bake - March 2017 - 45

Peru is very trendy at the moment and will develop more and
more, according to other restaurant chefs in America. South
America kitchens are due to set the trend in 2015, as well as
Mexican cuisine with an emphasis on bold ﬂavors.
Croissant Sandwiches
There is a French connection to traditional Hispanic breads
like bolillos that traces back to the 19th century at a time when
French bakers shared lessons for making crusty breads with
Mexican bakers. This development helped lead to enormous
popularity for the bolillo, which much like the French baguette,
is crusty on the outside and chewy inside.
But today there is another French staple that is gaining widespread popularity at a growing number of panaderías, including
those in Phoenix, Arizona. The French-style croissant has become a widespread hit, presenting panaderías with a wonderful
opportunity to increase sales for the breakfast and lunch crowds.
"We sell more of the croissants now," says Vanessa Rascon,
manager of Mercado y Carniceria El Rancho in Mesa, Arizona.
"People say they like the salty croissants now better than the
cuernitos, which are sweet. Now they ask for cuernito salado
because they like the salty bread. Our customers like to use the
croissants for sandwiches with cheese or ham."
A great-tasting croissant can be a wonderful product on its
own or used to make sandwiches and other meal options.
Despite the fact that breakfast continues to be the most
skipped meal of the day, breakfast has been a bright spot in the
foodservice industry in recent years, according to a new report
by Technomic.
Consumers' increasingly fast-paced lifestyles, growing interest
in morning fare at nontraditional times and extended all-day
breakfast programs are fueling the trend. Lunch and dinner
sales may continue to feel the effects.
Among consumers who now purchase breakfast away from

Award Winning Pastry Chef
Takes Wedding Cakes To A
Rocky Mountain High
Dennis Meyer started in the pastry business as a clean-up kid at
age 15. Who would have guessed that 40 years later, this same
hard-working kid would become an award winning pastry chef
with the best place in Denver to get a wedding cake?
Meyer, an Indiana native, is the proud owner of Das Meyer Fine
Pastry Chalet in Arvada, Colorado-voted best wedding cakes in a
Denver poll several years in a row. Though Das Meyer offers a
variety of pastries and cakes for all occasions, they specialize in
wedding cakes, and make over 1,000 wedding cakes per year.
"The whole family is involved in the wedding business," said
Meyer. "My wife Elaine and two daughters, Hillary and Rachel
work with the customers; son Zachary works as a cake decorator;
and two grand-daughters have joined the business as well." Meyer
stated that his success starts with great personalized service, high
quality and attention to the details. It has helped the business gain
the great reputation it has today.
Each Saturday, future brides can come to an open house to
sample a multitude of wedding cakes, and can watch every aspect
of a cake's creation. "With all this variety, taste is everything,"
said Meyer. "I use B&V® flavor from International® Bakers
Services (IBS) in most of our cakes. The BLOV® flavor is
excellent in our home-made butter cream." He also uses the
Cinnabutter in their cinnamon rolls and a whole spectrum of
flavors in their gourmet cookies.
Meyer likes to use IBS flavors because they always offer a natural
tasting flavor with no artificial edge. "In this business, a good
name is earned-not purchased," said Meyer. "You have to earn
repeat business in the service and quality you provide."

home more often than they did a year ago, the majority (60 percent) report cutting back on other daypart purchases as a result.
Marketing breakfast items as ideal for snacks by targeting younger consumers who are likely to order breakfast for
between-meal occasions may drive incremental sales.

If you want flavors that keep your customers coming back time
after time, turn to International® Bakers Services. We have the
flavors your customers deserve.
Contact us toll-free at , by fax at ,
or visit our website at: XXXJOUFSOBUJPOBMCBLFSTDPN.
International Bakers Services, 1902 North Sheridan Ave.,
South Bend, Indiana 46628.
bakemag.com | MAR 2017 > 45

http://www.internationalbakers.com http://www.bakemag.com

bake - March 2017

Table of Contents for the Digital Edition of bake - March 2017