How Bakers Crust developed its brand
 |
| Baker's Crust breads are made from scratch daily in its 4,600-sq.-ft. commisary. |
 |
| Baker's Crust owners Philippe Bulan (left) and John Stein. |
 |
| Bakers work in 12 hour shifts to prepare the cafes signature items, such as jalapeno cheddar bread. |
Growing through wholesale
 |
| Desserts, such as cookies and cakes, as well as breakfast pastries, make up 50% of the chain's bakery sales. |
Want to use this article? Click here for options!
© 2009 Penton Media Inc.
Acceptable Use Policy blog comments powered by Disqus
Bakery-Net Viewpoints: |
|
 |
Heather Henstock: |
| Read More Editor's Notes | |
Product Information
Visit our online resource to find products and services offered by advertisers featured in Modern Baking magazine.
advertisement
Modern Baking Buyer's Guide
Indentify 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.
The Bakery-Net e-Newsletter | |
|
|
Baking Industry News Decorating Ideas Bakery Equipment News Healthful Baking News Formulas & Techniques |
| Each of the five Bakery-Net e-Newsletters brings the best of Modern Baking and Baking Management magazines. View the archives | |
