Too good to last (very long in your cupboard)
Real vanilla beans, organic lavender, real butter, pure cane sugar – These are just some of the ingredients Cruz Caudillo, artisan chef and founder of Praline Patisserie, works with on a daily basis. He hand-picks ingredients from around the world to ensure Praline Patisserie makes only pastry goods of the utmost quality. One of his best selling caramel flavors incorporates fleur de sel, a sea salt that is painstakingly hand harvested, and regarding among chefs as the best cooking salt in the world.
Ingredients you will not find in Chef Cruz’s kitchen would be corn syrup, artificial flavors, and artificial colors – basically, ingredients that make it into the bulk of his competitor’s products.
Another thing you won’t find on Praline Patisserie’s ingredient list are preservatives. One taste and you’ll immediately know why: When you have caramel with ingredients this good, jars never seem to need storing for any real length of time.
Praline Patisserie is born
Cruz has been working with his hands in various art forms his entire life. From building cars and motorcycles to woodworking and cabinetry. Cooking was also something that he had always been interested in from a very young age. When he discovered the pastry arts it was like a light turned on in his head. He was absolutely enthralled with the possibilities. Pastry was an art form in a lot of different ways. The chemistry behind the formulas and recipes to the aesthetic of a finished plated dessert or wedding cake; there was a lot of room for creativity. After completing culinary school in San Diego and working at the top fine dining restaurants in the area as a executive pastry chef, Cruz decided to forge ahead on his own. Praline Patisserie was born.
The company started out small. In the beginning Cruz had to rent commercial kitchen space to make his caramels but he has since built his own production and shipping facility. Praline Patisserie started with a 4 foot table at a single farmers market in San Diego. One year and almost 15,000 jars later, they were in eight different farmers markets and over fifteen retail locations. They would go on to be declared “Best Artisan Product of 2012” by Edible Magazine.
I think the overall versatility of Miva Merchant is its greatest strength. As our small company continues to grow Miva Merchant will be there to help facilitate our expansion and product catalog.”
Cruz’s current goal is to continue to grow Praline Patisserie’s wholesale accounts and build a solid online presence. Ultimately his primary goal is to open a brick and mortar Patisserie.
Taking the business online was the next logical step in the growth of the company. Praline Patisserie’s award winning caramel sauces were already being sold online – the bulk of the sales just wasn’t by them. They needed a website overhaul.
“We had a very simple online store before moving to Miva Merchant. The decision to switch was a no brainer,” explains Cruz. “The way Miva Merchant is set up, it is very easy to add new products and edit current offerings, something our old site just wasn’t any good at. I think the overall versatility of Miva Merchant is its greatest strength. As our small company continues to grow Miva Merchant will be there to help facilitate our expansion and product catalog.”
To get a taste of all Praline Patisserie has to offer, dip on over to: