Getting Creative with Cuts

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At a time when the nation’s economy is unpredictable, many companies and organizations are trying to find immediate cost-saving strategies. With widespread strikes for higher minimum wage, companies are spurring towards innovation to reduce rising costs. Unfortunately, layoffs in the Hospitality Industry are far too real an occurrence due to the high labor costs associated… Read more »

Specialty Bakeries: The Rise of Sweet and Successful Niche Concepts

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Niche markets are thriving in the world of sweets. Specialty bakeries are popping up and prospering thanks to their unique and creative concepts, and the evolving demand of the industry. Modern customers and dessert lovers are seeking interesting treats with personality and are also on the lookout for local and better-for-you options at the same… Read more »

Two Chocolate Masters Visit PreGel

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Innovative Dessert Buffet with Chef Jérôme Landrieu 6.1.2015-6.3.2015 In his fifth year of presenting at PreGel’s 5-Star Pastry Series® Seminar on June 1-3, 2015 at PreGel America’s International Training Center in Charlotte, NC, Jérôme Landrieu, Corporate Pastry Chef for the Chicago Chocolate Academy, showcased many modern twists on traditional flavors as well as innovative techniques… Read more »

SUBLIME DOUGHNUTS: Full-Bodied Pastries, Despite the Hole

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Behind the polished glass of a doughnut shop’s pastry display case lies a stunning collection of pure culinary allurement. Fresh pastries of varying shapes and sizes are dressed up with colorful and sweet glazes, toppings and garnishes canvassing the surface of every impeccably prepared treat. The sight of this edible eye-candy is enough to overcome… Read more »

Preparing the Perfect Pop

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Remember hearing the music from the ice cream truck as it drove through your neighborhood? That memory instantly evokes nostalgia from your childhood. Maybe it was a hot summer day and you needed to cool off, or maybe you just needed a special treat. Either way, I bet you can taste that memory. In today’s… Read more »

Meet PreGel’s Creative Design Team: Masters of Visual Communication

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“Art is pattern informed by sensibility.” – Herbert Read, poet, and art critic This quote couldn’t better describe the work produced by PreGel’s Creative Design Team – a super talented group of visual artists whose unique conceptions spawn from sensibility. Utilizing their knowledge of PreGel products, the specific goals they set for each artistic initiative… Read more »

PreGel America Causes A Splash With New Fruit Lounge® Syrups

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PreGel America is pleased to announce the addition of Fruit Lounge® Syrups to its innovative line of Specialty Beverage Solutions. The gluten-free line of concentrated fruit syrups is available in nine flavors, ranging from coconut to passion fruit. The company’s latest ingredient solutions represent varying facets of taste and creativity in the beverage world, providing… Read more »

The Reward of Sacrifice

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In the premier issue of P Magazine, I shared the age-old philosophy of “no pain, no gain” through the story of my family’s perseverance to build their businesses. I’d like to expand on this timeless ideal with the exploration of yet another hurdle we’ve all faced – sacrifice. Through many experiences, I’ve come to realize… Read more »

PreGel Brings Strong Presence At 2015 NRA With Debut Of Show-Stopping Ingredient Solutions

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PreGel America successfully revealed its latest collection of specialty dessert ingredient solutions at booth #7113 during the 2015 National Restaurant Association Show. The show-stopping dessert ingredients unveiled included: Super Sprints (Instant Mixes for Frozen Desserts) Cucumber Yogurt Super Sprint – 36421 Arabeschi® (Sauces and Toppings) Tiramisù Arabeschi® – 35922 Ginger Arabeschi® – 94302 Coriandolina® Coating… Read more »