The Future of Bakery Catering

 
A bakery? A bakery café? A restaurant? It is not that easy to answer the question as to what Bastian’s actually is. The all-day formula with its own bakery and cake shop, bread counter and bar, which marked the return of Heiner Kamps, the founder of Germany’s biggest bakery chain, to the bread business, affords a glimpse into the potential future of bakery catering. The network currently comprises three units, in Düsseldorf, Cologne and Salzburg (Austria). Its core clientele includes small children and their mothers; students and pensioners, who enjoy an excellent piece of cake with a cup of coffee. A panorama window affords an unrestricted view of the bakehouse. The many bread-related dishes on the menu are a clear indication of years of baking expertise. The philosophy in terms of the cuisine is ‘fresh, down-toearth and German’. All meals are made in-house, even the cookies, served with the coffee. Convenience quota: 0%. At the same time, none of the meals costs more than €10. Making everything fresh in-house affords maximum flexibility. The focus of expansion is on big cities like Hamburg and Frankfurt. One thing is certainhowever – there are no plans to grow Bastian’s into a big chain as many other bakers have done.
 
www.bastians-baecker.de
 

 
| 23 April 2010 |