North Coast Seafoods’ Post

Baton Rouge is getting its very FIRST build-your-own-cheese box bar. 🥳 Think: Cava, Subway and The Salad Station, but with cheese, charcuterie and fresh produce! A mother and daughter duo plan to open Crafted Nibbles BR's first brick-and-mortar this fall. Read the details in my latest story! #BatonRouge #BatonRougeBusiness #BusinessReport #BlackOwnedBusiness

Here's why consumers love our Mini Beignets over traditional retailer doughnuts. As well as gathering thoughts from IFE in March and Pub in the Park last month, we conducted research to understand what sets our Mini Beignets apart from traditional retailer doughnuts. Here’s what they said: "a more premium version of a donut" "very indulgent with lots of filling" "wonderful texture and filling" "light and fluffy, they tasted like they had been baked on the same day" "ohhhhh wowwww!" It's always nice to hear nice things about yourself and this research was a great excuse for us to get that. It's wonderful to hear that our Mini Beignets, which reflect the finest French baking traditions, are enjoyed so much by consumers. So, you heard it here first - Mini Beignets are the next BIG thing! #foodandbeverage #foodtrends #consumerresearch #consumerinsights

Schmidt Baking Company, a division of the H&S Family of Bakeries, has introduced a line of bread under the Old Thyme brand: Artisan’s Choice. https://ow.ly/Rrig50UHhaa #newproduct #bread #retailers

Customers are more spoilt for choice with great artisan bakeries opening up everywhere. This is the time when you want to ensure that you are hitting sweet spots on what they are looking for when they shop with you. Quality and freshness are one of those sweet spots, they want quality products, so don’t try and skirt around these and most importantly they want freshly baked! Be fussy with your products, don’t allow semi standard product to hit your shelves, as sometimes you get only one chance. One chance if they love it – they’ll come back. Once chance if they don’t love it – they may not come back. Once chance if they hate it – you will never see them again. If you bake everything same day – promote it in your store, if you don’t, don’t promote it, never lie to your customers, they will find out and you will lose the trust of your staff, which will have a bigger ripple effect for your bakery. Here is a couple of tips for the bakeries that do keep some products more than the same day that I hope are useful. Continue to do taste testing to ensure they taste fresh. Do not keep them displayed in your window at night if you have people walking by. Simple Soulful Small Steps add up to Success – you heard it here first 😊 #riseupbakerycoaching #mariesviews #bakery

🌟 5 Tips for the Perfect Charcuterie Board! 🌟 Whether you’re hosting a party or enjoying a comfy night in, a Charcuterie Board can be the star of the show! Here’s how to elevate your #platteriegame: 1️⃣ Mix Textures & Flavors: Combine soft, hard, creamy, and crumbly cheeses with sweet, salty, and savory elements. Think brie with honey or sharp cheddar with pickles 🍯🧀 2️⃣ Add Color: Fresh fruits, colorful veggies, and vibrant dips make your board pop! Try berries, figs, or bell peppers 🌈 3️⃣ Layer It Up: Arrange in layers or clusters to create visual appeal. Keep it full but organised for that wow factor 🎨 4️⃣ Include a Crunch: Add crackers, breadsticks, or nuts for that satisfying crunch! 🥖🥜 5️⃣ Personalise It: Include your favourites - whether it’s a local cheese, a family-recipe chutney, or a quirky garnish. It’s your board, your rules! ❤️ 💡 What’s your favorite charcuterie board tip? Share below! 💬

Another 10 MILLION are off... Millions more of our wooden ice cream paddles are out the door and on their way to another valued client.🚚 ✅Are you struggling to get find a supplier that can cope with this sort of volume? ✅Worried that you don't have the storage space to store this much at once? ✅Anxious that you're using your stock faster than originally planned? ✅Find that ordering in bulk can be too overwhelming & stressful? Get in touch today as we have the answer all of these questions! #distribution #millions #delivery #reliable #sustainable #foodmanufacture #foodmanufacturing #manufacture #ecofriendly #foodpackaging #foodtogo #catering #summer #icecream #catering #bakery #bakeries #storage

I recently finished the third of three videos I've been working on talking about what we do at Baker Boy. I want to first thank JT Barnett, as I got the great idea to make 3 featured videos describing our company from one of his posts. This video details #WhoWeAre and gives a little bit of #companyhistory about where the business came from and where it's going. Be sure to check it out and follow the Baker Boy page for more. #food #bakery #foodmanufacturing

Maximize the impact of your marketing efforts by following these 4 steps: - Concentrate on promoting a single offer for a defined period. - Avoid mixing multiple offers to prevent customer confusion. - Ensure your pricing and costing are accurate for the chosen offer. - Know your minimum monthly sales goal to achieve profitability. Follow us for more baking for business tips. #smallbusiness #bakery #bakers

These retro kitchen shelves with the baking forms were used from the early 1800s. Nowadays you can find them more in fancy European artisan bakeries. #weeklypick #3dmodel #preproduction #worldbuilding #digitalartist #3dscanning #3dscan #3dpropstore #blender3d #blenderrender #conceptartist #3dart #3dartwork #rendering3d

Are you ready to dig in ? The Mont D'or Cheese will be back from Thursday night onward, served with our house charcuterie. Do you know Mont D'Or Cheese ? One type of Vacherin cheese is called mont d'Or, or Vacherin du Haut-Doubs, from France, or Vacherin Mont-d'Or from Switzerland, (though it tends to just be called Vacherin in the local shops). It is a soft, rich, seasonal cheese made from cow's milk in Switzerland and France, usually in villages of the Jura region (an origin that has been officially controlled since 1981), and has a grayish-yellow washed rind. The cheese is wrapped in a "sangle" made from the cambium of a Norway spruce tree for about two weeks at least, which gives the cheese a unique flavour. It typically contains 45 to 50 percent milk fat (in dry matter), and is produced between August 15 and March 15, and sold between September 10 and May 10. The Swiss Vacherin Mont d'Or is generally made with thermized milk (pasteurization is not allowed), while the French Vacherin du Haut-Doubs is unpasteurized. It is traditionally made in the winter months when the cows come down from Alpage (mountain pastures) and there is not enough milk to make Comté cheese. It is marketed in round boxes of various diameters made of spruce. The strips of spruce are harvested by specialists called "sanglier". It is often served warmed in its original packaging and eaten like fondue. #amazing #barroquegrill #rusticartdelatable