Originating in Vienna, Austria, These ‘pastries’ made use of laminated sheets of dough, risen with or without yeast, served with or without filling and/or topping for breakfasts and coffee breaks. Over years, viennoiserie has grown into something that includes almost anything between salty breads and creamy patisserie. In some countries it refers to croissants, Danish pastry, puff pastry and other laminated dough applications only, while in other countries the name is also used for rich doughs (like brioche and chinois), and in some even for fried doughs like berliners and donuts. 
Viennoiserie has transcended national borders, aligning with the dynamic lifestyles of modern consumers. It stands as a pivotal category for retailers and industrial bakeries looking to meet the growing demand for convenience, quality, and standout flavour. Let's explore with us how these adaptable products can enhance your range, connecting with new market trends and consumer tastes.

Our expertise on viennoiserie.

Vegan and plant-based

For Europe’s industrial bakeries, understanding and embracing vegan trends is not just a matter of keeping up with evolving consumer desires, it represents an opportunity for growth and differentiation in a highly competitive market.

Seizing opportunities with sugar reduction.

Pursuing excellence goes hand in hand with adapting to changing market dynamics. Consumer preferences towards more health-conscious lifestyles are driving innovation in sugar reduced products and technologies. 

Trends in indulgence

Flavour and enjoyment are just two of the primary reasons why consumers regularly elect to purchase bakery goods. It is important to put flavour and sensory appeal at the forefront of positioning across all product categories when launching bakery products.

gluten free croissant

A new revolution: the gluten free croissant.

With our inventive spirit and commitment to innovation developed a groundbreaking solution for gluten-free viennoiserie. Our experts have mastered the delicate art of replicating the classic croissant, ensuring that even without gluten, our croissants rival their traditional counterparts in texture, rise, and flakiness. By pioneering unique blends of gluten-free flours and optimising baking techniques, we've successfully captured the essence of a true French croissant, making no compromises on taste or texture. 


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Consumers increasingly seek treats that also provide lifestyle benefits, driving the need for formulations that are high in fibre and protein while low in sugar and fats. The challenge intensifies with products that involve multiple components like lamination, fillings, and coatings, often leading to long ingredient lists that include less desired additives such as E-numbers and preservatives. Addressing these demands involves rethinking ingredients and processes to maintain the indulgent quality expected of Viennoiserie.

We stand equipped to navigate these complexities. Our expertise not only covers ingredient interactions and product freshness but extends to custom solutions that consider each customer’s unique production lines. Whether improving dough softness or enhancing filling flavours, Zeelandia collaborates across specialties to deliver tailor-made solutions that boost your sales and prepare you for future market trends.

Our custom solutions for viennoiserie.

Custard fillings

Custards are traditionally consumed as a tasty filling in various viennoiserie and patisserie applications. The Zeelandia portfolio consists of a wide range of Easy-to-prepare powdered mixes, to match industrial baker’s needs.

Ready-to-use cream fillings

Our water-based fillings are perfect for enhancing your product range as they are low or without added fat, making them a healthier alternative to traditional fillings.

Fruit fillings and jams

Our products are tailored to match current market trends regarding health and indulgence and follow a mix-and-match concept so that fillings can be combined to create unique tasting experiences. 



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