Standalone Vs. Chains
When it comes to standalone bakeries compared to bakery chains there are a number of differences and challenges, but is there a direct competition between the two?
Rucnov doesn’t believe so and says as someone who just enjoys pastry, “there’s definitely a place for both the standalone bakery and the franchise like Krispy Kreme and Dunkin Donuts”.

“Aside from there being a market for both, the latter is something that would appeal more towards children (as their first pastry experience does commonly come from these types of chains), to those ordering in large quantities from a flavour and price perspective,” he adds.

Rucnov adds that standalone bakeries cater to those looking for specialised and artisanal pieces, high quality ingredients and “the opportunity to stay and enjoy their pastry with a specialty coffee or beverage.”

Story continues below
Advertisement

Maalouf concurs, and believes both standalone and chains have their own customers and as long as they are successful throughout the region that means that there is a demand for their products.

Despite this, Wekadapolae, maintains that standalone bakeries need more marketing strategies compared to chains to “establish and promote their products”.

“For chains there is no need for marketing strategies because their names and products are well known by most customers,” he says.

Weerasinghe agrees with Wekadapolae and believes companies such as Krispy Kreme are very successful on their branding “because of its digital business strategy and word of mouth”, while standalone bakeries “purely rely on walk in customers”.

Hewamanage also sees a great deal of difference between the two types of bakery.

“Standalone restaurants can change their menu or their cooking style very often and they can mirror seasonal ingredients and trends to create a constantly evolving menu,” he begins.
“The chain establishments on the other hand have their own standards, finalised recipes and their own style, which has proved successful in other markets and for that reason must remain constant.

“Standalone shops cater to certain specific market groups of people depending on style, taste and appearance of the products, especially the customised ones. Chain establishments cater to the general public, mass market and have developed a way to appeal to the general taste of everyone.”

Head chef, Sylvain Coulon, Pascal Tepper French Bakery, says this differentiation comes from the relationship with diners.

“We also listen to them and take in all their feedback on how we can improve our services and our menu into consideration.”

“The flexibility we enjoy as a standalone bakery allows us to adapt and cater to supply and demand,” he says.

Both Maree and Fernandez agree that the majority of chains usually focus on a specific item such as donuts or cupcakes, adding that for this reason there will always be a demand for bakeries.

“A boutique or pastry shop offers a wide range of different products, including tailor-made cakes and pastries, in order to cater to the demands and individual preferences of guests and customers,” Fernandez concludes.

Article continues on next page ...