In this industry, we have heard it a hundred times "customers eat with their eyes." Desserts that are aesthetically pleasing and evoke an emotion are the ones that get consumed so the pressure for the best presentation is high. For top notch pastry chefs or dessert business owners, the first step is creating the dessert itself which can be daunting in its own right, but then comes the next step of perfecting the display to entice passersby. Display cases and spaces will vary by business, but the top five tips for creating a pastry display as shared by the chefs at PreGel's Professional Training Center are great guidelines for creating a magical presentation and consumer experience. Here's what they shared:
1. For a pastry display, you must sweat the small stuff. According to PreGel AMERICA Assistant Pastry Chef Mike Downing, "the small details on individual pastries make a big difference in the overall look of the display case. When each individual pastry looks perfect, the whole case looks exponentially better."
2. Eye catching color is not just for pretty paintings on the wall. "Two of the most important details in a pastry case are flavor and color! The pastries have to catch your eye. They need to be clean, sharp and consistent, but with a touch of finesse," imparts Frederic Monti, corporate chef, PreGel AMERICA. Downing echoes Chef Monti's tip as he himself shares that color is always what catches his eye. He goes on to explain how to make the varying colors work in a case. "When arranging pastries in the display case, be sure to keep similar colors as separate from each other as possible. Really try to mix it up, and not have all the yellow pastries grouped together, and all the chocolate pastries grouped together, etc.," said Downing.
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