bake - January 2012 - 49

FRESH GOODS + QUALITY INGREDIENTS = LOYAL CUSTOMERS

Bolillos must be carefully rolled and scored. If the dough is rolled loosely or scored carelessly, the product will lose its balanced shape.

bolillo dough, he will score the product with a blade that has been bent into an L-shaped form. The score will go from end to end across the loaf. As a result, the bread will open up without pouring out as if it had been squeezed during the baking process. Contrasting with tradition, machine-produced bolillos are rounded off on each end and are then positioned on trays with rounded placements for the dough. These trays would typically be used for baguettes. As a result, the machinemade bolillo has a noticeably different appearance from a handmade one. Like any art form, the talent of shaping Hispanic breads is acquired by long hours of practice and years of experience. It is not nearly as efficient as a machine; however, the process results in a much more appetizing product. While machinery seems to eliminate the need for taxing labor and time, the quality and look of Hispanic products are sometimes dramatically compromised when not made by hand. Not only do these handmade breads impart a certain degree of nostalgia to many customers, but their artistic features also highlight the talent of the baker who made them. “There’s a pride to doing things right, and this is a dying art,” Reyes says.
T IMMY TR A BO N

from 6:00 a.m. to 2:00 p.m., Arremony’s With baking hoursproductsPhilipavailable warm and fresh Jewett Quality Bakery are throughout the day. Owner Arremony describes the City, Connecticut business as an “Old World” style bakery that has maintained its popular product line since its founding in 1960. Phil has taken Arremony’s Quality Bakery services beyond those of a retail bakery. He offers catering services, and plans to develop a mail-order operation. Why not? He already ships baked goods to the west coast and Florida to satisfy former Jewett City residents. In fact, some Arremony customers travel as far as 50 miles to pick up their favorite baked goods. They place their orders in advance in order to schedule visits around Arremony’s two week summer shut down. What generates such enthusiasm? For starters, Babka bread, sweetened with golden raisins, Whoopie pies (a cream filling between two chewy chocolate cookies), chocolate chip cookies and date or apricot filled shortbread cookies. Phil, who grew up in the business and learned the trade from his father Philip F. Arremony, took over in 1996. Phil’s son Ian has followed his father into the business. In Phil’s view, a major challenge facing bakers today is the nutritional awareness of today’s customers. “Using good, pure ingredients is essential,” he said. “Because customers expect consistency in my products.” For consistent results, Phil relies on International® Bakers Services to flavor all of Arremony’s baked goods. Phil is particularly fond of the Vanilla Crystals he adds to his “wonderfully delicious” donut glaze. If you want consistent quality, turn to International® Bakers Services. Contact us toll-free at (800) 345-7175, by fax at (574) 287-7161, or in writing at 1902 North Sheridan Ave., South Bend, Indiana 46628. We have the flavors your customers deserve.

bakemag.com | JAN 2012 > 49

http://www.bakemag.com

bake - January 2012

Table of Contents for the Digital Edition of bake - January 2012