Chef-first design conversation
The chef drives the shape. We drive the make. That split works, but only if we're talking to the chef, not through a purchasing intermediary.
Sector · patisseries
Silicone moulds for patisseries.
A patisserie mould has to render the chef's drawing, release cleanly, and hold shape for a hundred covers a night.
Why we work here
Silicone moulds for patisseries.
Patisseries live and die by a signature dish. The dish only exists if the mould renders it right. That's what makes patisserie mould work a design conversation with the pastry chef, not a purchase order.
We work with patisseries — from a single-chef operation to a hotel-group patisserie serving multiple sites — on cavity moulds for mousse, entremet, insert forms, dessert bases, and signature dish tooling.
Why buyers pick us
What matters at buyer level.
Insert and layered dessert experience
Deeper insert cavities that release a frozen centre cleanly are a discipline. We've built enough of them to know what works.
Consistent hardware across a group
For hotel groups or multi-site patisseries, matching hardware across venues keeps a signature dish looking the same everywhere it's served.
Small runs are real orders
A one-off signature dish mould is a real order. We don't push you into volume you don't need.
Typical work
The kinds of moulds we build for this sector.
01
Individual dessert moulds
Single-portion dessert cavity moulds for restaurant patisserie service.
02
Entremet cavities
Shared or plated entremet cavity moulds — dome, arc, log, tablet, quenelle.
03
Insert moulds
Interior insert forms for layered desserts, sized so the frozen insert drops into the outer cavity.
04
Mousse rings and tray moulds
One-piece silicone with defined internal walls, no formliner required.
05
Group-standard tooling
For multi-site patisseries, cross-site standard cavity tooling so signature dishes look the same everywhere.
Questions
What buyers in this sector ask.
Can we prototype a chef's new dessert first?
Yes. A single hand-poured cavity is a real order. We build the first, chef signs off, we scale to a tray or a fleet.
Can we use silicone in a blast freezer?
Yes. Food-contact silicone tolerates blast freezing. We add corner radii so ice doesn't build in unwashable pockets.
How do you handle multi-site consistency?
Drawings and grades sit on file. A tray sourced today matches one sourced next year, and matches the equivalent tray at your other sites.
Do we get a material spec for auditors?
Yes. A supplier declaration accompanies every order, and we record the grade against your purchase order for future reference.
Ready?
Talk to us about work in patisseries
Tell us the format, the depositor, the wash. We'll come back with a route.
Real people, a real workshop
You deal with the people who make it.
No call centre and no middlemen. When you contact TCI Culinary, you speak to the team who design, build and check your mould.
- A real Warwickshire workshopUnit 15, Waterloo Park, Bidford-on-Avon, Alcester B50 4JG.
- Real people on the phoneCall the team on 01789 224228, Monday to Friday.
- The same team on every jobDesign, production and aftercare come from the people you see here.
- BRCGS Grade AATechcraft Industries Culinary Ltd. See the certificate details.
Thomas LaneManaging Director
George PrestonDesign & Project Manager
Kelly BallingerHead of Partnerships
Jim AndertonProduction Manager
TheodoreEmployee Welfare