bake - January/February 2023 - 42

sweet goods
4
Reasons Retail
Bakeries Use
Walnuts in Brownies
CREAM PUFFS
The world-famous cream puffs chain Beard Papa's is
expanding through the South, including a new location
in the popular South End region of Charlotte,
N.C. With its Japanese origins and cult following, the
dessert destination officially opened in Charlotte on
Saturday, Jan. 21.
Originally founded in Osaka, Japan, in 1999, Beard
Every retail bakery in America should be carrying walnut
brownies. They are the perfect comfort food when times are
bad, and the perfect comfort food when times are good. Here
are four reasons walnuts should go on top of and inside every
brownie:
1. Walnut brownies are what Grandma makes, and
Grandma is always right. When consumers choose
brownies, they're looking to indulge. Walnut brownies
during the holiday season or as a late-night snack
are the perfect way to indulge in a sweet treat.
2. Walnuts are visually appealing. Walnuts come in a variety
of shapes and sizes, giving bakers the ability to
tailor the bite of a specific bakery product based on
the size of walnut used. Bakers love walnuts for the
ability to elevate any bakery food, and walnut pieces
work great as a topper.
3. Walnuts impart a complex, subtle nutty flavor profile
with tangy, acidic, buttery and sharp notes.
4. Walnuts add texture, thanks to the perfect bite. Neither
too hard nor too soft, they are the ideal inclusion in
brownies. With walnuts available in sizes ranging from
whole pieces to walnut meal, retail bakers have the ability
to tailor the perfect mouthfeel in walnut brownies.
JENNIFER WILLIAMS
Marketing Director California Walnut Board and Commission
42 < JAN - FEB 2023 | bakemag.com
Papa's started as a small bakery and quickly grew to
more than 400 locations, in 15 countries and territories,
while gaining global recognition for their light
and airy cream puffs. The Japanese dessert chain
specializes in creating the world's best cream puffs and
offers a wide variety of customizable delights.
Guests create their custom flaky puff confections by
choosing between eight cream puff shells: original,
chocolate eclair, green tea eclair, strawberry eclair,
honey butter eclair, OREO® cookie crumble eclair,
dulce de leche eclair, and crispy almond. Guests are
then presented with a selection of airy cream custard
filling flavors that range from traditional staples to
monthly featured seasonal flavors.
The menu does, however, extend beyond just puff
pastries, with offerings such as cheesecake, chocolate
fondant, savory pastries and a blended drinks menu.
" The cream puffs are baked fresh on-site daily and
are some of the largest cream puffs you will ever
experience. The all-natural recipe is simply addicting.
I've never met anyone that has tried Beard Papa's that
doesn't crave it again the days following, " says Mark
Nathan, marketing director for the franchise. " The
product is unique in that there is nothing else like it
on the market. From the high-quality ingredients used
in the custard filling to the puff shells that are freshly
baked throughout the day, the Beard Papa's experience
is unmatched. "
CALIFORNIA WALNUT BOARD AND COMMISSION, BEARD PAPA'S
http://www.bakemag.com

bake - January/February 2023

Table of Contents for the Digital Edition of bake - January/February 2023

bake - January/February 2023 - Intro
bake - January/February 2023 - 1
bake - January/February 2023 - 2
bake - January/February 2023 - 3
bake - January/February 2023 - 4
bake - January/February 2023 - 5
bake - January/February 2023 - 6
bake - January/February 2023 - 7
bake - January/February 2023 - 8
bake - January/February 2023 - 9
bake - January/February 2023 - 10
bake - January/February 2023 - 11
bake - January/February 2023 - 12
bake - January/February 2023 - 13
bake - January/February 2023 - 14
bake - January/February 2023 - 15
bake - January/February 2023 - 16
bake - January/February 2023 - 17
bake - January/February 2023 - 18
bake - January/February 2023 - 19
bake - January/February 2023 - 20
bake - January/February 2023 - 21
bake - January/February 2023 - 22
bake - January/February 2023 - 23
bake - January/February 2023 - 24
bake - January/February 2023 - 25
bake - January/February 2023 - 26
bake - January/February 2023 - 27
bake - January/February 2023 - 28
bake - January/February 2023 - 29
bake - January/February 2023 - 30
bake - January/February 2023 - 31
bake - January/February 2023 - 32
bake - January/February 2023 - 33
bake - January/February 2023 - 34
bake - January/February 2023 - 35
bake - January/February 2023 - 36
bake - January/February 2023 - 37
bake - January/February 2023 - 38
bake - January/February 2023 - 39
bake - January/February 2023 - 40
bake - January/February 2023 - 41
bake - January/February 2023 - 42
bake - January/February 2023 - 43
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bake - January/February 2023 - 46
bake - January/February 2023 - 47
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bake - January/February 2023 - 60
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https://digital.bakemag.com/sosland/bake/bake-march-april-2022
https://digital.bakemag.com/sosland/bake/bake-january-february-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-january-2022
https://digital.bakemag.com/sosland/bake/bake-november-december-2021
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https://digital.bakemag.com/sosland/bake/bake-september-october-2021
https://digital.bakemag.com/sosland/bake/bake-july-august-2021
https://digital.bakemag.com/sosland/bake/bake-redbook-2021
https://digital.bakemag.com/sosland/bake/bake-july-2021
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https://digital.bakemag.com/sosland/bake/bake-special-report-may-june-2021
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