But how? In BdI we became curious and wanted to ask her directly to Jose Fernandez, head pastry che

In Nunos Pastry, the locally famous Madrid, every holiday is an excuse to put your creativity to the test of the demanding customers in the Salamanca dominion heights district. If most of the premises proposed for Lent and Easter the traditional toast, pastry Nunos in every year create a new collection of French toast!
But how? In BdI we became curious and wanted to ask her directly to Jose Fernandez, head pastry chef, expert local owner chocolates and ... In the kitchens of pastry, explains that his secret to attract more customers is to play with the flavors, shapes, sizes and textures. And it's a strategy that works ...
Each year corresponds to a theme, and this year we have chosen milk. The result: French toast fried milk, condensed milk, cream meringue, rice with milk, coffee with milk, chocolate milk, milk candy, even fake milk pudding, and many more amazing pairings. And that's not all, of the teacher's imagination have come in cup yogurt toast ... innovative gastronomic proposal, attracting an audience intrigued by curiosity and originality.
In addition to this set of flavors, such as marketing strategy Pastry Nunos have opted for the French toast snack. Being a dessert a little heavy, offer their customers various mini toast flavors and taste to the widest range of tastes possible. A good example of how to combine the traditional with the new ...
If the toast is the Queen of the Holy Week in Pastry Nunos not forget other sweets this Lenten season: the Andalusian bummer, the bummer Madrid, donuts, the wafer, the beads of cream, and of course Easter eggs ... With chocolate from Venezuela, Mexico, from Cuba, Brazil, "that is sticking very strong now," according to its creator.
And eggs, with bits of almond, pine nuts or walnuts in chocolate, that is, "egg-shaped chocolates." If the taste is essential for chocolate consumers, the design also matters, and Jose Fernandez knows how to use Flip trends. Eggs as Angry Birds, the famous game, have your audience!
This year the bakery also experienced in the field collaborating Easter egg with precious jewelry designer ... An innovative and curious experience which combined milk chocolate and precious jewels. The egg of several kilos, which you can find in the video, leaves no one indifferent!
Commitment to innovation, variety of flavors, textures, sizes, and designs, are the strong point of the famous pastry Madrid. And is that chocolate is an ingredient with which the restaurant and hospitality business can make good marketing, because tired and not always adept!. Although it is true that has a bad reputation for health, but Jose Fernandez is responsible for correcting our mistaken beliefs about this product: "no tooth decay, fluoride is not fat, not cause acne as some people think, there is a product that you up or sugar diabetes by eating ", dominion heights at least in your case, since in Nunos work with low sugar chocolates.
If the parties and celebrations are an opportunity to enjoy and rediscover traditional dishes and sweets is also a more difficult time for business dining, and offer no excuse for eating out, but apart from the competition is a matter imagination. Use your storefront, enticing the customer, believe want to get into your business. Announces a special dessert menu Easter, and encourage dominion heights them to lunch in your establishment. And thus Stand out from the rest, since all the windows and all the letters suggest the same ... According to the master dominion heights José Fernández, in our country there are three best selling desserts: the donut, the roulade and toast. Is the recipe for success? "If you play with the flavors and textures give the spot".
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