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Central Market Unwraps New CIA-Inspired Pastries

SAN ANTONIO -- The seven-store Central Market unit of H-E-B Grocery Co. here debuted a new line of high-end bakery items that emerged from of a unique training arrangement the chain has with the Culinary Institute of America.

Bakery teams from all seven Central Markets recently traveled to the CIA campus in Hyde Park, N.Y., for a weeklong session that gave rise to more than 25 new pastry items.

The fresh-baked treats include classic French styles as well as more "down home" American favorites like: Raspberry Mousse Cake, Red Velvet Cake, Fromage Blanc Cheesecake, Macaroon Sandwiches, Chibouste Lime Tart, Mango Mousse Cake, Boston Cream Pie, Rum Balls and six varieties of gourmet muffins.

Edouard Damez, who oversees Central Market's Bakery operations, said he worked with the CIA culinary instructors in advance of the training session and gave them a long list of pastry items he was interested in introducing. The culinary instructors in turn, made their own suggestions for new items.

"It's a way of widening our pool of knowledge and to learn more about baking techniques," said Damez. "The people at the CIA are at the forefront of the industry, and they have excellent facilities."

Another team of bakers from Central Market heads to the CIA campus in January to develop new breads.

For 100 years, H-E-B has been an innovative retailer. Known for its fresh food, quality products and convenient services, H-E-B's Central Market division is acclaimed for its unique format, gourmet products, and large selection of produce and cooking classes.
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