Specialty Food Magazine

Spring 2017

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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m at i z I N T R O D U C I N G N E W C R E A M Y H OT S A U C E F R O M DAV E ' S G O U R M E T The godfather of Hot Sauce has created 3 NEW Creamy Hot Sauces that are truly a breakthrough. Their rich texture and depth of flavor will lift your meals to new culinary levels. Gluten-free, preservative free, NON-GMO and Moderately Spicy. Creamy Garlic Red Pepper • Creamy Roasted Jalapeño • Creamy Ginger Citrus davesgourmet.com • 800.758.0372 • Made in the USA LIFE'S TOO SHORT, SPICE IT UP! , Summer Fancy Food Show Booth 1877 Summer Fancy Food Show Booth 5105 producer profile their headquarters, now located in Gowanus, Brooklyn. "We want to spread the French pastry know-how," Paluel- Marmont says. To oversee the U.S. rollout, he moved to Park Slope, Brooklyn, almost two years ago, along with his wife and five children, ages 6 to 14. He's only able to spend half of each month in the borough, how- ever, and is on the road for the other half. He tries to keep in shape by running in Prospect Park and adhering to the philosophy that "in life, to be in good health, you eat a little of everything." To help spread the word about Michel et Augustin in New York City, the company's brand ambassadors, dressed in bright orange aprons (not cowhide body paint), gave away an estimated one million cookies on Manhattan streets. Their splashy stunts and cheeky social media campaigns have had an impact. Paluel-Marmont says sales in the U.S. jumped to $1 million in 2016. He expects that number to grow to $3 million by the end of 2017. So far they're only selling a fraction of their available prod- ucts, testing cookie and cracker f lavors at about 1,200 U.S. outlets, including Starbucks, Gristedes, Fairway, and Le District, a French– themed food hall in Lower Manhattan. Last year Delta Airlines also began presenting the company's cookies to first-class passengers on all domestic f lights. Elephant ears, extra-long, buttery, puff-pastry cookies, have proved the most popular among Americans, Paluel-Marmont says. 68 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com To increase awareness, they took to Paris's streets and wandered the Métro wearing little more than cowhide body paint as they handed out free samples of cookies and yogurt. Augustin Paluel-Marmont and Michel de Rovira

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