bake - February 2015 - 10

My Favorite Things
BY VANESSA MCKENZIE

GLAZED HAM

STROOPWAFELS

BREAKFAST
BURRITOS

MILK STOUT

CHEESY BREAD

I've recently developed
a breakfast burrito habit
that I'm having a hard
time kicking. I crave
them ﬁrst thing in the
morning, every morning.
We have the Dutch,

There is something

Maple. Bourbon. Honey.

speciﬁcally those in

so comforting about

Marmalade. There are

Gouda, to thank for

eggs, cheese and bacon

Despite a somewhat

turn down either option,

many ways to glaze

these chewy cookies.

being wrapped in a

misleading name, and

and both are sure to

a ham, and they are

The original 'syrup

tortilla blanket. Common

the original goals set

do well in your bakery.

all good ideas. The

waffles' were made

sense tells me I should

forth by its creator, milk

The concept is simple

process is also easy

by combining leftover

be making these at

stout is not a nutritive

enough to allow you

to execute on your

bread crumbs with

home, but they taste

beer. The lactose does,

to research artisanal

own, should you want

syrup and spices.

much better when

however, add a unique

cheeses you may not

to offer a housemade

These days, packaged

someone else does all

sweetness to the

yet be familiar with,

option. It can be cubed

stroopwafels are fairly

the work. If you have

overall ﬂavor proﬁle.

and work them into

or julienned and added

easy to ﬁnd and

not yet found a spot

Milk stouts are bold

your menu. Perhaps

to various soups and

incorporate into your

for burritos on your

without being over-

your bakery can pair

salads. Or, thinly slice

recipes, but freshly

breakfast menu, it's

powering. Their

with a local cheesemak-

the ham and pair it

made versions will

probably time. They

coffee-like qualities

er and launch a home-

with a sharp cheese,

set your bakery apart.

make easy grab-and-go

make them excellent

town collaboration.

then bake the happy

As a ﬂavorful garnish,

items, are customizable

additions to ginger-

Leftover loaves provide

couple into a biscuit,

crumbled bits can be

and will attract repeat

bread, chocolate cakes,

the perfect base for

herbed scone or ﬂaky

sprinkled atop chees-

customers. Particularly

balsamic glazes and

croutons and savory

croissant.

cakes and ice creams.

if that customer is me.

french toast.

bread pudding.

10 < FEB 2015 | bakemag.com

Cheese in bread and
cheese on bread. I won't

http://www.bakemag.com

bake - February 2015

Table of Contents for the Digital Edition of bake - February 2015

Bake - February 1, 2015
Editor's Note - The Outlook for Retail
Table of Contents
News Bites - AB Mauri North America moves headquarters
Bay State expands Arizona milling capacity
Guild announces Bread Lab workshop
My Favorite Things
Management - Benefits Attract Quality
Labor Front - What is Full Time?
Food Safety - Food Allergy Friendly
Ingredients - Research Fuels Strawberry Innovation
Equipment - Divider/Rounders
All Cracked Up
Grow Business with Granola
Catering to Healthy Lifestyles
Building Strength
Go Artisan
Fifty Shades of Pretty Cake
Spring Approaches
What’s Ahead for Cookies?
Cafe - Get Into Pizza
Gluten Free Pizza
Creating a Unique Menu with Flavored Coffee
Products
Product Showcase
Classifieds
Ad Index
Online
bake - February 2015 - Bake - February 1, 2015
bake - February 2015 - 2
bake - February 2015 - Editor's Note - The Outlook for Retail
bake - February 2015 - 4
bake - February 2015 - 5
bake - February 2015 - 6
bake - February 2015 - Table of Contents
bake - February 2015 - Guild announces Bread Lab workshop
bake - February 2015 - 9
bake - February 2015 - My Favorite Things
bake - February 2015 - 11
bake - February 2015 - Management - Benefits Attract Quality
bake - February 2015 - 13
bake - February 2015 - Labor Front - What is Full Time?
bake - February 2015 - 15
bake - February 2015 - Food Safety - Food Allergy Friendly
bake - February 2015 - 17
bake - February 2015 - Ingredients - Research Fuels Strawberry Innovation
bake - February 2015 - 19
bake - February 2015 - Equipment - Divider/Rounders
bake - February 2015 - 21
bake - February 2015 - All Cracked Up
bake - February 2015 - 23
bake - February 2015 - 24
bake - February 2015 - 25
bake - February 2015 - 26
bake - February 2015 - 27
bake - February 2015 - 28
bake - February 2015 - 29
bake - February 2015 - Grow Business with Granola
bake - February 2015 - 31
bake - February 2015 - 32
bake - February 2015 - 33
bake - February 2015 - Catering to Healthy Lifestyles
bake - February 2015 - 35
bake - February 2015 - 36
bake - February 2015 - 37
bake - February 2015 - Building Strength
bake - February 2015 - 39
bake - February 2015 - 40
bake - February 2015 - 41
bake - February 2015 - Go Artisan
bake - February 2015 - 43
bake - February 2015 - 44
bake - February 2015 - 45
bake - February 2015 - Fifty Shades of Pretty Cake
bake - February 2015 - 47
bake - February 2015 - 48
bake - February 2015 - 49
bake - February 2015 - Spring Approaches
bake - February 2015 - 51
bake - February 2015 - What’s Ahead for Cookies?
bake - February 2015 - 53
bake - February 2015 - Cafe - Get Into Pizza
bake - February 2015 - Gluten Free Pizza
bake - February 2015 - Creating a Unique Menu with Flavored Coffee
bake - February 2015 - 57
bake - February 2015 - 58
bake - February 2015 - 59
bake - February 2015 - Products
bake - February 2015 - 61
bake - February 2015 - Product Showcase
bake - February 2015 - 63
bake - February 2015 - Classifieds
bake - February 2015 - Ad Index
bake - February 2015 - Online
bake - February 2015 - 67
bake - February 2015 - 68
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