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Mar 4, 2008 4:38 PM

Bleeding Heart displays appealing, eclectic mix
Jul 19, 2007, Modern Baking, Modern Baking staff
Bleeding Heart Bakery, an all-organic retail bakery in Chicagos Ukrainian Village neighborhood, showcases its eclectic style with its merchandising techniques. Baker and owner Michelle Garcia seems to revel in uniting what some might perceive as contradictory worlds, such as cookie baking and punk rock, or body art and tea cakes. But Bleeding Heart doesnt try to be exclusive or posh. Instead, it tries

Why Bleeding Heart bakes with a mission
Mar 01, 2007, Modern Baking, Katherine Martin
This organic bakery in the heart of Chicago is literally the realization of a dream for Owner Michelle Garcia. With many vegan products, including the most popular Take a Hike scone, Bleeding Heart is satisfying an under-served niche market. Garcias artistic flair comes out in visually appealing window displays. An e-mail address that begins with

Bakers to Watch–Michelle Garcia | The Bleeding Heart Bakery, an organic retail bakery in Chicago, is the culmination of a dream for owner Michelle Garcia | Her attitude toward life is reflected in her baked products
Feb 01, 2009, Modern Baking
The Bleeding Heart Bakery, an organic retail bakery in Chicago, is the culmination of a dream for owner Michelle Garcia. Her attitude toward life is reflected in her baked products. How did you get your start? I started baking when I was 13. I was a bit of a problem child and was sent to a school for kids like me. When we got in trouble, we got sent to kitchen duty. I got in trouble a lot, so I learned

Bakeries make strides in sustainability | Bakery operators across the country are discovering that sustainable practices can help not only the environment but also their bottom line
Apr 01, 2010, Modern Baking, By Marilyn Odesser-Torpey, contributing editor
Walls made of wheat? Pedal-powered delivery rickshaws? Uniforms made from recycled vintage clothing? As a concept, sustainability covers a great deal of territory. It includes sourcing ingredients locally. It means using biodegradable, recycled and recyclable materials for purposes ranging from building improvements to product packaging to staff uniforms. Purchasing and maintaining energy-efficient

Bakeries make strides in sustainability | Bakery operators across the country are discovering that sustainable practices can help not only the environment but also their bottom line
Apr 01, 2010, Modern Baking, By Marilyn Odesser-Torpey, contributing editor
Walls made of wheat? Pedal-powered delivery rickshaws? Uniforms made from recycled vintage clothing? As a concept, sustainability covers a great deal of territory. It includes sourcing ingredients locally. It means using biodegradable, recycled and recyclable materials for purposes ranging from building improvements to product packaging to staff uniforms. Purchasing and maintaining energy-efficient

Clarification
Nov 01, 2008, Modern Baking
The image appearing on p. 78 of the October, 2008 Modern Baking was not identified. The photo by Bill Lambert featured Halloween cakes from Bleeding Heart Bakery, Chicago.

Specialty Wholesale Baking
Mar 10, 2008, Modern Baking
Modern Baking's Specialty Wholesale Baking page is full of topics on news and trends in the Specialty Wholesale Baking sector.

Cake Decorating | Modern Baking Magazine
Mar 10, 2008, Modern Baking
Modern Baking's Cake Decorating page has topics from decorating ideas to cake designs.

Sunflower partners with local bakeries
Oct 01, 2006, Modern Baking, Matt Reynolds
Sunflower Market, SuperValu's new natural and organic foods chain, is practicing what it preaches in seeking out and forging partnerships with leading local bakeries. The company opened its second store in Chicago's Lincoln Park neighborhood, and a third store opened this month next to the Ohio State University campus in Columbus, Ohio. Bleeding Heart Bakery, a socially conscious, organic-minded shop

Baker's To Watch
Mar 25, 2009, Modern Baking
Learn what up-and-coming bakers are doing to stay ahead of the competition.

Bakery Management
Mar 10, 2008, Modern Baking
Modern Bakery's Bakery Management section highlights issues that effect the bakery manager.

Leading foodservice baking trends to watch | A number of trends emerged in foodservice baking this year that will likely punctuate business in 2009. | Find out why they are growing and how your business can capitalize on them.
Oct 01, 2008, Modern Baking, by Matthew Reynolds, associate editor
Trends in foodservice are as visible as a trip to a couple of the national chains. Armed with a full complement of market research tools, these chains have a good idea of what's coming down the pipeline. But comprehensive knowledge of specific markets, coupled with the agility to quickly address trends, gives foodservice bakeries an edge in deciding which to implement. Never too cool for school Classes

FPS raises $30,000 for scholarships
Feb 01, 2009, Modern Baking
For the Love of Chocolate Foundation's annual gala, sponsored by the French Pastry School, Chicago, raised $30,000 for scholarships for future FPS students. The foundation awards scholarships to L'Art de la Patisserie program at the FPS. Last year, eight students were awarded scholarships. More than 400 guests, sponsors, students, alumni and chefs gathered at the event this month to partake in more

Leading foodservice baking trends to watch | A number of trends emerged in foodservice baking this year that will likely punctuate business in 2009. | Find out why they are growing and how your business can capitalize on them.
Oct 01, 2008, Modern Baking, by Matthew Reynolds, associate editor
Trends in foodservice are as visible as a trip to a couple of the national chains. Armed with a full complement of market research tools, these chains have a good idea of what's coming down the pipeline. But comprehensive knowledge of specific markets, coupled with the agility to quickly address trends, gives foodservice bakeries an edge in deciding which to implement. Never too cool for school Classes

Baking gains momentum | Although The Hippie Chick
Apr 01, 2008, Modern Baking, by Marilyn Odesser-Torpey, contributing editor
Although The Hippie Chick Bakery in Kensington, N.H. has always been an organic bakery, that fact was more of a secret than a selling point when the bakery opened six-and-a-half years ago. We pretty much kept it hush-hush, so we wouldn't scare people off, explains owner Amy Mastronardi. For a long time, there were many misconceptions about how organic foods would look and taste. Meg Ray faced similar

July 19, 2007
Jul 19, 2007, Modern Baking

Retail Baking
Mar 10, 2008, Modern Baking
Modern Baking's Retail Baking page show what is the hottest trends in the retail baking industry as well as news and tips.

Retail Baking
Mar 10, 2008, Modern Baking
Modern Baking's Retail Baking page show what is the hottest trends in the retail baking industry as well as news and tips.

February 1, 2009
Feb 01, 2009, Modern Baking

Specialty Wholesale Baking
Mar 10, 2008, Modern Baking
Modern Baking's Specialty Wholesale Baking page is full of topics on news and trends in the Specialty Wholesale Baking sector.

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