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New Jersey Bakers Workshop
Our good friends, the New Jersey Bakers again invited New York Bakers to attend their workshop in Atlantic City
New York Bakers Group
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Chocolate Sculpture by Chef Bennett |
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Dawn Foods Display |
The winter workshop included some excellent presentations by Puratos and Dawn. The Puratos presentation given by Douglas Jump emphasized buying and marketing trends. Among them was expressing your passion for your products thru storyselling. Telling a unique story about a product helps to interest consumers into purchasing it. Also, consumers are leaning towards purchasing healthier and good tasting items. Quality and meal mobility were also concerns today. www.tastetomorrow.com can be a helpful source for bakers.
The Dawn representative spoke about impulse buying, packaging and the tastry formulas and recipes available thru Dawn Foods.
Chef Robert Bennett from Classic Cake and his assistant Sandy Oster from Barry Callebaut distributed recipes for chocolate molding, truffles and mousse. Their expertise and wonderful samples wowed us all!
Other demonstrations were presented by Genevieve Poitievien from Julie Bashore's Sugar Arts Institute and Marie Kane from Inspired Foods.
Roseann Atkins from Decorated Desserts of Plainview volunteered to help with demonstrations.
All in all, the NJBBT hosted a wonderful Winter Workshop, enjoyed by many! Thank you NJBBT and all presentors!
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Puratos Presentation |
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Ann Marie Kane from Inspired Foods |
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