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Foodservice REP | Food Service Trends | Culinary Magazine
  • HOME/
  • Insights and trends/
    • INSIDE FOODSERVICE
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    • Industry Trends and Innovation
    • Chef Stories / Industry Profiles
    • Foodservice Distributors
    • Mentoring and Leadership
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    • Plant Based
    • Food Hygiene and Safety
    • Sustainability
    • Labour Saving
    • Beverages
    • Burgers
    • Soups & Sauces
    • Pizza & Pasta
    • Pub/Club Dining
    • Breakfast & Cafe
    • Dairy
    • Seafood
    • Bakery
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    • Tradeshows, Events & Chef Competitions
    • Health & Aged Care
    • Australian Culinary Federation
    • Australian Institute of Technical Chefs
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  • PREVIOUS EDITIONS/
    • FSR 135 June/July 2026
    • FSR 134 April/May 2026
    • FSR 133 January/February 2026
    • FSR 132 October/November 2025
    • FSR 131 August/September 2025
    • FSR 130 June/July 2025
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September 11, 2020

Mette Munk Cinnabun Whirl and Nougat Nut Whirl

September 11, 2020/ The Armory
Mette Munk Cinnabun Whirl and Nougat Nut Whirl

Mette Munk Danish pastries are premium quality, made from free range eggs and free from artificial flavours or colourings have two new offerings; Cinnabun Whirl and Nougat Nut Whirl.

Read More
September 11, 2020/ The Armory/
Product
aryzta, mette munk, danish pastry, cinnabun whirl, nougat nut whirl

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