Bakery traditions for easter are still 'hot'
Like Christmas, Easter is a day of traditions in the cultural, religious and culinary fields. Easter announces spring in an indirect way. Less than a generation ago, everyone knew what Easter stood for (at Easter, the Christians celebrate the resurrection of Jesus...).
Today Easter, just like Christmas, has grown into a (commercial) family celebration that is often dominated by tasty and convivial moments of eating. Luxurious breakfasts, extensive brunches, more sophisticated afternoon tea, but above all lots of chocolate eggs.
The symbol par excellence is the egg. The egg in all its forms. Fresh, painted, baked in a Brioche crown or in plain chocolate.
Easter is an internationally celebrated holiday and who says tradition, thinks of egg hunts, Easter walks but also the culinary traditions in the bakery: Italian Colomba, German Osterlamm cake and Spanish Tortell de Rams. For bakers and pastry chefs, this is an important production moment throughout the year. Patisserie is already a bit lighter and brighter after the dark and cold winter months. The first strawberries are appearing, but also exotic fruits make consumers vaguely dream of their next vacation.
The pandemic has made everyone think about questioning their business or positioning it more sharply in the market. We collected the following tips:
- Breakfast boxes with a small bottle of bubbles, fresh fruit juice combined with one of your commonly used fruit purees. Chocolates or mignardises for later with the coffee or tea, a coloring page for the youngest ones to keep the them quiet after their egg hunt... In the specialized trade you can find customized and colorful boxes and baskets to make it easy on yourself.
- Brunch: Compose a sumptuous brunch, whether or not in association with a fellow caterer, butcher, restaurant. The baker takes care of the sweet and savory breads, buns and viennoiserie , pastries and appetizers, the caterer for savory amuses and salads. Pick up in luxury box or organize on location.
- Patisserie: mono portions, egg-shaped pastries with light, fruity flavors. A large family cream cake with Easter decor. Rework your success recipes from this past Christmas and New Year assortment into a easter version. Or get inspired by this spring flower.
- Afternoon tea: host an Afternoon Tea or High Coffee with a tea sommelier or a barista. Exclusive appetizers, mini pastries, scones with fresh butter, homemade jams, chocolate truffles, financiers, ice cream bonbons. Place the word "bubbles included" on the invitation or announcement (cava, champagne, prosecco...) = success guaranteed !