85C Bakery Cafe’s Post

In a small town, there were two bakery shops: Baker A and Baker B. Both shops used the same ingredients and followed similar baking processes. However, their reputations were vastly different. Baker A was known for the impeccable quality of their products. Every loaf of bread, every cake, every pastry was consistently perfect. Customers trusted Baker A because they knew that each item was made with care and precision. Baker B, on the other hand, had a reputation for inconsistency. Some days the bread would be excellent, but on other days, it would be undercooked or lack flavor. Customers never knew what to expect, and slowly, they started drifting towards Baker A. What was the difference? It wasn’t the cost of ingredients or the baking process. Both bakers spent similar amounts on these aspects. The difference lay in their attitude towards quality. Baker A had a commitment to excellence. They believed in doing things right every single time. They trained their staff meticulously, ensured that every product met their high standards, and never cut corners. Baker A's attitude towards quality was one of dedication and pride. Baker B, however, viewed quality as a secondary concern. They were more focused on quick results and cutting costs. If a batch of bread didn't turn out well, they would still put it on the shelves, thinking that a few subpar products wouldn't matter much. This attitude towards quality made their operations costly in the long run—lost customers, wasted ingredients, and a tarnished reputation. The story of these two bakers teaches us an important lesson: Quality doesn’t have to be expensive: Ensuring high quality doesn't necessarily mean spending more money. It's about doing things right, consistently. Attitude is Key: Your attitude towards quality can either make or break your efforts. While the tools and techniques for quality management are essential, they won't yield results without the right attitude. A positive, committed attitude towards quality ensures that your products and services stand out, building trust and loyalty among your customers. Long-term Perspective: Embracing quality as a core value may take extra effort initially, but it pays off significantly in the long run. It prevents costly errors, fosters customer satisfaction, and enhances your brand’s reputation. Let’s choose to adopt an attitude that values and prioritizes quality. Let’s strive for excellence in everything we do, understanding that while the cost of implementing quality may be minimal, the cost of a poor attitude towards it can be immense. Remember, quality in itself is not a cost—it’s an asset. It's our attitude towards quality that determines whether it becomes a costly endeavor or a cornerstone of our success. Let’s choose to see quality as a pathway to excellence, growth, and customer satisfaction.

Bakery experts reveal how to make the perfect cake

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UPDATE || Karachi's famous Zahid Nihari has earned a spot on the prestigious list of the "100 Most Legendary Restaurants in the World." Compiled by TasteAtlas, a renowned food review publication, Zahid Nihari is ranked 89th on the list of must-visit restaurants in 2024. Known for its slow-cooked beef stew, Nihari, celebrated for its rich flavors and tender meat, makes Zahid Nihari a landmark in Karachi for traditional Pakistani cuisine. Out of the vast database of 23,751 eateries serving local dishes, these top 100 were selected based on their enduring legacy, reliability, and the iconic status of both the restaurant and its dishes. TasteAtlas is a global encyclopedia of traditional foods, ingredients, and authentic restaurants, featuring over 10,000 items from around the world. Have you ever tried famous Zahid Nihari? #ZahidNihari #TasteAtlas #beef #foods #restaurants #quality #packaging #standardization #growth #efforts #productdevelopment

Life can be like baking a cake whether you’re a first time baker or a seasoned pastry chef there are rules you simply have to follow. You can have all the right ingredients, everything right there laid out in front of you but if you don’t know or choose not to follow the recipe then you either don’t get anything remotely like a cake or you produce something that looks like a cake but leaves an unpleasant taste. More often than not we get something that doesn’t resemble anything and tastes even worse. And when you can’t explain why it just doesn’t taste or look right despite having all the correct implements at your disposal it becomes frustrating, disappointing and worse the more we try. You see you can’t jump a sequence the recipe is the recipe..it’s the rule book and you cannot bend these rules! But just like your gran knew…once you have the recipe, you write it down, learn it off by heart and keep it safe so you can keep repeating the same process time and time again producing abundant outcomes every time. Gran knew a thing or two. It’s the same for all areas of life, business, career, family, relationships, finances, health everything…you literally can have it all but if you don’t follow the order of things you’ll never taste victory. Our world renowned programme gives you the chance to bring all the ingredients together and then provides you with a proven recipe for success no matter what area or all areas of life. The recipe and sequence never changes only the ingredients. If you want success let’s talk: info@pro-tivity.com Caminocoaching – walktalkleanlive

We sat down with our Award Winning Head Pastry Chef, Szilard Szentesi, to dive deep into the art of patisserie and life in the pastry kitchen. -What inspired you to pursue a career in pastry?- Good home-made food was always close to me growing up in Hungary. Both of my grandmothers and my mother were great cooks. One of them was great making Pasta and fish dishes and the other making cakes. I learned early how to cook and flip a crepe and how to make and cut a linguine. My mother baked all the time. When I arrived the country, I’ve got a job as a Bakery Assistant as a had experience making bread and rolls. After that I started to work as a KP, where my Executive Chef saw how confident I am in the kitchen and he gave me a chef white, which I have been proudly wearing ever since. -What do you enjoy most about creating pastries and desserts?- Pastry is a creative process therefore it does require fun. Playing with flavours and different ingredients allows me to flair. Most of the people are like sweet things even though they do not admit that. Dessert is usually the last course of the meal therefore it must be a good experience as it would be remembered. Sweet items are called a treat and people like to treat themselves, therefore I can contribute their joy a little. It is a good feeling. -Describe your creative process when developing new pastry recipes?- Firstly, I consider who I am making the dish or a cake for. In a competition, the dish must be different from dinner dessert. A gala dinner dish must be different from a daytime dessert. After I look for seasonality, cost, and style. - What sets the pastry offering at CH apart from others? – As we are located in the middle of the National Park, sustainability is an important part of the thought process when creating dishes. Seasonality is a big part as well. I always try to use less sugar and less fat in my dishes. By using chocolate instead of a refined sugar and cocoa butter for the better texture in the mouth. We source our chocolate from VALRHONA, who are a B-Corp chocolaterie committed to sustainability. Also, reducing dairy in dishes and using the sweetness of a certain fruit is not just tastier, but its healthier too. - What advice would you give to aspiring pastry chefs who want to excel in the industry?- Every new pastry chef who wants to master the trade, must learn the basics, and understand the science behind it. The kitchen environment can be intense, but the team members are usually bonding for life. Working with food and being able speak the language of food, means you can travel and discover the world and you will never be hungry. Fancy joining Szilard and his team? Visit the link below to learn more, and to view all of our exciting opportunities across the resort. https://lnkd.in/efKKgKEN #AfternoonTea #PastryChef #CameronHouse #Hiring #Pastry

How to overcome the top challenges in the Food & Beverage sector? Let’s start by understanding them, and then let’s look into the solutions: https://bit.ly/44kLUiC

𝐓𝐡𝐞 𝐢𝐦𝐩𝐨𝐫𝐭𝐚𝐧𝐭 𝐫𝐨𝐥𝐞 𝐨𝐟 𝐜𝐡𝐨𝐨𝐬𝐢𝐧𝐠 𝐜𝐨𝐟𝐟𝐞𝐞 𝐛𝐞𝐚𝐧 𝐬𝐢𝐳𝐞 𝐟𝐨𝐫 𝐫𝐨𝐚𝐬𝐭𝐞𝐫𝐬 In the rapidly growing coffee market, choosing the right coffee bean size is important for coffee traders, especially roasters. Currently, there are 3 main sizes used: 13, 16 and 18 according to the standards of the Coffee Association (SCA). So which size is the most popular and why? 𝟏. 𝐒𝐢𝐳𝐞 𝟏𝟖 (𝐒𝐂𝐀 𝐒𝐭𝐚𝐧𝐝𝐚𝐫𝐝): 𝐑𝐢𝐜𝐡 𝐟𝐥𝐚𝐯𝐨𝐫 - Size 18 coffee beans are large in size, often used for roasting espresso. Using large coffee beans quickly creates rich and creamy coffee, creating a signature espresso. - Espresso is highly appreciated for its bitter and rich taste, which is the perfect combination of taste and sensation. - Standard size according to SCA is from 17.5 - 18.5. 𝟐. 𝐒𝐢𝐳𝐞 𝟏𝟔 (𝐒𝐂𝐀 𝐒𝐭𝐚𝐧𝐝𝐚𝐫𝐝): 𝐃𝐢𝐯𝐞𝐫𝐬𝐞 𝐚𝐩𝐩𝐥𝐢𝐜𝐚𝐭𝐢𝐨𝐧𝐬 - Size 16 coffee beans are popular and widely used for many purposes, from filter brewing to automatic coffee makers. This size creates a sufficient layer of cream and a variety of flavors. - With a medium size, 16 coffee beans are a versatile choice, suitable for many brewing methods and providing a rich coffee experience. - Standard size according to SCA is from 15.5 - 17. 𝟑. 𝐒𝐢𝐳𝐞 𝟏𝟑 (𝐒𝐂𝐀 𝐒𝐭𝐚𝐧𝐝𝐚𝐫𝐝): 𝐓𝐫𝐚𝐝𝐢𝐭𝐢𝐨𝐧𝐚𝐥 𝐛𝐥𝐞𝐧𝐝 - Size 13 coffee beans are often preferred in traditional brewing methods such as filter brewing. The small size helps the water penetrate evenly into the coffee, creating a smooth and delicious cup of coffee. - For those who love traditional Vietnamese coffee, size 13 is the top choice to enjoy traditional flavors. - Standard size according to SCA is from 12.5 - 13.5. However, there is no one size that is perfect for everyone. The choice depends on personal preference and method of preparation. For roasters, offering a variety of sizes can be key to meeting diverse customer needs. “𝐒𝐮𝐩𝐞𝐫 𝐖𝐢𝐧 - 𝐘𝐨𝐮𝐫 𝐩𝐚𝐫𝐭𝐧𝐞𝐫 𝐟𝐨𝐫 𝐬𝐮𝐜𝐜𝐞𝐬𝐬” ________ 👉For more information or to order, please contact us: Tony Hoan Owner and CEO ☎: +84 367 181 033 (Whatsapp) 📧: tonyhoan@superwincoffee.com 🏡Website: superwincoffee.com #vietnamcoffeebeansexport #vietnamcoffeesuppliers #vietnamRobustacoffee #vietnamArabicacoffee #Qualitycoffeeexport #vietnamcoffeebeanprice #vietnamRobustacoffee #vietnamArabicacoffee #베트남커피콩수출 #베트남커피공 급업체 #베트남로부스 타커피 #베트남아라비카커피 #품질커피수출 #베트남커피콩가격 #베트남로 부 스타커피 #베트남아라비아 커피 #품질커피수출

CHEF DUTIES..! Day #1 Stocking requires alot of patience, planning and organisation. Especially when hosting 8+ individuals. I however now realised that sometimes you may have to forgo stocking on certain brands because they do not care much for their image and it would be horrible to purchase something you have to scrub aggressively with scouring powder, bleach and all purpose cleaner before refrigerating, freezing or eating. Basic wash yes I will do, but why does the packaging look like a burnt pot when it's on the shelf. Why aren't supermarkets complaining or calling brands out on this? Do brands actively send in merchandiser to ensure their stock looks presentable in the supermarkets that sell their products? #housecalls #cookingwithchefrumbie #privatechef #cheffie #vitiligochef #chefrumbie #scoffmaster #cooktok #fyp #zimbabwean #recipedeveloper #zimbabweanchef #🇿🇼