Barú is a contemporary Belgian confectionery brand that launched in the UK around 3 years ago.
The signature marshmallows are chocolate wrapped ‘Clouds’ made using a carefully developed recipe that includes real honey and ground vanilla pods to create a soft, light, melt-in-the-mouth experience. The soft marshmallows are perfectly complemented with a generous coating of luxurious milk or dark Belgian chocolate. We’ve been careful with flavour profiles to ensure they perfectly complement the marshmallow and do not overpower so toppings such as Fleur de Sel Caramel work especially well as well as and the new flavours for 2015 – Strawberry & Toasted Coconut, Dark Caramel and Coffee & Creme.
As well as marshmallows are Dreamy Chocolate Hippos – a cute range of fun-filled chocolates that are so different. The hippo-shaped milk and dark chocolates are flavoured with Salted Caramel, Forest Berry, Almond & Pecan or Honey Almond.
Swirly Chocolate Drinks Powders go back to basics; no stirring of chocolate sticks or melting chocolate pieces in hot milk. Barú’s drinking chocolate is a fun experience with the addition of mini marshmallows or moulded chocolate pieces (hat, car, moustache, star, moon,…) that slowly melt into the hot chocolate. The new flavours of Salty Caramel, Peppermint and White Chocolate Latte reflect the seasons and on-trend tastes.
From the outset Barú focused on developing a quality brand with a contemporary edge. For a new brand to stand out in the crowded confectionery market, they realised that as well as a great tasting product, packaging was also important and soon after launch were rewarded with a Red Dot design award.
How did you hear about FBC? Tell us why you would like to take part in FBC this year and how you will be featuring your product or brand to connect with the community of bloggers?
Our PR agency recommended that we take part in FBC as they had identified the event being a fantastic vehicle to promote the brand to influential food bloggers.
Barú will be providing product samples within the giveaway bags. The samples will be Dark Chocolate Coated Marshmallows topped with Fleur de Sel Caramel. Each marshmallow is individually wrapped, meaning they can be saved for later!
FBC registered attendees from around the world will be going home knowing more about your product and its flavour! How can other non registered bloggers get their hands on your product? Where can they find it if they wanted to order or connect with you?
For samples, additional information, images or to arrange interviews please contact Lesley Parr at our PR agency Splat Marketing & PR email@example.com 07754 482139 / 01538 381884
Has FBC encouraged you to follow bloggers? If so, who/what type of bloggers do you follow closely or hope to connect and perhaps work with? How can bloggers and brands work better together? Do you work with any bloggers currently or plan to?
We hope that FBC will enable us to engage more readily with food bloggers. We are happy to supply samples whether it’s for a product review or giveaway. Going forward, there is probably also the opportunity to work on recipe development utilizing Barú products.
How has social media helped you connect and engage more with a wider audience and particularly bloggers?
We use Instagram, Twitter and Facebook and feel that FBC will provide us with additional opportunities in which to engage more frequently.
What do you value in a blog? What other influences and interests make for a great food blog – travel, fashion, tech or lifestyle?
Food bloggers are becoming increasingly influential. We realize that they offer a route to engage, communicate and influence a younger audience who don’t necessarily search for news within traditional mediums. Being a brand that is not made in the UK, we like to read blogs that includes travel references.
|VIEW THIS YEAR'S PROGRAMME||REGISTER NOW|
|VENUE, TRAVEL, LODGING||SPEAKERS LIST|