bakingbuyer - March 2011 - (Page PAN 35)

BREAD & BAKING alternating layers of fluffy, sugary dough and butter. Panadería La Mexicana, on the other hand, sells a great deal of puerquitos, or piggies, which are given their shape by using a piglet-shaped cookie cutter. The puerquitos are just as popular as the conchas and bolillos at La Mexicana, and despite their traditionally winter-seasoned gingerbread taste, they sell year-round. And don’t be afraid to think beyond the ordinary. At El Fogón, for example, they have a sweet bread call borracho, which translates to drunk man. The bread is made with three different doughs, each of a different color, and then coated with butter and sugar and baked. When the bread is sliced, all three colors are visible. BakeMark has mixes and bases to suit all of your sweet bread needs, so be sure to talk to your sales representative and see what will work best for your bakery. WHEN THEY SELL fresh breads, and if they go back after work, they’ll again find fresh breads coming out of the oven. Porto’s Bakery & Café has noticed a slightly different trend, however. Most of their sweet breads are sold in the morning, before 11 or 12. “They’ll order them with a coffee,” says Tony Salazar of Porto’s. “The sweet bread sales taper off in the afternoon after lunch. After lunch they’ll get a nice dessert or pastry, not a sweet bread.” Be sure to track your own bakery’s sweet bread sales for a month or so to find out when your customers are most often buying them. That way, you can time out your baking accordingly and make the most out of this lucrative bakery category. Wheat is on the Rise When formulating your sweet breads, don’t forget about wheat. With consumers’ interest in nutrition at an all-time high, whole wheat products are poised to gain tremendous market share. At Reyna’s Bakery, they use BakeMark’s wheat flour instead of white flour in several of their breads. They also omit the sugar and sweeten the breads with honey instead. “People buy the wheat bread mostly for health reasons, but it sells really well,” says Diana Marcelles of Reyna’s. At Panadería La Mexicana, they have also noticed that whole wheat products are becoming popular. They make a 100 percent whole wheat bread product called semas, which is also sugar free. Sweet breads are a big customer draw, and can be one of the major reasons why some customers come into your bakery. “Our Mexican bread is what people come here for,” says Diana Marcelles of Reyna’s Bakery in Bell, CA, which got its start as a cake shop. “When they’re here they see the cakes and that’s when they make cake orders.” The sweet breads sell all day long at Reyna’s. They are baked twice a day, so in the morning customers find MARCH 11 | PANADERIA 35

Table of Contents for the Digital Edition of bakingbuyer - March 2011

bakingbuyer - March 2011
EDITOR’S NOTE - Reacting to the Economy
CONTENTS
CONTENTS
INDUSTRY NEWS
RBA to Relocate Headquarters
Caravan Names Director, Food Ingredient Sales
Bread Bakers Guild Adds to Board
Hobart Launches “Get Back to Scratch”
Gonnella Baking Promotes Dan Herzog
Danisco Takes Food Protection Gluten-free
IDDBA Speakers for 2011 Show
Expert Baker Joins New French Bakery
Green Baking
Bakery Toolkit
The Power of Promotions
CONTENTS
Inside and Out
Turn Impulse into Volume
Promote Personal Connections
Package, Protect, Promote
Loyalty Rewards
Shopper Spotlight
A Hot Concept
What’s Baking in Semifreddi’s Ovens
Team USA Profile
USA WINS SIGEP BREAD CUP
The Final Results of the Sigep Bread Cup 2011
A Guide to GRADUATION Cake Licensing
Your Options
Related Defi nitions
Here Comes the Groom's Cake
Personal Touch
Pillow Talk
Social Circles
How to Mold Filled Chocolate Candies
Alternative Method for Larger Jobs
Signature Sandwich Breads
Graduates Take th e Cake
Uncertain Times
Bake Your Own Signature
More Cake, Please
Word of Mouth
Creative Inspirations
THUMBS UP FOR GOURMET COFFEE
SANITATION Takes Center Stage
Production Schedule
FEATURED PRODUCTS
PRODUCT SHOWCASE
MARKETPLACE NETWORK
AD INDEX
BAKER’S DOZEN
BakeMark's Panaderia
CARTA DE INTRODUCCIÓN - Fusión Cubana
INTRODUCTORY LETTER - Cuban Fusion
Panes Dulces
Pasteles de Graduación
La Demanda Crece Por Platillos Étnicos y Opciones de Mejor Valor
Fusión Cubana
Porto’s Bakery & Café
Tropicana Bakery & Cuban Café
Reyna’s Bakery
Panadería La Mexicana
La Estrella Bakery
El Fogón
NUEVOS PRODUCTOS DE TRIGAL DORADO
CALENDARIO DE DÍAS FESTIVOS
FÓRMULAS
Sweet Breads
Wheat is on the Rise
Graduation Cakes
The Busy Graduation Season
Plan Ahead!
Demand Rising for Ethnic Fare and Value Options
Cuban Fusion
Porto’s Bakery & Café
Tropicana Bakery & Cuban Café
Reyna’s Bakery
Panadería La Mexicana
La Estrella Bakery
El Fogón
CALENDAR
NEW PRODUCTS FROM TRIGAL DORADO
FORMULAS

bakingbuyer - March 2011