Home-made breakfast: for balance and energy

Home-made breakfast: for balance and energy

Advice to transform this classic meal into a master asset
Advice to transform this classic meal into a master asset

Breakfast. A large number of cafés and hotels consider this service as an additional one that is offered by habit or to generate extra income. Wrong! 93% of customers take their breakfast at the hotel and spend at least 18 minutes eating it. And even those who do not usually eat breakfast at home are extremely fussy when it comes to the quality of paid breakfast. It's hardly surprising: it's the first meal of the day. This ideal moment to fill up on energy and enjoy a meal is a unique opportunity for you to make a good impression.

If two-thirds of consumers are still content with the traditional café and croissant, many are starting to opt for a more consequential format, which tends towards the brunch. In other words, they are looking for variety, consisting, at least, of a cereal product, dairy product, fruit juice and hot drink, as recommended by nutritionists. In each category, there is the classic... and the "winning" formula. Here is how to compose it.

Let's take cereal products to start with. It's simple. 58% of cereal consumers eat them for breakfast because they like the taste and 42% for the health benefits they provide. It goes without saying that the choice of cereals you offer is therefore important. You should therefore prefer muesli to simple cornflakes. Propose yoghurt rather than milk and even pieces of fruit. The Les vergers Boiron range offers a wide range of prepared and cut varieties, from mango to pineapple, while guaranteeing freshness.

Dairy products next. Take care in the choice of butter: nothing but the best. Yoghurt follows next and even if it is plain, its quality and flavor are vitally important. To ring the changes, curd and fromage frais are good alternatives. Just serve them with a fruit coulis or pieces of fruit. For an instant preparation, use Les vergers Boiron coulis which contain strictly selected fruit that offers optimal viscosity, guarantees perfect results thanks to controlled and constant quality all year round. It is available in a number of references ideal for varying our menus: apricot, blackcurrant, strawberry, raspberry, red fruit (strawberry, blackberry, morello cherry, redcurrant), mango and passion fruit.

Fruit juices are booming as more and more customers want to fill up on vitamins. In theory, classic juices dominate: orange, grapefruit, apple and multivitamins.  But over the years, the trend is for different textures, more original fruit (ACE carrot-lemon-orange, exotic fruit, etc.) and freshly prepared juices. One of our customers - a chain of Spanish hotels - offers its customers three different fruit juices every day, made with fruit purees. The flavors are not mixed together but sometimes blended with apple or grape juice to make the fruit taste smoother or make the textures more fluid. The most popular flavors? Melon, raspberry, pear, strawberry, mango and passion fruit. A must-not-miss!

For hot drinks, coffee is the clear favourite but here again there is a strong trend for healthier products. Tea in particular is gaining in popularity, in Detox and fruity varieties.

Which bread? The trend is for speciality breads (with linen, sunflower seed, rapeseed, fibre and omega-3 enhanced...) and organic products.
Jams have for a long time been eaten in small portions and consumers are willingly tempted by original flavors like passion fruit, pear, guava, blood orange... You can easily create your own from our fruit purees. We have reproduced a recipe chart for each fruit.

Take a look at our Les vergers Boiron recipes for more original ideas.