bake - March 2016 - 28

launching new
products
New products are exciting for any bakery,
but they don't launch themselves.
BY ANNA BRAUNSDORF
Here are some tips to help you successfully launch

products at their best! Then we take those beautiful

your latest innovations. According to Melinda Foster,

images and plug them straight onto social media.

owner of Sugar Fix Bakery in Ashland, Virginia, the

Free advertising is music to any small business

ingredients for a successful product lunch are timing,

owner's ears. It is a great tool to get the word out fast

marketing, and taste. Foster comments on each:

without a huge investment."

Timing: "Timing is so important. It's always best to be

Taste: "Lastly, you can always make a cupcake look

the ﬁrst but deﬁnitely not the last. Trying to jump in on

great, but when it comes down to the consumer, they

a market that is already oversaturated is hard to beat."

want it to taste as great as it looks-plain and simple!"

Marketing: "Getting the word out is how your

Listening to Demand

customers know what you are launching. Taking

Another important factor to consider before

professional photos is one of marketing's biggest

launching a new product is customer demand.

tools. We always eat with our eyes ﬁrst, and sometimes that quick snap shot from our cell phone

"If you want to catch their attention and keep them

cameras will not make our gooey cinnamon rolls look

coming back, you need to give them what they want,"

as delicious as they really are. We always take that

Foster says. "Our customers love that we feature our

extra time to make sure our images showcase our

decorated sugar cookies to match what is happening

28 < MAR 2016 | bakemag.com

http://www.bakemag.com

bake - March 2016

Table of Contents for the Digital Edition of bake - March 2016

bake - March 2016
Editor's Note - The Consumer Issue: Gateway to Innovation
Table of Contents
News Bites - New App for Cake Shots
Outstanding Baker Nominees
Toronto Food Hall Opens
Personality - Dominique Ansel
Management - Bakeries Can Deliver Too
Labor Front - Why Packaging Matters
Ingredients - The Growing Influence of Avocados
Equipment - Innovations for Foodservice
Time to Grow
Connected to Bread
Launching New Products
Partnering with Socially-Conscious Organizations
The Paradox of Choice
A Strange Twist of Donuts
Bakery World Cup
Sandwich Breads
Top Cake Trends for 2016
Decorating Trends
Late Night in the Loop
Giving Back to the Community
Cafe - Breakfast Sandwiches
Express by Starbucks
Products
Product Showcase
Classifieds
Ad Index
Online - BakeMag.com
Bakemark's Panaderia - March 2016
INTRODUCCIÓN - Inspiraciones de Primavera para Pasteles
INTRODUCTORY LETTER - Spring Inspirations
SABOR PARA LLEVAR - La Nueva Era de los Cuernitos
PAN Y HORNEO - Dolares por Donas
RECETAS DESTACADAS
PASTELES Y DECORACIONES - Porcion Individual
Pasteles de Primavera
PERFILES - El Rancho (Bell)
El Rancho (Gilbert)
Los Alamos
Panadeía y Pastelería San Sebastian
PRODUCTOS
BREADS AND BAKING - Cuernitos and Croissants
More Dollars for Donuts
FEATURED RECIPES
CAKES & DECORATING - Single Serve
Spring Inspirations for Cakes and Pastries
PROFILES - El Rancho (Bell)
El Rancho (Gilbert)
Los Alamos
Panadeía y Pastelería San Sebastian
FEATURED PRODUCTS
bake - March 2016 - bake - March 2016
bake - March 2016 - 2
bake - March 2016 - Editor's Note - The Consumer Issue: Gateway to Innovation
bake - March 2016 - 4
bake - March 2016 - 5
bake - March 2016 - Table of Contents
bake - March 2016 - 7
bake - March 2016 - Toronto Food Hall Opens
bake - March 2016 - 9
bake - March 2016 - Personality - Dominique Ansel
bake - March 2016 - 11
bake - March 2016 - Management - Bakeries Can Deliver Too
bake - March 2016 - 13
bake - March 2016 - Labor Front - Why Packaging Matters
bake - March 2016 - 15
bake - March 2016 - Ingredients - The Growing Influence of Avocados
bake - March 2016 - 17
bake - March 2016 - Equipment - Innovations for Foodservice
bake - March 2016 - 19
bake - March 2016 - Time to Grow
bake - March 2016 - 21
bake - March 2016 - 22
bake - March 2016 - 23
bake - March 2016 - Connected to Bread
bake - March 2016 - 25
bake - March 2016 - 26
bake - March 2016 - 27
bake - March 2016 - Launching New Products
bake - March 2016 - 29
bake - March 2016 - Partnering with Socially-Conscious Organizations
bake - March 2016 - 31
bake - March 2016 - The Paradox of Choice
bake - March 2016 - 33
bake - March 2016 - 34
bake - March 2016 - 35
bake - March 2016 - 36
bake - March 2016 - 37
bake - March 2016 - A Strange Twist of Donuts
bake - March 2016 - 39
bake - March 2016 - Bakery World Cup
bake - March 2016 - 41
bake - March 2016 - Sandwich Breads
bake - March 2016 - 43
bake - March 2016 - 44
bake - March 2016 - 45
bake - March 2016 - Top Cake Trends for 2016
bake - March 2016 - 47
bake - March 2016 - Decorating Trends
bake - March 2016 - 49
bake - March 2016 - Late Night in the Loop
bake - March 2016 - 51
bake - March 2016 - Giving Back to the Community
bake - March 2016 - 53
bake - March 2016 - Cafe - Breakfast Sandwiches
bake - March 2016 - 55
bake - March 2016 - Express by Starbucks
bake - March 2016 - 57
bake - March 2016 - Products
bake - March 2016 - 59
bake - March 2016 - Product Showcase
bake - March 2016 - Classifieds
bake - March 2016 - 62
bake - March 2016 - 63
bake - March 2016 - 64
bake - March 2016 - 65
bake - March 2016 - Ad Index
bake - March 2016 - Online - BakeMag.com
bake - March 2016 - 68
bake - March 2016 - 69
bake - March 2016 - 70
bake - March 2016 - Bakemark's Panaderia - March 2016
bake - March 2016 - PAN2
bake - March 2016 - INTRODUCCIÓN - Inspiraciones de Primavera para Pasteles
bake - March 2016 - PAN4
bake - March 2016 - PAN5
bake - March 2016 - INTRODUCTORY LETTER - Spring Inspirations
bake - March 2016 - PAN7
bake - March 2016 - SABOR PARA LLEVAR - La Nueva Era de los Cuernitos
bake - March 2016 - PAN9
bake - March 2016 - PAN Y HORNEO - Dolares por Donas
bake - March 2016 - PAN11
bake - March 2016 - RECETAS DESTACADAS
bake - March 2016 - PAN13
bake - March 2016 - PASTELES Y DECORACIONES - Porcion Individual
bake - March 2016 - PAN15
bake - March 2016 - Pasteles de Primavera
bake - March 2016 - PAN17
bake - March 2016 - PAN18
bake - March 2016 - PAN19
bake - March 2016 - PAN20
bake - March 2016 - PAN21
bake - March 2016 - PERFILES - El Rancho (Bell)
bake - March 2016 - PAN23
bake - March 2016 - PAN24
bake - March 2016 - PAN25
bake - March 2016 - El Rancho (Gilbert)
bake - March 2016 - PAN27
bake - March 2016 - Los Alamos
bake - March 2016 - PAN29
bake - March 2016 - Panadeía y Pastelería San Sebastian
bake - March 2016 - PRODUCTOS
bake - March 2016 - BREADS AND BAKING - Cuernitos and Croissants
bake - March 2016 - PAN33
bake - March 2016 - More Dollars for Donuts
bake - March 2016 - PAN35
bake - March 2016 - FEATURED RECIPES
bake - March 2016 - PAN37
bake - March 2016 - CAKES & DECORATING - Single Serve
bake - March 2016 - PAN39
bake - March 2016 - Spring Inspirations for Cakes and Pastries
bake - March 2016 - PAN41
bake - March 2016 - PAN42
bake - March 2016 - PROFILES - El Rancho (Bell)
bake - March 2016 - PAN44
bake - March 2016 - El Rancho (Gilbert)
bake - March 2016 - PAN46
bake - March 2016 - Los Alamos
bake - March 2016 - PAN48
bake - March 2016 - Panadeía y Pastelería San Sebastian
bake - March 2016 - PAN50
bake - March 2016 - FEATURED PRODUCTS
bake - March 2016 - PAN52
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