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Chris Pasciuto
Corporate Chef
CSM Bakery Products
At an early age, Chris Pasciuto knew he wanted a career in the baking business. As a teenager, he was a baker and donut maker for Kelly’s Yum Yum shops in...more»»
Taking over ownership of existing bakery
Posted by Christine from Rockville Centre, NY, US on July 29, 2010
A Baker friend and myself (cake decorator/baker) are taking over ownership of a bakery. The bakery’s clientele had gone down due to mismanagement of product shelf life and wait time for a la carte brunch/lunch. The product was always quality, and it still is. We are trying to get more customers in with breakfast specials etc. as well as lowering prices that were too high and having a grand re-opening in one month. How can we draw in the customers that may have left before and new ones. Thank you.
Hi! Thank you for contacting Brill.
In order to draw in past and new customers, my recommendation is to make the bakery look inviting; be sure to showcase the changes you've made and get rid of any displays that will get in the way of you and your customers. Adding more self service areas can speed up the line wait as well.
Word of mouth is key too. Treat your grand opening like a grand opening of your first home and treat your customers like you would treat your friends at the grand opening.
Good luck!
Gluten-free products
Posted by Marilyn from Chicago, IL, US on July 9, 2010
Will adding gluten -free bakery products atteact new customers and is it a good idea.
Thank you for contacting us.
In terms of manufacturing, there are physical standards, set by the AIB, that need to be met in order to produce gluten-free products. So you need to keep that in mind that you’ll have to isolate the product to avoid any cross-contamination.
In terms of retailing gluten-free products, research shows that the gluten-free market is growing rapidly due to a growing number of consumers desiring the benefits of eliminating or restricting gluten intake. However, knowledge gaps and a perceived sensory compromise still exist. It is also an emergent niche market, which has yet to reach maturity. There is also danger of gluten-free products suffering in the same way that low/no-carb products did over the second half of the last decade.
Ultimately the decision is up to you.
shelf life for yeast donut
Posted by Olga from San Juan, PR on June 21, 2010
Chris,
I am from Puerto Rico,we make yeast donuts every day. This is because we have tried to make our donuts shelf life to last for more than 36 hours.. Can you help us?
Olga
Hi Olga
Thank you for contacting us.
You can add preservatives and gums to the recipe but that would change the eating quality. Keep in mind that certain coatings, icings and toppings may also deteriorate the shelf life (ex: powdered sugar dissolves and decreases your shelf life).
I suggest you take your donuts to the next level and expand to sell into all day parts. An example would be to offer rings filled with whipped topping and/or a creamy, savory filling. Packaging may also be something to think about.
We offer an extended shelf life yeast donut mix. Please contact your local CSM representative and ask for a sample.
Advertising
Posted by Cindy from Duarte, CA, US on June 18, 2010
Hello Chef Pasciuto,
I am in the process of opening my first bakery (June 22) and would like to ask for your expertise in regard to advertising. I live in a small community with no existing free standing bakeries. There are large chain markets with in store bakeries, but nothing unique. My menu includes many individual desserts, cakes, tarts, cookies and cupcakes as well as breakfast items and good coffee, Aside from signage, flyers and a yellow pages listing, I am not sure of the best way to market my bakery to draw customers. My advertising budget is tight, so I need an effective means of marketing my shop.
Best regards,
Cindy Young
Poppy Bake Shop
Duarte, CA
Hi Cindy
Thank you for contacting us.
To differentiate your bakery from the in-store flavor, I suggest you partner with local chef/restaurants to get your products introduced to main stream consumers. Highlighting your bakery items on their menus will draw people back into your bakery and word of mouth really works.
Also, if you haven’t done so already, I’d also suggest you invest in custom packaging to make your establishment stand out from the community.
Sweet roll topping
Posted by Gary from Chelmsford, MA, US on June 14, 2010
Years ago a restaurant in North Andover (Thompsons) used to make the best sweet rolls. It was a yeast roll filled with things like bavarian cream, apricot filling, blueberry filling, raspberry filling, etc. The roll was topped with some kind of crumb topping which stuck there and seemed to be a combination of a fine crumb and maybe a cheese shread (although I could be wrong about the cheese part). I’d love to recreate these.
Hi!
Thank you for contacting us. Yes, I remember - Thompsons hasn't been around for awhile.
You could replicate that by using our thaw-n-bake sweet roll, using any of our assorted redi-pack Henry & Henry fillings and then top it with our cobbler crumb topping and accent with shredded cheese to recreate this delicious product. Please contact your local distributor for CSM Bakery Products information.
