7 tips to reinvent your patisserie classics
In today’s ever-changing world, consumers rely on tradition and routine. And that's exactly why classics will always remain a popular staple in the baked goods industry. Even so,...
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Consumers often have little knowledge about the food that they are eating. They simply have no clue on where, by whom and how it is produced. But there is hope. According to Danny Boome, chef, food writer and journalist, a growing mass is reconnecting with food. 'If people understand where their food comes from, they can appreciate it more.'
You might also be interested in the interview with Michael Lee, CEO of Studio Industries and founder of the Future Market, who encourages innovation and customisation.
