bake - April 2012 - 38

Fabulous Flatbreads
Flatbreads offer a world of tasteful opportunities for bakeries and cafes serving sandwiches and pizzas, whether it’s focaccia (Italy), lavash (Middle East), pita (Greece), naan (Asia) or tortillas (Mexico and Central and South America). One example of the profitable potential of flatbreads can be found at The Flatbread Company, founded in 1998 in Amesbury, MA. This 10-store retailer specializes in flatbread pizzas made on fresh dough using 100% organically grown wheat that is milled into white flour with the wheat germ restored. The Flatbread Company promotes a local connection by relying heavily on local farms and producers. Most of The Flatbread Company’s retail stores are in New England, but one shop is located on the Hawaiian island of Maui. This Pa’ia location features locally inspired flatbread pizzas such as free-range pork shoulder, organic mango barbecue sauce, Maui pineapple and a blend of Hawaiian goat cheeses. The key to any successful flatbread offering is a unique blend of signature flavors that appeal to the local demand of the neighborhoods you serve. It is also worth noting that flatbreads aren’t just for pizzas and sandwiches.
Flatbread pizzas are gaining popularity with consumers across the country because of their wide appeal and versatility. Cuban bread can be sliced in halves and served as open-face sandwiches for a delicious lunch special.

Sometimes called American cracker bread, lavash is a versatile flatbread for dips or wraps and is thinner than pita bread. When baked, lavash is crispy and light — perfect for dipping or making thin-crust pizzas. It also comes in a soft version, and other applications include thinly rolled sandwiches. The Lavash Cafe in Columbus, OH, offers eight varieties of Middle Eastern sandwiches rolled in either lavash or pita bread. Naan bread is slightly different in that it is typically baked until golden brown and puffed. It is lightly leavened by a natural yeast starter and is often baked in a tandoor oven, signified by a rounded top and made of brick and clay. The bread is baked over direct heat produced from a smoky fire. Originating from a different part of the world, focaccia is Italian bread known for its large, flat shape. It is typically brushed or drizzled with olive oil and sprinkled with salt. Slits cut into the surface of the dough can be filled with fresh rosemary before the bread is baked. Branching out Some bakeries are devising their own unique styles of flatbreads and leveraging the opportunity to sell their products on a

38 < APR 2012 | bakemag.com


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bake - April 2012

Table of Contents for the Digital Edition of bake - April 2012

bake - April 2012
Editorial - The pricing issue: Lessons from the City
Table of Contents
News Bites - Sprinkles Banks on Cupcake ATM
News Bites - Guild Offers Baking Series
News Bites - ADM Milling Names President
News Bites - Bruegger’s Lands in Pittsburgh
News Bites - DuPont Addresses Guar Shortage
News Bites - AIB Appoints Latin America Director
News Bites - Puratos Unveils New Website
Management - Employment Policies
Tax Tips - SIMPLE Retirement Planning
Labor Front - Staffing Shifts
Legislation - Compliance Advantages
Ingredients - Versatility of Honey
Price Puzzle
Maximum Management
Tiered Pricing
Choosing a Signature Item
Fabulous Flatbreads
Chain News
World-Class Distinction
Extreme Retail Cakes
Cost-Effective Production
Cafe - The French Connection
Products
Showcase
Classifieds
bake - April 2012 - bake - April 2012
bake - April 2012 - 2
bake - April 2012 - Editorial - The pricing issue: Lessons from the City
bake - April 2012 - 4
bake - April 2012 - Table of Contents
bake - April 2012 - News Bites - Bruegger’s Lands in Pittsburgh
bake - April 2012 - 7
bake - April 2012 - News Bites - Puratos Unveils New Website
bake - April 2012 - 9
bake - April 2012 - Management - Employment Policies
bake - April 2012 - 11
bake - April 2012 - Tax Tips - SIMPLE Retirement Planning
bake - April 2012 - Labor Front - Staffing Shifts
bake - April 2012 - 14
bake - April 2012 - 15
bake - April 2012 - Legislation - Compliance Advantages
bake - April 2012 - 17
bake - April 2012 - Ingredients - Versatility of Honey
bake - April 2012 - 19
bake - April 2012 - Price Puzzle
bake - April 2012 - 21
bake - April 2012 - 22
bake - April 2012 - 23
bake - April 2012 - 24
bake - April 2012 - 25
bake - April 2012 - 26
bake - April 2012 - Maximum Management
bake - April 2012 - 28
bake - April 2012 - 29
bake - April 2012 - 30
bake - April 2012 - Tiered Pricing
bake - April 2012 - 32
bake - April 2012 - 33
bake - April 2012 - Choosing a Signature Item
bake - April 2012 - 35
bake - April 2012 - 36
bake - April 2012 - 37
bake - April 2012 - Fabulous Flatbreads
bake - April 2012 - 39
bake - April 2012 - 40
bake - April 2012 - 41
bake - April 2012 - Chain News
bake - April 2012 - 43
bake - April 2012 - 44
bake - April 2012 - 45
bake - April 2012 - World-Class Distinction
bake - April 2012 - 47
bake - April 2012 - 48
bake - April 2012 - 49
bake - April 2012 - Extreme Retail Cakes
bake - April 2012 - 51
bake - April 2012 - 52
bake - April 2012 - 53
bake - April 2012 - Cost-Effective Production
bake - April 2012 - 55
bake - April 2012 - 56
bake - April 2012 - 57
bake - April 2012 - Cafe - The French Connection
bake - April 2012 - 59
bake - April 2012 - 60
bake - April 2012 - 61
bake - April 2012 - Products
bake - April 2012 - 63
bake - April 2012 - Showcase
bake - April 2012 - 65
bake - April 2012 - Classifieds
bake - April 2012 - 67
bake - April 2012 - 68
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