bake - June 2017 - Pan 44
PROFILES
bakery's popular conchas and other fresh products. "They
tell me how far they drove to get here," Gonzalez says.
"Our plan ahead is to open up more locations. Our
brand is recognized. Our conchas are renowned. That's
our No. 1 seller."
Their conchas are made using his father's original recipe
from where he grew up and learned to bake in Linares,
Nuevo Leon, Mexico. The characteristics of the concha
are sweet in flavor and soft like a pillow.
To help keep them fresh, Abuelito Bakery takes the
extra step of placing racks of fresh conchas hot out of the
oven into a covered holding cabinet positioned next to
the front sales counter. This way, the sales counter staff
can quickly get the number of conchas each customer
wants and then close the cabinet afterward. "We keep
them fresh all day long," Gonzalez says. "We don't ever
want to disappoint any customer. I learned that from my
dad. He cares about every single customer, whether they
buy one piece or many pieces."
In another change to improve customer service,
Abuelito Bakery switched from taking customer orders
behind the service case inside the Balch Springs bakery
to a self-service system in which customers grab their
own trays and choose the products they want from
the display cases.
44
Open six days a week from 6:30 a.m. until 9 p.m.,
the bakery had found that lines at busy times were
getting too long, and customers needed some help.
"Now people can get what they want, and it speeds
up the lines," he says.
When Abuelito Bakery started 11 years ago, it was
just Ruben Gonzalez, Edgar and his sister, Celia Beltran,
running the business, along with two other workers.
Now the size of the staff has grown to more than 20.
There are seven bakers today, and they hire additional
workers during the busy winter season.
"Especially in the winter, we have lines outside the
door," Edgar Gonazlez says. "We plan ahead and, thanks
to BakeMark, that's what really helps us out. We have
to start planning in November, so that we have all the
products and ingredients we are going to need."
As the business has grown, their menu has expanded
to include burritos, tamales, breakfast burritos, Mexicanstyle hamburgers and other savory items.
They make a special kind of bun for their hamburgers
and also produce a large number of teleras every day,
supplying many local restaurants in the area. The
wholesale business helps keep the business strong. "We
never knew the business would be this good or we would
grow this big," Edgar Gonzalez says.
bake - June 2017
Table of Contents for the Digital Edition of bake - June 2017
bake - June 2017
Editor's note - THE PROMOTION ISSUE: “keep your dough local”
Contents
Management - Going Global
New Product Success Stories - The Rolling Stones Donut
Technical Corner - Mastering Yeast Raised Donut Mix
Practical Marketing - Delivery in Demand
Equipment Innovations - Mixing Success
National Bakery Day is Coming
One day in Vancouver
Managing Growth
Cakes - Ice Cream Desserts
Breads - Seeds of Inspiration
Sweet Goods - Magic of Macarons
Pastries - Pastry Dough Perfection
Foodservice - HostMilano Sets Stage for Global Trends
Product Showcase
Classifieds
Ad Index
Formulation of the Month
Bakemark's Panaderia
INTRODUCCIÓN - Los Productos Únicos Producen Conexiones
INTRODUCTORY LETTER - Unique Products Make Connections
PAN Y HORNEO - Desayuno y Almuerzo
PASTELES Y DECORACIONES - Decoración Personalizada
Productos Únicos Hacer Conexiones
PERFILES - Abuelito Bakery
Culebra Market
Supermercado Poco Loco
RECETAS DESTACADAS
PRODUCTOS DESTACADOS
BREADS AND BAKING - Breakfast & Lunch
CAKES AND DECORATING - Customizing for the Customers
Unique Products Make Connections
PROFILES - Abuelito Bakery
Culebra Market
Supermercado Poco Loco
FEATURED RECIPES
FEATURED PRODUCTS
bake - June 2017 - bake - June 2017
bake - June 2017 - 2
bake - June 2017 - Editor's note - THE PROMOTION ISSUE: “keep your dough local”
bake - June 2017 - 4
bake - June 2017 - Contents
bake - June 2017 - Management - Going Global
bake - June 2017 - 7
bake - June 2017 - New Product Success Stories - The Rolling Stones Donut
bake - June 2017 - 9
bake - June 2017 - Technical Corner - Mastering Yeast Raised Donut Mix
bake - June 2017 - 11
bake - June 2017 - Practical Marketing - Delivery in Demand
bake - June 2017 - 13
bake - June 2017 - Equipment Innovations - Mixing Success
bake - June 2017 - 15
bake - June 2017 - National Bakery Day is Coming
bake - June 2017 - 17
bake - June 2017 - 18
bake - June 2017 - 19
bake - June 2017 - 20
bake - June 2017 - 21
bake - June 2017 - 22
bake - June 2017 - 23
bake - June 2017 - 24
bake - June 2017 - 25
bake - June 2017 - One day in Vancouver
bake - June 2017 - 27
bake - June 2017 - 28
bake - June 2017 - 29
bake - June 2017 - Managing Growth
bake - June 2017 - 31
bake - June 2017 - 32
bake - June 2017 - 33
bake - June 2017 - Cakes - Ice Cream Desserts
bake - June 2017 - 35
bake - June 2017 - Breads - Seeds of Inspiration
bake - June 2017 - 37
bake - June 2017 - 38
bake - June 2017 - 39
bake - June 2017 - Sweet Goods - Magic of Macarons
bake - June 2017 - Pastries - Pastry Dough Perfection
bake - June 2017 - Foodservice - HostMilano Sets Stage for Global Trends
bake - June 2017 - 43
bake - June 2017 - 44
bake - June 2017 - 45
bake - June 2017 - Product Showcase
bake - June 2017 - 47
bake - June 2017 - Classifieds
bake - June 2017 - Ad Index
bake - June 2017 - Formulation of the Month
bake - June 2017 - 51
bake - June 2017 - 52
bake - June 2017 - 53
bake - June 2017 - 54
bake - June 2017 - Bakemark's Panaderia
bake - June 2017 - Pan 2
bake - June 2017 - INTRODUCCIÓN - Los Productos Únicos Producen Conexiones
bake - June 2017 - INTRODUCTORY LETTER - Unique Products Make Connections
bake - June 2017 - Pan 5
bake - June 2017 - PAN Y HORNEO - Desayuno y Almuerzo
bake - June 2017 - Pan 7
bake - June 2017 - Pan 8
bake - June 2017 - Pan 9
bake - June 2017 - PASTELES Y DECORACIONES - Decoración Personalizada
bake - June 2017 - Pan 11
bake - June 2017 - Pan 12
bake - June 2017 - Pan 13
bake - June 2017 - Productos Únicos Hacer Conexiones
bake - June 2017 - Pan 15
bake - June 2017 - Pan 16
bake - June 2017 - Pan 17
bake - June 2017 - Pan 18
bake - June 2017 - Pan 19
bake - June 2017 - PERFILES - Abuelito Bakery
bake - June 2017 - Pan 21
bake - June 2017 - Pan 22
bake - June 2017 - Pan 23
bake - June 2017 - Culebra Market
bake - June 2017 - Pan 25
bake - June 2017 - Pan 26
bake - June 2017 - Supermercado Poco Loco
bake - June 2017 - Pan 28
bake - June 2017 - Pan 29
bake - June 2017 - RECETAS DESTACADAS
bake - June 2017 - Pan 31
bake - June 2017 - Pan 32
bake - June 2017 - PRODUCTOS DESTACADOS
bake - June 2017 - BREADS AND BAKING - Breakfast & Lunch
bake - June 2017 - Pan 35
bake - June 2017 - Pan 36
bake - June 2017 - CAKES AND DECORATING - Customizing for the Customers
bake - June 2017 - Pan 38
bake - June 2017 - Pan 39
bake - June 2017 - Unique Products Make Connections
bake - June 2017 - Pan 41
bake - June 2017 - Pan 42
bake - June 2017 - PROFILES - Abuelito Bakery
bake - June 2017 - Pan 44
bake - June 2017 - Culebra Market
bake - June 2017 - Pan 46
bake - June 2017 - Supermercado Poco Loco
bake - June 2017 - Pan 48
bake - June 2017 - FEATURED RECIPES
bake - June 2017 - Pan 50
bake - June 2017 - FEATURED PRODUCTS
bake - June 2017 - Pan 52
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