bake - March 2015 - PAN34

BREADS AND BAKING
Reinventing
Sandwich Bread
As more American consumers
are embracing Latin American
flavors and cuisines, the traditional
bolillo and telera are gaining importance
on the US food scene. For
this reason, bakeries, bakery cafes
and grocery stores enjoy profitable
opportunities to reinvent the sandwich,
both for breakfast and dinner,
by using freshly baked bolillos and
teleras more often as sandwich bread.
Cheese or jalapeño stuffed bolillos
continue to gain more popularity.
This trend has been growing for
almost a decade. But the more recent
development involves Hispanic
bakers and grocers introducing
more choices of stuffed bolillos.
"We make three kinds of
stuffed bolillos," says Fernando
Padilla, co-owner of La Nortena
Market in Beaverton, Oregon.
Their choices include ham with
34 MARCH 15 | PANADERIA
beans, cheese and jalapeño, and
cheese filled bolillos. "That's like
a meal on its own," he adds.
Likewise, Miranda's Bakery in
Woodburn, Oregon, reports that
jalapeño and cheese stuffed bolillos
are becoming one of their topselling
items, particularly among
their growing number of nonHispanic
customers. "People will
order them for their entire offices
for lunch," owner Gustavo Miranda
says. "Customers really love them."
Similar opportunities lie with
teleras, as Hispanic retailers are
increasing sales by creating their
own sandwich stations and using
their own freshly baked teleras as the
centerpiece for creative breakfast
and lunch sandwich options.
The key has been to use fresh
ingredients for fl avorful sandwich
varieties. Sliced avocados are soaring
in popularity at sandwich chains
across the US, as evidenced by the
huge success of Subway restaurants.
Your store can also experiment
with unique ingredients,
such as grilled eggplant tortas,
which were featured recently in
the pages of Food & Wine magazine,
one of America's top food
magazines and a leading indicator
of influential culinary trends.
Peruvian sandwich shops, called
sangucherias, are one of the hottest
trends this year, according to top
chefs in America who are pointing to
the prolifreration of great sandwich
style shops that serve sandwiches
with marinated and roasted pork or
chicken with Peruvian spices, served
in fresh bread with spicy Peruvian
sauces inside.
Peru is very trendy at the
moment and will develop more and

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
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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
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bake - March 2015 - PAN12
bake - March 2015 - PAN13
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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
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