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In Today's Newsletter
 > Salted almond praline candy bar
 > Customers will flip for inverted puff pastry
 > Q: What is the difference between pâte brisée and pâte sucrée?
 > Sweeten bakery sales with ancillary products
 > Last chance to nominate your bakery for Modern Baking's 2009 Retail Bakery of the Year



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June 24, 2009



Formula of the Month
Salted almond praline candy bar
Contributed by the Almond Board of California and Chef Mindy Segal.

Roughly chop half the almonds; combine with the remaining whole almonds and set aside. In a heavy-duty pan, combine the brown sugars, butter, honey, vanilla and salt; mix well. Bring to a boil and cook for about one minute. Add the cream, combine well, and remove from heat; add the nuts...
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Pastry Case
Customers will flip for inverted puff pastry
With the fat on the outside, this “flipped out” version of puff pastry can actually be easier for bakers to use. Offer savory spinach feta turnovers to generate additional lunch sales.
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Workbench
Q: What is the difference between pâte brisée and pâte sucrée?
A: Both are French terms for either flaky dough or a sweetened short pastry. Pâte brisée is a term for “short pastry,” a rich flaky dough used for sweet and savory crusts for products, such as pies, tarts, quiches or barquettes. Pâte sucrée is a term used for a rich, sweetened short pastry used for desserts, such as pies, tarts and filled cookies.

Learn dozens of other tips, tricks, techniques and formulas in this month's edition of Workbench.
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Innovations and Ideas
Sweeten bakery sales with ancillary products
Bakers are always looking for ways to bring in more customers or encourage them to spend more. Candies, chocolates and gift items can help add to retailers' bottom lines.
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Last chance to nominate your bakery for Modern Baking's 2009 Retail Bakery of the Year
Modern Baking magazine is seeking entries for its 2009 Retail Bakery of the Year award. Applicants will be judged on management systems, product quality, training programs, merchandising and marketing plans, sales and industry service. Applications must be in by June 30, 2009.
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