Positioning Yourself As a New Baker In The Industry

While we were there, we couldn’t help ourselves and just had to sample some of the baked goods the city had to offer. While we were stuffing our faces with pastries and doing our best to fend off the notorious canal geese, we got to thinking… How do you actually position yourself in the market as a baker?

In chocolate, it’s fairly easy to define yourself based on the chocolate you use, your style of chocolate bonbons and decoration techniques. While some of this applies to bakery, it’s a little harder to differentiate yourself. 

For example, if you intend to launch a high-end patisserie that uses use a single origin dark chocolate with notes of red fruit and high bitterness, baked goods often have high fat ingredients such as butter and cream, removing a lot of the nuanced notes of the chocolate, so you have to think outside the box a little in terms of product. 

This isn’t to say that as a baker your should stick exclusively to coatings, you can still use high-quality chocolate and get a fabulous result within a bakery setting, but how can you create a brand that not only helps you stand out from the crows, but also has a consistent rate of customer return and sales?