bake - November/December 2024 - 41

" We pride ourselves on
fresh ingredients with
a Dominican touch. "
Christopher Rojas, Dyckman Bakery, New York City,
* Service excellence. Their primary commitment is to their
customers.
* Effectiveness. They are all capable of generating good results.
*
Creativity. They must be leading agents of innovative ideas.
* Austerity. They are all part of the company. Therefore, they
must monitor and supervise unnecessary expenses.
" We started in a small shop in Atlanta, and we have five locations
now, " Luis Diaz explains. " When we started making our
own breads and cakes, it was a lot of work. People liked our
product. Those are the beginnings, and we kept going. "
Their daughter Katia points out that now customers come
from hundreds of miles away just to buy fresh breads and bakery
products from their stores.
Dominican touch
At Dyckman Bakery in New York City, owner Christopher Rojas
points out that cakes are their specialty, and Dominicans are a
key customer segment.
" Cakes are our specialty. We offer custom cakes and daily
cakes, and tres leches cakes are what people buy the most, "
Rojas shares. " We pride ourselves on fresh ingredients, and we
have a Dominican touch. The flavor is unique. The traditional
Mexican tres leches cake has less sugar and is not as sweet. Ours
are sweeter and are made with more milk. "
Holiday ideas
Expand your menu with autumn-themed cakes and cupcakes,
featuring spices, nuts, and fruits. Spice cakes, carrot cakes, or
apple cinnamon cupcakes can become instant hits. BakeMark
has all the cake mixes you need to bring a wide range of fall flavors
to your bakery. Don't forget to decorate cakes with festive
icing or toppings to make them irresistible.
Cakes and cookies are a great addition to any Christmas or
holiday spread. Offer a range of options from classic chocolate
chip to fall-inspired flavors like pumpkin spice, maple pecan,
or cranberry orange. You can offer beautifully decorated sugar
cookies in shapes like leaves, pumpkins, or turkeys.
Add a modern twist
to traditional desserts by updating
the classic apple pie with a salted caramel drizzle or create a
pumpkin cheesecake with a gingerbread crust. These twists
on classics can attract both pie lovers and those looking for
something new. The winter holidays are the perfect time to
showcase flavors.
Pumpkin flavors
The pumpkin flavor trend that becomes ubiquitous each fall still
has legs and may have become a permanent feature of the autumn
culinary scene.
" We might be tired of hearing about pumpkin ... but it's still a
key, very important flavor, " said Renee Lee Wege, trendologist
and senior publications manager at Datassential, during a webinar
on fall food trends.
Pumpkin's versatility as a flavor in both sweet and savory applications
has helped food makers and foodservice operators
find innovative ways to incorporate it into their seasonal offerings
beyond pumpkin pie and pumpkin lattes, she said.
Other holidays that may offer opportunities for specialty food
introductions include Día de Los Muertos, or Day of the Dead,
celebrated mostly in Mexico on Nov. 1 and 2 but gaining popularity
in the U.S. and sometimes extending beyond those days. Ten
percent of consumers report celebrating this holiday, according
to Datassential.
Operators can also innovate with twists on traditional favorites,
such as the Triple Layer Pumpkin Cream Pie, a dessert that
features layers of pumpkin cream and vanilla cream cheese fillings
and is topped with whipped cream.
" It's a really good spin on a traditional pumpkin pie, " said
Wege, noting that consumers gave the dish very high scores for
both its uniqueness and purchase intent.
Pumpkin appeared in 144 new limited-time offers on the
menus of major restaurant chains, according to Datassential.
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