bake - October 2015 - 48

HANMON/SHUTTERSTOCK

Canelés are Special
Traditional style American bakeries should go after the new

The exact history of this iconic pastry is a bit of a mystery

generation of consumers. Millennials especially will appreciate a

because no one really knows who created them or when.

bakery that offers something special, something ethnic, some-

While they are sometimes associated with the nuns of the

thing that represents a global and gourmet product. The French

Annociades convent in the 1700s, archeological digs during

pastry, canelé, gives the retail bakery a product to facilitate

the convent's renovation were not able to conﬁrm it as the

entry into the specialty food marketplace.

true origin.

Specialty Food Overview

An edict in 1767 limited the number of authorized canaulier

According to the 2015 "State of the Specialty Food Industry"

(those belonging to a guild that made canelés) shops in a city

food report from the Specialty Food Association and Mintel,

to eight. It created very strict requirements for joining the

2014 was a record year. From 2012 to 2014, the US sales of

profession. In 1785 there were at least 39 canaulier shops in

specialty food have increased 22 percent to $109 billion.

Bordeaux, at least ten of which were in the district of SaintSeurin. The French Revolution abolished all the corporations,

Use the specialness of the French canelé to draw the foodie

but later census rolls continue to show shops of canauliers.

types into your shop and turn your regular bakery customers
into foodies. Social media channels present an excellent oppor-

In the ﬁrst quarter of the 20th century the canelé reappeared

tunity to spread the word of your new French pastry addition.

at some point, it's unknown exactly when. An unknown pastry
chef re-popularized the antique recipe of canauliers and added

The History

rum and vanilla to the original recipe.

With ingredients consisting of ﬂour, milk, egg yolk, butter,
vanilla, rum and cane sugar, canelé originated approximately

Viability

300 years ago in Bordeaux, France. The name comes from the

While canelés are not these easiest to perfect, with some time

original copper cake mould, cannelé (French for "ﬂuted") used

and effort dedicated to these historically rich, French pastries,

to make them. The ﬁrst time "canelé" was officially used, was

they will become a hit with consumers seeking out something

in 1985 when a canelé guild was set up. An 'n' was dropped to

special and gourmet. While shops come and go and menus

distinguish its identity.

change, in 2014 there were roughly 16 to 20 bakeries and shops

48 < OCT 2015 | bakemag.com

http://www.bakemag.com

bake - October 2015

Table of Contents for the Digital Edition of bake - October 2015

bake - October 2015
Editor's Note - Why ambiance matters
Table of Contents
News Bites - “Not Just Pie” filling and topping contest
New sweetener combines coconut sugar, stevia
AB Mauri debuts organic product line
Mars, Inc. investing in food safety collaboration
My Favorite Things
Management - Balanced and Happy
Labor Front - Assign Trainees to Mentors
Ingredients - Fall Flavors with a Twist
Equipment - Slicers that Save Profits
The Comfort of Home
Superior Interiors
Embracing change
The great pumpkin
Authentic Breads and Rolls
Canelés are Special
Cheesecake for the Holidays
Ethnic Holiday Cakes
Cafe - Soup Season
“Clean” Label Beverages
Products
Product Showcase
Classifieds
Ad Index
Bakemag.com
bake - October 2015 - bake - October 2015
bake - October 2015 - 2
bake - October 2015 - Editor's Note - Why ambiance matters
bake - October 2015 - 4
bake - October 2015 - 5
bake - October 2015 - Table of Contents
bake - October 2015 - 7
bake - October 2015 - Mars, Inc. investing in food safety collaboration
bake - October 2015 - 9
bake - October 2015 - My Favorite Things
bake - October 2015 - 11
bake - October 2015 - Management - Balanced and Happy
bake - October 2015 - 13
bake - October 2015 - Labor Front - Assign Trainees to Mentors
bake - October 2015 - 15
bake - October 2015 - Ingredients - Fall Flavors with a Twist
bake - October 2015 - 17
bake - October 2015 - Equipment - Slicers that Save Profits
bake - October 2015 - 19
bake - October 2015 - 20
bake - October 2015 - 21
bake - October 2015 - The Comfort of Home
bake - October 2015 - 23
bake - October 2015 - 24
bake - October 2015 - 25
bake - October 2015 - 26
bake - October 2015 - 27
bake - October 2015 - 28
bake - October 2015 - 29
bake - October 2015 - 30
bake - October 2015 - 31
bake - October 2015 - Superior Interiors
bake - October 2015 - 33
bake - October 2015 - 34
bake - October 2015 - 35
bake - October 2015 - Embracing change
bake - October 2015 - 37
bake - October 2015 - 38
bake - October 2015 - 39
bake - October 2015 - The great pumpkin
bake - October 2015 - 41
bake - October 2015 - 42
bake - October 2015 - 43
bake - October 2015 - Authentic Breads and Rolls
bake - October 2015 - 45
bake - October 2015 - 46
bake - October 2015 - 47
bake - October 2015 - Canelés are Special
bake - October 2015 - 49
bake - October 2015 - 50
bake - October 2015 - 51
bake - October 2015 - Cheesecake for the Holidays
bake - October 2015 - 53
bake - October 2015 - Ethnic Holiday Cakes
bake - October 2015 - 55
bake - October 2015 - Cafe - Soup Season
bake - October 2015 - 57
bake - October 2015 - “Clean” Label Beverages
bake - October 2015 - Products
bake - October 2015 - Product Showcase
bake - October 2015 - Classifieds
bake - October 2015 - 62
bake - October 2015 - 63
bake - October 2015 - 64
bake - October 2015 - 65
bake - October 2015 - Ad Index
bake - October 2015 - Bakemag.com
bake - October 2015 - 68
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https://digital.bakemag.com/sosland/bake/bake-november-december-2021
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https://digital.bakemag.com/sosland/bake/bake-september-october-2021
https://digital.bakemag.com/sosland/bake/bake-july-august-2021
https://digital.bakemag.com/sosland/bake/bake-redbook-2021
https://digital.bakemag.com/sosland/bake/bake-july-2021
https://digital.bakemag.com/sosland/bake/bake-may-june-2021
https://digital.bakemag.com/sosland/bake/bake-special-report-may-june-2021
https://digital.bakemag.com/sosland/bake/bake-march-april-2021
https://digital.bakemag.com/sosland/bake/bake-january-february-2021
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