bake - June 2013 - PAN42

PROFILES

Paco’s Bakery
Deciding how and when to merge
the cultures of past and present is no
simple task for any Hispanic bakery
operating in the US. Hispanic populations continue to rise throughout the
country, and Hispanic consumers, in
many cases, hold on to many Hispanic
traditions from their childhoods. Yet
established businesses such as Paco’s
Bakery are calculating the emerging
opportunity to grow beyond their
Hispanic origins, by positioning
their bakery for a more mainstream
customer base.

Paco’s Bakery
10415 Veterans Memorial • Houston TX 77038
(281) 447-4702 • www.pacosbakery.com
Francisco, Marcelino, Jose and Salustio Rodriguez, owners

42

JUNE 13

|

PANADERIA

Founded 10 years ago in Houston,
TX, Paco’s moved to a new 5,600 sq ft
store in June 2012, opting to purchase
the building rather than lease it. The
owners also decided to call their place
a “bakery” on signage rather than a
panadería, so that any type of customer
driving by on their busy street would
notice it as an all-encompassing place
to buy fresh breads and cakes.
“Since we moved here, we’ve
attracted a much wider customer
base, even though most of our products are really Hispanic,” says Gladys
Rodriguez, whose father, Marcelino, is
one of four brothers who are partners
in Paco’s. “When you pass by here, it’s
a bakery, not just for Hispanics. It’s
for everybody.”
Rodriguez, who is 28, says many
of the people she knows that are her
age shop at mainstream grocery stores
like Trader Joe’s or Whole Foods
Market. She notices that Hispanic
consumers in this age group are about
as likely to buy organic bread or a
fondant-covered cake as someone who
is not of Hispanic origin. These are
telling signs that it is time to broaden
their bakery’s horizons.
“Moving here was a project that
was in the making for a long time,”
Rodriguez says of the carefully
planned-out move to a new building.
“Our dream was to cater to more
customers and have more products
for them. Before, our size limited us
to a certain amount. We wanted to
have more things for our customers.”

Their new building features a
modern, open arrangement in which
customers have ample room to shop
around and browse through the many
selections of sweet breads, pastries
and cakes. They brought in all new
display cases; there are 10 total. They
added register counters and tables for
customers to sit and enjoy their food.
“We wanted nice smooth lines
so we would have a nice presentation in the new building,” she says.
“We also added newer products,
including cream horns and cinnamon
rolls, and added many more cakes.
We can showcase our cakes here at
the bakery and through our website
(www.pacosbakery.com).”
On the equipment side, they
purchased a new double-rack and
single-rack oven and brought a third
80-qt mixer. The bakery also added
a donut fryer and walk-in cooler and
freezer to increase their capacity.
Previously, they used a stop-top
fryer to make donuts at their former
location.
RISING TO THE TOP

Paco’s Bakery started at a small
Houston location 10 years ago, not far
from their new store. So people who
shopped at the bakery from the very
start continue to be loyal customers.
“I’m so grateful that the people who
started out with us are coming back to
bus for the same amount, or more, of
cakes,” says Rodriguez, who works as
one of three cake decorators at Paco’s


http://www.pacosbakery.com http://www.pacosbakery.com

bake - June 2013

Table of Contents for the Digital Edition of bake - June 2013

bake - June 2013
Editor’s note - THE TECHNOLOGY ISSUE: a time and place
Contents
News bites
Management - Finding Order to POS Chaos
Tax tips - Independent Contractor or Employee?
Labor front - Protect yourself
Legislation - Preventive Controls
Ingredients - Wild Blueberries
Welcome to the digital bakery
Bakery Gadget Round-up
Big return on investment
Changing models
The multi-media consumer
Change of Venue
America’s Best Bakery embraces innovation
Where Do Cupcakes Go Next?
Space Cakes
Hot & Cold
Products
Marketplace
Classifi eds
Ad Index
BakeMark's Panaderia - June 2013
Carta de Introduccion - Inovaciones nuevas Al examinar las tendencias en las ciudades
Introductory Letter - New Innovations
Pan más saludable
Pasteles de Fondant
Promociones para verano
Perfiles - Paco’s Bakery
Perfiles - Arandas Bakery
Perfiles - Panadería Tierra Caliente
Empanadas Pastel de Cuatro Leches
Productos con mejor resultado por BakeMark
Better-for-you Breads
Fondant Cakes
Summer Promotions
Profiles - Paco’s Bakery
Profiles - Arandas Bakery
Profiles - Panadería Tierra Caliente
Product Solutions from BakeMark
bake - June 2013 - bake - June 2013
bake - June 2013 - 2
bake - June 2013 - Editor’s note - THE TECHNOLOGY ISSUE: a time and place
bake - June 2013 - 4
bake - June 2013 - Contents
bake - June 2013 - News bites
bake - June 2013 - 7
bake - June 2013 - 8
bake - June 2013 - 9
bake - June 2013 - Management - Finding Order to POS Chaos
bake - June 2013 - 11
bake - June 2013 - Tax tips - Independent Contractor or Employee?
bake - June 2013 - 13
bake - June 2013 - Labor front - Protect yourself
bake - June 2013 - 15
bake - June 2013 - Legislation - Preventive Controls
bake - June 2013 - 17
bake - June 2013 - Ingredients - Wild Blueberries
bake - June 2013 - 19
bake - June 2013 - 20
bake - June 2013 - 21
bake - June 2013 - 22
bake - June 2013 - Welcome to the digital bakery
bake - June 2013 - 24
bake - June 2013 - 25
bake - June 2013 - Bakery Gadget Round-up
bake - June 2013 - 27
bake - June 2013 - Big return on investment
bake - June 2013 - 29
bake - June 2013 - Changing models
bake - June 2013 - 31
bake - June 2013 - The multi-media consumer
bake - June 2013 - 33
bake - June 2013 - 34
bake - June 2013 - 35
bake - June 2013 - 36
bake - June 2013 - 37
bake - June 2013 - Change of Venue
bake - June 2013 - 39
bake - June 2013 - America’s Best Bakery embraces innovation
bake - June 2013 - 41
bake - June 2013 - 42
bake - June 2013 - 43
bake - June 2013 - Where Do Cupcakes Go Next?
bake - June 2013 - 45
bake - June 2013 - 46
bake - June 2013 - 47
bake - June 2013 - Space Cakes
bake - June 2013 - 49
bake - June 2013 - 50
bake - June 2013 - 51
bake - June 2013 - Hot & Cold
bake - June 2013 - 53
bake - June 2013 - Products
bake - June 2013 - Marketplace
bake - June 2013 - Classifi eds
bake - June 2013 - 57
bake - June 2013 - Ad Index
bake - June 2013 - 59
bake - June 2013 - 60
bake - June 2013 - 61
bake - June 2013 - 62
bake - June 2013 - BakeMark's Panaderia - June 2013
bake - June 2013 - PAN2
bake - June 2013 - Carta de Introduccion - Inovaciones nuevas Al examinar las tendencias en las ciudades
bake - June 2013 - Introductory Letter - New Innovations
bake - June 2013 - PAN5
bake - June 2013 - Pan más saludable
bake - June 2013 - PAN7
bake - June 2013 - PAN8
bake - June 2013 - PAN9
bake - June 2013 - Pasteles de Fondant
bake - June 2013 - PAN11
bake - June 2013 - PAN12
bake - June 2013 - PAN13
bake - June 2013 - Promociones para verano
bake - June 2013 - PAN15
bake - June 2013 - PAN16
bake - June 2013 - PAN17
bake - June 2013 - Perfiles - Paco’s Bakery
bake - June 2013 - PAN19
bake - June 2013 - PAN20
bake - June 2013 - Perfiles - Arandas Bakery
bake - June 2013 - PAN22
bake - June 2013 - PAN23
bake - June 2013 - Perfiles - Panadería Tierra Caliente
bake - June 2013 - PAN25
bake - June 2013 - PAN26
bake - June 2013 - PAN27
bake - June 2013 - PAN28
bake - June 2013 - PAN29
bake - June 2013 - Empanadas Pastel de Cuatro Leches
bake - June 2013 - PAN31
bake - June 2013 - Productos con mejor resultado por BakeMark
bake - June 2013 - PAN33
bake - June 2013 - Better-for-you Breads
bake - June 2013 - PAN35
bake - June 2013 - PAN36
bake - June 2013 - Fondant Cakes
bake - June 2013 - PAN38
bake - June 2013 - PAN39
bake - June 2013 - Summer Promotions
bake - June 2013 - PAN41
bake - June 2013 - Profiles - Paco’s Bakery
bake - June 2013 - PAN43
bake - June 2013 - Profiles - Arandas Bakery
bake - June 2013 - PAN45
bake - June 2013 - Profiles - Panadería Tierra Caliente
bake - June 2013 - PAN47
bake - June 2013 - PAN48
bake - June 2013 - PAN49
bake - June 2013 - PAN50
bake - June 2013 - Product Solutions from BakeMark
bake - June 2013 - PAN52
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