Established by the former senior vice president at Emirates Flight Catering, with the sole focus of designing and producing high-quality desserts for large-volume segments, Savarin will launch in June.
Savarin co-founder Jan Bijsterbosch says: “We produce desserts that are of a gourmet quality, are made from high quality and natural ingredients, that combine hand-made care with large volume and consistent production, that are contemporary compared to the “typical” products offered in our region, and that are hygienically packaged and chilled / frozen for a long shelf life.
“Our culinary chaos is fronted by a young and contemporary British Executive Pastry Chef who brings the “everything made from scratch” quality to larger scale production.
“The way we do things is designed to make sure each of your customers gets the same quality in the same amount with a bit of best on top.
“We love working with our clients in developing products that enhance their customer experience. Our products are packaged for shelf life and easy transportation either, chilled or frozen, but without the ugly “manufactured” sealed lid.”
Jan has an extensive background in catering, having spent 12 years as senior vice president at Emirates Flight Catering, and having started 6 food companies worldwide.
His partners is Rehan Samee has 18 years banking experience in Dubai, including four years with Mubadala GE Capital as Head of Structured and Leveraged Finance. He was also director of Capital Markets and Structured Finance at EmiratesNBD, and regional head of Asset Distribution Standard Chartered Bank.
With a food production unit in the Dubai Investments Park, Savarin can produced 40,000 single portion desserts per day, with everything prepared from scratch, with no pre-mixes, using the best chocolate, the best cream, and the best fruit purees. There are no e-numbers added and significantly less refined sugar is used. “We let the natural flavours do the talking!” says Bijsterbosch
Jan adds: “On the morning of your delivery, we stock up our frozen Bat Mobil and arrive at the delivery dock. You wheel the rack with the desserts into your freezer. Four hours before service you defrost the required amount in your fridge and they are ready place on your buffets.
“Defrosted too many? Don’t worry, they last for three days in the fridge. Once your Iftar is over, you collect the empty glasses and place them back in the glass racks. We rock up, replace the dirty ones with freshly filled, ready to go products, and we will take care of the washing up.”