instruction

1. Take the cake out from the freezer

2. Remove the packaging from the cake

3. Place the cake on a serving plate

4. Reheat the cake in the microwave oven for 30 seconds at 850 Watts

5. Leave the cake in an environment at ambient temperature for a few

seconds before serving

Ganache Cake

12 pcs450g -18℃

Serving instruction

Oven method (without defrosting):

1. Preheat the oven at 180°C (th. 6)

2. Leave the cake on its paper mold and reheat it for 12 minutes

Microwave oven method：

1. Place the cake on a serving plate

2. Leave the cake on its paper mold and reheat it for 1.5 minutes

Tips Leave the cake to cool down for 15 to 30 minutes before serving

L (395mm) x W (294mm) x H (71mm)

Crispy Choux（Flavors: vanilla、raspberry、chocolate、pistachois、caramel）

L (395mm）x W (294mm）x H (71mm）

1. Leave the choux to defrost in the refrigerator at 0°C-4°C for about 2-3 hours

2. Leave it in an environment at ambient temperature for 5 minutes before serving

Serving instruction

Lemon Tartlet

L (395mm) x W (294mm) x H (71mm)

1. Leave the tartlet to defrost in the refrigerator at 0°C-4°C for about 1 hour

2. Leave it in an environment at ambient temperature for 10 minutes before serving

Serving instruction

Reheat the tartlet in the oven 180°C for a few minutes to make the tartlet crispier

Tips

48 pcs18g -18℃

18 pcs120g -18℃

120 pcs

L (382mm）x W (264mm）x H (56mm）

-18℃10g（or 36g）

Coconut Macaroon

Serving instruction

Defrosting method：

1. Leave the macaroon to defrost in the refrigerator at 0°C to 4°C for about 1 hour

2. Leave it in an environment at ambient temperature for 10 minutes before serving

Oven method (without defrosting):

1. Preheat the oven at 180°C

2. Place the coconut macaroon on a baking dish and heat it for 10-15 minutes

3. Leave the cake to cool down for 5 minutes before serving

78 pcs

L (382mm) x W (264mm) x H (56mm)

-18℃10g (or 25g)

French Madeleine（Flavors: vanilla、raspberry、chocolate、pistachios、caramel）

Serving instruction

Defrosting method：

1. Leave the madeleine to defrost in the refrigerator at 0°C to 4°C for about 2 hours

2. Leave it in an environment at ambient temperature for 10 minutes before serving

Oven method (without defrosting):

1. Preheat the oven at 180°C

2. Place the madeleine on a baking plate and reheat for 10-15 minutes

3. Leave the madeleine to cool down for 5 minutes before serving

Lenmon Pound Cake

Chocolate Pound Cake

7 pcs -18℃600g（or 250g）

Lemon Pound Cake

Chocolate Pound Cake

L (598mm) x W (398mm) x H (136mm)

Serving instruction

Defrosting method：

1. Leave the cake to defrost in the refrigerator at 0°C to 4°C for about 4 hours

2. Leave it in an environment at ambient temperature for 15 minutes before serving

Oven method (without defrosting):

1. Preheat the oven at 180°C

2. Place the cake on a baking dish and reheat it for 30-35 minutes

3. Leave the cake to cool down for 5 to 10 minutes before serving

Note Pre-sliced cake available

Almonds Cake

84 pcs10g（or 35g） -18℃

Serving instruction

Defrosting method：

1. Leave the almond cake to defrost in the refrigerator at 0°C to 4°C for about 2 hours

2. Leave it in an environment at ambient temperature for 10 minutes before serving

Oven method (without defrosting):

1. Preheat the oven at 180°C

2. Place the almond cake on a baking plate and reheat it for 10-15 minutes

3. Leave the cake to cool down for 5 minutes before serving

L (382mm) x W (264mm) x H (56mm)

Pâtisserie Michel KremerAdd：ZI Les Narrons 36200 Argenton-sur-Creuse France

Tel : +33 (0)2 54 01 41 41