Specialty Food Magazine

SPRING 2015

Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.

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Booth 4241 Twitter: @SulpiceChocolat FB: Sulpice Chocolat info@sulpicechocolat.com Chicago, IL sulpicechocolat.com 630.301.2345 Hand-Painted Chocolate Bars Sulpice Chocolat From our use of the finest truffle-quality chocolate to the flavors created by our classically trained master chocolatier, Sulpice Chocolat exemplifies qual- ity. Each bar is Fair Trade Certified, Gluten-Free, Non-GMO, Kosher and Hand-Painted; elevating our bars as an art form. what's hot Bon Pain's CroisBun, a flaky croissant crossed with a buttery bun. On the f lipside of these newfangled hybrid pastries is what Richard calls a return to nostalgic, more traditional f lavors. Many consumers are seeking out the goodies they grew up enjoying, pos- sibly in an attempt to go back to a time when f lavors like coconut, pineapple, lemon, and red velvet reigned supreme. At Noe Valley Bakery, Gassen has seen customers seeking out retro f lavors and tastes. "That is trending," she says, "to take some- thing that's familiar and just make it incredibly well." Noe Valley offers its top-selling Most-est Cupcake, which consists of a choco- late cupcake filled with Bavarian cream and topped with chocolate ganache and white curlicues, to resemble its rhyming namesake. Other trends include indulgent tastes such as decadent choco- late, as well as seasonal f lavors like pumpkin and peppermint in everything from muffins to cookies. Richard has also seen a rise in boozy, alcohol-infused baked goods. The Sweet Future Looking ahead, many bakeries will continue a push toward diver- sification and offering a broader range of baked goods, as well as other items. For Khan, the future of his bakery will likely include more sandwiches, soups, and salads. "Our goal is to continue to add complementary products to add to the cafe component," he explains. "It's hard to survive on just bread and dessert items." Offering customers a more convenient experience is the goal for both Noe Valley Bakery and Sugar Bakeshop. Gassen says her San Francisco shop is looking into a delivery service, while Bowick will be making more of his treats available to order online. Parker and Richard agree that part of maintaining success in the business is giving customers what they want, whether it's a trendy hybrid pastry or a classic cookie. "If you want to please a lot of people, you've got to have a lot of things to please them," Parker muses. Having a diverse range of products has been the consummate key to success over the past 20 years at Gassen's San Francisco bak- ery. By offering a mixture of products, Gassen says the business has been able to ride the wave of ever-changing trends in the market. "Our different offerings bring people in consistently," she says. "You track what's happening and you need to react to it. It's a matter of paying attention and lots and lots of hard work." "If you want to please a lot of people, you've got to have a lot of things to please them." (continued from p. 82) Emily Crowe is a freelance writer and regular contributor to Specialty Food News. Your next big product. Your next big order. Your next big idea. What is the Fancy Food Show? 180,000 products, 22,000 buyers, and you on the most delicious business trip of your life. Be there June 28 – 30. Register at fancyfoodshows.com Taste The Future This online resource ofers innovative products from members of the Specialty Food Association, helping you connect with the best artisans in the specialty food world. Check out the NEW PRODUCT MARKETPLACE on specialtyfood.com. 94 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com

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