Bread and Dessert, a Memory Inside and Outside the Home

Bread consumption in hospitality compared to consumption data at home. The beginning and end of a meal also distinguish the image of each restaurant.

What type of bread is consumed in a restaurant, its quality and perception are taken care of (there is a bread culture, and hoteliers train on its consumption). We consume the same types of bread in hospitality and at home; it is comparable. The quality of bread and desserts are important details in hospitality as they can make the difference between restaurants and other hospitality establishments. And desserts in hospitality follow the trends of desserts sold in artisan bakeries. The offer of products for hospitality is also sold and consumed at different artisan counters by the end consumer. The restaurant menus feature star desserts that are the most consumed and bought in artisan bakeries (examples are well-known desserts such as Torrijas and various types of cheesecakes). Limits and differentiation between pastry and bakery.