Delice de France unveils trio of Wildfarmed traycakes
Bakery supplier Delice de France has doubled its range of Wildfarmed traycakes, adding a trio inspired by fast-growing flavour trends.
“These traycakes enable operators to capitalise on three of the biggest cake flavour trends for summer 2026, with a product that appeals directly to eco-conscious consumers,”
Aimed at cafes, garden centres, and afternoon tea menus, the trio comprises:
- Vietnamese Iced Coffee Traycake – comprising a bold coffee-infused sponge finished with smooth condensed milk frosting and decorated with coffee swirls. Described as rich yet balanced, it is best served alongside a freshly brewed coffee to enhance the flavour experience, according to the supplier.
- Peach & Turmeric Traycake – a golden turmeric sponge layered with peach slices, topped with a smooth peach and custard cream cheese frosting, and finished with vibrant yellow and orange marigold petals.
- Dirty Chai & Matcha Traycake – a fragrant chai & coffee sponge infused with warming spices. It is topped with a silky matcha condensed milk frosting and finished with a cascade of vibrant, exotic petals, delivering a balance of aromatic, spiced, and subtly sweet flavours.
Each traycake (rsp: £42.97) arrives pre-portioned into 18 servings, sliced using a water jet for a create a clean cut and premium finish. They’re supplied frozen and can be defrosted in two hours, with a shelf life of five days.
The new trio brings Delice de France’s Wildfarmed traycake range to six, sitting alongside Red Velvet, Lemon & Blueberry, and Carrot Cake flavours. They are made with Wildfarmed flour – the brand launched in 2018 that source wheat grown by regenerative farming practices, which improve natural farming ecosystems leading to more resilient crops.
“These traycakes enable operators to capitalise on three of the biggest cake flavour trends for summer 2026, with a product that appeals directly to eco-conscious consumers,” commented Thierry Cacaly, CEO of Delice de France.
The company has also taken inspirations from global trends for several of its spring/summer 2026 range innovations, such as Jamaican patties, Spinach & Feta Knots, Chicken Curry Slices, and Cheese Bretzels.
Amendment (dated 27 July 2026): The cakes are no longer made with Wildfarmed flour.
