Compared to the savory side, pastry typically accounts for a lower percentage of overall sales. However, because it’s often the last impression a club leaves on its members after their dining experience, pastries demand consideration and thought. A pastry department can be vital in making a club’s kitchen successful. While not all clubs have the demand or resources to employ a full-time pastry chef, there are several ways for a club to run a successful pastry department without a dedicated pastry chef.
An executive pastry chef is responsible for operating the pastry section of a club’s kitchen and preparing a wide variety of goods, such as cakes, cookies, pies and bread. When such a position is not filled, culinary team members might have to rally together to make up a pastry team. Even without a pastry chef, making pastries in-house can create a personal and meaningful experience for members. It also offers clubs the ability to customize and accommodate for any dietary needs.
When making in-house pastries isn’t possible, most clubs will outsource to local bakeries (see In-House or Outsourcing: The Great Debate), especially if making a profit isn’t a concern. Depending on the product, the size of the event, or if in a peak season, certain products are just more practical to outsource. Outsourcing can also provide a club with a larger variety of products.
With so many high-quality pre-made items now available to chefs, few might realize just how common the practice is. Not only are pre-made and frozen foods more convenient, but they can save on labor while simplifying the food preparation process. Suppliers now have many items that resemble and taste scratch-made and reduce prep time. Pre-made items also do not need to be kept as-is; chefs can add their twist to the product to help it stand out. Chefs will usually pay a higher price for pre-made products, but suppliers can make suggestions for the best products that can help reduce labor while still maintaining quality.
Par-baked products also give clubs a convenient solution to providing members with fresh flavors of signature baked goods. Par-baked products are the ideal solution for clubs that want time-saving ways to serve signature baked items without compromising consistency, quality, flavor or appeal. (See, What Par-Baked Products Are Most Useful for Busy Country Club Operations?) Par-baking also reduces the need for skilled bakers. Products can be quickly produced by staff who require minimal training compared to the artisan training and experience needed to produce quality goods from scratch. With not having to worry about transport times wasting days of a product’s expiration period, par-baked products also provide benefits regarding shelf life. Bakery products are a staple of most meals, and with par-baked products, a range of baked goods of the highest quality can be produced quickly. Some of the most useful par-baked products that clubs should take advantage of include bread, such as rolls, loaves and baguettes, sweet and savory pies, pizza crust, and high-value pastries like Danish and croissants.
Larger and higher-end clubs are most likely willing to spend more and invest in a pastry department. Look inside your team and see if any of your current cooks have an interest or proficiency in pastry. Start there. As fine dining and food quality in clubs continue to rise, chefs realize that, even without a pastry chef, their pastry program deserves the same respect and authenticity as savory cooking.