INTRODUCTORY LETTER CONTENTS English version starts on page 30 30 CONTENTS 30 BREAD & BAKING 32 CAKES & DECORATING 34 BREAKFAST REIMAGINED 38 BAKERY PROFILES 50 FEATURED RECIPES To download this issue of Panadería Magazine or to see other previous issues, please visit www.bakemark.com. C 32 RETURN TO NORMALCY onsumer habits are returning to normalcy. People are back to work. But there are a few exceptions related to fresh bakery consumption. One is the return of demand for breakfast items, yet with a twist. The twist is that shoppers crave creative flavors for breakfast, as well as unique presentation, more than before. These trends are widely evident in panaderías in Southern California. New products like churro cheesecake and Cuban-style French toast known as torrejas are in huge demand. Tamales - made fresh every morning and filled with delicious options - are gaining more popularity. In this issue of BakeMark's Panadería, we showcase these trends and much more. We hope these ideas will inspire you to bring product innovation front and center. BakeMark is committed to innovation and your continued success. We encourage you to contact your local BakeMark Sales Representative and visit www.bakemark.com to learn more about everything BakeMark has to offer. Very Best Regards, Your BakeMark Team 34 4 PANADERÍA | MARCH 23http://www.bakemark.com https://www.youtube.com/channel/UCDb0GFN_C_3eaBfCvX0WjEQ https://www.linkedin.com/company/bakemarkusa https://www.facebook.com/BakeMark-121169454559926/ https://www.instagram.com/bakemark/ https://twitter.com/bakemark?lang=en