Latest news with #DominiqueAnsel
Yahoo
09-07-2025
- Business
- Yahoo
The Industry Flocks to the Fancy Food Show: Summer 2025 Event Saw 14% Increase in Attendee Registration, Nearly 2,500 Exhibitors from 59 Countries
NEW YORK, July 9, 2025 /PRNewswire/ -- The Specialty Food Association (SFA) brought together more than 32,000 industry professionals at the 69th Summer Fancy Food Show, which ran June 29 – July 1 in New York City. Attendee registration jumped 14% over 2024, to about 13,000, including about 8,100 buyers, a 9% increase. As specialty food and beverage products grow in relevance for retail and foodservice success, SFA expanded the square footage of the Fancy Food Show to nearly 340,000 square feet, including the River Pavilion, opened for the first time since before the disruptions of the pandemic. Over three active days at the Javits Center, 2,492 domestic and global food and beverage manufacturers showcased the full spectrum of innovative specialty products that are key to customer interest and loyalty in today's food industry. "The Summer Fancy Food Show is the Specialty Food Association's marquee event, and this year's event showed that the appetite for specialty foods is growing even amid economic uncertainty," said SFA President Bill Lynch. "We saw notable increases in attendance from retail buyers, investors, foodservice, and press, who were eager to meet the passionate people behind the brands and experience the latest innovations in specialty foods, a market that's projected to hit $231 billion in 2025." Show highlights included: Artisan food and beverage products from 2,492 exhibitors. Exhibitors from 59 countries and six continents, with 24 international pavilions, including the Show's partner country, Italy, and new entrants Estonia and Pakistan. Nearly 1,000 new products (983), a 90% increase over 2024; 378 first-time exhibitors; and 90 incubator and accelerator brands. Most of these could be found in Debut District, a buzzy area dedicated to the newest of the new at the Show. State and Regional Pavilions including Brooklyn, Georgia, Massachusetts, Michigan, New Jersey, New York, North Dakota, Pennsylvania, Puerto Rico, SUSTA, US Virgin Islands, Vermont, Virginia. The Show also hosted the first-ever Académie Culinaire de France's North America Pastry Competition Championship onsite, presided over by Chef Dominique Ansel. Networking opportunities included the Buyer Welcome Reception, New Member Party, and SFA People Awards Ceremony, hosted by Jeni Britton and lauding the honorees of the SFA Leadership Awards, Hall of Fame, and Lifetime Achievement Awards More than 30 informative and inspiring sessions from notable and diverse thought leaders, including Hungryroot founder and CEO Ben McKean, Chef Michael Symon, First We Feast CEO Chris Schonberger, influencer/investor/founder Rachel Mansfield, top food media, the SFA Trendspotter Panel, and more. Topics included financing, tariffs, alternative distribution methods, economic uncertainty, and foodservice trends. Insight into influential and emerging trends in specialty food, courtesy of the SFA Trendspotter Panel: Trends on their radar included "change, one bite at a time" (how companies are creating products to maintain smaller supply chains), and the continued prominence of "global convenience." Abena Anim-Somuah, Melanie Bartelme, Patranya Bhoolsuwan; Kat Craddock; Jenn de la Vega, Dr. Beth Forrest, Jeannie Houchins, Chef Clara Park, Shoba S. Patel, Stan Sagner, Kantha Shelke, Ph.D, Cathy Strange, Summer Thompson, Mara Weinraub. Food Rescue and Donation. The SFA operates an Exhibitor Food Donation Program in partnership with City Harvest to ensure that unused food is provided to New Yorkers in need. This year, 84,015 pounds on 99 pallets of specialty food were donated by SFA members. Observations from the Summer Fancy Food Show participants were stellar: "Doosra had an incredible show getting to meet independent retailers, regional & national grocery buyers as well as press and influencers who could give us the right amplification... Debut District was the perfect spot for new & emerging brands, and everyone I spoke to said it was their favorite part of the show. I'm also incredibly grateful to the press room who listened to our goals and help guide the appropriate folks our way. Summer Fancy Food is my favorite food show of the year." -- Kartik Das, Doosra "We found some excellent products and got to connect with some of our existing vendors. We will definitely be back." -- Caleb Dean, Cambridge Naturals "What an awesome show! Thank you again for including us!" -- Lily Feldman, Gopuff "What can I say. My 1st time at the Summer Fancy Food Show in New York was AMAZING. The energy is electric, the people are friendly, and the my God, THE FOOD is unbelievable. This has me even more committed to bringing "Southern Soul" to the CPG world. Get ready, "That's My Mama's" goodness is on the a Southern Soul type of way." -- Tommy Miles aka "Nephew Tommy", Southern Flavors LLC "Fancy Food 2025 was filled with product discovery for me, meeting new brands I have never seen before and being able to learn more about their story and product, I really like that Fancy Foods is a show where you have quality time to chat with brands." -- Shoba S. Patel, Martie "As first-time exhibitors, we were blown away by the response at the show – we heard from so many people that our new line of par baked bagels are the best they've ever had! I enjoyed having meaningful conversations with buyers and retailers who appreciate the craftsmanship that goes into an authentic New York City bagel." -- Matt Pomerantz, founder, Zucker's Bagels "The SFA Summer Fancy Food Show remains the best opportunity to connect with new brands, dive deeper into existing lines, and creating an atmosphere ripe for discovery. I always find makers in the included section. An underrated benefit is the buyers lounge - being able to relax and network during the busy day is a game changer." -- Summer Thompson, Market Hall Foods SFA's next trade show is the new Winter FancyFaire*, taking place in San Diego, January 11-13, 2026, where the first-ever specialty food Trend of the Year will be unveiled. Learn more at About the Specialty Food Association The Specialty Food Association (SFA) was founded in 1952 and is the not-for-profit trade association of the $207-billion specialty food industry. Representing more than 4,000 businesses worldwide, SFA champions industry participation and success for a diverse community of makers, buyers, importers, distributors, and service providers by producing events, programs, and year-round resources and education. SFA owns and operates the Summer Fancy Food Show, Winter FancyFaire*, and the sofi™ Awards, which have honored excellence in specialty food and beverage annually since 1972. SFA also produces the e-newsletter Specialty Food SmartBrief, the Trendspotter Panel annual predictions, and Show reports. Find out more at and connect with SFA on LinkedIn, Instagram, TikTok, Facebook, and X. Hashtags: #WeFancy #FancyFoodShow View original content to download multimedia: SOURCE Specialty Food Association
The Citizen
08-07-2025
- General
- The Citizen
Recipe of the day: Bake at home crispy meringue cake
Bake at home with our recipe of the day: Discover the secrets of perfect meringue. Renowned pastry chef Cédric Grolet says eggs serve multiple purposes. They act as emulsifiers, helping to combine fats and liquids smoothly, and contribute to the structure of the baked item. He also frequently uses egg wash, a mixture of beaten eggs brushed onto pastries before baking to achieve a golden-brown crust. Award-winning French pastry chef Dominique Ansel, best known for his invention of the Cronut (a croissant-doughnut hybrid made with eggs), is a huge fan of baking with eggs because of their incredible versatility. He notes that whole eggs are binders, helping to hold ingredients together and increase the viscosity of batters and doughs, while egg yolks add richness and flavour, and can be incorporated to provide structure and moisture. Whipped egg whites, he says, are the only way to obtain a light and airy end result. In his famous Buche de Noël, he uses both whipped egg whites and yolks, demonstrating how different parts of the egg can be used to create different textures. This season, we're giving a nod to artisanal bakers with a trendy high tea featuring a crispy meringue cake. ALSO READ: Recipe of the day: Simple no-bake holiday snacks to make with the kids Preparation time: 30 minutes Cooking time: 45 minutes Cost per recipe: Serves 12 for under R120 Ingredients: For the cake: 125 ml (½ cup) softened baking margarine 180 ml (¾ cup) sugar 2 eggs 5 ml (1 tsp) vanilla essence 60 ml (¼ cup) plain yoghurt 250 ml (1 cup) self-raising flour 2.5 ml (½ tsp) salt For the meringue: 3 egg whites 2.5 ml (½ tsp) cream of tartar 180 ml (¾ cup) castor sugar Icing sugar, for dusting Method: Working quickly, carefully spread the meringue evenly over the top of the cake. Bake for about 30 minutes or until the meringue is crisp. Cool. Turn out onto a cake stand and dust with icing sugar. For the cake, preheat the oven to 180°C. Line a deep 19cm springform cake tin with baking paper. Beat together the margarine and sugar until creamy. Add the eggs, one at a time, beating until incorporated. Beat in the vanilla and yoghurt until combined. Fold in the flour and salt until smooth. Spread into the prepared tin. Bake for about 15 minutes or until the cake is puffed up and slightly golden. Meanwhile, for the meringue, beat the egg whites until foamy. Beat in the cream of tartar until soft peaks form. Slowly add the castor sugar while beating until glossy with medium peaks. Recipe of the day : Bake at home crispy Meringue cake Author: Thami Kwazi Prep Time: 30 minutes Cook Time: 45 minutes Total Time: 1 hour 15 minutes Category: baking Ingredients Scale 1x 2x 3x FOR THE CAKE 125 ml (½ cup) softened baking margarine 180 ml (¾ cup) sugar 2 eggs 5 ml (1 tsp) vanilla essence 60 ml (¼ cup) plain yoghurt 250 ml (1 cup) self-raising flour 2.5 ml (½ tsp) salt FOR THE MERINGUE 3 egg whites 2.5 ml (½ tsp) cream of tartar 180 ml (¾ cup) castor sugar Icing sugar, for dusting Instructions For the cake, preheat the oven to 180°C. Line a deep 19 cm springform cake tin with baking paper. Beat together the margarine and sugar until creamy. Add the eggs, one at a time, beating until incorporated. Beat in the vanilla and yoghurt until combined. Fold in the flour and salt until smooth. Spread into the prepared tin. Bake for about 15 minutes or until the cake is puffed up and slightly golden. Meanwhile, for the meringue, beat the egg whites until foamy. Beat in the cream of tartar until soft peaks form. Slowly add the castor sugar while beating until glossy with medium peaks. Working quickly, carefully spread the meringue evenly over the top of the cake. Bake for about 30 minutes or until the meringue is crisp. Cool. Turn out onto a cake stand and dust with icing sugar. Notes Serves 8-10 for under R120
Style Blueprint
24-06-2025
- Business
- Style Blueprint
This Arlington Bakery is a FIRST for West TN
Share with your friends! Pinterest LinkedIn Email Flipboard Reddit Pastry lovers, rejoice! Barefruit Cafe, a local bakery known for its croissant donuts, will be opening its first brick-and-mortar cafe in Arlington's historic downtown square later this summer. If you've never heard of a 'croughnut' — a term originally coined by famed pastry chef Dominique Ansel — imagine buttery, flaky layers of a croissant bundled up into decadent, multilayered donut perfection. Along with a tempting assortment of its staple and seasonal flavors, the cafe will serve coffee and other beverages, offering a cozy, coastal-themed spot for locals to indulge in the sweet hybrid treat. Read on to learn how Barefruit went from a single farmers' market stand to a Midsouth destination! Pin Pin Starting a cafe has been a longtime dream for Leilani and Blake, who have four children. The idea began brewing over a decade ago when the couple visited a coffee shop in Honduras. 'We were sitting at a bible study with some friends,' Leilani recalls, 'and it opened our eyes to the fact that simple little things, like a good cup of coffee or a pastry, can be used as tools to connect people and build relationships and community.' When the two signed up for a booth at Millington's Lightfoot Farm Market in October 2023, they just planned to sell coffee from their home espresso machine. But Leilani decided to make a small batch of croughnuts from a recipe she was experimenting with, and they were an immediate hit. 'We sold out within 45 minutes, and at the next market, it was the same,' she says. 'By the December market, people were following us as we brought in trays of croughnuts, and they sold out before we could put most of them in our display case.' Pin Demand grew even more when Leilani posted her croughnuts online. Soon, she was supplying them to several local coffee shops, including JoJo's Espresso and Congregation Coffee in Germantown, City & State in Midtown, Ethnos Coffee Roasters in Arlington, and Coffee Central in Southaven, MS. Leilani recruited her brother, Dominic, to help her get the cottage bakery off the ground. And, naturally, her kids taste-tested the new flavors she rolled out each month. Since introducing the novelty pastry to farmers' markets and coffee shops throughout Memphis, she has been amazed by the buzz it has generated. 'Customers have told us that they drove from as far away as Arkansas and Mississippi for our croughnuts,' Leilani says. 'The support and love we have received have been overwhelming. It's also been encouraging because they take a bit of work to make.' Pin Croughnuts take a whopping three days to make, with each batch handcrafted using the French method of dough lamination, which involves repeatedly rolling and folding the dough to create its flaky, buttery texture. Each croughnut contains about 144 layers of laminated dough, Leilani says. 'It has taken a lot of trial and error to create consistency with the pastry, especially once we started upping our quantities,' she says. 'So much goes into the process. It's like an art form.' Once the dough is finished, the croughnuts are fried to golden perfection and topped with house-made glazes and creams. Leilani uses high-quality ingredients, from grass-fed butter shipped from New Zealand to pure grapeseed oil and other organic and non-GMO products. Pin Barefruit Cafe's rotating menu features more than 50 luscious flavors inspired by the season and food experiences from Leilani and Blake's travels. The two most popular flavors are vanilla bean creme (infused with Madagascar vanilla bean pastry cream and sprinkled with powdered sugar) and brown butter glaze, which has a rich, nutty taste with a hint of salt. 'My favorite is our signature glaze, which is a classic French vanilla glaze,' Leilani says. 'After testing all of these different flavors, I keep going back to the simplest ones.' Barefruit Cafe has also added coffee back to its offerings, sourcing beans from Collierville's Vinculo Coffee Roasters, which partners with farmers and distributors in Mexico, Nicaragua, and Ethiopia. 'We have a passion for coffee and for giving people the opportunity to try coffee from different countries,' Leilani says. 'With our storefront, we hope our love for coffee will shine through as much as our croughnuts do.' Pin Leilani and Blake converted their Volkswagen Vanagon into a coffee and croughnuts truck (fondly referred to as the Barefruit Bus). Still, a brick-and-mortar location has always been in the works. Their storefront is slated to open in late July on Chester Street in Arlington's square, which the couple chose because 'it was the perfect spot for us and lined up with everything we had been praying for,' shares Leilani. While the space is small and the seating is limited, she hopes the move will eventually open the door to expanding Barefruit Cafe. 'Our vision has always been to create a space where families and friends can sit down together and have great conversations over coffee and build community,' she says. In the meantime, Leilani already feels like she is living her dream. 'I love being able to work alongside my husband doing something we love,' she says. 'It feels like we are on a date when we get to serve together, and it's fun bringing our kids into that and introducing them to this world of entrepreneurship.' Pin Can't wait to try a croughnut? Follow Barefruit Cafe on Instagram or Facebook to find out where the Barefruit Bus will show up! ********** To see more local restaurants, check out our Food & Dining archives! About the Author Emily McMackin Emily McMackin Dye is an Alabama native and Tennessee transplant, who recently moved to Memphis from Nashville. A freelance writer, she enjoys exploring history, culture, and the lifestyle scene surrounding her new home in The Bluff City.
Forbes
30-05-2025
- Business
- Forbes
Don't Ask For A Cronut At Dominique Ansel's New Pastry Shop
Dominque Ansel at his new bakery, Papa d'Amour in Greenwich Village, where you can't buy a cronut ... More but have plenty of other options. Don't even think about ordering a cronut at pastry chef's Dominique Ansel's new bakery Papa d'Amour located in the heart of Greenwich Village on University Place. It opened on May 22, 2025, after Ansel made quite the name for himself at his eponymous bakery on Spring Street in SoHo that debuted in 2013. There he launched his cronut that merged the croissant with the donut and became quite a media sensation. But at the new bakery, no cronuts for sale. At Papa d'Amour, Ansel is going off in a new direction, and therefore decided he wanted no vestiges of his past creations to intrude. He describes this new concept as 'a fusion between French pastries and Asian bread culture.' Time magazine, for example, called cronuts one of the 25 best inventions of 2013. But he made only 250 of them a day, causing people to line up on the street an hour before it opened, and then selling out. Ansel explains that making only 250 cronuts daily wasn't a marketing ploy, but that his kitchen in the back was tiny and that was all he could produce. Besides his new bakery and the original one, he also oversees the Dominique Ansel Workshop on East 27th Street specializing in French-style bread called viennoisserie and a production facility for the two other bakeries, so it's now 3 bakeries he operates. Hence, he's developed a host of new pastries and sandwiches, combining his classical French training with some Taiwanese flavors, influenced by his wife, who is from Taiwan. In the back, there are a dozen chefs baking. Why so many? Ansel replies that he needs that many chefs for the 'quality and diversity and we need trained chefs to do it. Everything is made by hand.' A New Direction for Ansel It's also an homage to New York City where people of so many diverse cultures co-exist. At home he and his wife and their two children speak French, Chinese and English, and his new bakery connects with all 3 cultures. 'Everything on the menu,' Ansel explains, 'is brand new--no repeats from two other shops.' One of his favorites is its mochi donut, made with a special taro butter that fries up into a super light, lacy shell. No Financial Assistant Required Because Ansel's SoHo location has done so well, he was able to self-capitalize his new bakery, without any financial partners or investors. 'I believe in ownership and keeping things small. It allows us to focus our creativity and the things that matter most,' he asserts. Even Ansel Had His Setbacks But even well-praised Ansel has had his ups and downs. While his Spring Street bakery still thrives, his Seventh Avenue/Charles Street bakery and upstairs workshop in the heart of the West Village closed in July 2020, a victim of Covid. At his new bakery, he's also selling 4 sandwiches including crispy shrimp sandwich made with aoli, egg and tomato (its most popular), and a pork sandwich with cabbage and dressing. The new shop has 20 seats and is open Monday to Sunday from 8 a.m. to 7 p.m. And it hasn't taken long for it to catch on. When this reporter stopped by unannounced on a Sunday about noon, he encountered a line of about 30 people. A bakery staffer was handing out free cups of espressos to lighten the pain of waiting on line. Why open on University Place? Ansel calls it a quintessential Greenwich Village neighborhood and noted that 'neighbors, residents, other business owners have come by to say hello and welcome us.' It's also located not far from New York University, the New School, Cardozo Law School so it attracts plenty of students. Go Early or Leave Disappointed Asked if people are ordering the sandwiches at dinner time, Ansel admits that most days, despite the dozen bakers, they've been selling out of most things by 3 p.m. 'We're having a hard time keeping up, but we want to focus on quality,' not speed, he says. He expects to start building up production so sandwiches will be available later. Asked if there is a fourth bakery in the works, Ansel laughs, and then says, he's gotten requests from private equity people to expand the number of his bakeries, but so far has resisted. 'It's not about the numbers; it's about the product and controlling what you make,' he asserts. Ansel calls the keys to his new bakery's success as: 1) Creativity of product, 2) Maintaining the quality, 3) Being close to guests and staff, 4) Be attentive to listening. One last thing, Ansel advises that the next time this reporter stops by Papa d'Amour, he try the egg tart and mochi donut, which he says, is flavorful and chewy. ' You'll be heavier on happiness,' he says, if not the scale.
Forbes
19-05-2025
- Business
- Forbes
A New Food Creation Hits NYC: The Flattened Pizza/Bagel At Bagizza
New York City's foodies are fascinated by the latest trend including a flattened pizza bagel ... More introduced at Bagizza on Madison Avenue in Midtown Manhattan. Back in May 2013 chef Dominique Ansel in his eponymous SoHo bakery on Spring Street in NYC introduced the cronut, a croissant blended into a doughnut. He produced only about 250 a day, creating long lines around the block, which turned into a media sensation. Clearly Ansel majored in pastries and minored in marketing. And now restaurateur Michael Park, executive chef Steven Cho and master bagel maker Alex Baka at Bagizza, which debuted on May 15, on Madison Avenue and 49th Street, near the Waldorf Astoria, have introduced their own concoction: a flattened pizza bagel. Indeed they originally called it a 'flagel' but were contacted by a lawyer who informed them that this term was copyrighted and if they used it, they'd be sued. So the 'flagel' name vanished and quickly turned into the pizza bagel, which doesn't quite have the same zing. A Google search revealed that Bagel Boss, which owns over a dozen bagel shops on Long Island, Queens and Manhattan, created the flagel. Baka said the 3 of them were brainstorming and said to each other that bagels and pizza are both NYC staples so why don't we combine them together? Flat pizza bagels emerged. Knowing how foodies operate, owner Park created the name Bagizza combining the words bagel and pizza together, to create a new food trend. At least that's the goal. Baka says it blends the bagel with pizza because it's prepared with 'bagel dough then hand-rolled and cold-fermented, then run through a sheeter until flat, then quickly boiled in a kettle with honey and spiced rum.' So it comes out as a bagel and is turned into pizza. It can be topped with high-quality pizza ingredients like San Marzano tomatoes, house-made marinara and premium cheeses such as Grande and Calabro mozzarella. It also offers Hawaiian pizza and broccolini pesto. Though it sounds as if it would be laden with a thousand calories, Baka says the individual pizza bagel, without the toppings, registers at 360 calories. It avoids using sugar, which would increase the calorie count, and relies on malt syrup, which is sweet but lighter on calories. Baka admits that taking photographs of the bagel pizza is a natural for many Gen Xers and millennials on TikTok or Instagram. Admitting that he's more focused on the food than the photography, he adds, 'We're making everything with practical deliciousness in mind, and if it happens to look good on camera, that's also great.' And since Bagizza is open 24/7, it serves all meals 'from breakfast bagels and coffee to lunch, dinner and late-night bites,' Baka adds. He says the guests can order the pizza bagel whenever they want but most people veer toward traditional breakfast items such as its bacon, egg and cheese sandwiches. Baka says Bagizza operates like their 'new favorite diner or 24-hour café.' Hence, people can opt for acai bowls, regular bagels, salads, or dinner items like short ribs. He calls it a diner 'with an elevated edge.' Baka himself is originally from Thailand but was raised in Woodside, Queens and also operates Pattanian, a Thai restaurant in Ridgewood, Queens. How does he handle both? 'I don't sleep much,' he admits. Asked about Bagizza's target audience, Baka says it expects to attract many tourists, but also residents who live nearby and office workers. 'There's nothing quite like it in the vicinity. And prices, for this area, aren't too expensive,' he says. In the future, he expects that flat pizza bagels could be turned into a consumer-packaged goods item, sold in supermarkets, like bagel bites.. And then they'd consider opening another one or more Bagizza's in New York City and might explore other states. Flat pizza bagels could be here to stay.
