Michel’s Patisserie diversifies milk offerings
The brand is now offering non-dairy milks as part of its menu, which includes almonds, coconut, soy milk.
Michel’s Patisserie General Manager Collin Little said consumers’ demand for non-dairy alternatives is becoming increasingly more important when grabbing a tea or coffee from their local coffee shop.
“The interest in lactose and dairy free options has shown considerable development in the past few years. It is important to Michel’s Patisserie to be able to cater to all of our customers’ needs and we’re thrilled to be able to offer customers new non-dairy milk options."
"The brand will be offering Blue Diamond, Milk Lab and So Natural’s, almond, coconut, and soy milk to Michel’s stores across Australia,” Little said, noting that the new milk options are great for general health and well-being and are considered a natural super-food.
“Almond milk is made from almonds, a natural super-food, making it perfect for people who are concerned about their health and well-being and who have allergies or intolerances to dairy,” he said.
“The coconut milk we use is Australia’s first locally produced coconut barista milk and provides a delicious tasting undertone to our coffee. Soy milk is the longest standing non-dairy milk and is high in protein as it’s made from soybeans.”
Michel’s Patisserie sources their dairy milk from Australian suppliers who support Aussie dairy farmers, and are now diversifying their milk offering to include non-dairy options.
“Wherever possible we look to introduce Australian made and Australian produced products into our network, using the wide reach of our network to support Aussie industry, farmers and manufacturers,” said Little.
Michel’s non-dairy milks will be available to customers from June 6.
