Feature Synopsis July 2019: Pastry

This feature will look at the pros and cons of buying in pre-made pastry and pastry products over scratch-producing pastry.

  • Publication date: 4 July 2019
  • Editorial submissions deadline: 10 June 2019
  • Editorial contact: vince.bamford@wrbm.com

BUY IT IN – OR DO IT YOURSELF?

This feature will look at the pros and cons of buying in pre-made pastry and pastry products over scratch-producing pastry.

Key questions to be considered will include:

  • What are the key benefits bought-in pastry and pastry products (such as pie cases) offer a bakery business over scratch-making?
  • Who are the key customers of professional pastry suppliers?
  • What are the cost implications of buying in ready-made pastry – at what scale does scratch-making become more cost-effective than buying in pastry, for example?
  • What are the challenges in storing pastry? Particularly if bought ready-made in bulk?
  • Is there a risk buying pre-made pastry could limit a baker’s creativity? How do pastry suppliers work with customers when it comes to new product development?
  • How can buying in pre-made pastry help businesses meet the needs of special dietary requirements such as gluten-free or vegan?

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