Ekonomi
Auntie Anne’s Pretzel Buka Gerai ke-8
- Details
- Published on Sunday, 04 October 2015 21:57
- Written by Harri Safiari
- Hits: 200402
Kuningan Terkini - Diantara pengunjung Trans Studio Mall (TSM) Bandung pada akhir pekan (3/10/2015) itu ada suasana khas. Banyak bocah, riang-gembira berlagak selaku pengolah adonan tepung kue. “Ini digelar, demi memperkenalkan produk utama, pretzel (kudapan – red). Ini gerai ke-8 di Indonesia. Pertama di Bandung. Rencananya akan dibuka tiga lainnya di Jakarta sampai akhir 2015”, kata Martinus Tara Karyadi, Executive Director PT Prestzelindo Sukses Pratama.
Seperti apa kudapan pretzel itu? Menurut Mike Desquitado, International Director of Operations – Asia Pacific, yang mengaku sudah memiliki 400 gerai di daerah operasinya:”Bahan dasar utama, tepung. Ya, seperti roti. Yang berbeda, kudapan ini sebaiknya dinikmati dalam keadaan hangat. Tentu kami punya resep khusus yang sudah teruji secara internasional”.
Rekan awak media yang duduk di sebelah kuninganterkini.com kala kudapan ini diuraikan prosesnya, sempat berbisik:”Ini seperti cakue dan odading, malah seperti panganan gemblong di tanah Pasundan?!”. Dalam benak kala itu, susah dibantah kemiripannya. Galibnya, pretzel itu semacam roti yang sudah tahunan melegenda, dan hidup di tanah Amerika maupun Eropa sana, bercita-rasa internasional. Kudapan pretzel ini punya tajuk Fresh Baked Happiness.
Uraiannya, untuk kelas meals ada menu diantaranya Jumbo Pretzel Dogs (Orignal Rp. 28,5; With Cheese Rp. 32,5), Classics (Pretzels original – salted & non salted Rp. 12,0; Speciality – Cinn Sugar, Sesame Seeds, Garlic, Choc Eclairs Rp. 17.0), Premium – Almond, Parmesan, Cheese, Cream chees, Cinn Raisin Rp. 7,5), emang terakhir kelompok Drinks mulai dari Old Fashioned Lemonade (Reg. Rp. 18,5 & Large Rp. 24,5) hingga Coca-cola product.
“Aku udah nyoba yang meals sama classics. Rasanya memang aduhai, harganya worthy- lah buat kita-kita”, seru Amelia (22), mahasiswa UNPAD asal kota Kuningan yang hari itu hadir di area pretzel tanpa sengaja bersama tiga rekannya.
Alhasil, ragam kuliner kita khususnya di Bandung dan Jabar melalui aneka produk pretzel yang tak lain “menyerupai” cakue dan odading yang naik kelas, semakin bertambah. “Tinggal selera dan kekuatan berpromosi, serta kemampuan bersaing secara sehat yang menentukan sebuah produk”, demikian ujar Sendhi Febrianto, pengamat wisata & kuliner di Jabar sehubungan kehadiran gerai pretzel di Bandung. (Harri Safiari & Shahadat Akbar)





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