The Sigmund Pretzel Shop Caters to Those Seeking a Pretzel Resurgence
Robyn Currie — May 29, 2010 — World
References: nytimes & sigmundnyc
New York City's Sigmund Pretzel Shop caters to the so-hip-it-hurts crowd's demanding call for delicious pretzels. No doughy cardboard street pretzels here!
The Russian born pastry-chef and owner of Sigmund Pretzel Shop, Lina Kulchinsky, makes fresh pretzels and pretzel bread. The soft yeasty treats fill the bakery with a perfume that can only be described as sweet and delicious, and the store has offered a refreshing alternative for those who crave a good old-fashioned pretzel.
The Russian born pastry-chef and owner of Sigmund Pretzel Shop, Lina Kulchinsky, makes fresh pretzels and pretzel bread. The soft yeasty treats fill the bakery with a perfume that can only be described as sweet and delicious, and the store has offered a refreshing alternative for those who crave a good old-fashioned pretzel.
Trend Themes
1. Gourmet Street Food - Incorporate unique and high-quality ingredients into traditional street-food recipes to create a new market for discerning foodies.
2. Ethnic Fusion Snacks - Combine different cultural snacks together to create new taste sensations for adventurous eaters.
3. Artisanal Baked Goods - Re-create classic baked goods with fresh, whole ingredients and market them as a premium alternative to supermarket options.
Industry Implications
1. Food and Beverage - Incorporate premium, high-quality ingredients and flavors into classic food trucks or food stalls to appeal to a new market that values quality over quantity.
2. Food Retail - Create a bakery that offers a variety of fresh, unique and high-quality baked goods that cater to a demand for premium and artisanal pantry options.
3. Hospitality - Incorporate unique and high-quality street snacks into hotel minibars or room-service offerings to satisfy the needs of travelers looking for adventurous and satisfying options.
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