bake - March 2018 - 21
In France, "one in four (dining out) visits are to a bakery or sandwich store." Maria Bertoch, foodservice industry expert for NPD On the savory side, their signature Tropicana Bowl is made with plantains, black beans, shredded spinach, diced avocados and whole grain rice. "We've incorporated traditional Cuban foods with more California ingredients and non-traditional presentation," Madrazo says. In addition, they chose to work with a local roaster to create their own distinctive coffee blend. "A lot of Cubans put a lot of sugar in their coffee, but we decided to go with a great coffee that you don't have to smother in sugar. We had a mindset and willingness to explore new ideas. We started experimenting with Latin American coffee beans and came up with our own coffee. We were going for a unique micro roasterie with Latin American coffee served Cubanespresso style." The coffee factor Beverages continue to be a driving force for bakery cafes because of surging demand for the coffeehouse experience. As one bakery café owner and speaker at Europain pointed out, "it's easy to increase revenues by 10% to 15% with a coffee machine. For business purposes, these coffee drinks are high margin items." New research from Mintel reveals the US coffee house market continues to experience healthy growth with sales reaching an estimated $23.4 billion in 2017, a growth of 41 percent from 2011. Mintel forecasts coffee house sales will reach $28.7 billion by 2021. The boom in new coffee shops entering the market is cooling down. bakemag.com | MAR 2018 > 21
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