September 13, 2010 - 6:24pm
Artisan Breads
My wife and I are planning to open a coffee and sandwich shop in south Brazil.
Fresh roasted coffee and gourmet sandwiches. We want to begin offering four
artisan breads, po-boy or hoagie type, where customers can select their
ingredients. Beside a basic white and a wheat, what are suggestions from
this illustrious group on artisan breads which would be unique. Thanks!
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Before you get wrapped up in offering exotic or obscure types of bread, find out what your customers really want. My friend opened up a small convienence store/sandwich shop with the idea of offering above average sandwiches and gourmet coffee. He lost a chunk of money because the customers didn't care for multi-grain sourdough breads and other fine breads. They wanted working class whole wheat, thick sliced white bread, and a strong cup of black coffee.
Don't tie up your money in specialized equipment or exotic inventory. Do keep a special bread on the menu to see if you get any response but if you don't, give the customers what they want.
How about the Scali Rolls from the king arthur flour web site?They are well liked.
http://www.kingarthurflour.com/recipes/scali-bread-recipe
http://www.thefreshloaf.com/node/14063/scali-hoagie-rolls
From your description, it sounds like you are talking about RG do Sul or Santa Catarina, with the Italian and German descent population. What about the possibility of trying a rye bread, as an experiment (if you can get rye flour)? It would certainly be unique, and it might appeal to your customers who have traveled and tried these breads in the US or in Europe. But as other folks here have mentioned, you have to know your customers, so perhaps introduce it as an experiment without having invested a king's ransom in time or ingredients. Boa sorte. Candango
Good observation, Cantago. The state is Santa Catarina. Rye would be a wonderful addition to a fortified white and wheat. I will have to check in the larger cities if rye flour is available. Blessings.
The city is Sao Bento do Sul. My wife and I live here. I also have a home in Louisiana. She is Brasilian and is my Portuguese teacher!
I think the fact that your wife is Brazilian will definitely help a lot... I haven't been in Sao Bento do Sul, but the whole region is so gorgeous, and much much safer than places in Sao Paulo and Rio
I hope you will keep us posted on your big adventure, and I wish you all the luck!
Along with your fresh roasted coffee and gourmet sandwiches, you could draw on your Louisiana background and offer beignets along with the coffee. They are quick to make and would not be a major investment in time or ingredients, and would also be a (welcome) novelty in your city. You would be unique and have a corner on the market. The sweetness would also appeal to the Brasilian taste.
Candango
Contango, you are 'right on target.' Beignets and cinnamon rolls will be introduced about the same time. This will be an ecclectic coffee and sandwich house- a blend of Louisiana, Panera bread, Subway and Starbucks. I hope to bring equipment back in an overseas container. Right now, I envision most of my coffee equipment in three suitcases- just to get started. Yet, I hope to find a deep fryer, for beignets, and other needed things in the classified section of our gazette.
Glad to be of help. (Just an aside, my pen name - Candango - will probably be recognizable to your wife, as I took it from a Brasilian word). That aside, when looking through the classifieds for kitchen equipment, deep fryers, etc, don't forget to check on the ads in your large neighbors, Porto Alegre, Florianopolis and Sao Paulo. You might even find good deals on used equipment from places going out of business. Just a thought.
Dear Friends. Thank you for your suggestions. We hope to be operational, late November. A quick trip back to USA is planned, where I will pack in large suitcases coffee equipment, seasonings and mixes. Please keep us in your prayers.
That is so exciting! Good Luck!