bake - May 2012 - (Page 24)
SUBLIME WINS AMERICA’S BEST BAKERY CONTEST
Kamal Grant just returned from Thailand when he received the phone call with big news. His Sublime Doughnuts shop, which he founded just four years ago in Atlanta’s west midtown district, received the most online votes this year in bake magazine’s annual “America’s Best Bakery Contest,” exclusively on The Baking Channel at bakemag.com. “It’s great for Atlanta to be looked at as having a great bakery,” says Grant, who creates one of the most innovative donut menus ever, including the A-town cream, which is A shaped in honor of Atlanta. “It’s always great to inspire people.” Grant brings impressive credentials to his job as owner/baker/menu developer/marketing officer of Sublime Doughnuts. Upon graduation from Atlanta’s Marietta High School, Grant joined the US Navy, where he first learned baking and gained valuable exposure to international cuisines. Then he went on to graduate from the Culinary Institute of America and interned under noted pastry chef Keegan Gerhard at the Windsor Court Hotel in New Orleans. Later, he studied baking science at the American Institute of Baking and followed that education by working as a bakery supervisor at Flowers. The first Sublime Doughnuts franchise opened this spring in Bangkok, Thailand. “They love sweets in Thailand,” Grant says. “We’ll do variations of donuts with mango and coconut. I think it will work very well.”
Society Bakery listens to customers to engage them during the product development process. For example, when Society Bakery started its food truck in San Antonio, several customers asked if they had a salted caramel cupcake. “So we took their feedback, went to work and created four different versions and offered them for sale the next week we were open and got their feedback again,” she says. “Now, we will add at least two of the versions to our Dallas menu, too.” Giving back to community Another important aspect of growing your business is actually giving back to the local community. Muns says philanthropic activities are at the heart of everything they do at Society Bakery, which was named to reﬂect their commitment to customers. “I wanted to make this business bigger than myself. I never wanted to name it Roshi’s Bakery,” she admits. “The philanthropy is what kept me going during the lean times because the bakery’s underlying mission is to show other businesses and individuals how easy it is to give back and make a difference. You do not need to be rich or a huge corporation to be philanthropic.”
24 < MAY 2012 | bakemag.com
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