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why pastry chefs use their own name to name their pastry shop/bakery?

post #1 of 6
11/8/12 at 10:55pm
Thread Starter 

like....

 

pierre herme, francois payard, Fauchon, thierry, thomas haas, jacques genin, Sadaharu Aoki and other names

 

is it just easier to use their own name because it complicated to think of a name or is it just a marketing/business tactic?

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post #2 of 6
11/9/12 at 12:58am

So they dont get lost going to work?

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post #3 of 6
11/9/12 at 5:59am

So they know who to blame if they faillaser.gif

Every smoker quits smoking sooner or later!

Only the smart ones are doing it while they are still alive.

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post #4 of 6
11/9/12 at 2:27pm
Thread Starter 
Quote:
Originally Posted by Kippers View Post

So they dont get lost going to work?

 

haha... thats funny .. I guess they focus all their memory skills to remembering how to make pastries :P .... if they add the memory of the name of their shop is just an overload and could lose everything 

 

Quote:
Originally Posted by berndy View Post

So they know who to blame if they faillaser.gif

 

that is a sad thing :P .... it basically a double edge sword, it can either hit or fall back on them

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post #5 of 6
11/9/12 at 4:32pm

Oh Sorry, I forgot to mention that they also need the name of the person they have to write a bonus check out to if the business is a successful onelicklips.gif

Every smoker quits smoking sooner or later!

Only the smart ones are doing it while they are still alive.

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post #6 of 6
11/11/12 at 4:35pm

If you know good pastry and the chefs that make it, having their name on the shop is the best marketing you could ask for.

My website:
http://www.cake-o-rama.com
My blog:
http://valanne.typepad.com/blog/
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