bake - April 2012 - 6

news bites

Sprinkles Banks on Cupcake ATM

Guild Offers Baking Series

ADM Milling Names President
Archer Daniels Midland Company on March 6 announced several management appointments. Mark Kolkhorst has been named president, ADM Milling. Kolkhorst will also be responsible for ADM Alliance Nutrition, replacing Terry Myers, who is retiring as president of

Automated retailing has gone Hollywood with a new ATM vending system located in the heart of tinsel-town. The ATM vending machine is located at Sprinkles, the popular Beverly Hillsbased cupcake bakery. It dispenses cupcakes, which are boxed and selling for $4 apiece, 24 hours a day, 7 days a week. The Sprinkles ATM cupcake vending machine is the latest example of how retail businesses are expanding their reach and selling products direct to consumers through automated systems. The Sprinkles vault holds 600 cupcakes and sits in front of Sprinkles’ ﬂagship store in Beverly Hills. AVT is a leader in the design and manufacture of custom merchandising systems, innovative kiosks and automated retailing systems. The company is a licensed distributor to customize and sell units such as the Sprinkles Cupcake Dispenser. For entrepreneurs and brand owners, automated retailing offers a chance to access additional customers with their products and more cost-effectively increase revenue.

Bagels, bialys and pretzels are among the most popular breads in the US. With this in mind, The Bread Bakers Guild of America will offer a class in April for bakers who would like to learn how to make these products themselves.

ADM Alliance Nutrition after 42 years of service. Kris Lutt has been named president, Golden Peanut Company. Over the next months, Lutt will work closely with Jimmy Dorsett, CEO, Golden Peanut, who will be retiring next year after 35 years with the company. Scott Walker has been named president, ADM Cocoa. The appointments are effective immediately.

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The two-day, hands-on class is part of The Bread Bakers Guild’s 2012 regional event calendar, The Cereal Series: Going with the Grain. It will be taught by award-winning master baker Jeffrey Hamelman at the King Arthur Flour Company in Norwich, VT, April 20-21. Participants will learn how to make authentic German-style, lye-dipped pretzels, bialys in the Polish tradition and good bagels, as well as variations on the classic formulas. The class ﬂyer and registration form can be downloaded at www.bbga.org/events. The Cereal Series: Going With the Grain is part of The Guild’s mission to “shape the skills and knowledge of the artisan baking community.” The Bread Bakers Guild of America was formed in 1993 to shape the skills and knowledge of the artisan baking community through education.

Bruegger’s Lands in Pittsburgh
Airmall USA, the leading airport concessions developer in North America and operator of the AIRMALL at Pittsburgh International Airport, announces that Bruegger’s will be joining the concession program at PIT. Known for its oven-baked bagels, hearty soups and sandwiches, Bruegger’s (1,372 sq ft) has signed a lease to open on Concourse B in May 2012. The new location will be Bruegger’s ﬁfth airport location in the US.

06 < APR 2012 | bakemag.com

http://www.bbga.org/events http://www.bakemag.com

bake - April 2012

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