Pâtisserie

Global Marketing 325-309 Assignment 2: Michel’s Patisserie Word Count: 1979 (excluding title page, executive summary, tables, and bibliography) I Executive Summary This report analyses the expansion of Michel’s Patisserie into the Chinese market through the creation of joint venture franchise agreements. Michel’s will be evaluated based on the motivations for expanding to China, process of internationalisation, choice of entry mode, and standardisation versus adaptation decisions. This analysis

1. The key problem Today, customers appear to be more demanding for a high standard quality of products and services, in particular desiring for quick response. Customer’s needs and expectation is therefore considered as an important issue for a company to meet the requirements of the customer. Customer dissatisfaction gives rise to a wide range of problems to a business. In view of that, the key challenge of a company is to continuously improve the quality of products and services. The basis

The CP105 Patisserie of Bachelor of Culinary Arts and Business introduces students to practical techniques and theoretical skills, and also knowledge pertaining to traditional and contemporary patisserie techniques. Throughout the course students will increase knowledge, skills and passion for the art of pastry. There are two parts to the CP105 Patisserie assessment: Part 1 is a report that involves self-directed research and reflection on the evaluation of patisserie practices. Students are expected

Overview: My business is a molecular patisserie called ‘Molecule, The Modern Patisserie’. Molecule is a modern patisserie that has a combination of classic and modern dishes. The patisserie combines the techniques of classic techniques with modern methods, today’s culinary experience is all about preservation of the flavour and keeping what nature has to offer pure and knowledge and that what Molecule is all about. Mission Statement: ‘Molecule, The Modern Patisserie’ the idea behind Molecule was to

This is a business plan for my small business called ‘ Molecule, The Modern Patisserie’. Molecule is a patisserie that has a combination of classic patisserie and a modern patisserie. The patisserie combines the techniques of classic techniques with modern methods, today’s culinary experience is all about preservation and knowledge and that what Molecule is all about. The Business plan will show Molecules mission statement, the tools that we will use, the competitive advantage to our competitors

girl but after three years together split up. Adriano then started supplying homemade desserts to nearby cafes in Sydney. For a couple of long years, Adriano was single however, he began dating after he opened his first patisserie in Balmain in the year 2007. His first patisserie was a huge success that six others followed after as well as his first book, Zumbo Book, followed by his second one Zumbarons in

can be found in many French bakeries in Manhattan, such as Balthazar Bakery and Breads Bakery. Yet, some boulangeries can be found in Brooklyn, such as La Baguette, Almondine Bakery, and Bien Cuit. There is a French bakery in Queens, the Cannelle Patisserie, known for their caneles. French pastries, like macarons are less expensive than their American counterparts, but breads tend to be around the same price in Paris and New York.

Haute Cuisine has been characterized by French cuisine, and modernized in every era. On June eighth, 1784 a revolutionary French cook was born Marie- Antoine Carème, also known as Antonin Crème. Antonin would inevitably be known as “The king of chefs, and chef of kings”. Antonin’s beginning would not be easy like a kings, his training would lead him to cook magnificently, and he would affect society for centuries with his amazing talent. Antonin was born in Paris, France, where he had been abandoned

work of the kitchen Careme moved on to begin his work in pastry. Careme was fortunate enough to be taken on as an apprentice for Sylvain Bailly. This kind of experience gave Careme his first official look into the baking world. Sylvain Bailly’s patisserie was in the most glamorous part of Paris where all the works of the baker could be seen. The 15-year-old Careme took his time with Bailly seriously, when he wasn’t working he spent his time studying from Bibliotheque Nationale. While working under

The MasterChef contestants were given the challenge of replicating Zumbo’s desserts like the Croquembouche tower, V8 cake, and fairy-tale house. Consequently, he opened doors to his first patisserie in Balmain in the year 2007. His first patisserie was such a huge success that he not only opened doors to another six patisseries, (Pyrmont, Rozelle, Manly, Waverley, Melbourne and the Queen Building) but he also authored two books, “Zumbo Book,” and “Zumbarons.” He then