bake - March 2017 - PAN42

PROFILES

Reno's rodeo grounds are located across the street
from Panadería Azteca, and "a lot of cowboys have heard
about us, and they come in to try our tortas," she says.
"We are happy to be here every day and do the best
we can. When people see a lot of choices, they buy more.
We have to continue to find ways for customers to keep
coming back. Now a lot of people come here for lunch,
and while they are here they often buy dessert."
One of the best strategies that Panadería Azteca has
followed on the road to success is being heavily involved
in the local community. The family has lived in Reno
since 1980 and opened their bakery in 2007. Since that
time, the bakery has sponsored teams and events at local
high schools and middle schools and has participated in
numerous charity events for local churches.
Every year in the fall, the University of Nevada,
Reno, conducts a large multicultural event in which they
conduct sessions to educate people about Day of the Dead
celebrations and why this is so important to Hispanic
people. Panadería Azteca plays an instrumental role in
the educational effort. "We are a Mexican bakery, so it is

42

important for us to bring them the Mexican traditions,
so more people know what we are all about," Andres
Segura says.
"The last couple of years, our customers are not only
Hispanics, but Chinese, Filipino and many other cultures.
There are diverse cultures of people who come into our
bakery now," he adds. "We've had people buy our bread
and send it to their family in New York, and even El
Salvador. Our customers with family in Mexico will buy
boxes of breads to take it home with them."
Customers love choices, and Panadería Azteca makes
sure to offer lots of it.
One of their unique signature products is called gordita
de maiz, a round roll with parmesan cheese baked inside.
They make fresh churros every morning, selling up to
100 every day.
The bakery offers many types of donuts and many
flavors of empanadas, including cheese, pineapple, apple,
and pumpkin. "The best way we keep customers coming
back is making everything fresh every day," Segura says.
"We make it authentic and very fresh."



bake - March 2017

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

bake - March 2017
Editor's note - The Consumer Issue: The promise of clean label
Contents
News bites - James Beard Names Semifinalists
Lesaffre Opens Baking Center in Africa
School Expands Pastry Curriculum
Management - Satisfying Customers
New product success stories - A Sweet Collaboration
Technical corner - Cutting Tools
Practical marketing - Managing Categories
Food safety - Safety in Packaging
Equipment innovations - Sheeters for Delicate Doughs
Healthy & indulgent
Target light users
Chocolate & decorating - Mother’s Day Chocolates
CAKENOMICS - PLANNING AHEAD
SELLING THE EXPERIENCE
PRICING FOR PROFIT
LICENSING ISSUES
TIME SAVING TIPS
Cakes - Back to Nature
Breads - Flavors Push New Boundaries
Pastries - Fueled by Latin Flavors
Product showcase
Classifieds
Ad Index
Formulation of the month - Apple Brioche Donuts
BakeMark's Panaderia - March 2017
INTRODUCCIÓN - El Negocio Familiar
INTRODUCTORY LETTER - The Family Business
PAN Y HORNEO - Galletas subir las tablas
PASTELES Y DECORACIONES - Pasteles para Bodas y Celebraciones
El Negocio Familiar
PERFILES - Panadería Azteca #1
Panadería Azteca #2
El Pueblo Bakery
La Esperanza Bakery
RECETAS DESTACADAS
PRODUCTOS DESTACADOS
BREAD AND BAKING - Cookies Climb the Charts
CAKES AND DECORATING - Wedding & Celebration Cakes
The Family Business
PROFILES - Panadería Azteca #1
Panadería Azteca #2
El Pueblo Bakery
La Esperanza Bakery
FEATURED RECIPES
FEATURED PRODUCTS
bake - March 2017 - bake - March 2017
bake - March 2017 - 2
bake - March 2017 - Editor's note - The Consumer Issue: The promise of clean label
bake - March 2017 - 4
bake - March 2017 - Contents
bake - March 2017 - School Expands Pastry Curriculum
bake - March 2017 - 7
bake - March 2017 - Management - Satisfying Customers
bake - March 2017 - 9
bake - March 2017 - New product success stories - A Sweet Collaboration
bake - March 2017 - 11
bake - March 2017 - Technical corner - Cutting Tools
bake - March 2017 - 13
bake - March 2017 - Practical marketing - Managing Categories
bake - March 2017 - 15
bake - March 2017 - Food safety - Safety in Packaging
bake - March 2017 - 17
bake - March 2017 - Equipment innovations - Sheeters for Delicate Doughs
bake - March 2017 - 19
bake - March 2017 - Healthy & indulgent
bake - March 2017 - 21
bake - March 2017 - 22
bake - March 2017 - 23
bake - March 2017 - 24
bake - March 2017 - 25
bake - March 2017 - 26
bake - March 2017 - 27
bake - March 2017 - Target light users
bake - March 2017 - 29
bake - March 2017 - 30
bake - March 2017 - 31
bake - March 2017 - 32
bake - March 2017 - Chocolate & decorating - Mother’s Day Chocolates
bake - March 2017 - 34
bake - March 2017 - CAKENOMICS - PLANNING AHEAD
bake - March 2017 - Cake2
bake - March 2017 - Cake3
bake - March 2017 - SELLING THE EXPERIENCE
bake - March 2017 - Cake5
bake - March 2017 - Cake6
bake - March 2017 - Cake7
bake - March 2017 - PRICING FOR PROFIT
bake - March 2017 - Cake9
bake - March 2017 - Cake10
bake - March 2017 - Cake11
bake - March 2017 - LICENSING ISSUES
bake - March 2017 - Cake13
bake - March 2017 - TIME SAVING TIPS
bake - March 2017 - Cake15
bake - March 2017 - Cake16
bake - March 2017 - Cakes - Back to Nature
bake - March 2017 - 36
bake - March 2017 - 37
bake - March 2017 - 38
bake - March 2017 - 39
bake - March 2017 - Breads - Flavors Push New Boundaries
bake - March 2017 - 41
bake - March 2017 - 42
bake - March 2017 - 43
bake - March 2017 - Pastries - Fueled by Latin Flavors
bake - March 2017 - 45
bake - March 2017 - Product showcase
bake - March 2017 - 47
bake - March 2017 - Classifieds
bake - March 2017 - Ad Index
bake - March 2017 - Formulation of the month - Apple Brioche Donuts
bake - March 2017 - 51
bake - March 2017 - 52
bake - March 2017 - 69
bake - March 2017 - 70
bake - March 2017 - BakeMark's Panaderia - March 2017
bake - March 2017 - PAN2
bake - March 2017 - INTRODUCCIÓN - El Negocio Familiar
bake - March 2017 - INTRODUCTORY LETTER - The Family Business
bake - March 2017 - PAN5
bake - March 2017 - PAN Y HORNEO - Galletas subir las tablas
bake - March 2017 - PAN7
bake - March 2017 - PAN8
bake - March 2017 - PAN9
bake - March 2017 - PASTELES Y DECORACIONES - Pasteles para Bodas y Celebraciones
bake - March 2017 - PAN11
bake - March 2017 - PAN12
bake - March 2017 - PAN13
bake - March 2017 - El Negocio Familiar
bake - March 2017 - PAN15
bake - March 2017 - PAN16
bake - March 2017 - PAN17
bake - March 2017 - PERFILES - Panadería Azteca #1
bake - March 2017 - PAN19
bake - March 2017 - PAN20
bake - March 2017 - Panadería Azteca #2
bake - March 2017 - PAN22
bake - March 2017 - PAN23
bake - March 2017 - El Pueblo Bakery
bake - March 2017 - PAN25
bake - March 2017 - PAN26
bake - March 2017 - La Esperanza Bakery
bake - March 2017 - PAN28
bake - March 2017 - PAN29
bake - March 2017 - RECETAS DESTACADAS
bake - March 2017 - PAN31
bake - March 2017 - PAN32
bake - March 2017 - PRODUCTOS DESTACADOS
bake - March 2017 - BREAD AND BAKING - Cookies Climb the Charts
bake - March 2017 - PAN35
bake - March 2017 - PAN36
bake - March 2017 - CAKES AND DECORATING - Wedding & Celebration Cakes
bake - March 2017 - PAN38
bake - March 2017 - The Family Business
bake - March 2017 - PAN40
bake - March 2017 - PROFILES - Panadería Azteca #1
bake - March 2017 - PAN42
bake - March 2017 - Panadería Azteca #2
bake - March 2017 - PAN44
bake - March 2017 - El Pueblo Bakery
bake - March 2017 - PAN46
bake - March 2017 - La Esperanza Bakery
bake - March 2017 - PAN48
bake - March 2017 - FEATURED RECIPES
bake - March 2017 - PAN50
bake - March 2017 - FEATURED PRODUCTS
bake - March 2017 - PAN52
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