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Masters 2018 Recipe Jeffrey DE LEON Gourmet
Masters 2018 Recipe Jeffrey DE LEON Gourmet
S’MORE BRIOCHE
GOURMET BAKING
CREATION & INNOVATION CHALLENGE
Source of Inspiration
A fireside favorite, the s’more is the perfect handheld snack.
Marshmallows on a long stick are toasted over the flames. They are then
places between a sandwich of chocolate squares and graham cracker
cookies, and eaten right away.
Creative Aspect
In order to envoke fireside feelings, I’m using cherry wood chips to
smoke the pastry in its entirety. This infusion helps to give the pastry a
savory element that would typically be derived from toasting the
marshmallows over the flames.
The smoke also serves as an exciting service element. The mystique
created by the lingering clouds helps to create an air of intrigue.
Innovative Aspect
An effort to bridge the worlds of pastry and baking, this piece is
assembled much like an entremet from the pastry kitchen. The idea of
purposefully building detailed elements and combining them to create
complementary flavors with contrasting textures.
Marketing interest
Targeted Market
The target audience for this type of item would be the guest who is looking for something a little out of the ordinary. They
might be interested in a change of pace from their everyday selections. The pastry could serve as a special gift to someone
celebrating a birthday or anniversary. It should stand out as a showcase in a pastry display.
The market size for an item like this might be about 20%-30% of daily visitors. In the right market, this item could become
a seasonal favorite. Also, with a knowledgable staff able to speak to the outstanding qualities of this pastry, market pull
could climb as guests are awarded with improved awareness.
In my bakery, I could easily see this pastry selling for $8 USD a piece. It could also be utilized as a dessert in my restaurant
and could be on the menu for about $12 USD.
Nutritional interest