bake - March/April 2020 - pan - 32

BREAD AND BAKING

Top-Selling

Sandwich
Breads

S

andwiches remain very popular with customers, and a key
factor in any good sandwich is the bread. Panaderías look to
provide their customers with top-quality breads that can not
only be enjoyed on their own, but also as part of sandwiches.
A hearty sandwich is perfect for the colder weather of fall and
winter, which is part of why bread sales for bakeries tend to
be strong during those seasons. However, sandwich popularity
continues throughout the year in the spring and summer
months.
At Anakaren Bakery in Arlington, Texas, bolillos are a topselling product for their use in sandwiches. The traditional
bolillo has gained importance on the U.S. food scene in recent
years. For that reason, bakeries enjoy profitable opportunities to
reinvent the sandwich, both for breakfast and dinner, by using
freshly baked bolillos more often as sandwich bread.
There is a French connection to traditional Hispanic breads
like bolillos that traces back to the 19th century at a time when
French bakers shared lessons for making crusty breads with
Mexican bakers. This development helped lead to enormous
popularity for the bolillo, which much like the French baguette,
is crusty on the outside and chewy inside.

32
Pan_Mar20.indb 32

But today there is another French staple that is gaining
widespread popularity at a growing number of panaderías. The
French-style croissant has become a widespread hit, presenting
panaderías with a wonderful opportunity to increase sales for
the breakfast and lunch crowds.
Another fantastic option for sandwiches is teleras, Hispanic
retailers are wise to create their own sandwich stations and use
their own freshly baked teleras as the centerpiece for creative
breakfast and lunch sandwich options.
At Guanajuato Bakery in Fort Worth, Texas, an item that
always satisfies customers is the pigs in a blanket (hot dogs
wrapped in fresh buns). Anna Orduno, the daughter of owner
Gabby Orduno, says that many children will stop by for
breakfast or a morning snack in the morning and grab a pig in a
blanket and an energy drink before heading to school.
Tortillas are an essential part of meals in Hispanic culture,
and several Texas bakeries are doing them right. At Panadería
Celaya in Grand Prairie, Noe Orduno Jr. developed the bakery's
tortilla brand, called Donato's Bakery, after tinkering with the
recipe for a long time. The tortillas are sold both at Celaya and
to other panaderías and restaurants.

PANADERÍA | MARCH 20

3/25/2020 1:46:08 PM



bake - March/April 2020

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