bake - October 2016 - 18

premium

payoff

Retailers are pulling out all the stops to put the
wow factor in desserts and signature bakery items.
BY JOHN UNREIN
By year's end, Amaru Confections will open a custom

(almond financier cake with seasonal fruits) or

Patisserie 46 in

cake shop that owner Chris Wyatt believes will rede-

the Brioche Bostock (soaked in orange blossom

Minneapolis offers

fine the retail bakery experience in Boise, Idaho. The

water and almond syrup) on the breakfast menu at

a broad selection

shop will feature a "show and tell" area where a large

Patisserie 46, owned by John Kraus in Minneapolis.

glass wall will showcase completed wedding cakes and

He also specializes in chocolate confections, ice

serve as a type of "revolving art gallery" for customers.

cream and sorbet, dishing up delectable flavor

of premium products, including

combinations like mango cilantro.

chocolates, artisan
breads, ice cream

"We are putting in a glass wall so that people can

and pastries.

sit down and watch our decorators put the finishing

What Patisserie 46 strives for every day is excite-

touches on works of art," Wyatt says. "This place will

ment and consistency. "I feel that we offer a variety

be the first of its kind in Boise, featuring live music,

of products from artisan breads to chocolates," Kraus

couches to sit and relax. People can sit down and share

says, "and that it is a rarity to consistently provide

a dessert and a glass of wine. This fills a void, as we are

quality daily with such a breadth of products."

going to appeal to the arts and entertainment crowd."
At Amaru Confections, Wyatt is watching the trends
Who knew years ago that cakes would become works

closely and believes that almost any bakery has a

of art and such an attraction for consumers to flock to

unique opportunity to fit into the entertaining world

watch decorators in action?

by offering a lower cost alternative to couples going
out for an expensive dinner. "We're modeling our

Others are witnessing a rebirth in consumer interest

place after Extraordinary Desserts in San Diego," he

in premium pastries like the Farmer's Crumble

says. "We really like the idea."

18 < OCT 2016 | bakemag.com


http://www.bakemag.com

bake - October 2016

Table of Contents for the Digital Edition of bake - October 2016

bake - October 2016
The Promotion Issue - The Hiring Dilemma
Table of Contents
News Bites - Boudin Bakery Names CEO
Bantam Bagels Expands Distribution
AIB Launches New Certification
Equity Group Buys Wetzel’s Pretzels
Personality - Anne Heap
Management - Measuring Your Metrics
bake - October 2016 - bake - October 2016
bake - October 2016 - 2
bake - October 2016 - The Promotion Issue - The Hiring Dilemma
bake - October 2016 - 4
bake - October 2016 - Table of Contents
bake - October 2016 - Equity Group Buys Wetzel’s Pretzels
bake - October 2016 - 7
bake - October 2016 - Personality - Anne Heap
bake - October 2016 - 9
bake - October 2016 - Management - Measuring Your Metrics
bake - October 2016 - 11
bake - October 2016 - 12
bake - October 2016 - 13
bake - October 2016 - 14
bake - October 2016 - 15
bake - October 2016 - 16
bake - October 2016 - 17
bake - October 2016 - 18
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