bake - December 2019 - 28
Porto's prides itself
on exceptional
industry is 61%, according to the National Restaurant
bun and roll line includes a divider/rounder, interme-
Association, Porto's Bakery has 40% turnover.
diate proofer, sheeting/curling and a long-moulder. The
production line ends with an automatic panner.
service and affordable prices, serving
"As we get more popular, more people want to work
100 guests every 12
for us," says Porto, adding that they plan ahead with
Expanding online presence
minutes.
critical attention to detail before opening every new
Porto's Bake at Home product line is available through
store. "We hire managers two years in advance."
online ordering on the bakery's newly redesigned
website. Products available for online ordering include
In the early years (Porto's opened its first store in
potato balls, Refugiado guava and cheese pastries,
1976), the bakeries were 3,000 square feet. The
cheese rolls, guava strudel, dulce de leche Besito
newest locations are at least 21,000 square feet, and
cookies, and meat pies.
Buena Park is 28,000 square feet. In addition, they
operate a 57,000-square-foot commissary, which is
Each Porto's Bake at Home product is stored on dry
already pushing capacity.
ice and typically shipped to customers in about two
days. Not including shipping, prices include a dozen
"We have automated a lot of the things we do," Raul
potato balls for $16.99 or 15 Besito cookies for $16.99.
Porto says. "Automation allows us to grow. We look at
Porto's uses its own central kitchen to produce the
anything and everything we can think of to save costs."
new line separately from its retail business. "We want
to control it ourselves. We don't want a middleman,"
Take sponge cake production. Porto's automated its
Betty Porto says. "We are keeping it family owned
sponge cake production with a setup of 140-quart
and operated."
Hobart continuous-feed mixers, along with a depositor on the far end of the line.
Breaking new ground
Porto's Bakery blossomed into a highly successful
To meet the demand for volume and quality in an
business that, until opening a retail store in Buena
efficient way, Porto's also automated the bun and roll
Park, encompassed three popular retail stores, all in
process. Maintaining the finished product quality was his
Los Angeles County, where nearly 10% of the nation's
first priority. He found that in a bun and roll line designed
Hispanic population of 57 million live. "Before, we
and built by WP Bakery Group in Germany. Porto's
were an ethnic bakery trying to appeal to a broader
28 < DEC 2019 | bakemag.com
http://www.bakemag.com
bake - December 2019
Table of Contents for the Digital Edition of bake - December 2019
bake - December 2019
Editor's Note - THE DESIGN ISSUE: 2020 VISION
Contents
Management - Veteran's Wisdom
Technical Corner - CALIFORNIA AVOCADOS
Practical Marketing - Fox in the Snow
Equipment - The Future of PACKAGING
Where Savory Meets Sweet
The Porto's Way
Merchandising Revenue
Chocolate - Chocolate Chef Competition
Cakes - PUT A STAMP ON IT
Sweet Goods - 6 Steps to Online Success
Breads - Variations on RYE
Pastries - Parisian MACARONS
Foodservice - Europain 2020
Product Showcase
Classifieds
Ad Index
Formula of the Month
BakeMark's Panaderia
CARTA DE INTRODUCCIÓN/CONTENTS
INTRODUCTORY LETTER/CONTENTS
PAN Y HORNEO - Variedades de pan dulce
PASTELES Y DECORACIONES - Toques Decorativos
Desarrollo de Nuevos Productos
PERFILES - ZIMATLAN BAKERY & DELI
LOLA’S MARKET
RICA PANADERÍA
EL NOPAL BAKERY
RECETAS DESTACADAS
SOLUCIONES CON PRODUCTOS DE BAKEMARK
BREAD AND BAKING - Sweet Bread Varieties
CAKES AND DECORATING - Decorative Accents
New Product Development
PROFILES - ZIMATLAN BAKERY & DELI
LOLA’S MARKET
RICA PANADERÍA
EL NOPAL BAKERY
FEATURED RECIPES
PRODUCT SOLUTIONS FROM BAKEMARK
bake - December 2019 - bake - December 2019
bake - December 2019 - bake - December 2019
bake - December 2019 - 2
bake - December 2019 - Editor's Note - THE DESIGN ISSUE: 2020 VISION
bake - December 2019 - 4
bake - December 2019 - 5
bake - December 2019 - Contents
bake - December 2019 - 7
bake - December 2019 - Management - Veteran's Wisdom
bake - December 2019 - Technical Corner - CALIFORNIA AVOCADOS
bake - December 2019 - Practical Marketing - Fox in the Snow
bake - December 2019 - 11
bake - December 2019 - Equipment - The Future of PACKAGING
bake - December 2019 - 13
bake - December 2019 - Where Savory Meets Sweet
bake - December 2019 - 15
bake - December 2019 - 16
bake - December 2019 - 17
bake - December 2019 - 18
bake - December 2019 - 19
bake - December 2019 - 20
bake - December 2019 - 21
bake - December 2019 - 22
bake - December 2019 - 23
bake - December 2019 - The Porto's Way
bake - December 2019 - 25
bake - December 2019 - 26
bake - December 2019 - 27
bake - December 2019 - 28
bake - December 2019 - 29
bake - December 2019 - 30
bake - December 2019 - 31
bake - December 2019 - Merchandising Revenue
bake - December 2019 - 33
bake - December 2019 - 34
bake - December 2019 - 35
bake - December 2019 - Chocolate - Chocolate Chef Competition
bake - December 2019 - 37
bake - December 2019 - Cakes - PUT A STAMP ON IT
bake - December 2019 - 39
bake - December 2019 - Sweet Goods - 6 Steps to Online Success
bake - December 2019 - 41
bake - December 2019 - Breads - Variations on RYE
bake - December 2019 - 43
bake - December 2019 - Pastries - Parisian MACARONS
bake - December 2019 - Foodservice - Europain 2020
bake - December 2019 - Product Showcase
bake - December 2019 - 47
bake - December 2019 - Classifieds
bake - December 2019 - Ad Index
bake - December 2019 - Formula of the Month
bake - December 2019 - 51
bake - December 2019 - 52
bake - December 2019 - Blank - 1
bake - December 2019 - Blank - 2
bake - December 2019 - BakeMark's Panaderia
bake - December 2019 - Pan - 2
bake - December 2019 - CARTA DE INTRODUCCIÓN/CONTENTS
bake - December 2019 - INTRODUCTORY LETTER/CONTENTS
bake - December 2019 - Pan - 5
bake - December 2019 - PAN Y HORNEO - Variedades de pan dulce
bake - December 2019 - Pan - 7
bake - December 2019 - Pan - 8
bake - December 2019 - Pan - 9
bake - December 2019 - PASTELES Y DECORACIONES - Toques Decorativos
bake - December 2019 - Pan - 11
bake - December 2019 - Pan - 12
bake - December 2019 - Pan - 13
bake - December 2019 - Pan - 14
bake - December 2019 - Pan - 15
bake - December 2019 - Desarrollo de Nuevos Productos
bake - December 2019 - Pan - 17
bake - December 2019 - Pan - 18
bake - December 2019 - Pan - 19
bake - December 2019 - Pan - 20
bake - December 2019 - Pan - 21
bake - December 2019 - PERFILES - ZIMATLAN BAKERY & DELI
bake - December 2019 - Pan - 23
bake - December 2019 - LOLA’S MARKET
bake - December 2019 - Pan - 25
bake - December 2019 - RICA PANADERÍA
bake - December 2019 - Pan - 27
bake - December 2019 - EL NOPAL BAKERY
bake - December 2019 - Pan - 29
bake - December 2019 - RECETAS DESTACADAS
bake - December 2019 - SOLUCIONES CON PRODUCTOS DE BAKEMARK
bake - December 2019 - BREAD AND BAKING - Sweet Bread Varieties
bake - December 2019 - Pan - 33
bake - December 2019 - Pan - 34
bake - December 2019 - CAKES AND DECORATING - Decorative Accents
bake - December 2019 - Pan - 36
bake - December 2019 - Pan - 37
bake - December 2019 - New Product Development
bake - December 2019 - Pan - 39
bake - December 2019 - Pan - 40
bake - December 2019 - Pan - 41
bake - December 2019 - PROFILES - ZIMATLAN BAKERY & DELI
bake - December 2019 - Pan - 43
bake - December 2019 - LOLA’S MARKET
bake - December 2019 - Pan - 45
bake - December 2019 - RICA PANADERÍA
bake - December 2019 - Pan - 47
bake - December 2019 - EL NOPAL BAKERY
bake - December 2019 - Pan - 49
bake - December 2019 - FEATURED RECIPES
bake - December 2019 - PRODUCT SOLUTIONS FROM BAKEMARK
bake - December 2019 - Pan - 52
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