Production scale up helps bakers innovate
SIMONE DEVASINI
PASTICCERIA MELOGRANO, MADONE
“All you need is a little sweetness,” according to the website of Pasticceria Melograno in Madone, about 12 kilometres south of Bérgamo. They sell traditional cakes, panettones, chocolates, brioches, cakes and ice creams. To challenge himself, Simone Devasini adds new products to his range every month.
Happy children’s cakes with Pokémons, a cute cake in the style of Minnie Mouse or a tough cake with a racing car on top: nothing is too much for baker Simone Devasini. “I started in 1996 with a small workshop, where I baked orders for individuals and some small bars and restaurants. As I went along, I became more and more familiar with the trade. And I soon noticed that people liked my pies and cakes. That is why, five years later, I took the chance of scaling up my production. My wife also joined the company and we moved into bigger premises. We now make pastries here for our own shops: on a classic basis, but always with something modern too.”
New offerings every month
Devasini attends courses and trainings on a regular basis and often finds inspiration there. Yet, he noticed that nothing concrete came off this inspiration for quite a long time. “You return to your company after a training course and carry on as before. I wanted to see that change and so we decided to change our offer every month. We offer three new ice cream flavours each month with a new type of brioche. It’s only available for our customers to buy that one month. It makes our customers keen to find out what is next. And for our bakers, it’s a good motivation to introduce something new every month.”
When Mr and Mrs Devasini noticed that the demand for their products continued to grow, they decided to set up a central bakery. “This allowed us to rationalise our production,” Devasini says. “We can now produce larger quantities at a time and use modern and powerful equipment. We have larger kneaders available to us, which greatly reduces our production time. The time we save in production with all these smart choices is now spent on innovation so that we can keep introducing new products.
Debic White Cream 35%
One of the things that help Devasini maintain the quality level is using high-quality ingredients, such as Debic White Cream 35%. “A versatile product that we use not only for our fillings, but also for making bavarois, creams, mousses and decorations. This practical, versatile cream has a long shelf life and is freezer-proof. We also use Debic White Cream 35% as decoration for our ice creams. A perfect and practical product: cream as cream should be!”
“We managed to scale up our production considerably, while at the same time keeping up our high quality standards.”PASTICCERIA MELOGRANO, MADONE
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