The world of confectionery has changed notably in the last few years as, of course, it’s not immune to new tendencies.
We have spoken to the proprietress of a confectionery that this year celebrates its 150th anniversary, to find out how they adapt to changing habits and what the most remarkable changes have been that they have witnessed in their years of experience.
If you are the sixth generation of a confectioners’ family, it’s clear that your perspective of the business is unique. Since 1867, this business has made millions of cakes and pastries, known clients who have been born and died, generations have passed, they’ve witnessed a few wars, technological advances, fashions, influences… it’s a business that keeps going on.
Mia and Jordi Fàbrega are the sixth generation of the Confectionery Fàbrega, a small business in Figueres that began as a supplies and chocolate shop. They started offering pastries and cakes to go with the chocolate. There are two quotes that Mia says sets apart her knowledge that she has forged between flours and hours of wakefulness in the workshop:
«The confectioner must be good for the business to work.»
«We must use raw materials of excellent quality for the pastries to be good. If the raw material is good, the final product will be good, even if you get out of bed on the wrong side.»
From García de Pou, we would add that in order to create a high quality product, presentation is also essential. A cake is only finished when it’s presented on a cake stand that enhances it’s beauty or even makes it more attractive. Black, white and golden doilies are outstanding items, and golden and black greaseproof doilies with straight, elegant lines are a tendency.
In the past, cakes were traditionally made with sponge cake filling; the embellishments and fillings were a bonus. Now, most cakes are made with mousses and creams, leaving the sponge cake as old fashioned… How do these changes affect us?
Mia says that «if the confectioner is vocational he is constantly learning, always testing new flavors and textures that clients demand, or that he may discover travelling. Clients often ask for new things, and we try to satisfy them.»
We asked her what the biggest change in this last generation has been and her answer was “the use of technology”. Machines have helped to improve many processes and to increase the productive capacity even though they offer mainly handmade products.
The customization of packaging also has been important in recent years. Clients want boxes, cake trays and wrappings showing the brand of the confectionery so they can prove that they have bought a good quality product.
Since confectionery is putting it’s focus on the needs of clients with digestive intolerances, the challenge for this family at the moment is to also offer tasty and attractive pastries that are gluten free, egg free, lactose free, low in sugar, etc.
What is the challenge of your confectionery? Share it in our Facebook page, we’ll be pleased to hear from you.
