bake - March 2015 - PAN25

PERFILES
grandes cajas de madera, con ventanas
de cristal en cada puerta, a lo largo
de la pared lateral.
"Vendemos muchos panes y
repostería - el doble de lo que
vendíamos antes," dice Miranda, quien
dirige la panadería familiar con su
esposa, Martha, su hijo, Kevin, y sus
dos hijas, Kimberly y Gissel.
Kevin, quien tiene 20 años y es
el mayor, trabaja los fines de semana
y se ocupa de la decoración de los
pasteles. Kimberly y Gissel ayudan
siempre que pueden después de salir
de la escuela. "Me gusta ayudarle a
mis padres," dice Gissel.
Los fines de semana, cuando
el negocio está más ocupado, la
panadería tendrá dos personas
en el mostrador de ventas, cuatro
en el cuarto de atrás, y tres más
dando servicio al cliente. Las líneas
comienzan a formarse temprano, y las
puertas se abren a las 6 de la mañana.
"Los fines de semana, está lleno aquí,"
dice Gustavo. "Producimos 70 pasteles
milhojas para un sólo día. Vendemos
de 25 a 30 pasteles tres leches al día.
Todos hacemos pasteles, incluyendo
mi esposa y el personal."
Miranda's Bakery abrió sus puertas
en 2007 con sólo dos empleados,
además de la familia Miranda. Hoy
en día, hay 15 empleados que están
ocupados con todo, desde las ventas
hasta la producción.
"Cada año tratamos de hacer algo
nuevo y diferente," dice Gustavo.
"Siempre estamos tratando de ofrecer
un excelente servicio al cliente."
Ofrecen rebanadas individuales
de los pasteles milhojas, tres leches,
chocoflan y queso crema fuera de
la vitrina refrigerada, cerca del
mostrador de ventas al frente de la
panadería. Para tamaños grandes, los
pasteles de sabor moca son algunos de
los sabores más populares, y "nuestros
clientes tienden a comprar más de los
pasteles grandes," dice.
Los polvorones, las conchas y
los cuernitos son artículos populares
que los clientes compran todos los
días. Miranda's se especializa en otros
productos tales como las guayabas, el
pan guatemalteco y el pan francés.
Para los clientes que buscan
artículos orientados a la salud, la
panadería ha comenzado a vender
más pan integral, que se produce en
dos formas: redondo y rectangular.
Ellos espolvorean semillas y granos
en la parte superior de la masa antes
de hornear, añadiendo al componente
de salud. "Obtenemos un montón de
ventas con el pan de trigo integral,"
dice Gustavo.
En general, el propietario de
la panadería cree que su negocio
va a seguir creciendo a medida
que continúan su compromiso con
producir productos de alta calidad y
ofrecer un servicio al cliente excepcional.
"Estamos muy contentos con
el éxito de nuestro negocio," dice.
MARZO 15 | PANADERIA
25

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
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