Good reasons for rethinking baked goods
RESTAURANT, cafes and caterers rely on bread, pastries and other baked goods as a cornerstone of their businesses. And while many receive multiple deliveries through the week, there is a growing trend towards receiving par- and fully-baked, frozen breads, pastries and sweets for a variety of environmental, economic, logistical and quality reasons.
Environmentally there can be no denying the benefits of receiving frozen goods.
Frozen products remain fresher for longer and therefore negate the need for more frequent deliveries, which means less delivery vehicles making frequent trips. It also makes sense economically, as there are less deliveries to pay for.
“People care about where their food has come from and what kind of footprint it is leaving behind, and business owners are increasingly tuned into this as well,” says Bakers Maison Managing Director, Pascal Chaneliere.
In an age of phenomenal food wastage, it is beneficial to be able to manage what is used and what is saved for another day.
Frozen items can be used as required, with the excess stock retained in the freezer. It also means that there is no such thing as “yesterday’s bread”, which eliminates the need for disposal and the threat of serving products that are less than fresh.
Products can be quickly cooked and served to customers as required. Which gives way to the wafting smell of baking bread or pastries that is absolutely irresistible.
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Frozen items are baked in the oven and served straight to customers as needed. There is no sacrifice in quality either, as items have been snap-frozen to retain their flavour, quality and goodness.
“As a society, our expectations have grown enormously when it comes to food. We rightly seek not only a more sophisticated range of food, but also a much better quality says,” Mr Chaneliere.
“This extends to bread, pastries and sweets – our palates have grown more refined.
“We have taken society’s expectations and exceeded them with a range of sophisticated products that also make sense for business owners – it’s a win-win situation.”
Reduce environmental footprints and frivolous spending
While it might be acceptable to run out of the daily special, there is no forgiving running out of bread or pastries. The flexibility of frozen means that running out is never a threat, ensuring customers remain satisfied and there is one less concern for business owners.
The growing trend towards par- and fully-baked frozen breads, pastries and sweets reflects a changing society that understands the need to reduce environmental footprints and frivolous spending. It also illustrates the improvements to this frozen sector and the way that it has risen to meet the needs of an increasingly discerning food society.
Our croissants are making the daily migration to the Caverns of Cooking where their final stage of metamorphises will take place, to emerge in their final flaky form.Upon which they will be subsequently packed, loaded and sent out to habitats all across Australia.We wish you a safe journey regal pastries.
Posted by Bakers Maison on Thursday, 8 March 2018
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