September 1, 2008
Articles
Embrace new technology
It’s hard to keep up with the different ways new technology can help a bakery business, but that’s no reason to avoid it....
Enjoy Life Foods named to Inc. 500 for second year
For the second consecutive year, Enjoy Life Foods, Schiller Park, Ill., has been named to the Inc. 500 list of fastest growing privately held businesses in the United States. ...
RBA presidential cookie poll returns
Retail bakeries of the Retail Bakers of America (RBA), McLean, Va., launched a national cookie poll campaign this month to increase community involvement in the United States presidential election and help promote retail bakeries. ...
Chlebana named ACF Pastry Chef of the year
R. Andrew Chlebana, II, executive pastry chef at White Eagle Golf Club in Naperville, Ill., earned the Pastry Chef of the Year title during an American Culinary Federation (ACF) competition held recently in Las Vegas. ...
More, cupcake trend arrives in Chicago
Patricia Rothman is hoping to have her cupcake and eat it too....
Macrina Bakery & Cafe to open LEED facility
Seattle-based Macrina Bakery & Café celebrated its 15th anniversary by promoting some of its signature products. ...
Wilton celebrates 80th anniversary
Wilton Products Inc., Woodridge, Ill., a marketer of consumer and craft products celebrates its 80 anniversary this year. The company began as the Wilton...
N.C. bakers aided by new sales tax ruling
North Carolina bakers recently won a battle against the N.C. Department of Revenue for confusing sales tax governance, but the war over the legal definition of “prepared foods” may have just begun. ...
Cargill expands oil innovation center
Cargill, Fort Collins, Colo., debuted its expanded Specialty Canola Innovation Center last month with a grand opening event....
Online trade show to launch
A virtual bakery trade show, eBakery Show International 2009, is set to launch next spring, according to Matthew D’Agostino, owner of La Bonbonnaire Bake Shoppes, Edison, N.J. ...
Cookies support breast cancer awareness
Ralcorp Frozen Bakery Products, Westmont, Ill., announced a partnership between Lofthouse Cookies and the National Breast Cancer Foundation (NBCF)....
Frederick's recognized by N.H. magazine
Frederick’s Pastries, Amherst, N.H., has been named “Best of New Hamsphire” for cakes and pastries for the seventh consecutive year by New Hampshire magazine....
Rolls reflect healthful, upscale trends
Although rolls represent a relatively small proportion of bakery sales compared to other products in supermarket in-store bakeries, rolls reflect much of the same growth trends as other bakery products. ...
Events in Baking
Nov. 2Alexandria, La. DSRBA Workshop Deep South Retail Bakers Assoc. 318/445-9561 www.deepsouthrba.com Nov. 4Seattle Master Class with Leslie Mackey Bread...
People in Baking
Chad Anthony Durkin was named executive pastry chef for Desserts International Inc., Exton, Pa. He succeeds Gunther Heiland, founder and long-time executive...
OBITUARY
Gerald Ogan, 82, died last month at his home in Swampscott, Mass. after a brief illness. In 1946, Mr. Ogan joined his father, Abraham Ogan, in the company...
Slade Grove is on the move
Anyone that ever thought the bakery business was old fashioned has never met Slade Grove, owner of Phoenix-based Wicked Witch Bakery. Since opening his retail bakery in 2006, Grove has added a wholesale division, and he plans to expand to a new location by the end of this year. To stay ahead in business, he incorporates new technology to promote his brand, improve customer relations and adapt seamlessly for new growth. ...
Wicked brownie wins Bliss Spa taste test
A spa company's promotion campaign focused the limelight on three Phoenix area bakeries this summer. For three weekends in June, Bliss Spa asked residents...
The Workbench
The September edition of Workbench, a collection of bakery tips, bakery formulas, and other valuable snippets describing and advising on the practice of baking. ...
Lemon-poppyseed scones
Formula for lemon-poppyseed scones brought to you by the American Egg Board...
Part III: Manage Retail Prices For True Profit
While retail bakers increased prices this year to counter skyrocketing commodities costs, did they raise them enough? Bakery owner Karl Schmitt shares his methods for answering this question and scrutinizing bakery profit and loss reports (P&Ls) in this challenging economy....
Whole grains strike a chord with customers
Whole grains remain among the leading bakery product trends, but sales growth has slowed. Promoting whole grains has revived consumer awareness of the healthful side of baking and encouraged other health-oriented niches, such as gluten-free and all-natural/organic, to gain momentum....
Local focus energizesMarket of Choice
Located in the fertile Willamette Valley, Market of Choice, a seven-unit supermarket chain with in-store bakeries, takes advantage of its agricultural resources to produce high quality bakery products from scratch. Natural and organic ingredients form the core of the in-store bakery’s philosophy....
How Berkshire Mountain Bakery manages growth
Bigger wasn’t better for this Housatonic, Mass. specialty wholesale bakery. Owner Richard Bourdon reorganized his staff and revised his production schedule; today, with more than $1 million in sales, the bakery is profitable....
Fun winter cake designs
With cold weather right around the corner, it’s time to start preparing your winter cake displays. These diverse ideas will offer customers the perfect accompaniment to almost any winter occasion....
Decorating Ideas
Halloween ideas Halloween will soon be upon us; be sure your bakery is prepared. Bakery Crafts offers Sugar Dec-ons, edible designs, jimmies mixes, pics...
Specialty icing
Smooth finish Satin Ice rollable cake icing is a premium quality, non-stick, pliable icing, which can be rolled out with a rolling pin or mechanical sheeter....
Macarons sophisticated sandwich cookies
The macaron, an almond meringue cookie, originated in 16th century Italy and was made famous by 17th century French nuns. This chocolate version features cookies and ganache subtly flavored with tea....
Blue Flowers Earl Grey chocolate macaron
INGREDIENTS LBS. OZS. METRIC Confectioners' sugar 12 340 g Almond flour 6.7 190 g Aged egg whites 6 170 g Sugar 1.6 45 g Egg white powder 0.2 7 g Cocoa...
Blue Flowers Earl Grey ganache
INGREDIENTS LBS. OZS. METRIC Heavy cream (35% fat) 10.2 290 g Blue Flowers Earl Grey tea 0.5 15 g Dark chocolate couverture 58% 9.5 270 g Milk chocolate...
Equipment Ideas
Wash pallets, too Don't let soiled pallets sabotage your food safety program. Douglas Machines offers a compact tunnel washer designed for pallets, the...
Packaging & Supplies
Teardrop design allows creativity Demarle USA offers its new Mini Drop Flexipan mould. This new size is perfectly designed to work well for making beautiful...
Ingredient Ideas
Egg substitute Caravan Ingredients' new Eggstender 6-30 is the latest addition to a range of products designed to replace and extend eggs in a variety...
Frozen Product Ideas
Improved cookie formula Bake'n Joy introduces a new and improved formula, flavor line-up and pack size for its 1.6-oz. ButterRich frozen, portioned cookie...
Baguette trays offer quality, durability
Counting major hotels, restaurants and even the Staples Center among its 250 accounts, Bread Los Angeles is committed to 140 deliveries per day on seven...
Extreme variety pays dividends, spurs growth
While the baking industry as a whole is grappling with tough economic times, Pane d’Amore has increased sales 30 percent this year, and is earning five times more than projected after five consecutive years of growth....
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