bake - June 2015 - PAN38
Adapting to Local
Neighborhoods
When Campbell's Bakery opened
60 years ago in the New York region
of Long Island, the surrounding neighborhood was inhabited by many
consumers of Italian descent, so the
product line matched the preferences
of the local clientele. The bakery
specialized in cannoli, Italian cookies
and Italian rolls, among other items.
Today, the Brentwood, NY-bakery
continues to make these products,
but no longer specializes in Italian
pastries and breads. Hispanic products, especially tres leches cakes, are
the main focus of their product mix.
"Fifteen years ago, this whole
neighborhood changed, so we
changed with the times," says Greg
Napolitano, who runs the day-to-day
operations at Campbell's. "Now this
neighborhood is about 80 percent
Hispanic. Today, we are known for
our tres leches cakes from Manhattan
to the Hamptons."
38
JUNE 15
|
PANADERIA
Hispanics now make up 18.4
percent of the total population of
New York, which ranks among the
top five states for Hispanic populations in the United States in 2013,
according to Pew Research Center. In
1980, Hispanics comprised less than
10 percent of New York's population.
Campbell's offers a profitable
example of how a bakery business
can prosper by adapting to changing
times and listening to the needs of
the local neighborhood. Napolitano
and Campbell's president Dan Clarry,
who took over the bakery 26 years
ago, kept a keen eye on what products sold best and which didn't. Then
they saw an opportunity to develop a
niche - tres leches cakes - and dedicated all their efforts into making the
very best tres leches cakes in their
neighborhood.
"Working closely with BakeMark
helped us a lot," Napolitano says of
their bakery supplier. "BakeMark has
been very good to us. They come into
the bakery and help teach us about
more Hispanic breads and pastries.
You have to go with the neighborhood if you want to survive."
All across America similar stories
are happening, and the opportunity to
increase bakery sales is made possible
for a rising number of retail bakeries
by expanding the number of Hispanic
bakery products they offer.
In Hyattsville, Maryland, near the
nation's capital of Washington, D.C.,
retail bakery owner Eun Young Lee
opened La Baguette de Paris in 2009,
intending to specialize in French
breads. Quickly, she discovered the
people who were shopping her bakery
were mostly Hispanic.
The customers started asking
for tres leches cakes and Hispanic
breads, so Lee successfully shifted the
product mix to the needs of the local
bake - June 2015
Table of Contents for the Digital Edition of bake - June 2015
bake - June 2015
Editor's Note - The Human Experience
Table of Contents
News Bites - ABA seeks action to boost egg supplies
Amazon Prime Now delivers cupcakes
DecoPac acquires Bakery Crafts
My Favorite Things
Management - Understand and Teach
Legislation - Organic Goes to Vote
Ingredients - The Multifaced Almond
Equipment - Tech Trends
Tech Made Easy
Foodservice with a Twist
It’s all about connectivity
Award Winners
Enlightened Eating
Italian Pastries
Adding Ice Cream
Extreme 3D Artistry
Cafe - On the Move
Yogurt Parfaits
Products
Product Showcase
Classifieds
Ad Index
Management - BakeMag.com
Bakemark's Panaderia
CARTA DE INTRODUCCIÓN - Planee Su Verano Inteligentemente
INTRODUCTORY LETTER - Plan Your Summer Wisely
PAN Y HORNEO - Gustos Portátiles
PASTELES Y DECORACIONES - Tendencias de los Pasteles de Boda
Adaptándose a las Comunidades Locales
CENTRO DE ATENCIÓN DE PROMOCIÓN - Festivales del Verano
TENDENCIAS DEL CONSUMIDOR - Tendencias de Sabores Frutales
PERFILES - Campbell's Bakery
La Baguette de París
Dulce Vida Bakery
RECETAS DESTACADAS
PRODUCTOS DESTACADOS - Productos con mejor resultado por BakeMark
BREADS AND BAKING - Snacks on the Go
CAKES AND DECORATING - Wedding Cake Trends
Adapting to Local Neighborhoods
MERCHANDISING SPOTLIGHT - Summer Festivals
Summer Festivals - Fruit Flavor Trends
PROFILES - Campbell’s Bakery
La Baguette de Paris
Dulce Vida Bakery
FEATURED RECIPES
FEATURED PRODUCTS - Product Solutions from BakeMark
bake - June 2015 - bake - June 2015
bake - June 2015 - 2
bake - June 2015 - Editor's Note - The Human Experience
bake - June 2015 - 4
bake - June 2015 - 5
bake - June 2015 - Table of Contents
bake - June 2015 - 7
bake - June 2015 - DecoPac acquires Bakery Crafts
bake - June 2015 - 9
bake - June 2015 - My Favorite Things
bake - June 2015 - 11
bake - June 2015 - Management - Understand and Teach
bake - June 2015 - 13
bake - June 2015 - Legislation - Organic Goes to Vote
bake - June 2015 - 15
bake - June 2015 - Ingredients - The Multifaced Almond
bake - June 2015 - 17
bake - June 2015 - 18
bake - June 2015 - 19
bake - June 2015 - Equipment - Tech Trends
bake - June 2015 - 21
bake - June 2015 - Tech Made Easy
bake - June 2015 - 23
bake - June 2015 - 24
bake - June 2015 - 25
bake - June 2015 - 26
bake - June 2015 - 27
bake - June 2015 - 28
bake - June 2015 - 29
bake - June 2015 - Foodservice with a Twist
bake - June 2015 - 31
bake - June 2015 - 32
bake - June 2015 - 33
bake - June 2015 - It’s all about connectivity
bake - June 2015 - 35
bake - June 2015 - 36
bake - June 2015 - 37
bake - June 2015 - Award Winners
bake - June 2015 - 39
bake - June 2015 - 40
bake - June 2015 - 41
bake - June 2015 - Enlightened Eating
bake - June 2015 - 43
bake - June 2015 - Italian Pastries
bake - June 2015 - 45
bake - June 2015 - 46
bake - June 2015 - 47
bake - June 2015 - Adding Ice Cream
bake - June 2015 - 49
bake - June 2015 - Extreme 3D Artistry
bake - June 2015 - 51
bake - June 2015 - 52
bake - June 2015 - 53
bake - June 2015 - Cafe - On the Move
bake - June 2015 - 55
bake - June 2015 - Yogurt Parfaits
bake - June 2015 - 57
bake - June 2015 - 58
bake - June 2015 - 59
bake - June 2015 - Products
bake - June 2015 - Product Showcase
bake - June 2015 - 62
bake - June 2015 - Classifieds
bake - June 2015 - 64
bake - June 2015 - 65
bake - June 2015 - Ad Index
bake - June 2015 - Management - BakeMag.com
bake - June 2015 - 68
bake - June 2015 - 69
bake - June 2015 - 70
bake - June 2015 - Bakemark's Panaderia
bake - June 2015 - PAN2
bake - June 2015 - CARTA DE INTRODUCCIÓN - Planee Su Verano Inteligentemente
bake - June 2015 - INTRODUCTORY LETTER - Plan Your Summer Wisely
bake - June 2015 - PAN5
bake - June 2015 - PAN Y HORNEO - Gustos Portátiles
bake - June 2015 - PAN7
bake - June 2015 - PAN8
bake - June 2015 - PAN9
bake - June 2015 - PASTELES Y DECORACIONES - Tendencias de los Pasteles de Boda
bake - June 2015 - PAN11
bake - June 2015 - PAN12
bake - June 2015 - PAN13
bake - June 2015 - Adaptándose a las Comunidades Locales
bake - June 2015 - PAN15
bake - June 2015 - PAN16
bake - June 2015 - PAN17
bake - June 2015 - CENTRO DE ATENCIÓN DE PROMOCIÓN - Festivales del Verano
bake - June 2015 - TENDENCIAS DEL CONSUMIDOR - Tendencias de Sabores Frutales
bake - June 2015 - PERFILES - Campbell's Bakery
bake - June 2015 - PAN21
bake - June 2015 - PAN22
bake - June 2015 - La Baguette de París
bake - June 2015 - PAN24
bake - June 2015 - PAN25
bake - June 2015 - Dulce Vida Bakery
bake - June 2015 - PAN27
bake - June 2015 - PAN28
bake - June 2015 - PAN29
bake - June 2015 - RECETAS DESTACADAS
bake - June 2015 - PAN31
bake - June 2015 - PRODUCTOS DESTACADOS - Productos con mejor resultado por BakeMark
bake - June 2015 - PAN33
bake - June 2015 - BREADS AND BAKING - Snacks on the Go
bake - June 2015 - PAN35
bake - June 2015 - CAKES AND DECORATING - Wedding Cake Trends
bake - June 2015 - PAN37
bake - June 2015 - Adapting to Local Neighborhoods
bake - June 2015 - PAN39
bake - June 2015 - MERCHANDISING SPOTLIGHT - Summer Festivals
bake - June 2015 - Summer Festivals - Fruit Flavor Trends
bake - June 2015 - PROFILES - Campbell’s Bakery
bake - June 2015 - PAN43
bake - June 2015 - La Baguette de Paris
bake - June 2015 - PAN45
bake - June 2015 - PAN46
bake - June 2015 - Dulce Vida Bakery
bake - June 2015 - PAN48
bake - June 2015 - FEATURED RECIPES
bake - June 2015 - PAN50
bake - June 2015 - FEATURED PRODUCTS - Product Solutions from BakeMark
bake - June 2015 - PAN52
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