bakingbuyer - March 2011 - (Page PAN 4)

INTRODUCTORY LETTER version Englis Cuban Fusion Dear Reader, 34 star ts on h page For many years panaderías have done a wonderful job of serving the Hispanic community. But the time is right to be more things to more people by fusing traditional Hispanic bakery staples with mainstream products and flavors. The six family-owned Southern California bakeries featured in this issue of BakeMark’s Panadería are not only serving their Hispanic customers, they are reaching out to non-Hispanics. Through innovation and the careful integration of mainstream products, they are broadening their appeal and becoming bakeries that serve all people. Two panaderías—Tropicana Bakery & Cuban Café and Porto’s Bakery & Café —featured in this issue trace their origins to Cuba, yet both are branching out with new fusion foods to appeal to a wider audience. “We still have our Cuban roots, but out of necessity we’ve evolved from them,” says Raul Porto, owner of Porto’s Bakery. Likewise, Mexican panaderías are following a similar path by adding popular Cuban flavors, such as guava, to empanadas, pastries and other fresh baked products. As you will discover in this issue, perhaps the easiest way to begin expanding your customer base is to create food fusions. By taking a traditional product that already exists in your bakery and adding a modern twist, you will cross cultural lines and increase the number of people interested in your bakery. Flavor fusions are also a good business strategy. Choose a flavor, such as dulce de leche, and incorporate it into several of your bakery products, your drink line, and even your foodservice options. Creating common themes throughout your menu will make it appeal to the masses. BakeMark is here to help you stay on the cutting edge of product fusion and innovation. We can provide you with world class resources that deliver the best of both worlds: tradition and innovation. Visit yourbakemark.com to learn more about everything BakeMark has to offer. We hope you enjoy this issue. Very Best Regards, Bill Day President & CEO BakeMark USA LLC Bill@bakemarkusa.com CONTENTS 34 36 38 40 42 48 50 51 Bread & Baking Cakes & Decorating Perspective Cuban Fusion Profiles Calendar Products Formulae If you would like to download this issue of Panadería or would like to see previous issues, please go to www.yourbakemark.com. 4 MARZO 11 | PANADERIA http://www.yourbakemark.com http://www.yourbakemark.com

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