bake - March 2018 - 20

Ethnic ﬂavors are
inspiring bakers
and chefs to create
distinctive foods.

order sandwiches or meals online and then pick them

marinade that contained both Mexican seasonings

up at a nearby bakery/cafe. Bertoch said it's most

and Cuban citrus-style mojo. It was this Madrazo

popular in Great Britain, where many time-pressed

marinade that formed the signature dish at Los

workers only get 30 minutes for lunch. She called

Pollos. From the outset, Melvyn's vast experience

France an "untapped market" because only about 3%

as part owner and vice president of production for

of the population orders online.

a large emblem manufacturing business with over
300 employees served the family business well. Los

"Digital will probably be a big revolution in the

Pollos was a success, and growth was soon to follow

future," she said.

with the opening of multiple locations.

 
The Hispanic inﬂuence

"The chicken is incredibly good," said Miguel Madrazo,

In Southern California and across America, Hispanic

who is one of three sons helping manage the family

culinary traditions are having a profound impact on

business. "The underlying theme is a cross cultural

the landscape of the bakery cafe sector.

fusion of ﬂavors: both Mexican and Cuban."

"Ethnic foods and ingredients are now becoming

The same quality-ﬁrst principles were applied to the

mainstays on menus, none more so than from Latin

bakery products offered at Tropicana Bakery & Cuban

countries," according to a new Technomic report. "But

Café.

more and more, operators are looking to the next new
Latin ingredients to add to menus."

Miguel Madrazo points out that America is in the
midst of a resurgence in appreciation and interest in

Prior to opening Tropicana Bakery & Cuban Café in

hand-crafted foods. "Quality is really making a resur-

1999 in Los Angeles, Melvyn Madrazo Sr. introduced

gence," he said. "People want craft and quality. It's

the idea of a restaurant that would serve rotisserie

worth it to them to pay a little more. And food fusion

chicken that would be prepared both Cuban-style

has a taken on a new contemporary presentation of

and Mexican-style. After discussing the idea with his

traditional items."

wife and children, the beginning of a long-term family
collaboration began.

One example of this fusion approach involves traditional
Napoleans, a classic French dessert that Tropicana

The Madrazo family business evolution began with

makes with several twists. They make a Cuban version

the creation of Los Pollos, a restaurant that opened

of Napoleon with vanilla custard and lemon meringue,

in the early 1990s. The Madrazos created a unique

in addition to another version with tiramisu.

20 < MAR 2018 | bakemag.com

http://www.bakemag.com

bake - March 2018

Table of Contents for the Digital Edition of bake - March 2018

bake - March 2018
Editor's Note - Bakery Cafes Reimagined
Contents
Management - E-commerce to the Rescue
New Product Success Stories - Extreme Flavor
Technical Corner - Award-Winning EQUIPMENT
Practical Marketing - Bundt Cakes with a KICK
Equipment Innovations - Smooth Perfection
Bakery Cafes Reimagined
Life Lessons
Healthy Breads
Chocolate & Decorating - The Authentic Factor
Cakes - Wedding Cake Planners
Sweet Goods - Highlights from EUROPAIN
Pastries - Honest & Nostalgic
Foodservice - Blossoming Beverage Opportunity
Product Showcase
Classifieds
Ad Index
Formula of the Month - Ginger Jump-up Cookies
BakeMark's Panaderia - March 2018
CARTA DE INTRODUCCIÓN
INTRODUCTORY LETTER
PAN Y HORNEO - Panes para Meriendas
PASTELES Y DECORACIONES - Contando Historias Con Pastel
Vender la Conveniencia
PERFILES - Tropicana Bakery & Cuban Café
Sonora Bakery
Panadería Maria
Chapala Bakery
Panadería La Colmena #2
RECETAS DESTACADAS
PRODUCTOS DESTACADOS
BREAD AND BAKING - Snacking Breads
CAKES AND DECORATING - Storytelling with Cake
Selling the Convenience
PROFILES - Tropicana Bakery & Cuban Café
Sonora Bakery
Panadería Maria
Chapala Bakery
Panadería La Colmena #2
FEATURED RECIPES
bake - March 2018 - bake - March 2018
bake - March 2018 - bake - March 2018
bake - March 2018 - 2
bake - March 2018 - Editor's Note - Bakery Cafes Reimagined
bake - March 2018 - 4
bake - March 2018 - Contents
bake - March 2018 - Management - E-commerce to the Rescue
bake - March 2018 - 7
bake - March 2018 - New Product Success Stories - Extreme Flavor
bake - March 2018 - 9
bake - March 2018 - Technical Corner - Award-Winning EQUIPMENT
bake - March 2018 - 11
bake - March 2018 - Practical Marketing - Bundt Cakes with a KICK
bake - March 2018 - 13
bake - March 2018 - Equipment Innovations - Smooth Perfection
bake - March 2018 - 15
bake - March 2018 - Bakery Cafes Reimagined
bake - March 2018 - 17
bake - March 2018 - 18
bake - March 2018 - 19
bake - March 2018 - 20
bake - March 2018 - 21
bake - March 2018 - 22
bake - March 2018 - 23
bake - March 2018 - Life Lessons
bake - March 2018 - 25
bake - March 2018 - 26
bake - March 2018 - 27
bake - March 2018 - Healthy Breads
bake - March 2018 - 29
bake - March 2018 - 30
bake - March 2018 - 31
bake - March 2018 - Chocolate & Decorating - The Authentic Factor
bake - March 2018 - 33
bake - March 2018 - Cakes - Wedding Cake Planners
bake - March 2018 - 35
bake - March 2018 - 36
bake - March 2018 - 37
bake - March 2018 - Sweet Goods - Highlights from EUROPAIN
bake - March 2018 - 39
bake - March 2018 - Pastries - Honest & Nostalgic
bake - March 2018 - 41
bake - March 2018 - Foodservice - Blossoming Beverage Opportunity
bake - March 2018 - 43
bake - March 2018 - 44
bake - March 2018 - Product Showcase
bake - March 2018 - 46
bake - March 2018 - Classifieds
bake - March 2018 - 48
bake - March 2018 - Ad Index
bake - March 2018 - Formula of the Month - Ginger Jump-up Cookies
bake - March 2018 - 51
bake - March 2018 - 52
bake - March 2018 - 53
bake - March 2018 - 54
bake - March 2018 - BakeMark's Panaderia - March 2018
bake - March 2018 - PAN2
bake - March 2018 - CARTA DE INTRODUCCIÓN
bake - March 2018 - INTRODUCTORY LETTER
bake - March 2018 - PAN5
bake - March 2018 - PAN Y HORNEO - Panes para Meriendas
bake - March 2018 - PAN7
bake - March 2018 - PAN8
bake - March 2018 - PAN9
bake - March 2018 - PASTELES Y DECORACIONES - Contando Historias Con Pastel
bake - March 2018 - PAN11
bake - March 2018 - PAN12
bake - March 2018 - PAN13
bake - March 2018 - Vender la Conveniencia
bake - March 2018 - PAN15
bake - March 2018 - PAN16
bake - March 2018 - PAN17
bake - March 2018 - PERFILES - Tropicana Bakery & Cuban Café
bake - March 2018 - PAN19
bake - March 2018 - PAN20
bake - March 2018 - PAN21
bake - March 2018 - Sonora Bakery
bake - March 2018 - PAN23
bake - March 2018 - Panadería Maria
bake - March 2018 - PAN25
bake - March 2018 - Chapala Bakery
bake - March 2018 - PAN27
bake - March 2018 - Panadería La Colmena #2
bake - March 2018 - PAN29
bake - March 2018 - RECETAS DESTACADAS
bake - March 2018 - PRODUCTOS DESTACADOS
bake - March 2018 - BREAD AND BAKING - Snacking Breads
bake - March 2018 - PAN33
bake - March 2018 - CAKES AND DECORATING - Storytelling with Cake
bake - March 2018 - PAN35
bake - March 2018 - Selling the Convenience
bake - March 2018 - PAN37
bake - March 2018 - PAN38
bake - March 2018 - PROFILES - Tropicana Bakery & Cuban Café
bake - March 2018 - PAN40
bake - March 2018 - PAN41
bake - March 2018 - Sonora Bakery
bake - March 2018 - PAN43
bake - March 2018 - Panadería Maria
bake - March 2018 - PAN45
bake - March 2018 - Chapala Bakery
bake - March 2018 - PAN47
bake - March 2018 - Panadería La Colmena #2
bake - March 2018 - PAN49
bake - March 2018 - FEATURED RECIPES
bake - March 2018 - PAN51
bake - March 2018 - PAN52
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