Supermarket Perimeter - August 2020 - 22

Bakery: Pastries

East Coast influences
While the Cronut is perhaps award-winning pastry chef Dominique
Ansel's most famous item, the DKA remains the most popular seller in
New York City, actually outselling the Cronut by almost three times.
Short for "Dominique's Kouign Amann," it is best described as a
"caramelized croissant" with a crispy sugary crust and tender flaky
layers within.
Once the Cronut was born at New York City's Dominique Ansel
Bakery on May 10, 2013, Cronut fans spanned the world from Berlin
to Singapore, making it the most virally talked about dessert item of
the year. Time magazine proclaimed the Cronut as one of the 25 best
innovations of 2013.
"I never thought it was going to go that big," recalls Ansel, who won
the James Beard Award for Outstanding Pastry Chef in 2014. "The
second day we made 100 Cronuts and we sold out in one hour. Now,

we make a couple hundred every day and still don't have enough. We
open the door at 8 a.m., and we have 100 people waiting outside the
door. It's been amazing."
In 2015, Ansel opened a Tokyo location, which features many of the
same pastries that are famous at his Soho location in New York City;
some with a twist. Available only in Japan, the Paris Tokyo, for example,
is a twist on the traditional Paris Brest with matcha ganache and a soft
passion fruit curd. Another Tokyo exclusive, the Monaka Cookie features
a crispy monaka shell and a moist matcha financier cookie. Expect to
see similar innovation with popular flavors in London integrated into
future desserts at the London location.
Other Ansel inventions, including his Frozen S'more and Magic
Soufflé, have fast become popular treats with international fame. He
has expanded his bakery's menu to feature signature cakes and tarts,
made exclusively with premium chocolates and the ripest seasonal
fruits, including Pink Grapefruit Honey & Lavender Tart and Hazelnut
Caramalia Cake. The New York Post dubbed Ansel the "Willy Wonka of
NYC" in 2013, quoting Bon Appétit editor Christine Mulhke who stated:
"Dominique is definitely the top pastry chef in New York."

Expanded flavors
Under the direction of head baker and partner Avery Ruzicka, Manresa
Bread in Los Gatos, California, strives to source the best artisanal
products available, from grains and cereals to produce and dairy,

CAKE PAN LINERS
CUSTOM DIE CUT LINERS
* Low minimums
* No more greasing
* Speeds production with minimal breakage
* Many materials and colors available
* Send us your pan at no charge for samples

BAKING CUPS/ FLUTED LINERS
* Auto detesting
* High release silicon paper
* Custom and stocked sizes
* Random and register
printing available.
J.J. Marshall Inc.
Serving small and large bakeries since 1933
Toll Free: 1-800-268-2877 * Fax: 514-381-6636
E-mail: sales@jjmarshall.com
22 - AUGUST 2020

supermarketperimeter.com

www.jjmarshall.com

MANRESA

breads in-house daily as well as a full line of laminated items and
pastries. They make several different rye breads. They rely on Central
Milling flour, one of which is a California 100% wheat flour.
"We are stretching ourselves - by breaking down the walls to work
in bakery to pastry, and pastry to viennoiserie," Michael says. "We are
working with whole grain lamination, which is a super dynamic change.
We have opened up with more savory pastries. We are endlessly putting
out new products."


http://www.jjmarshall.com

Supermarket Perimeter - August 2020

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