bake - February 2013 - 24

paying too much for one ingredient. If I see
our food purchases are largely out of whack, I
can then drill down into that category and see
what’s going on.”
As for swapping out ingredients when they
become too expensive, Tofte says this only

Baking Experts
help when you need it

happens on rare occasions. More often, she
will shift gears and make different products
when ingredient shortages occur.
“The apple crop was a mess this year, and
they were expensive and not very good,
so we didn’t make very many apple things,
which in Minnesota, is a crime,” she says with
a laugh. “We made apple turnovers for a
while, but switched to pumpkin quickly. We
rotate through pastry ﬂavors every month or
so, and that decision is almost always made
on fruit availability.”
Less common is when she stops making a

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OUR
TEAM

From left to right: Shawna Goldfarb, Sales
Manager; Robert Smith, Senior Sales Manager;
Nathan Hildebrandt, Sales Manager.

When you use
King Arthur
Flour, you get
more than the
industry’s most
consistent flour.
You get us, too.

product altogether because of the ingredient’s scarcity or high cost. “The only thing
we can do is watch waste – we can’t change
prices all the time,” she says. “There have
been a few points in my career where I’ve
stopped making something because a key
ingredient became too expensive (mostly
fruits), but for the most part we watch our
sales and make sure we’re not sitting on too
much product at the end of the day.”
Local connections

Not pictured: Jeff Yankellow, Sales Manager,
Western Region

Locally sourced ingredients play a signiﬁcant

Our team has
hands-on bakery
experience and can
help you overcome
technical challenges.
Call one of our
Regional Sales
Managers today and
put our experience
to work for you.

role in Sun Street’s supply pipeline, particularly in summer months.
“During the summer, a huge chunk of our
produce comes from our neighbors at the
farmers’ market,” Tofte says. “Our dairy is all
from Minnesota or Wisconsin, and most of our
meat is from Minnesota. That’s pretty much
always been the case, and isn’t difficult or
heroic to accomplish. The sad thing is that our

CONTACT US:
For more information visit kingarthur our.com/professional
or call us at 877-523-5687
24 < FEB 2013 | bakemag.com

favorite ﬂourmill burned down earlier this year.
But we have the Horizon Mill just south of here,
and most of the ﬂour we use is milled there.”

http://www.kingarthurflour.com/professional

bake - February 2013

Table of Contents for the Digital Edition of bake - February 2013

bake - February 2013
Editor's Note - Two Trends for 2013
Table of Contents
News Bites - Cup4Cup Features Gluten-Free Flour
3 Girls Cupcakes at Sports Arena
Next RBA Roadshow to Arrive in Seattle
Bruegger’s Bagels Plots Expansion
King’s Hawaiian Goes Virtual
Management - Develop a Hiring Process
Tax Tips - Best Auto Deduction
Labor Front - Wage Compliance Crackdown
Legislation - New Food Safety Rules
Ingredients - Wheat: Supplies Up, Quality Down
The Ingredient to Success
Ingredient Costs
The Drought Effect
Open Dialogue
A Dynamic New Model
Watch out for low-price guarantees
The Whole-Grain Train
Countdown to Easter
Trending Tortes
Cookies for All Occasions
Cafe - Rise of the Za
Exotic pizza combos
Products
Showcase
Classifieds
Ad Index
bake - February 2013 - bake - February 2013
bake - February 2013 - 2
bake - February 2013 - Editor's Note - Two Trends for 2013
bake - February 2013 - 4
bake - February 2013 - Table of Contents
bake - February 2013 - 6
bake - February 2013 - 7
bake - February 2013 - Next RBA Roadshow to Arrive in Seattle
bake - February 2013 - 9
bake - February 2013 - King’s Hawaiian Goes Virtual
bake - February 2013 - Management - Develop a Hiring Process
bake - February 2013 - 12
bake - February 2013 - 13
bake - February 2013 - Tax Tips - Best Auto Deduction
bake - February 2013 - 15
bake - February 2013 - Labor Front - Wage Compliance Crackdown
bake - February 2013 - Legislation - New Food Safety Rules
bake - February 2013 - 18
bake - February 2013 - 19
bake - February 2013 - Ingredients - Wheat: Supplies Up, Quality Down
bake - February 2013 - 21
bake - February 2013 - The Ingredient to Success
bake - February 2013 - 23
bake - February 2013 - 24
bake - February 2013 - Ingredient Costs
bake - February 2013 - 26
bake - February 2013 - 27
bake - February 2013 - 28
bake - February 2013 - 29
bake - February 2013 - The Drought Effect
bake - February 2013 - 31
bake - February 2013 - 32
bake - February 2013 - 33
bake - February 2013 - Open Dialogue
bake - February 2013 - 35
bake - February 2013 - 36
bake - February 2013 - 37
bake - February 2013 - A Dynamic New Model
bake - February 2013 - 39
bake - February 2013 - 40
bake - February 2013 - Watch out for low-price guarantees
bake - February 2013 - The Whole-Grain Train
bake - February 2013 - 43
bake - February 2013 - Countdown to Easter
bake - February 2013 - 45
bake - February 2013 - Trending Tortes
bake - February 2013 - 47
bake - February 2013 - Cookies for All Occasions
bake - February 2013 - 49
bake - February 2013 - 50
bake - February 2013 - 51
bake - February 2013 - Cafe - Rise of the Za
bake - February 2013 - Exotic pizza combos
bake - February 2013 - Products
bake - February 2013 - 55
bake - February 2013 - Showcase
bake - February 2013 - Classifieds
bake - February 2013 - Ad Index
bake - February 2013 - 59
bake - February 2013 - 60
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https://digital.bakemag.com/sosland/bake/bake-july-2021
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