bake - December 2014 - Pan40
Snacking Trend Favors
Unique Flavors
Consumers are gaining a much
greater interest in purchasing specialty
snack foods, particularly sweet bakery
items that offer unique flavor profiles.
This puts Hispanic bakeries right in
the middle of a prime opportunity to
promote unique sweet pastries and
snack items that offer delicious flavors
and are convenient to eat.
Overall, specialty food shoppers
say they are now spending one in four
of their food dollars on specialty food,
up from one in five in 2013, according
to the Specialty Food Association.
Their top picks? Chocolate and
cheese are purchased most.
At Melao Bakery in central
Florida, this 6-year-old bakery with
locations in Orlando and Kissimmee,
FL, features pastries are in a variety of
flavors including cheese, guava, apple,
cherry, strawberry and pineapple.
One of the most popular sweet
snacks at Melao Bakery is called
tembleque, which consists of a small
portion of coconut custard topped
with cinnamon and served in a small
38
DECEMBER 14
|
PANADERIA
round tin. It is often sold as a snack
item with bread.
Quesitos, or cheese sticks, are top
sellers at Melao Bakery and Venezia
Patisserie, another Hispanic bakery
in Kissimmee.
Latin American cuisines are
gaining widespread popularity in
the United States, as consumers
have a big appetite for unique
flavor combinations.
Venezia Patisserie specializes in
pastries from Venezuela, while Melao
Bakery concentrates on breads and
pastries that are authentic to Puerto
Rico, where the bakery's owners
Eduardo Colón and Denisse Torres
previously lived and operated a bakery.
Unique pastries from Latin
America offer great potential to
appeal to America's growing appetite
for Latin flavors.
Here are some examples:
In the United States people celebrate birthday parties with cake, but in
Argentina, it's always the chocotorta, or
"chocolate cake." Its popularity is due
to its simplicity: A tub of dulce de leche, a
tub of queso crema, wafer-like chocolate
cookies, and brewed coffee.
Similar to a truffle, the ultra-sweet
brigadeiro from Brazil is made from
sweetened condensed milk heated
with cocoa powder to form a paste,
then mixed with cold butter and rolled
into small balls, which are then rolled
in toppings like brown sugar, sprinkles,
coconut shavings, or almonds. They're
often enjoyed at birthday parties.
Uruguayan food might not be
known internationally, but the chajá
cake is gaining wide notoriety in
culinary circles in the United States.
Named after a native Uruguayan
bird, chajá starts from a sponge cake
base and peach syrup that's spiked
with a few tablespoons of rum.
Add on layers of meringue, fresh
peaches, whipped cream, and dulce
de leche, then smother the whole
cake with mounds of whipped
cream and top it off with more
sweet crisp meringue and peaches.
Generally eaten to celebrate
bake - December 2014
Table of Contents for the Digital Edition of bake - December 2014
bake - December 2014
The Innovation issue - Bakers get due credit
Table of Contents
News Bites - Eastern European bakery to open in Buffalo
Houston’s Glazed to introduce “rodeo donut
Melange Bakery to join gourmet food halls at Newark airport
Farmer Boys brings back bread bowls
My Favorite Things
Management - Scheduling Tips
Labor front - Improve Communication
Food Safety - Keep it Cool
Ingredients - The Truth about Gluten
Breakfast, lunch & dessert in A-Town
Use it to your advantage
A cleaner system
Gearing up for the big game
Pre-Ferment is a Distinguishing Step for Artisan Bakers
What Is Special?
Croquembouche
Calorie Counting
Products
Product Showcase
Classifieds
Ad Index
Bakemark's Panaderia - December 2014
CARTA DE INTRODUCCIÓN - Los Bocadillos Enloquecen al País
INTRODUCTORY LETTER - Snacking Across the Country
PAN Y HORNEO - Panes Tradicionales Hechos Fácilmente
PASTELES Y DECORACIONES - Los Postres Latinoamericanos Se Incorporan Al Gusto General
La Tendencia de Merendar Favorece los Sabores Únicos
TENDENCIAS DEL CONSUMIDOR - La Comercialización para los Milenios
PERFILES - Melao Bakery
Venezia Patisserie
Bakery La Mexicana
RECETAS DESTACADAS
PRODUCTOS DESTACADOS - Productos con mejor resultado por BakeMark
BREADS AND BAKING - Traditional Breads Made with Ease
CAKES AND DECORATING - Latin Desserts Go Mainstream
Snacking Trend Favors Unique Flavors
SHOPPERS INSIGHT - Marketing to Millennials
PROFILES - Melao Bakery
Venezia Patisserie
Bakery La Mexicana
FEATURED RECIPES
FEATURED PRODUCTS - Product Solutions from BakeMark
bake - December 2014 - bake - December 2014
bake - December 2014 - 2
bake - December 2014 - The Innovation issue - Bakers get due credit
bake - December 2014 - 4
bake - December 2014 - Table of Contents
bake - December 2014 - Farmer Boys brings back bread bowls
bake - December 2014 - 7
bake - December 2014 - My Favorite Things
bake - December 2014 - 9
bake - December 2014 - Management - Scheduling Tips
bake - December 2014 - 11
bake - December 2014 - Labor front - Improve Communication
bake - December 2014 - 13
bake - December 2014 - Food Safety - Keep it Cool
bake - December 2014 - 15
bake - December 2014 - Ingredients - The Truth about Gluten
bake - December 2014 - 17
bake - December 2014 - 18
bake - December 2014 - 19
bake - December 2014 - Breakfast, lunch & dessert in A-Town
bake - December 2014 - 21
bake - December 2014 - 22
bake - December 2014 - 23
bake - December 2014 - 24
bake - December 2014 - 25
bake - December 2014 - 26
bake - December 2014 - 27
bake - December 2014 - 28
bake - December 2014 - 29
bake - December 2014 - Use it to your advantage
bake - December 2014 - 31
bake - December 2014 - 32
bake - December 2014 - 33
bake - December 2014 - A cleaner system
bake - December 2014 - 35
bake - December 2014 - 36
bake - December 2014 - 37
bake - December 2014 - 38
bake - December 2014 - 39
bake - December 2014 - Gearing up for the big game
bake - December 2014 - 41
bake - December 2014 - 42
bake - December 2014 - 43
bake - December 2014 - 44
bake - December 2014 - 45
bake - December 2014 - Pre-Ferment is a Distinguishing Step for Artisan Bakers
bake - December 2014 - 47
bake - December 2014 - 48
bake - December 2014 - 49
bake - December 2014 - What Is Special?
bake - December 2014 - 51
bake - December 2014 - 52
bake - December 2014 - 53
bake - December 2014 - Croquembouche
bake - December 2014 - 55
bake - December 2014 - 56
bake - December 2014 - 57
bake - December 2014 - Calorie Counting
bake - December 2014 - 59
bake - December 2014 - 60
bake - December 2014 - 61
bake - December 2014 - Products
bake - December 2014 - 59
bake - December 2014 - 60
bake - December 2014 - 61
bake - December 2014 - Products
bake - December 2014 - 63
bake - December 2014 - Product Showcase
bake - December 2014 - 65
bake - December 2014 - Classifieds
bake - December 2014 - Ad Index
bake - December 2014 - 68
bake - December 2014 - Pan1
bake - December 2014 - Pan2
bake - December 2014 - Pan3
bake - December 2014 - Pan4
bake - December 2014 - Pan5
bake - December 2014 - Pan6
bake - December 2014 - Pan7
bake - December 2014 - Pan8
bake - December 2014 - Pan9
bake - December 2014 - Pan10
bake - December 2014 - Pan11
bake - December 2014 - Pan12
bake - December 2014 - Pan13
bake - December 2014 - Pan14
bake - December 2014 - Pan15
bake - December 2014 - Pan16
bake - December 2014 - Pan17
bake - December 2014 - Pan18
bake - December 2014 - Pan19
bake - December 2014 - Pan20
bake - December 2014 - Pan21
bake - December 2014 - Pan22
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bake - December 2014 - Pan24
bake - December 2014 - Pan25
bake - December 2014 - Pan26
bake - December 2014 - Pan27
bake - December 2014 - Pan28
bake - December 2014 - Pan29
bake - December 2014 - Pan30
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bake - December 2014 - Pan41
bake - December 2014 - Pan42
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bake - December 2014 - Pan47
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bake - December 2014 - Pan49
bake - December 2014 - Pan50
bake - December 2014 - Pan51
bake - December 2014 - Pan52
bake - December 2014 - Pan53
bake - December 2014 - Pan54
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