Page 10 - PastryNA2012_2

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Off The Wire
8 Pastry & Baking North America
Cacao Barry
A new generation of white chocolate
• Perfect balance of whole milk and cocoa butter
provides outstanding roundness
• Product meets growing demand for less sweet and
more fluid white chocolate
• Available now for U.S. pastry chefs and confectioners
in 5kg Pistoles™ box
Chicago, March 14, 2012
– Cacao Barry®, the French
premium chocolate brand, is launching Zéphyr™, a
slightly sweet white chocolate that is the perfect balance
of wholesome milk and rich cocoa butter taste, for
pastry chefs and chocolatiers in the United States. This
Kosher Dairy chocolate is currently available in a 5 kg
Pistoles™ box.
“Cacao Barry developed this “modern” white chocolate
recipe in response to growing demand for a less sweet
and more fluid white chocolate,” said Alexandra Urbe,
Brand Manager, Cacao
Barry, Americas. “Like
many consumers in other
countries, Americans
want to satisfy their
sweet cravings with less
sugar, Zéphyr™ is a new
generation of white
chocolate that meets that
demand and craving.”
This fine balance gives
Zéphyr™ its exceptional
roundness, while its
unparalleled smoothness
is perfect for molding,
enrobing, macaroons, fillings and mousse preparations.
It also is ideal for all pastry applications.
Like the “light and soft wind” of the same French
name, Zéphyr™ will add a new touch of lightness to
creations that will delight the most demanding chefs
and artisans. For more information about Zéphyr™ as
well as recipes, For images of
Zephyr™, visit
The French brand Cacao Barry® offers a range of high-
quality cocoa products, chocolate coatings, fillings and
decorating products. Its strength lies in the sourcing of
cocoa beans in the origin countries as well as in mastering
the processing of cocoa. Chocolatiers, confectioners,
master bakers and pastry chefs all over the world choose
the Cacao Barry® brand because of its perfect finesse
and superior taste and texture. Cacao Barry® is a global
Gourmet brand of Barry Callebaut, the world’s leading
manufacturer of high-quality cocoa and chocolate.
Popular Baguette Class
Award-Winning Master Baker Jeffrey
Hamelman To Reprise Popular Class
March 2012, Sonoma, CA
– The baguette, a classic
form of artisan bread,
exists in many versions.
This summer Jeffrey
Hamelman will reprise
his popular Guild class,
“Baguettes Six Ways,”
which gives beginning
and intermediate bakers
the opportunity to make
and compare half a dozen different types of formulas and
techniques, including pousse lente, intensive mix, and poolish-
based baguettes.
The hands-on class, to be held on July 6 and 7 in Norwich,
Vermont, will also offer students extensive practice to hone
their shaping and scoring skills.
Hamelman, a Certified Master Baker, directs the production
bakery at the King Arthur Flour Company, He is the author
of the highly acclaimed Bread: A Baker’s Book of Techniques
and Recipes and was the 2005 recipient of The Guild’s
prestigious Golden Baguette Award (now the Raymond Calvel
Award),which recognizes individuals who have contributed
significantly to the advancement of artisan baking.
Class space is limited; early registration is recommended.
The registration form for “Baguettes Six Ways”can be
downloaded at
New Product
Majestic® Cake
Donut Mixes –
New Flavors!
Dawn is happy to
announce that the Dawn
Majestic® Cake Donut
Mix line now has several
new varieties. Enjoy
everyone’s favorite
donut in new and
improved Blueberry,
Cherry, Orange Juice
and Strawberry ‘N
Cream flavors! For donut decorating and merchandising
ideas, ask your Dawn sales professional for a copy of our
donut training manual. For more information, visit