bake - January/February 2021 - 39

" People love a good spread and
presentation, so we anticipate
charcuterie boards being popular
in restaurants and catering. "
Aya Kanai, head of content and creator partnerships, Pinterest

taurants, when we have small groups of people over, we want
to make as big and beautiful a presentation as possible. The

©MILLEFLOREIMAGES - STOCK.ADOBE.COM

charcuterie boards dazzle and bring the beautiful restaurant
'spread' right to your home. "
You can offer charcuterie at your bakery or bakery-café to appeal to brunch crowds or those looking for a to-go pickup for a
get-together. For instance, Kodiak Cakes, a brand of waffle and
pancake mixes, suggests a sweet waffle board with accompa-

are looking to enjoy the taste of their food and have fun with it

niments such as peanut butter, Nutella, yogurt, assorted fruits,

at the same time.

chocolate chips, marshmallows, honey and maple syrup.

Kanai sees more charcuterie featured in foodservice in the

Another interesting variation would be a hot chocolate board,
with a cup of the beverage in the middle surrounded by marshmallows, chocolates, cookies and wafer straws.

coming year, especially with the varieties that can appeal to different tastes.
" Restaurants have always done cheese and meat boards with

You can even create a theme around your charcuterie, like for

honey, jams and nuts, " she says. " People love a good spread and

Valentine's Day. Creative charcuterie can give your bakery a stel-

presentation, so we anticipate charcuterie boards being popular

lar reputation among the social media savvy generations who

in restaurants and catering. "

Gardner Pie Co.
Quality, Variety & Innovation
Since 1945

Refreshingly

OLD-FASHIONED

gardnerpie.com
330.245.2030


http://www.gardnerpie.com

bake - January/February 2021

Table of Contents for the Digital Edition of bake - January/February 2021

bake - January/February 2021 - 1
bake - January/February 2021 - 1
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https://digital.bakemag.com/sosland/bake/bake-july-august-2021
https://digital.bakemag.com/sosland/bake/bake-redbook-2021
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https://digital.bakemag.com/sosland/bake/2019_12_01
https://digital.bakemag.com/sosland/bake/2019_11_01
https://digital.bakemag.com/sosland/bake/2019_10_01
https://digital.bakemag.com/sosland/bake/2019_09_01
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http://digital.bakemag.com/sosland/bake/2018_07_02
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http://digital.bakemag.com/sosland/bake/2016_09_01
http://digital.bakemag.com/sosland/bake/2016_08_01
http://digital.bakemag.com/sosland/bake/2016_07_01
http://digital.bakemag.com/sosland/bake/2016_06_01
http://digital.bakemag.com/sosland/bake/2016_05_01
http://digital.bakemag.com/sosland/bake/2016_04_01
http://digital.bakemag.com/sosland/bake/2016_03_01
http://digital.bakemag.com/sosland/bake/2016_02_01
http://digital.bakemag.com/sosland/bake/2016_01_01
http://digital.bakemag.com/sosland/bake/2015_12_01
http://digital.bakemag.com/sosland/bake/2015_10_01
http://digital.bakemag.com/sosland/bake/2015_09_01
http://digital.bakemag.com/sosland/bake/2015_08_01
http://digital.bakemag.com/sosland/bake/2015_07_01
http://digital.bakemag.com/sosland/bake/2015_06_01
http://digital.bakemag.com/sosland/bake/2015_05_01
https://www.nxtbook.com/sosland/bake/2015_04_01
http://digital.bakemag.com/sosland/bake/2015_03_01
https://www.nxtbook.com/sosland/bake/2015_02_01
https://www.nxtbook.com/sosland/bake/2015_01_01
https://www.nxtbook.com/sosland/bake/2014_12_01
https://www.nxtbook.com/sosland/bake/2014_10_01
https://www.nxtbook.com/sosland/bake/2014_09_01
https://www.nxtbook.com/sosland/bake/2014_08_01
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https://www.nxtbook.com/sosland/bake/2014_06_01
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http://digital.bakemag.com/sosland/bake/2013_06_01
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