Forbes Magazine, Our client Padoca Bakery Featured

P1030246-1940x1455“It’s not an industry you get into because you want to make a lot of money. It’s really because you love it,” says Marina Halpern, owner of Padoca Bakery. While many other restaurant businesses are struggling to keep their businesses in New York City with its high rent, health department inspections and increased competition, Halperin persisted in opening a bakery-café on the Upper East Side. She believed their location would contribute to the community as a local gathering spot, for both residents and the many hospital workers in the area. Moreover, no one is doing specialty coffee in the neighborhood.

There is a Starbucks a block away from Padoca, but Padoca Bakery successfully differentiates themselves as a specialty café by incorporating Brazilian themes. Padoca’s décor is hip and whimsical. The light fixtures are made from porcelain coffee pots, they have colorful chairs along with their popular swing chair that hangs from the ceiling. Moreover, the wooden tables and ceilings exacerbate the Brazilian vibes. Customers can buy pre-packaged salads and sandwiches, coffee from FAL Coffee, and their popular Brazilian-pastries. A popular choice is a Brazilian pastry called pal de quiet, which is essentially a fluffy cheese bread.

Marina Halpern moved from Saõ Paolo to New York City five years ago. She was involved in the entertainment industry, but in her free time took cake decorating classes at the French Culinary Institute in New York. Halpern says “I fell in love with it.” She then cultivated her skills in the food industry as she continued her studies, earned a professional certificate, interned as a pastry cook at The Dutch restaurant and worked at Tony Jean George’s The Mark. Halpern then finally decided that she wanted to open her own bakery. “When I decided to open he bakery, i realized New York has so much foot traffic and a great mix of cultures that would be perfect for the concept.” Marina’s plan is to grow slowly and steadily by eventually opening a few more stores, adding street kiosks in Carl Schurz Park and with her recent launch of catering services she hopes to achieve even greater success with Padoca.

To read more, click here.

Openings: Dominique Ansel Kitchen

Screen Shot 2015-04-28 at 11.23.31 AMTomorrow, the much-anticipated Dominique Ansel Kitchen will open its doors to the West Village. The Cronut king has taken the industry by storm developing hybrid desserts and he plans to take things to the next level with his newest endeavor. Dominique Ansel Kitchen will be the first of its kind bringing bakery retail together with restaurant service. According to their newly launched website 70% of the menu will be made to order.

Dominique Ansel names time as an ingredient, placing importance on the care and process that goes into each pastry. The bakery vows to offer the “best and most genuine versions of pastries…at the perfect time for you to eat it”. Menu speculation includes chocolate mousse, baba au rhum, beignets, mille-feuille and very buttery lemon tarts that are all prepared a la minute with a one to two minute prep time. Additionally, the bakery will offer savory options including garlic bread croissants and béchamel filled squid ink toasts.

Ansel announced earlier this month that 26-year-old Karys Logue would be his Executive Chef overseeing both Dominique Ansel Kitchen as well as the original Dominique Ansel Bakery. Logue first crossed paths with Ansel when they worked together at Daniel and since she has perfected her skills as sous chef at Café Boulud as well as executive pastry chef at Sepia and Tessa.

Dominique Ansel Kitchen, 137 Seventh Avenue South (10th Street), 212-242-5111, dominiqueanselkitchen.com

Tartine Bakery New York Bound

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San Francisco’s most beloved bakery, Tartine, has announced that it will be joining forces with another San Fran favorite, Blue Bottle Coffee. Opened in 2002 by Chad Robertson, Tartine Bakery is highly renowned for their artisanal baked goods and their cult following. Blue Bottle Coffee, also celebrating its thirteenth year, was founded in Oakland, California by James Freeman and is best known for their extensive brewing guides and focus on single-origin beans.

Robinson will become CEO of the bakery which will now be a part of Blue Bottle. Blue Bottle founder and CEO James Freeman has been friends with Robinson for 10 years, but their alliance is only a recent and spontaneous development reports Inside Scoop. Tartine’s restaurant, Bar Tartine, will remain independent as it will be sold to chefs Nick Balla and Cortney Burns.

With the merger, the famed San Francisco bakery will be introduced to New York as well as Los Angeles by the end of the year. Previously, Tartine had previously announced their plans for an expansion that would bring them overseas to Japan, where Blue Bottle recently opened their first Tokyo based venture. This fall will also bring the debut of the bakery’s first ice cream shop, Tartine Cookies and Cream, which will open in the Heath Ceramics building in the Mission District. Blue Bottle currently has 19 locations throughout California, Manhattan, Brooklyn and Japan. In 2012 Blue Bottle made the news when it raised $19.6 million from investors and in 2014 they raised an additional $25.75 million.

To read more from the New York Times, click here

Retail Spotlight: Brigadeiro Bakery

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Across the city, more and more foodservice shops are opening to serve a singular product type. This isn’t a new idea, but it has certainly become the trend among bootstrapping entrepreneurs looking to get started in this competitive and pricy city.

It isn’t always successful, but when it’s done right, it can be great! This month, we are taking a close look at Brigadeiro, a small shop in the north west corner of SoHo serving sweet Brazilian specialties.

Brigadeiro is both the name of the shop and the name of the sweet, condensed-milk confection that the store specializes in. The shop, which seats fewer than 12, is simply and attractively decorated with tile, blonde wood, and splashes of color in the packaging and product display. The narrow space with minimal distraction draws you right in; you know immediately what the place is about. The display case sits center in the service counter showing off the namesake treats:

Chocolate. Pistachio. Chocolate+Vanilla. Banana Cinnamon. Oreo Cookie. The store has a rotating selection of brigadeiro that range from the modest and traditional to modern and approachable. At its core, the same product, but dressed differently to great effect. This is the way to do a single-product shop. Everything we tried was delicious, and the packaging was as much a feast for the eyes as the candy was for our sweet tooth.

The confections were definitely great. However, from the business standpoint, there is a lesson just as worthwhile to learn from the Brigadeiro shop: high-value and creative alternatives to traditional items of expense. Brigadeiro is turning butter, sugar, and condensed milk into $2.33-per-piece, high-margin products. Instead of sinking capital in static, expensive branded packaging, Brigadeiro uses attractive printed paper to wrap boxes and seal with a branded sticker—an inexpensive, dynamic approach. And ultimately, instead of trying to start an enterprise that demands a bigger space, a broader concept, and a larger staff, Brigadeiro is staying small and staying focused on making the best Brazilian candy in the city.

Brigadeiro Bakery is located on Sullivan Street at the corner of West Houston.  To read more, click here.

The Good Batch Bakery Opens in Clinton Hill

A new bakery, The Good Batch, opened September 9th in Clinton Hill. Some of you may be familiar with The Good Batch as their team has been present at Smorgasburg serving up delicious ice cream sandwiches. The Good Batch in Clinton Hill serves morning pastries, cakes, ice cream sandwiches and many other delightful sweets and treats. The bakery has also been working hard to grow their new wholesale line. The bakery has a small  cafe in the front of the shop that has been warmly welcoming neighbors since their opening.

Be sure to check out the shops latest ice cream sandwich creation from Sous Chef Chloe: The Crispy. The Crispy is a gluten-free caramel rice crispy cookie filled with vanilla ice cream. Other items on the menu this weekend include the Goodwich (oat chocolate chunk cookie, sea salt, drizzled fudge, vanilla ice cream), the gluten-free Almond Toffee (almond toffee macaroon, toasted almonds, burnt sugar caramel, toffee candy, vanilla ice cream) and the Coffee Caramel (brown butter salty cookie, caramel cream, crushed espresso beans, coffee ice cream).

To check out some pictures of The Good Batch at 936 Fulton Street and their goodies, click here

Designer Bakeries Around The Globe

Cece Stelljes of Revamp Interior Design, a good friend and colleague of TaraPaige Group, has recommended we check out the rise of  the designer bakery phenomenon happening around the globe. It is true that over the past few years there has been a tremendous increase in the demand for healthy, organic, artisanal, all-natural, ancient-grain breads and baked goods. As this demand increased, so too did the price the guest was willing to pay for these products. It would follow that with the increase in quality and price would come the element of design; why not display beautiful product in a beautiful designer space?

Whilst the general notion of the design for a bakery has traditionally been rustic and/or “homey,” there has been more and more of a push towards modern and cool looking bakeries. Why not match the already visually appealing products to an aesthetically pleasing decor and design? The Cool Hunter has mapped out some designer bakeries found in Italy, Japan, Austria, Spain, Australia and Greece amongst others. The common design theme in these seems to be clean lines, textured surfaces and minimalist color schemes. The illusion of grandeur is also prevalent in these new designer bakeries, as is the case with Blé Bakery in Thessaloniki, Greece, which houses a 40ft tall wood oven – the world’s largest.

The other common factor is that these bakeries are, for the most part, centrally located in urban cities, which adds a good amount of drama and liveliness that comes from busy urban life; a sharp contrast to the more farm-feel bakeries. To check out some photos of the new sleek, minimalist designer bakery trend, click here 

 

Top North Fork and Hamptons Bakeshops

Hapmtons.com compiled a list of the top ten bakeshops to visit this year in the Hamptons and North Fork. From breads and pastries  to cookies and cakes, here are a few bakeries to visit in the area:

Ye Olde Bakeshop: This bakery is mostly known for their giant linzer tart cookies, but the cinnamon buns, cinnamon cookies and cherry turnovers are also worth the trip.

Simon’s Beach Bakery Cafe: This bakery has been around for nearly 25 years and recently underwent a renovation. They acquired a liquor license, have a larger selection of baked goods and are also serving kosher breakfast and lunch foods.

Levain Bakery: Levain Bakery’s famous chocolate chip cookie can now be found in Wainscott. Aside from their amazing six-ounce cookies they also offer an assortment of rustic breads. As a nice touch, the products that are not sold during the day are donated to the needy.

 

To see the full top ten list of bakeshops click here 

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