|By Stavros (Stavros) on Tuesday, July 05, 2005 - 04:21 pm: Edit|
Hello everyone, my name is Steve. I have a wholesale pastry shoppe.
I'm new in the business of selling cakes to various restaurants in the Montreal area of Quebec, Canada.
Currently, I have a variety of about 6 40 piece desserts, 6 12" round cakes, a few pies and Baklava.
Now, the cakes we sell are a bit outdated in their look but taste great. I would like to know where I can find (site, book, video) any information on new cake looks and flavors I can use to bring these cakes up to date. Also a lot of new chefs are mixing their creams with Jello, tastes great but I'm not sure how that works.
I look forward to hearing some news from you all.
|By Ladycake (Ladycake) on Wednesday, July 06, 2005 - 07:41 pm: Edit|
Mixing their creams with Jello? Literally "Jello" or gelatins?
I love anything by Desaulniers (though his stuff isn't really "new" it isn't classical looking either), Cocolat is good and Charlie Trotter has some cool stuff. The new CIA baking book has some interesting things in it too.
Hope this helps. Watch in Chocolatier, Food Art, and Intermezzo Magazines for ideas too.