bake - April 2014 - 50

cafe

Don't Fear Change
Regardless of your location, as the seasons change the avail-

Sandwiches

ability of certain ingredients change. Depending on the breadth

Like the soups, fall and winter sandwiches require heat and

of your menu, this can present an excellent opportunity to

sustenance. Warm bread and hot ﬁllings give customers satiety

shake up your products.

on a cold day. Cheesesteaks, grinders and even a sandwich
with fried chicken for the protein portion will have customers

Soups

lining up when temperatures are low. Thick, fresh breads and

For the winter months, think hearty soups with chunks of meat.

melted cheeses should top the list when thinking of cold-

Beef and noodles and chicken noodle soups provide staples

weather sandwiches.

that will sell when it's cold outside from late fall and on through
the winter. These soups also provide a stable jumping off point

Lighter meats and breads give customers the most satisfac-

to put your bakery cafe's own spin on to create a signature

tion on a warmer day. Cold sandwiches with a turkey or ham

soup all your own. Thick, creamy based soups also do well

and a nice artisan cheese with just a touch of mayonnaise or

during the colder time of year.

mustard give a cooling effect when to the weather gets hot.
Wraps are another way to keep you summer sandwich offer-

For the spring and summer, lighter soups garner more favor

ings fresh and light.

from customers. Minestrone gives customers a nice, light
offering for a warm spring or summer day. Also, for the more

The Local Spin

adventurous, cold soups go with a hot day. Customers who

The local eating trend shows no sign of slowing down as

want a soup, but need more of a contrast to the temperature

nutrition and sustainability continue to be a major concern

might gravitate to a gazpacho or chilled vegetable soup.

to consumers nationwide. Capitalize on this trend by creating
soups and sandwiches that utilize local ingredients. Keep in touch with your local suppliers
and let your customers know that as the
seasons change, your offerings will change
according to what your suppliers have that
is good at that time of the year.
When you run certain items only when the
ingredients are in season locally, it creates
anticipation for the next fresh product, and
gives patrons something to look forward
to in the future. Make sure your customers
know that you use local suppliers. This can
also increase price points that consumers
are willing to pay, due to the fact that they
believe in the local movement. B OB SIMS

50 < APR 2014 | bakemag.com

http://www.bakemag.com

bake - April 2014

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