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Par-Baking: Capitalizing on Freshly Baked Bread

Apr 22, 2013
Artisan bread | Image credit: Flickr by kochtopf
Artisan bread | Image credit: Flickr by kochtopf

There’s something magical about the aroma of freshly baked bread. The scent and flavor can conjure up comforting feelings and childhood memories. Studies like those conducted by neurologist Dr. Alan Hirsch of the Smell and Taste Research and Science Foundation have actually found that the smell of baked goods (e.g. breads, cakes) make up the largest category of nostalgic memories

 

It is no wonder, then, that the demand for artisan and specialty breads is on the rise. Although made with minimal ingredients, creating a great artisan bread is an art form in and of itself. Crafting freshly baked bread from scratch on-site is an extremely difficult, and many times impractical, feat for most quick service and casual dining restaurants. So what should a restaurant do when more and more customers’ palates are becoming accustomed to the taste of freshly baked artisanal breads?

 

The technique of par-baking, short for partial baking, has helped restaurateurs answer this question. The general concept behind par-baking is having 80% of the dough cooked, then flash-frozen, before being shipped off to a restaurant to complete the baking process. Well-known bakery cafes like Panera Bread and Corner Bakery utilize par-baking at their stores. This way, restaurants can finish baking the loaves on-site so they are fresh without having to undergo the complete process of making artisanal bread themselves.

How can your restaurant benefit from par-baking?

  • Economies of scale
  • Less skill-labor required in preparation
  • More opportunities to capitalize on bread trends and experiment with different types
  • Create fresh baked bread aromas in your stores
  • Increase profit
  • Reduce waste

 

Do you have questions on how to implement par-baking at your bakery or restaurant? For more information, contact Synergy Restaurant Consultants.