THE SIMPLE VEGAN DESSERT SOLUTION FOR YOUR GUESTS!
Vegan desserts in restaurants can be hard to find, as many establishments don’t bother to make desserts without egg, milk and butter. But this is where Kubo comes in and offers a solution for any restaurant that doesn’t want to spend a lot of time making vegan desserts.
With Kubo, restaurants can offer their customers a unique and delicious vegan dessert without having to invest a lot of time and resources.
Kubo Classic and the matching season are listed at Gmür and Transgourmet Online, and are available in selected Prodega stores. KUBO can also be ordered in larger units directly from Deliciel, from the catering manager, Ronald Aeschbach.
I have developed five special patisserie cubes that have been specially produced for the catering industry. Kubo Classic, for example, is a delicious combination of wild Swiss blueberries, mango and apricots, infused with a creamy ganache and crunchy chocolate bases. Each kubo is a feast for the senses and is replaced by a seasonal kubo every three months.
KUBO Mango Blueberry (Classic)
KUBO Carrots Elderberry (Spring)
KUBO Strawberry Basil (Summer)
KUBO lime figs (fall)
KUBO Sour Cherries Marroni (Winter)
The best part about Kubo is that there is no food waste since it’s a frozen product, but it’s super quick to temper in the kitchen and ready to serve! The restaurateur can include Kubo on his dessert menu and vary it with different flavors depending on the season. If no kubo is ordered one evening, it can simply be stored in the freezer without going bad.
Get your catering business ready for the growing demand for vegan desserts and wow your guests with Kubo – the perfect vegan dessert for Swiss restaurants!
Kubo, the vegan dessert, explainer video by Lauren Wildbolz
Kubo Summer and Kubo Autumn, the vegan dessert by Lauren Wildbolz, on a raspberry dessert mirror