bake - February 2013 - 30
the
drought
effect
Sweetener prices are up
only slightly, while bakers
examine options for sugar
and sweetener supplies.
BY ALEX TRETBAR
Mike Concannon is a seasoned veteran when it
forces, natural or otherwise. Drought conditions don’t
comes to understanding and taking advantage
always necessarily equate to higher prices across the
of the peaks and valleys of sweetener prices – his
board. Concannon monitors prices regularly in an
Muncie, IN, bakery, Concannon’s Pastry Shop, goes
attempt to get the best price possible each time he
through 500,000 lb of sugar each year. He receives
purchases sweeteners and other ingredients.
a semi-truck load (roughly 42,000 lb) of sugar every
five or six weeks, but it’s not necessarily from the
“I check on sweetener prices every week,”
same supplier each time. Concannon shops around
Concannon says. “If one supplier’s prices are a little
between three or four suppliers to ensure the lowest
high, I get quotes from each of them before buying
prices each time he makes an order.
anything. You never know where the prices are
going to go.”
“We’re a pretty large bakery, so we don’t count on
just one supplier,” Concannon says. “A 50¢ difference
Buying by volume
between two sugar suppliers can make a big differ-
For owners of smaller bakeries, Concannon recom-
ence when you’re buying hundreds of thousands of
mends purchasing ingredients in the largest afford-
pounds of supplies.”
able quantities available, to take advantage of bulk
discounts and deals. This can take the form of a
Last fall experts predicted sweetener (non-sugar)
joint purchase between two bakeries or between a
prices would rise dramatically in 2013 in response
bakery and any business with some kind of overlap in
to the current drought in the US. But these initial
required ingredients.
concerns were overstated – the costs of corn syrup
and related sweeteners are higher this year, but only
In the past, Concannon has combined orders with a
by a couple cents per lb. Contributing to this unfore-
friend who owns a candy shop. The two businesses
seen outcome is the 20% lower cost of sugar.
both needed chocolate coating, for instance, and
were able to save a significant amount of money
To successfully grow and evolve, bakeries (big and
and purchase more overall ingredient by ordering
small) must pay attention to these price-determining
together and splitting up the product afterward.
30 < FEB 2013 | bakemag.com
http://www.bakemag.com
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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