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Product Guru Supplier Focus | Into the world of Friandiz and Ko and the Hybrid Dessert market


At Product Guru we are proud to support a growing community of small independent suppliers. We list products across all FMCG and gifts categories and we like to share the stories behind them.

Our latest 'Supplier Focus' blog looks at Sandrine, at Friandiz and Ko, who told us more about her business in a recent interview.

Tell us a bit about your company and its background.

Friandiz has been created in March 2017 when I was doing chocolates for charities, but just as I have created the company, I wanted to switch the chocolates for something more unique. It happened that I wanted to create a French dessert called the Paris Brest for some friends, however, I didn't have any hazelnut paste, but peanut butter and banana chips for the cream. I decided to give it a try and this is how one of my flavours of custard mousse was created. I have decided to name it Memphis as a tribute to Elvis Presley who loved peanut butter and banana sandwiches. Since then, the company, based in Whitechapel in East London, produces 5 flavours of custard mousse which is a hybrid of custard and buttercream and can be used to create or enhance any dessert (frosting, filling, biscuit sandwiching, doughnuts, fruits or can even be eaten on its own)

How many people work for the business?
I am doing everything from A to Z at the moment, but I have recently managed to convince someone to join me. I just hope he's going to stay. Last year, I had a fabulous intern who helped me with the website and we did also filmed recipes to educate our customers on how to use the flavoured custard mousse. It was a lot of fun, but sadly he had to finish his studies in Canada.
Who does it sell to?
This product is perfect for the ones who love to bake or create original desserts. It can also be addressed to the professional bakers who wants an alternative to the buttercream, since it is less sweet and offers a smooth or grainy texture depending on the flavour you chose. 
Is there a specific product you are particularly proud of and why?
My favourite flavour is the Havana one (lime and mint), as it is very fresh and ideal for the summer. But for my intern, it was the Toronto (raspberry, cranberry and maple syrup). For other people in the industry, it is the Memphis, or Brussels (speculoos aka Biscoff flavour) So I would say that all my flavours have their own fans.

What do you most enjoy about running your business?
I love the surprise and delight on people's face when they taste the product for the first time and also to learn every day from my business. I have always loved to learn and to talk with the people in general, and this activity fulfils me at 100%.
What are your ambitions for your company?
I hope to develop other recipes, such as a plant-based range and also other semi-finished products based on the fine French patisserie, as my goal would be to enhance the quality and the creativity of the cakes and desserts worldwide.

What do you enjoy doing during your spare time?
When I am not cooking or checking my e-mails, I enjoy to study foreign languages, to travel to other countries in order to discuss with the locals and to try their food. There's no way you would find me in a big restaurant chain when visiting a foreign land.
What do you think of the Product Guru platform?
The Product Guru platform sounds very useful and effective. I have heard many good things about it from people that I know in the food industry, so it encouraged me to join this platform.

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