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A Cuyahoga Falls restaurant owner was inspired by a trip to Paris to improve his pastries.

Blue Door Cafe & Bakery increased the butter in its croissants by 50% while lowering prices.

A new dough divider lowered ingredient costs and increased efficiency, allowing the savings to be passed to customers.

The restaurant also introduced a Parisian-style jambon beurre sandwich to its menu.

It's a pretty great deal when a restaurant and bakery heightens the quality of its baked goods and reduces prices for customers at the same time.

That's what Blue Door Cafe & Bakery in Cuyahoga Falls did, after owner Michael Bruno was inspired by a summer trip to France with his wife, Jenn. They spent two weeks in June in Paris and Champagne.

This was one of Bruno's main takeaways: "

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