26 Jan 2024
Adapting to Seasonal Dynamics in Patisserie
In the dynamic world of patisserie, seasonal shifts play an important role in shaping the sales landscape. While colder seasons are known to increase the demand for comforting patisserie creations, the summer months often present a challenge. Customers usually crave lighter, more refreshing treats. Discover the complexities of the summer season and explore strategic solutions to compensate the summer dip in patisserie sales through innovation.
Navigating the Unique Challenge of Summer
It is no secret that the warmer months of summer can present a set of challenges for patisserie, as the preference for traditional indulgences such as rich cakes and elaborate pastries tends to decrease when the temperatures rise. Customers prefer lighter, more hydrating options, such as ice cream, as they strive to beat the summer heat. Unfortunately, to meet these needs, there is often a high investment required as not all bakeries and pâtissiers own the necessary equipment or storage space. Yet, it is essential to regard this seasonal transformation as an opportunity for creative reinventions.
Reinvent the classic Mango Cake
Mango cake, a Philippine classic that offers the perfect opportunity for a summertime reinvention.
The mango cake is an emblematic dessert from the Philippines and has its origins in the late 19th century. The classic Mango cake is made with the “Manila mango” or “Philippine mango”, which is a variety of mango that is particularly sweet. Mangoes of this variety are golden yellow when ripe and their buttery flesh is not fibrous.
Created with Tegral Sponge, Classic Mango, Cremyvit Classic and Ambiante, we have been able to recreate this classic whilst preserving it’s great taste.
An innovative solution in a creative reinvention
The classic Mango Cake embodies the essence of summer. However, as temperatures rise, sales may experience a decline. The solution to this challenge lies in creativity and innovation. The same core ingredients utilized in crafting the classic mango cake can be repurposed to create a refreshing alternative: the Mango Milkshake. By mixing Ambiante with Topfil Mango and some crushed ice, you can surprise your customers with a milkshake that tastes like summer in a glass.
Responding to the consumer demands: a healthier reinvention
The Mango Milkshake, is just one way to address the summer sales dip in patisserie. Our Taste Tomorrow research* shows us that no less than 62% of consumers are willing to go for healthier options in patisserie when looking for a tasty treat.
By using ingredients like Tegral Satin Cream Cake Sugar Reduced, Cremyvit Sugar Reduced, Ambiante, and Topfil Finest Mango 70%, you can seamlessly reduce sugar content while ensuring great overall taste and texture. These high-quality ingredients not only elevate the nutritional profile of your creations but also ensure a delicious cake with an authentic mango burst. Your customers will relish this tasty yet health-conscious treat, demonstrating your commitment to creating remarkable patisserie that answers to their evolving preferences.
A sustainable reinvention preserving its incredible taste
Imagine presenting your discerning customers with a Mango Cake that not only tastes good, but also aligns with their values. By incorporating innovative, plant-based ingredients like Tegral Satin Cream Cake Plant-based, Cremyvit Plant-based, Ambiante, and Topfil Finest Mango 70%, you can craft a Mango Cake that's not only delicious but also environmentally responsible. These high-quality plant-based products allow you to reduce the carbon footprint of your creations while preserving the great taste of the classic Mango Cake. Show your customers that you're committed to crafting patisserie that not only satisfy their cravings but also contribute to a more sustainable future.
