bake - April 2017 - 3

editor's note

April 2017 / Issue 4

THE STORE DESIGN ISSUE:

a dazzling new porto's
Over 40 years in Southern California, Porto's Bakery & Café has

Disneyland, ushers in a whole new direction for retail bakeries

grown into a highly successful business that now encompasses

that continue to thrive and prosper through innovation and

four retail stores, with three in Los Angeles County and its

differentiation. "Whatever projections we made," says co-owner

newest (featured as this month's cover story) in Orange County.

Betty Porto, "they went out the door the ﬁrst week. We had
10,000 people here in one day."

What makes their operation work so well is that the Porto
family understands their customers and how to react to

Tony Salazar, who is vice president of production and over-

changing times. Bakery is becoming entertainment, co-owner

sees quality control and innovation, says the Buena Park store

Raul Porto Jr. recognizes, and people crave exceptional food

design is driven by their goal to bring the experience of baking

and exceptional experiences.

and cake decorating front and center. "We wanted to bring
a lot of the work from the back to the front. With all of our

"As bakers, we do all of these wonderful things, but no one ever

staff working in front of the customers, right as they walk in, it

sees it. We wanted to rethink our design with this new location.

makes it very inviting to the customer."

We started thinking about baking as entertainment. Everything
here showcases the lighting, the menus, the bread racks, the

As retail bakers, you have to build a strong brand ﬁrst and then

coffee bar, the cakes and pastries."

see where the market will take you. This, wisely, is what the
Porto family has accomplished in creating what is sure to be

How they achieved their goal is amazing, and the newest

recognized as one of the most stellar independent retail bakery

Porto's in Buena Park, just minutes from Knott's Berry Farm and

shops in the country.

JOHN UNREIN

junrein@sosland.com

bakemag.com | APR 2017 > 03

http://www.bakemag.com

bake - April 2017

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

bake - April 2017
Editor’s note - a dazzling new porto’s
Contents
Management - The Power of Schoox
New product success stories - Gourmet Biscuits
Technical corner - The Proof is in the Fermentation
FOUR INDUCTED TO BAKING HALL OF FAME
Food safety - Code Uniformity
Equipment innovations - Clean Efficiency
A dazzling new porto's
THE BAKING ORIGINS OF PORTO’S
Display innovations
THE EXPERIENCE ECONOMY
Where grab-and-go meets health
Chocolate & decorating - MCCAFE TAKES FLIGHT
Cakes - Mother’s Day Ideas
Breads - Sprouting Wings
INTERNATIONAL BREAD SYMPOSIUM
Pastries - DoughBoys Donuts
Foodservice - Breakfast Sandwiches
Product showcase
Classifieds
Formulation of the month - Kouign-Amann
bake - April 2017 - Contents
bake - April 2017 - 2
bake - April 2017 - 3
bake - April 2017 - 4
bake - April 2017 - 5
bake - April 2017 - Management - The Power of Schoox
bake - April 2017 - 7
bake - April 2017 - New product success stories - Gourmet Biscuits
bake - April 2017 - 9
bake - April 2017 - Technical corner - The Proof is in the Fermentation
bake - April 2017 - 11
bake - April 2017 - FOUR INDUCTED TO BAKING HALL OF FAME
bake - April 2017 - 13
bake - April 2017 - Food safety - Code Uniformity
bake - April 2017 - 15
bake - April 2017 - Equipment innovations - Clean Efficiency
bake - April 2017 - 17
bake - April 2017 - A dazzling new porto's
bake - April 2017 - 19
bake - April 2017 - 20
bake - April 2017 - 21
bake - April 2017 - 22
bake - April 2017 - THE BAKING ORIGINS OF PORTO’S
bake - April 2017 - 24
bake - April 2017 - 25
bake - April 2017 - Display innovations
bake - April 2017 - 27
bake - April 2017 - THE EXPERIENCE ECONOMY
bake - April 2017 - 29
bake - April 2017 - Where grab-and-go meets health
bake - April 2017 - 31
bake - April 2017 - Chocolate & decorating - MCCAFE TAKES FLIGHT
bake - April 2017 - 33
bake - April 2017 - Cakes - Mother’s Day Ideas
bake - April 2017 - 35
bake - April 2017 - 36
bake - April 2017 - 37
bake - April 2017 - 38
bake - April 2017 - 39
bake - April 2017 - Breads - Sprouting Wings
bake - April 2017 - 41
bake - April 2017 - INTERNATIONAL BREAD SYMPOSIUM
bake - April 2017 - 43
bake - April 2017 - Pastries - DoughBoys Donuts
bake - April 2017 - 45
bake - April 2017 - Foodservice - Breakfast Sandwiches
bake - April 2017 - Product showcase
bake - April 2017 - 48
bake - April 2017 - Classifieds
bake - April 2017 - Formulation of the month - Kouign-Amann
bake - April 2017 - 51
bake - April 2017 - 52
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