Advice for making sweet pastries stand outSweet pastries are the queen of breakfasts and afternoon snacks par excellence. Discover our extensive selection with a wide variety of products, sizes, and fillings that meet the needs of children and adults at the different consumption times. Here are our tips:
- Generate footfall peaks: pastries help you to make your business profitable and will generate footfall at key hours such as breakfast and the afternoon snack.
- Allow your customers to eat with their eyes: help yourself with signage and informative labels with the descriptions of the products and their differential values to help them to make the purchase decision. We also recommend have the products on the shelf in a coherent and rational way so that the consumer can seem them and take the decision as early as possible
- When you feel hungry: pastries are an impulse purchase product, so that it is essential that the product have an irresistible appearance. To do so, we offer you some finishing and decoration advice.
Croissants and Pastry Snails: Brush with egg before baking and add a layer of gelatine after baking. In the case of snail pastries, decorate with chocolate hundreds and thousands or with melted chocolate.
Sweet Pains au Chocolat: Brush with egg before putting it in the oven and add a glaze after the baking. Decorate with almonds before baking or with chocolate or glacé sugar once baked.
Ensaïmadas: Sprinkle with glacé sugar once they have cooled. For the ensaïmadas, brush with gelatin, after baking and decorate with hundreds and thousands, almond seeds, etc.
Sweet Pastry: Brush with egg before baking and cover with gelatine after the baking. In cannolis and large horseshoe pastries, we suggest you make cuts on the surface by way of decoration before putting it in the oven. Once baked, decorate with chocolate flakes, glacé sugar, etc.