The PreGel blog aims to serve the passion of dessert artisans with informative, educational, and entertaining content. Ours is a platform of inspiration and an inside look at industry trends, events, ingredient highlights, business marketing tips, and all the important information an existing or aspiring business owner needs to know.
We are all excited about shops and restaurants reopening, but things will be different for a while now, and BEING PREPARED IS ESSENTIAL. Ensuring safety regulations are met, reorganizing the work with limited staff, sanitizing the production kitchen and making sure customers still have an enjoyable experience, will be new challenges in the coming months.… Read more »
One thing about cooler temperatures is certain, additional layering is necessary. This applies to the delicacies in your display case and catering menu. Think about it, when something always looks the same, the visual can become boring and essentially unappealing. So it’s important to catch (and keep) the attention of your customers for the sake… Read more »
As the leaves are falling off the trees and the temperatures around most of the Unites States are becoming cold, Amy Andrade, PreGel Special Service Team Manager, takes you to a warm and tropical locale in this issue of “10 Questions With…” Located in the Caribbean Sea and on the island’s North Eastern shore, San… Read more »
PreGel Corporate Pastry Chef & US ITC Manager, Sean Pera, is exploring the delicious spectrum of a never-ending trend: chocolate. Take note of how Chef Pera recommends some uses of chocolate in all its splendorous forms. With the world of chocolate ever-expanding in its vast choices of flavors and sommelier-esque descriptions, it can sometimes… Read more »
In his ninth year lecturing at the PreGel 5-Star Pastry Series®, Chef Michael Laiskonis, creative director at the Institute of Culinary Education, New York City, fascinated attendees with his extensive knowledge of chocolate. He showcased mono portions and verrines as well as a variety of bonbons and confections that incorporated the chocolate produced in class.… Read more »
Question: Can dessert be creamy, buttery, or indulgent without including the likes of milk, butter, cream, or other animal byproducts in its composition? A few short years ago, my conjecture would likely have been “ummm…no!” But today, having consumed more education about veganism and having experienced the sheer pleasure of tasting vegan desserts, I am… Read more »
It’s fall! And the new season officially begins today, September 23, in the United States. This means temperatures are about to start transitioning from blazing summer heat toward freezing winter chills, and just like the changing view outdoors is becoming more robust with varying colorful hues, menus across the country will begin modeling their new… Read more »
Taken from the pages of PreGel’s P Magazine, in this article written by Daniela Milano, social media specialist for PreGel America, we revisit how ingredients for creating artisanal desserts can be utilized to prepare savory menu options, such as Pistachio Pesto Pizza! When Sweets Go Nuts for Savory When you talk about sweet and savory,… Read more »
In his third return to the 5-Star Pastry Series® at PreGel America, Chef Amaury Guichon, international pastry instructor, debuted his first ever entremets class for students from all around the world. During the seminar, seven different entremets were produced to completion from the glazes, to the chocolate garnishes. The “Boutique Style Entremets” demonstration began… Read more »
They say “ask and you shall receive,” and that’s exactly what we (PreGel America) did last year. As a business professional, you know that establishments of similar types look for ways to stand out from one another, but the common denominator between the fiercest competitors is the shared desire to truly know their audiences. To… Read more »
As we move toward the height of summer, now’s the time to consider showcasing your gelato and brand at local festivals and events. Catering with gelato is a great way to expand your business and customer reach, that’s why we’re revisiting this P Magazine article by Christiane Carter, marketing support, PreGel America, to inspire your… Read more »
It’s July. You know what that means? It’s National Ice Cream Month–31 days of celebrating Americans’ love for its classic frozen treat. In honor of this sweet occasion, we’re bringing back this P Magazine article by Maria Seaman, area marketing manager, Latin America, to revisit how ice cream is loved around the world. Every country, region,… Read more »