bake - March 2015 - PAN22

PERFILES
panadería hispana sería un negocio
rentable en su estado de Oregon,
donde viven muchos hispanos.
"Estoy muy impresionada con
mi marido," dice Ignacio. "Un día
decidió que quería abrir un negocio,
y ha puesto todo su esfuerzo en aprender.
Y todavía sigue aprendiendo.
Sólo se tiene que tener dedicación.
Manejar un negocio es como escalar
una maquina de andar. Nunca se puede
uno bajar. Es cierto. En cualquier industria,
el objetivo es tener éxito. No
está garantizado. Pero detrás del éxito
siempre existe el esfuerzo."
Al principio, Maravilla enfrentó
la presión adicional de no crecer
en el negocio de la panadería,
pero su voluntad por el éxito le
permitió superar los obstáculos.
Constantemente prueba los productos
cada día y se pregunta cómo puede
mejorar cada uno. Le piden a los
clientes sus opiniones sobre lo que
les gusta y no les gusta.
"Hablo con los clientes todas
las tardes," dice Ignacio. "Siempre
22 MARZO 15 | PANADERIA
consideramos los comentarios negativos,
así como los positivos porque
te dan la oportunidad de aprender. Es
una oportunidad para hacerlo mejor."
Maravilla depende de la investigación
para buscar nuevas recetas
y disfruta de la valiosa asistencia de
BakeMark para cuestiones técnicas,
recetas y el desarrollo de nuevos
productos.
"BakeMark ha sido un muy buen
recurso para nosotros," dice Ignacio.
"Cada vez que necesitamos algo,
siempre quieren ayudar con cualquier
cosa. La relación que se construye
entre la empresa y el proveedor es
una clave para nosotros. Siempre
nos están ayudando con ideas sobre
cómo podemos mejorar. Queremos
poner nuestro mejor esfuerzo todos
los días."
Uno de los productos más populares
de la panadería es el pan de elote.
Maravilla's produce muchas hojas de
pan de elote cada día, y a los clientes
les encanta por el sabor de maíz dulce
y la textura suave del interior.
"La gente nos llama todos los días
para preguntar, '¿tienen pan de elote?'"
dice Maravilla. "A veces compran toda
una bandeja a la vez."
Los clientes también vienen
para elegir las guayabas con gragea
o chips de chocolate, las mantecadas
con pasas, piña o nueces, y los mini
pays (que ellos llaman canastas) que
están disponibles de guayaba, crema
bávara o sabores de piña.
Producen una gran variedad de
panes, repostería y pasteles para todo
tipo de ocasiones. La panadería abre
a las 5 de la mañana todos los días,
siete días a la semana. En la actualidad
hay 13 empleados. Comenzaron con
un solo panadero, Maravilla.
"Lo que mi marido ha logrado
ha requerido una gran cantidad de
horas," dice Ignacio. "Y el negocio
no termina aquí. Te vas a dormir
cada noche pensando en lo que
necesitas hacer a continuación. Mi
marido siempre estudia y sabe que
puede hacer que el sabor de nuestros
productos sea mejor."

bake - March 2015

Table of Contents for the Digital Edition of bake - March 2015

Bake - March 2015
The Branding Issue - Lessons for All
Table of Contents
News Bites - Gonnella opens cold storage and distribution center
Dunkin’ Donuts to open 46 stores in Indiana
ClubRational grows to 65,000 members
My Favorite Things
Management - Develop Leaders Who Lead
Legislation - Eliminating Trans Fats
Food Safety - Packaging Matters
Ingredients - Picking Winners
Equipment - Saving Labor
Making her couture cake and eating it too
Creating a Brand of Excellence
All About Promotions
Change Your Culture
Bread and Buns
Imperial Desserts
2015 Wedding Trends
Versatile Muffins
Cafe - Get Gourmet With Breakfast Sandwiches
Fruit-infused Teas
Products
Product Showcase
Classifieds
Ad Index
Online - BakeMag.com
bake - March 2015 - bb - 1
bake - March 2015 - bb - 2
bake - March 2015 - Bake - March 2015
bake - March 2015 - 2
bake - March 2015 - The Branding Issue - Lessons for All
bake - March 2015 - 4
bake - March 2015 - 5
bake - March 2015 - Table of Contents
bake - March 2015 - 7
bake - March 2015 - ClubRational grows to 65,000 members
bake - March 2015 - 9
bake - March 2015 - My Favorite Things
bake - March 2015 - 11
bake - March 2015 - Management - Develop Leaders Who Lead
bake - March 2015 - 13
bake - March 2015 - Legislation - Eliminating Trans Fats
bake - March 2015 - 15
bake - March 2015 - Food Safety - Packaging Matters
bake - March 2015 - 17
bake - March 2015 - Ingredients - Picking Winners
bake - March 2015 - 19
bake - March 2015 - 20
bake - March 2015 - 21
bake - March 2015 - Equipment - Saving Labor
bake - March 2015 - 23
bake - March 2015 - Making her couture cake and eating it too
bake - March 2015 - 25
bake - March 2015 - 26
bake - March 2015 - 27
bake - March 2015 - 28
bake - March 2015 - 29
bake - March 2015 - Creating a Brand of Excellence
bake - March 2015 - 31
bake - March 2015 - 32
bake - March 2015 - 33
bake - March 2015 - 34
bake - March 2015 - 35
bake - March 2015 - All About Promotions
bake - March 2015 - 37
bake - March 2015 - 38
bake - March 2015 - 39
bake - March 2015 - Change Your Culture
bake - March 2015 - 41
bake - March 2015 - 42
bake - March 2015 - 43
bake - March 2015 - Bread and Buns
bake - March 2015 - 45
bake - March 2015 - 46
bake - March 2015 - 47
bake - March 2015 - Imperial Desserts
bake - March 2015 - 49
bake - March 2015 - 50
bake - March 2015 - 51
bake - March 2015 - 2015 Wedding Trends
bake - March 2015 - 53
bake - March 2015 - Versatile Muffins
bake - March 2015 - 55
bake - March 2015 - Cafe - Get Gourmet With Breakfast Sandwiches
bake - March 2015 - 57
bake - March 2015 - Fruit-infused Teas
bake - March 2015 - 59
bake - March 2015 - Products
bake - March 2015 - Product Showcase
bake - March 2015 - Classifieds
bake - March 2015 - 63
bake - March 2015 - 64
bake - March 2015 - Ad Index
bake - March 2015 - Online - BakeMag.com
bake - March 2015 - 67
bake - March 2015 - 68
bake - March 2015 - 71
bake - March 2015 - 72
bake - March 2015 - PAN1
bake - March 2015 - PAN2
bake - March 2015 - PAN3
bake - March 2015 - PAN4
bake - March 2015 - PAN5
bake - March 2015 - PAN6
bake - March 2015 - PAN7
bake - March 2015 - PAN8
bake - March 2015 - PAN9
bake - March 2015 - PAN10
bake - March 2015 - PAN11
bake - March 2015 - PAN12
bake - March 2015 - PAN13
bake - March 2015 - PAN14
bake - March 2015 - PAN15
bake - March 2015 - PAN16
bake - March 2015 - PAN17
bake - March 2015 - PAN18
bake - March 2015 - PAN19
bake - March 2015 - PAN20
bake - March 2015 - PAN21
bake - March 2015 - PAN22
bake - March 2015 - PAN23
bake - March 2015 - PAN24
bake - March 2015 - PAN25
bake - March 2015 - PAN26
bake - March 2015 - PAN27
bake - March 2015 - PAN28
bake - March 2015 - PAN29
bake - March 2015 - PAN30
bake - March 2015 - PAN31
bake - March 2015 - PAN32
bake - March 2015 - PAN33
bake - March 2015 - PAN34
bake - March 2015 - PAN35
bake - March 2015 - PAN36
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bake - March 2015 - PAN38
bake - March 2015 - PAN39
bake - March 2015 - PAN40
bake - March 2015 - PAN41
bake - March 2015 - PAN42
bake - March 2015 - PAN43
bake - March 2015 - PAN44
bake - March 2015 - PAN45
bake - March 2015 - PAN46
bake - March 2015 - PAN47
bake - March 2015 - PAN48
bake - March 2015 - PAN49
bake - March 2015 - PAN50
bake - March 2015 - PAN51
bake - March 2015 - PAN52
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