From a marketing perspective, consumers eat with their eyes. But for pastries, discerning consumers require a return on their investment for a pricey item. And that return is a great eating experience. “The consumer really does read the ingredient legend and understands quality,” said Yianny Caparos, president, The Bakery Cos., Nashville. “So, it’s not really a price-driven product; it’s a… Read more »
Stroll around Place Gambetta square in the city Bordeaux and you may notice sizzling competition to sell pastries and candies. La Mie Câline retails beautifully gooey almond croissants near where Le Comptoir de Mathilde makes chocolate pizzas and strawberry flavored marshmallows. Inside nearby Baillardran, beneath a high ceiling and stained glass windows, doting ladies sell red boxes of spool-sized rum and… Read more »
For Gourmet Baker, a Canadian producer of baked desserts, it is the power of fine flour that separates its strudel, Danish pastries, puff pastries, croissants and cinnamon rolls from competing brands. The company consumes about 80,000 lb. of flour per week at its plant in Winnipeg, MB.