“I still have a few ideas up my sleeve.”
She often spends the whole day in the bakery, experimenting with new products: As Head of Product Development, Else Rindom knows exactly which trends resonate with customers and which experiments are better left aside. There’s a very specific reason why the trained butcher joined Confiserie Bachmann in 1999.
Else Rindom, let’s begin with a private topic: Whoever looks at the Confiserie Bachmann’s organizational chart will notice that the name Rindom appears twice. How come?
Else Rindom: (smiles) You’ve done your research well. It’s true: My husband works in production management. Love is “to blame” …
Now you’ve made me curious!
My husband Carsten and I are originally from Denmark. That’s also where we met and fell in love. As a young man, Carsten felt the urge for adventure, so he traveled to Switzerland to do an internship at Confiserie Bachmann. After a few months, I missed him so much that I spontaneously decided to follow him to Switzerland. And lo and behold: shortly afterward I also started at the company, training as a confectioner-pastry chef.
But you’re actually a trained butcher.
That’s right. However, I couldn’t imagine going back to my old profession.
And back to Denmark?
No, not that either. Although my husband and I actually tried it: in 2009, we opened our own bakery on Denmark’s west coast and fulfilled our dream of being self-employed. Even though business was going really well, we decided four years later to pack up again and leave Denmark behind.
Be inspired by our recipes and prepare the delicious creations from Confiserie Bachmann yourself. We wish you lots of fun!
But you’re actually a trained butcher.
That’s right. However, I couldn’t imagine going back to my old profession.
Why?
We worked so hard that the rest of our lives fell by the wayside. It just didn’t feel right anymore. All the happier we were when, in 2013, we were both able to return to Confiserie Bachmann. For that we are very grateful to the company.
Today you are Head of Product Development. Sounds interesting.
It is! Here I have the opportunity to develop new products from scratch. This creative part of my job is what I like most. Just today, for example, I spent the entire day working on new product ideas.
How should I picture that in practice?
Exactly as the title suggests: I spend the whole day in the bakery and kitchen, experimenting with different ingredients to create new products. And it’s about much more than just taste. Can the item be packaged conveniently? Does it have a long enough shelf life? Will customers like the novelty? All of these are decisive factors in the development process.
“Our bodies crave flavor – nourishment alone is not enough.”
Can you give me an example of a new product that has been particularly well received by customers?
Cupcakes! We had already sold them very successfully in Denmark. When we introduced these sweet treats at Confiserie Bachmann a few years ago, customers were initially a bit hesitant. Today, cupcakes are indispensable in our assortment.
Who decides whether a new cupcake will be sold or not?
Every Tuesday, the management team meets to discuss various topics. If a new product is in the pipeline, I bring it to the meeting and let those present taste it. If the majority likes the proposal, there’s a good chance it will actually make it into sales.
I would love to attend such a meeting. Where do you actually get your inspiration for new products?
I collect ideas everywhere: while shopping, at trade fairs, on holiday, or online. Another important source of inspiration is customer feedback.
And what do you hear from your customers?
These days, vegan options are often requested. Although vegan products will probably never be top sellers, it’s nice that we can still meet this customer need, for example in the salad and sandwich range.
Do you also sometimes test “crazy” products with unusual ingredients, like chocolate with chili?
We actually do have chocolate with chili in our assortment. I love trying out unusual creations, but often it’s the more traditional recipes that prevail with our customers. In everyday business there’s often little room for culinary adventures – yet there is always the opportunity for creative innovations. Ultimately, it’s the same for all of us: our bodies crave flavor; nourishment alone is not enough. Whether unusual or traditional, the taste experience always comes first.
Now you’ve made me curious again. What new products can we look forward to?
Of course, I won’t reveal that here. Only this much: I still have a few ideas up my sleeve.
