SUBMITTED TO SUBMITTED BY

MR. ROHIT SARIN SUPREET KOUR

ROLL NO 20
Mikkelsen's Pastry Shop Menu
OurHistory

In the search for a name for this new bakery, I wanted something not connected to any
country or culture, yet reflecting my philosophy.

First liking the sound of the name Macrina, the 4th century Greek mystic and visionary, I
later discovered through research, that Macrina started one of the first communities
that held property in common and emphasized a simple, self-sufficient life. Caring as
much as I do about the connection between bread and the communion of sharing that
happens at meals, there is a natural bond with the philosophy of Macrina’s community.

Much has been written about the mystique of bread and how a simple and elementary
food has such magnetism— the soul and passion of the baker transcends into the loaf
that is shared with the community.

Based on the model of the traditional old-world village bakery; the bread has unique
characteristics because of the use of available regional ingredients. The rustic European
breads and baked goods from Macrina use as many indigenous products as possible as
well as organic grains and natural ingredients.

The philosophy of the bakery is to enhance both the natural products and the flavor of
the various grains. The baked goods are created from Northwest apples, potatoes,
cranberries and hazelnuts, as well as wheat, rye, barley and buckwheat flour. Macrina
Casera, the house bread, was developed to be eaten at any meal, complementing all
foods.

The bakers at Macrina love bread and that shows in the quality. This is bread that
celebrates the tradition of breaking bread with family and friends

AMBIENCE
  Refrigerated room
 Tempering machine for chocolate
 Shaker for chocolate
 Spoons for ice cream
 Marycream machine
 Mixer (pastry)
 Mixture slimmer
 Convection oven
 Oven for pastry baking
 Plates and trays
 Other small equipment (mainly decoration
 Thermometer
 Moulds
 Pasteurizer
 Coffee machine
 Orange Juice squeezer
 Freezer
 Refrigerated pick-up
 Furniture
 Office equip,
 computers,
 TV
. This will include a regular oven, convection oven, stovetop, exhaust hood, refrigerator,
freezer, mixers, baker's racks, baking sheets and pans. You will also need glass display cases,
tables, chairs and stools... Showcase pastries and cakes under glass in a well-lit area. Also
displayed baked goods in your store window . Setting up tables for customers . Installed a
chalkboard on the wall behind the counter to highlight daily specials.

Menu of pastry shop

CHRISTMAS
S.No Item Price (Rs.)

1 1 KG. X'MAS CAKE 520 (Each)

2 1.5 KG X'MAS CAKE 780 (Each)

3 2 KG X'MAS CAKE 1050 (Each)

4 BASKET SHAPE X'MAS CAKE 550 (Each)

5 BOOK SHAPE X'MAS CAKE 550 (Each)

6 FRUIT MINCE PIE 45 (Each)

7 GINGERBREAD MAN 40 (Each)

8 LARGE PLUM PUDDING 650 (Each)

9 MAIZE SHAPE X'MAS CAKE 550 (Each)

10 MEDIUM PLUM PUDDING 330 (Each)

11 SMALL X'MAS CAKE 400 (Each)

12 SMALL LOG X'MAS CAKE 550 (Each)

13 SMALL PLUM PUDDING 190 (Each)

14 STANDING LOG X'MAS CAKES 850 (Each)

15 STAR COOKIE 25 (Each)

16 X,MAS HAMPER 900 (Each)

17 X'MAS TREE COOKIE 35 (Each)

DIWALI
S.No Item Price (Rs.)

1 CHOCOLATE BASKET 340 (Each)

2 CHOCOLATE BOX 330 (Each)

3 FANCY COOKIES BOX 370 (Each)

4 SMALL CHOCOLATE BOX 165 (Each)

5 SMALL FANCY COOKIES BOX 185 (Each)

6 SMALL SPECIAL CHOCOLATE BOX 225 (Each)

7 SPECIAL CHOCOLATE BOX 450 (Each)

EASTER
S.No Item Price (Rs.)

1 CHOC.GOLD FISH 30 (Each)

2 CHOCOLATE FISH 60 (Each)

3 EASTER BASKET 300 (Each)

4 EASTER BONNETS (2 PCS/BOX) 70 (Each)

5 EASTER EGG CASE 170 (Each)

6 EASTER NEST 60 (Each)

7 FAMILY SIZE CHOC. EASTER EGG 800 (Each)

8 FAMILY SIZE MARZIPAN EASTER EGG 350 (Each)

9 FONDANT EASTER EGG 10 (Each)

10 HOT CROSS BUNS 35 (Each)

11 L. MARZIPAN EASTER EGG 150 (Each)

12 L.CHOC. EASTER EGG 320 (Each)

13 LARGE BUNNY 60 (Each)

14 LARGE HEN 450 (Each)

15 M. MARZIPAN EASTER EGG 120 (Each)

16 MEDIUM HEN 360 (Each)

17 S. MARZIPAN EASTER EGG 80 (Each)

18 S.CHOC. EASTER EGG 250 (Each)

19 SMALL BUNNY 50 (Each)

20 SMALL HEN 200 (Each)

VALENTINE DAY
S.No Item Price (Rs.)

1 LARGE CHOCOLATE TRUFFLE HEART 500 (Each)

CAKE
 2 LARGE VALENTINE HEART CAKE 400 (Each)

3 MEDIUM SIZE CHOC HEART

4 SMALL CHOCOLATE TRUFFLE HEART 300 (Each)

CAKE

5 SMALL VALENTINE HEART CAKE 250 (Each)

6 SOLID CHOC. HEART 90 (Each)

7 TWIN HEART BOX 100 (Each)

8 VALENTINE COOKIE 30 (Each)

9 VALENTINE HEART BOX 150 (Each)

Staff structure:

Regarding the administrative staff, the pastry shop hire a General Manager
and a Marketing and Sales responsible with substantive skills, and a presentable
and friendly salesperson. On the production side, the pastry shop have a
chef, a cook, and 5 craftswomen, which receive a serious training in order to
acquire the required skills.
Staff selection and training is crucial; the team must be as efficient and motivated
as possible in order to ensure high quality products and services.
The total number of employees is 10 all year round. The monthly salaries
including social security charges and transport are around USD 7,038.

Strengths
􀂾 The pastry shop will offer high quality goods. A professional quality team
will supervise the production; one of the major strengths will be the ability
to build a solid and loyal relationship with both local customers
(individuals, restaurants) and expatriates who might ask for western
standards.
􀂾 The price per quality will be very attractive; the pastry shop will offer
discounts to key clients

Weaknesses
􀂾 Inhabitants of rural areas, such as South Lebanon are more used to
Arabic sweets than French pastries and may not consider these products
as valid substitutes.
􀂾 Given that the majority of people have limited income, pastries and
decorated chocolate might be considered a luxurious item.
􀂾 Although the range of products theoretically satisfies preferences at any
time during the year, the caza is much less populated during the nine
months outside the summer and therefore the profitability of the business
will be squeezed during the off-season months.

Opportunities
􀂾 Labor, which is the main factor of production of decorated chocolate, is
cheaper in Bint Jbeil than in major cities. Hence, the expected price
difference between chocolate produced in Bint Jbeil and those in main
cities could open up new opportunities to contract deals with chocolate
distributors in Beirut or other cities. Another opportunity is possible by
establishing contracts with clients such as hotels and restaurants.
􀂾 The pastry shop will take advantage of the fact that during the summer
months the number of residents increases considerably, especially to sell
ice cream.

Threats
􀂾 There is a risk that the turnover achieved does not reach expectations
andtherefore, the business would not be able to cover its operating expenses.
􀂾 In addition, there is a risk that the economic condition in the region does
not improve, or even gets worse; this would definitely impede the
profitability of the business