bake - November 2017 - 46
THE POWER OF
Patisseries
Pastry and pie shops grow in number,
as consumers crave nostalgic indulgence.
One of the most compelling changes in the retail bakery
They also make viennoiserie by hand in a small
business over the course of the past decade involves
kitchen. This led to a unique hybrid pastry creation
the rise of specialty bakeries. These niche shops
(the cruffin) that helped put Bisous on the local map.
specialize in a specific product category, such as pastry
"We have utilized all of our trim from our croissant
and pie shops, and often cater to higher end clientele.
production to make our own version of a cruffin
(croissant muffin), which has been wildly popular for
Bake magazine's 2017 Retail Bakery Operations
us. We have a ham and smoked gouda, and a rasp-
Study reveals a changing face of the specialty bakery.
berry version every day, and we also throw in some
Among specialty bakeries that participated in our
seasonal varieties, too, as we dream them up!"
study, 63 percent are female owned, compared to
42 percent female owned in full-line bakeries. The
The basis of the business is rooted in traditional
specialty bakeries surveyed have been in business for
French pastry options, "so I'd have to say we don't
19 years on average; full-line bakeries have operated
feel the pull of food trends that strongly. That said,
for 35 years on average.
our French macarons are gluten free, which continues
looking for that type of product."
increase of 8.2 percent and profit margin increase
of 3.3 percent in 2016. By comparison, the overall
Specialty bakeries derived 10 percent of their total
sample of bakeries in our survey reported a revenue
sales from catering, a significantly higher percentage
increase of 7.2 percent in 2016. Full-line bakeries had
than other bakery concepts. Consumers are starting
it toughest, reporting 5.2 percent revenue growth.
to change the perception of the food they demand
at events; Customers of Bouchon Bakery now specify
As a case study, Bisous Bisous Pâtisserie in Dallas is
the bakery by name. "Where we are, the majority of
widely regarded for having the best French maca-
people are super into food and that's great for us.
rons in Dallas; it's been their signature specialty since
People are really looking for high quality product,"
opening in 2015. Owner Andrea Meyer carries at least
says Alessandra Altieri Lopez, who is the director of
12 flavors on hand every day, sometimes more.
Bouchon Bakeries.
46 < NOV 2017 | bakemag.com
©TANJICHICA - STOCK.ADOBE.COM
to be a focus for our customers who increasingly are
Specialty bakeries reported an annual revenue
http://STOCK.ADOBE.COM
http://www.bakemag.com
bake - November 2017
Table of Contents for the Digital Edition of bake - November 2017
bake - November 2017
Editor's Note - twentyfive 2017
Contents
Profile Introduction - 2017 twenty-five
Bread Profiles - The Future of Bread
Publican Quality Bread
Arcade Bakery
MANRESA BREAD
Columbia City Bakery
1900 Barker
Cake Profiles - Taking the Cake
Carlo's Bakery
Ron Ben-Israel WEDDING CAKES
CAKE LIFE Bake Shop
CREATIVE CAKES
GIGI’S Cupcakes
Donut Profiles - The Donut Revolution
Technical Corner - Mastering Yeast Raised Donut Mix
Duck Donuts
CAKENOMICS
Feature - The high stakes of birthday cakes
TIME SAVING TIPS
SUPPLY SIDE ECONOMICS
WINNING PROMOTIONS
INNOVATIVE PRODUCTS
VOODOO Doughnut
Dough
CALIFORNIA DONUTS
HURTS DONUTS
Hispanic Profiles - The Rapid Rise of Hispanic Bakeries
PORTO'S BAKERY & CAFÉ
Pasteleria Azteca
EL PUEBLO BAKERY
EL BOLILLO BAKERY
Pastry Profiles - MELAO BAKERY
The Power of Patisseries
Hoosier Mama Pie Company
Bisous Bisous Patisserie
BOUCHON BAKERY
Sister Pie
Piccione Pastry
Product Showcase
Classifieds
Ad Index
bake - November 2017 - bake - November 2017
bake - November 2017 - 2
bake - November 2017 - Editor's Note - twentyfive 2017
bake - November 2017 - 4
bake - November 2017 - 5
bake - November 2017 - Contents
bake - November 2017 - 7
bake - November 2017 - Profile Introduction - 2017 twenty-five
bake - November 2017 - 9
bake - November 2017 - Bread Profiles - The Future of Bread
bake - November 2017 - 11
bake - November 2017 - Publican Quality Bread
bake - November 2017 - 13
bake - November 2017 - 14
bake - November 2017 - Arcade Bakery
bake - November 2017 - 16
bake - November 2017 - 17
bake - November 2017 - MANRESA BREAD
bake - November 2017 - 1900 Barker
bake - November 2017 - Cake Profiles - Taking the Cake
bake - November 2017 - 21
bake - November 2017 - Carlo's Bakery
bake - November 2017 - Ron Ben-Israel WEDDING CAKES
bake - November 2017 - CAKE LIFE Bake Shop
bake - November 2017 - 25
bake - November 2017 - CREATIVE CAKES
bake - November 2017 - GIGI’S Cupcakes
bake - November 2017 - Donut Profiles - The Donut Revolution
bake - November 2017 - Technical Corner - Mastering Yeast Raised Donut Mix
bake - November 2017 - Duck Donuts
bake - November 2017 - CAKENOMICS
bake - November 2017 - cake - 2
bake - November 2017 - Feature - The high stakes of birthday cakes
bake - November 2017 - cake - 4
bake - November 2017 - cake - 5
bake - November 2017 - TIME SAVING TIPS
bake - November 2017 - cake - 7
bake - November 2017 - SUPPLY SIDE ECONOMICS
bake - November 2017 - cake - 9
bake - November 2017 - cake - 10
bake - November 2017 - cake - 11
bake - November 2017 - WINNING PROMOTIONS
bake - November 2017 - cake - 13
bake - November 2017 - INNOVATIVE PRODUCTS
bake - November 2017 - cake - 15
bake - November 2017 - cake - 16
bake - November 2017 - VOODOO Doughnut
bake - November 2017 - Dough
bake - November 2017 - 33
bake - November 2017 - HURTS DONUTS
bake - November 2017 - 35
bake - November 2017 - Hispanic Profiles - The Rapid Rise of Hispanic Bakeries
bake - November 2017 - 37
bake - November 2017 - PORTO'S BAKERY & CAFÉ
bake - November 2017 - 39
bake - November 2017 - Pasteleria Azteca
bake - November 2017 - 41
bake - November 2017 - EL PUEBLO BAKERY
bake - November 2017 - 43
bake - November 2017 - EL BOLILLO BAKERY
bake - November 2017 - Pastry Profiles - MELAO BAKERY
bake - November 2017 - The Power of Patisseries
bake - November 2017 - 47
bake - November 2017 - Hoosier Mama Pie Company
bake - November 2017 - 49
bake - November 2017 - Bisous Bisous Patisserie
bake - November 2017 - BOUCHON BAKERY
bake - November 2017 - Sister Pie
bake - November 2017 - Piccione Pastry
bake - November 2017 - Product Showcase
bake - November 2017 - 55
bake - November 2017 - Classifieds
bake - November 2017 - 57
bake - November 2017 - Ad Index
bake - November 2017 - 59
bake - November 2017 - 60
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