bake - April 2014 - 3
editor's note
APRIL 2014 / Issue 4
The PRICING Issue:
the fresh fruit factor
For years, bakers have wrestled with the dilemma of presenting
of his bakery's customers are seeking out desserts that connect
health and indulgence to customers who may be dieting one
to a healthy image.
day and splurging the next. Some bakers feel that consumers
can't have it both ways; sweet baked goods aren't supposed to
"One of the things we thought, especially lately in California,
be healthy. Yet there is a way around this dilemma. Quite simply,
where all you hear is that everyone wants to eat healthier, we
you can create the perception of health by adding fresh fruit to
were always concerned that if all we had were products with
the top of your desserts.
chocolate and cream, some customers just wouldn't be happy
with that," Porto says. "Fruit tarts are a big component of our
Keep in mind that fresh fruit is the fastest-growing snack food
sales. We started them maybe 15 years ago. Today, we actu-
in America, according to research from The NPD Group. In its
ally not only do the fruit tarts, but we have a lot of cakes that
most recent consumer study, fresh fruit was consumed in 10
have fruit in them. A fruit tart might have the same calories as
more snacking occasions a year than chocolate, and in 25 more
a chocolate cake, but it's perceived as a healthier, more natural
snacking occasions a year than potato chips. Fresh fruit ranks
product. I think that's where we're going."
first, according to NPD, in five important needs states: health
and weight, hunger satiety, convenience, routine/habit, and
Increasingly, I am seeing bakery products topped with fresh
satisfying a craving.
strawberries, blueberries, peaches and much more. This is
happening all across the country, not just in health-conscious
Raul Porto, owner of Porto's Bakery, which has three retail loca-
California. The reason? More consumers want to indulge on
tions in Southern California, says he believes a growing number
sweets that they believe are good for them, too.
JOHN UNREIN
j unrei n@ so sland .co m
bakemag.com | APR 2014 > 03
http://www.bakemag.com
bake - April 2014
Table of Contents for the Digital Edition of bake - April 2014
bake - April 2014 - 1
bake - April 2014 - 2
bake - April 2014 - 3
bake - April 2014 - 4
bake - April 2014 - 5
bake - April 2014 - 6
bake - April 2014 - 7
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bake - April 2014 - 9
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