Initial here
Monograms add uniqueness to bakery products and increase profits
Monogramming made a big comeback several years ago, starting with clothing, stationary, linens and jewelry and has now made its way to the culinary community. Monograms are common on chocolates, cupcakes, cake toppers and cookies. These personalized products evoke a sense of elegance, luxury and uniqueness that customers love, which can increase your profits.
1. You can use almost any cookie dough, but sugar or shortbread usually work best. Working with chilled cookie dough will produce the best results. Use a sheeter or rolling pin to sheet the dough to ¼-in. thickness. Dough that is too thick or unevenly sheeted will result in misshapen cookies and can affect the baking process. The cookies need to bake evenly, maintaining a flat top.
advertisement
Do you have one of the best retail bakeries in the nation or would like to nominate someone who does? If so, submit your application for Modern Baking’s 2012 Retail Bakery of the Year. Applicants will be judged on management systems, product quality, training programs, merchandising and marketing plans, sales and industry service. The winner will be featured in Modern Baking magazine. Applications for the 2012 Retail Bakery of the Year must be received by May 30. Click here for the application.
The Baking Blog
 |
 |
Katie Martin |
Maggie Hennessy |
Check out The Baking Blog for Modern Baking editors' posts from the recent Euorpain and Atlantic Bakery Expo shows.
Find new equipment, ingredients and supplies for your retail, in-store, foodservice or specialty wholesale bakery while keeping up with the latest contact information, product lines and services for your business.
View the home page here
The Baking eNewsletters |
| Read the latest news, hottest trends and brightest ideas that affect the wholesale and retail baking industries. View the archives |
