by Dave Turner | Oct 31, 2014 | Journal
We’ve talked about elevating bread service before and we continue to believe that is an area of opportunity for restaurateurs. Well, Greece’s The Glass Company reminds us that improving the butter presentation also is an important addition to the...
by Dave Turner | Jul 30, 2014 | Journal
Looking for a fresh and attractive way to serve baked products? Frieling may have your answer…… Handmade in Italy, using the finest Italian cotton, Frieling’s novel bread bags offer an eye-catching alternative for serving baked products. Frieling has...
by Dave Turner | Jun 12, 2014 | Journal
Italy’s Mepra S.p.A. has been creating award-winning products to help elevate the restaurant dining experience for more than 60 years. So, you’re serving artisan breads…..shouldn’t you be serving it a way that your bread deserves?Mepra has...
by Dave Turner | Apr 7, 2014 | Journal
Serving charcuterie, breads, desserts and more on boards continues to be a way of differentiating a dining experience and serving profit-making menu items. And, when we think of boards….we immediately think of Epicurean.Epicurean is a forest-friendly Minnesota...
by Dave Turner | Mar 10, 2014 | Journal
PlatDePa…………from the Barcelona-area studio of Andreu Carulla.It translates as breadplate. Bread has been a basic, main food for centuries, all over the world, in all cultures. In the traditional catalan cuisine, we can...