Strategy: Repositioning the old confectionery and the big pastry houses in the healthy

  • 25/02/2020
  • 16:00 - 16:45
  • New Concepts
  • Business Pass
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Is sugar as evil as we get in all forums? What alternatives are there? How the new evolution of the pastry takes place? Discussion at this table about the new products set the current trend, what the current public is looking for in today’s bakeries and pastries and what gives more value and reflection on how it takes to be the product outside the current trend by topic “healthy-healthy” but at the same time it is that it does not “sin” anymore and tempts when we see it; or if the sensitivity at low prices in pastry will finally break that barrier and allow its valuation to the level that corresponds to the inclusion of higher quality products and processing.

Speakers

Jordi Guillem Muñoz

Jordi Guillem Muñoz

Runner-up in the world of ice cream

Popota, Real Ice Cream,Lo Mam Restaurant in Le Meridien Ra Beach Hotel & Spa 5*GL

Clement Raybaud

Clement Raybaud

Chef responsible for the Pastry programs

Le Cordon Bleu Madrid

Ana Guerrero

Ana Guerrero

Owner

Horno de San Honofre

INTRODUCED BY:

Gonzalo Mateos Aguado

Gonzalo Mateos Aguado

Owner

Expansion y Estrategia