bake - June 2016 - PAN27
PERFILES
construcción y con planes de abrir
este año en Austin, Texas
"Es realmente una mezcla de
culturas aquí," dice el Sr. Sánchez.
"Tenemos gente de Guatemala y
gente de El Salvador, y aportan lo
que han visto en su país, así que
es una verdadera combinación de
influencias creativas en nuestras
cocinas."
Esa combinación no ha pasado
desapercibida para los clientes
de Azteca, quienes conocen
la pastelería por sus múltiples
habilidades.
"Tenemos personas que vienen
de diferentes culturas," dice el Sr.
Sánchez, "y ellos traen fotos de
cosas y nos preguntan, "¿Pueden
hacer algo como esto que yo pueda
comprar?" Incluso desde México,
es tan grande y tan diferente - cada
estado tiene sus propio sabores. Si
va desde el sur de México hasta el
norte, es completamente diferente.
Y tenemos gente de todas partes,
así que los combinamos a ellos y
sus talentos"
Una simple mirada a los
anaqueles de la panadería Azteca
cerca de la entrada nos muestra
sus influencias multiculturales. El
popular pan de Guatemala con
queso parmesano se encuentra
al lado de un simple, cuerno de
estilo Americano, que a su vez
se encuentra junto a su primo de
América Central, el cuerno dulce de
mayor venta. La versión de Azteca
de un clásico Danish está hecho con
más mantequilla pero no acabado de
streusel, y con sabor a fresa, queso
crema y limón.
Piezas decoradas y dirigidas a
los niños se colocan en los estantes
más bajos de los anaqueles para
que los niños puedan verlos mejor,
dice el Sr. Sánchez, y entre ellos se
encuentran mini donas y conchas,
que se venden tan bien como sus
versiones de tamaño regular.
Son sus pasteles y flanes lo que
son el verdadero pan y mantequilla
para la tienda, sin embargo, las obras
de arte elaboradas de merengue y de
gelatina para todas las ocasiones. Los
más populares son los pasteles de tres
leches, que vienen en tres sabores:
regular, moca y caramelo. No muy
lejos están los flanes tradicionales y
de capas de chocolate de 8 pulgadas.
Un anaquel completo está dedicado
a versiones de trigo entero de sus
panes que se venden mejor, y les va
tan bien como a los otros panecillos,
dice el Sr. Sánchez
"Cada año tratamos de
conseguir una nueva idea," dice el
Sr. Sánchez. "Si algo no se mueve,
lo reemplazamos con algo nuevo.
Y nuestros chicos son realmente
buenos; por ejemplo, Arturo, que
trabaja en la cocina nos está trayendo
una nueva línea de pasteles. Cada
uno de nuestros chicos aportar
nuevas ideas, así que no sólo soy yo.
Tengo que darles mucho crédito a
ellos, porque ellos son los que están
trabajando en ello. Yo veo ideas y
se las llevo a ellos, ellos son los que
son innovadores, son los únicos que
están trabajando. Y estos chicos,
bueno - si que están haciendo un
buen trabajo"
JUNIO 16
|
PANADERIA
27
bake - June 2016
Table of Contents for the Digital Edition of bake - June 2016
bake - June 2016
Editor's Note - The Wholesale Issue: A super opportunity
Table of Contents
News Bites - Ardent Mills Showcases Pizza
Baxter Awards Grant
Cake Boards for Culinary Students
Solutions to Reduce Saturated Fats
Personality - Alison Pray
Management - The Age of Overregulation
Labor Front - Filling the Skills Gap
Ingredients - There’s An Almond for That
Equipment - The Right Mixer for the Job
6 steps to glory
Selling to supermarkets
Back to school
Functional Flours
Italian Pastries
Boutique Bakeries
Cafe - From Light to Decadent
Better-For-You Beverages
Products
Product Showcase
Classifieds
Ad Index
Online - BakeMag.com
Bakemark's Panaderia - June 2016
INTRODUCCIÓN - Pasos para el éxito
INTRODUCTORY LETTER - Steps to Success
PASTELES Y DECORACIONES - La diversificación de sus productos
PAN Y HORNEO - Granos Enteros: La Siguiente gran cosa
Acentuando con Sabores y Colores
Preferencias Regionales
La Conexión con la Salud
PERFILES - Pastelería Azteca
La Luz Panadería
Jimenez Foods
RECETAS DESTACADAS
PRODUCTOS DESTACADOS
CAKES AND DECORATING - Merchandising Spotlight: Diversifying your products
BREAD AND BAKING - Whole grains: the next big thing
Accenting with Flavors and Colors
Regional Preferences
The Health Connection
PROFILES - Pastelería Azteca
La Luz Panadería
Jimenez Foods
FEATURED RECIPES
FEATURED PRODUCTS
bake - June 2016 - bake - June 2016
bake - June 2016 - 2
bake - June 2016 - Editor's Note - The Wholesale Issue: A super opportunity
bake - June 2016 - 4
bake - June 2016 - Table of Contents
bake - June 2016 - Solutions to Reduce Saturated Fats
bake - June 2016 - 7
bake - June 2016 - Personality - Alison Pray
bake - June 2016 - 9
bake - June 2016 - Management - The Age of Overregulation
bake - June 2016 - 11
bake - June 2016 - Labor Front - Filling the Skills Gap
bake - June 2016 - 13
bake - June 2016 - Ingredients - There’s An Almond for That
bake - June 2016 - 15
bake - June 2016 - Equipment - The Right Mixer for the Job
bake - June 2016 - 17
bake - June 2016 - 6 steps to glory
bake - June 2016 - 19
bake - June 2016 - 20
bake - June 2016 - 21
bake - June 2016 - 22
bake - June 2016 - 23
bake - June 2016 - 24
bake - June 2016 - 25
bake - June 2016 - 26
bake - June 2016 - 27
bake - June 2016 - Selling to supermarkets
bake - June 2016 - 29
bake - June 2016 - 30
bake - June 2016 - 31
bake - June 2016 - 32
bake - June 2016 - 33
bake - June 2016 - Back to school
bake - June 2016 - 35
bake - June 2016 - 36
bake - June 2016 - 37
bake - June 2016 - Functional Flours
bake - June 2016 - 39
bake - June 2016 - 40
bake - June 2016 - 41
bake - June 2016 - Italian Pastries
bake - June 2016 - 43
bake - June 2016 - Boutique Bakeries
bake - June 2016 - 45
bake - June 2016 - Cafe - From Light to Decadent
bake - June 2016 - 47
bake - June 2016 - Better-For-You Beverages
bake - June 2016 - Products
bake - June 2016 - Product Showcase
bake - June 2016 - 51
bake - June 2016 - Classifieds
bake - June 2016 - 53
bake - June 2016 - 54
bake - June 2016 - 55
bake - June 2016 - 56
bake - June 2016 - Ad Index
bake - June 2016 - Online - BakeMag.com
bake - June 2016 - 59
bake - June 2016 - 60
bake - June 2016 - 61
bake - June 2016 - 62
bake - June 2016 - Bakemark's Panaderia - June 2016
bake - June 2016 - PAN2
bake - June 2016 - INTRODUCCIÓN - Pasos para el éxito
bake - June 2016 - INTRODUCTORY LETTER - Steps to Success
bake - June 2016 - PAN5
bake - June 2016 - PASTELES Y DECORACIONES - La diversificación de sus productos
bake - June 2016 - PAN7
bake - June 2016 - PAN8
bake - June 2016 - PAN9
bake - June 2016 - PAN Y HORNEO - Granos Enteros: La Siguiente gran cosa
bake - June 2016 - PAN11
bake - June 2016 - PAN12
bake - June 2016 - PAN13
bake - June 2016 - PAN14
bake - June 2016 - PAN15
bake - June 2016 - Acentuando con Sabores y Colores
bake - June 2016 - PAN17
bake - June 2016 - PAN18
bake - June 2016 - PAN19
bake - June 2016 - Preferencias Regionales
bake - June 2016 - PAN21
bake - June 2016 - La Conexión con la Salud
bake - June 2016 - PAN23
bake - June 2016 - PAN24
bake - June 2016 - PAN25
bake - June 2016 - PERFILES - Pastelería Azteca
bake - June 2016 - PAN27
bake - June 2016 - La Luz Panadería
bake - June 2016 - PAN29
bake - June 2016 - Jimenez Foods
bake - June 2016 - PAN31
bake - June 2016 - RECETAS DESTACADAS
bake - June 2016 - PRODUCTOS DESTACADOS
bake - June 2016 - CAKES AND DECORATING - Merchandising Spotlight: Diversifying your products
bake - June 2016 - PAN35
bake - June 2016 - BREAD AND BAKING - Whole grains: the next big thing
bake - June 2016 - PAN37
bake - June 2016 - Accenting with Flavors and Colors
bake - June 2016 - PAN39
bake - June 2016 - Regional Preferences
bake - June 2016 - PAN41
bake - June 2016 - The Health Connection
bake - June 2016 - PAN43
bake - June 2016 - PROFILES - Pastelería Azteca
bake - June 2016 - PAN45
bake - June 2016 - La Luz Panadería
bake - June 2016 - PAN47
bake - June 2016 - Jimenez Foods
bake - June 2016 - PAN49
bake - June 2016 - FEATURED RECIPES
bake - June 2016 - FEATURED PRODUCTS
bake - June 2016 - PAN52
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