bake - March/April 2020 - pan - 4

INTRODUCTORY LETTER
CONTENTS

English

version starts on page

32

32
CONTENTS
32

BREAD & BAKING

35

CAKES & DECORATING

38

DESSERTS FOR SPRING

42

BAKERY PROFILES

50

FEATURED RECIPES

51

FEATURED PRODUCTS

To download this issue
of Panadería Magazine
or to see other previous
issues, please visit
www.yourbakemark.com.

35

38

A SWEET SPRING

T

he arrival of spring is a time for
renewal, for growth, and even for
complete change. It's during this
time when you can literally "spring" forward with fresh, exciting concepts at your
panadería. Whether it's a new cake design,
a renewed focus on breads, or an entirely different dessert offering, this is your
chance to stand out from the crowd. More
consumers are eager to try new flavors and
textures in these products.
In this issue of BakeMark's Panadería, we
look at successful strategies for tapping into
the influential trends that are shaping the
consumer landscape in the retail bakery marketplace. Cakes are trending towards more
hand-painted, floral concepts. Breads can

be used in creative ways to bring additional
flavor to meals. Desserts are becoming more
convenient for the on-the-go consumer, and
you can leverage that to your advantage.
As we move into the spring months, it is
important to use key occasions and holidays
like Easter and Mother's Day to bring people
into your panaderías. It's also wedding and
quinceanera season, which offers plenty of
opportunities to excite customers with your
products.
BakeMark is committed to innovation and
your continued success. We encourage you to
contact your local BakeMark Sales Representative and visit www.yourbakemark.com to
learn more about everything BakeMark has
to offer.

Very Best Regards,
Your BakeMark Team

4

PANADERÍA | MARCH 20

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3/25/2020 3:04:39 PM


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bake - March/April 2020

Table of Contents for the Digital Edition of bake - March/April 2020

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