Retail Baking
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. ...
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....
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....
Retail Bakery of the Year, Pasticceria Bruno
In many industries, those who hunger the most for knowledge have the most success. Biagio Settepani, owner of Pasticceria Bruno in Staten Island and Bruno...
ABE to help bakeries redefine themselves
To better navigate difficult economic conditions, the 2008 ABE show will offer bakers ways to reinvent their businesses for greater profits....
Part II: Adjust your bakery business
Bakery operators only raise prices when they have to. Most bakers, from the smallest retailer to the largest wholesaler, have had to more often and by...
Part I: Ingredient prices challenge profitability
The first in an exclusive series on the volatile state of bakery ingredient prices, Modern Baking explores key factors driving the problem and how bakers are dealing with it. ...
Bagels wipe out any low-carb lingerings
Although bagels represent a small portion of the breakfast bakery category, they are showing a comeback in overall sales. Bagels represented 3 percent...
2008 Leadership Awards
On occasion, bakers of fresh product need to reflect on what is right about their trade. This year, the need to focus on the positive is even greater...
William Leaman focus on community
In 2006, William Leaman opened Bakery Nouveau in Seattle, offering a variety of artisan breads and pastries as well as high-quality chocolates. Why are...
How Andrew's Pastries built customer trust
By streamlining his product line, owner Andrew Swartz focuses on items that sell. Quality ingredients and smart branding keep customers returning...
How Smith's Bakeries handles multiple locations
Retail bakeries with multiple locations are rare these days. Learn how Smith’s Bakeries have learned to not only handle their locations, but further increase in number...
The Baker Boys make success in a seasonal town
If imitation is the sincerest form of flattery, then it seems Russell Lewis, owner of The Baker Boys, Ocean Grove, N.J. thinks the world of Magnolia and...
Packaging & Supplies
Fluted cake pans Create unique snack cakes and desserts with Chicago Metallic's fluted cake pan. The wide flutes, combined with AmeriCoat silicon bakery...
Side ventures can grow main business
West Palm Beach, Fla. foodservice company What's 4 Dinner had been doing fine with its original Web-based family meal delivery business. But, entrepreneur...
