bake - June 2016 - 44

Boutique Bakeries
Boutique bakeries continue to blossom and expand to different
parts of the country, offering a valuable lesson for retail bakeries
that building a signature brand can prove extremely lucrative.
California-based SusieCakes is opening its ﬁrst location outside of its home state with its mid-April launch of a new store
in Preston Center in Dallas, Texas. Along with baked goods,
SusieCakes will sell breakfast goods and Cultivar Coffee.
SusieCakes opened its doors at the corner in Preston Center
on April 16. The bakery is best known for its layer cakes and
frosting-stuffed cupcakes in ﬂavors like Southern Red Velvet
and Tropical Coconut, made with ingredients like Guittard
chocolate, European-style butter and Tahitian vanilla bean.
"Preston Center is an ideal location for our bakery because of
its close-knit community," says SusieCakes founder Susan Sarich says. "We are excited to be welcomed as a part of that and
look forward to meeting our new neighbors. Friends don't let
friends eat desserts that are anything less than spectacular."
The chain originally opened in Brentwood, California, in 2006,
and has since expanded to 17 locations across California,
including San Diego and San Francisco. Founded by Sarich
10 years ago, SusieCakes was created with a mission to make
"sentimental dessert favorites" with no artiﬁcial preservatives,
high fructose corn syrup or trans fat.
There are many similar success stories in bakery circles. For
example, in 2008, Joellyn Tulipano-Huebner was working in
banking when she saw a help-wanted sign at a local bakery:
"Wedding Cake Decorator Wanted. Will Train." The rest is history. She founded Sweet Soirees in 2009, which offers custom-styled, luxury dessert and candy buffets for all occasions.
Sweet Soirees is located in River Forest, Illinois, in the western
suburbs of Chicago.
Boutique cake and cupcake shops continue to grow in popularity.

Sweet Soirees features luxe dessert and candy buffets-pastries,
candies, popcorn-for unique and unforgettable events. Tulip-

What's more, Sweet Soirees creations are customized to meet

ano-Huebner applies a strong fashion and merchandising design

the wishes-and needs-of clients. Themes range from campy

background, with her baking and decorating skills to create

Dawn of the Dead birthday parties or exquisite Breakfast at

events every bit as magical as Willy Wonka's factory. Her cre-

Tiffany's wedding showers. "We interpret our client's theme in

ations stand out in a crowd of dessert buffet organizers thanks

sweets, and gladly offer an array of delicious gluten-free, nut-

to Tulipano-Huebner's meticulous and creative visual ﬂair.

free and vegan delicacies so no one is left out," she says.

44 < JUN 2016 | bakemag.com

http://www.bakemag.com

bake - June 2016

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

bake - June 2016
Editor's Note - The Wholesale Issue: A super opportunity
Table of Contents
News Bites - Ardent Mills Showcases Pizza
Baxter Awards Grant
Cake Boards for Culinary Students
Solutions to Reduce Saturated Fats
Personality - Alison Pray
Management - The Age of Overregulation
Labor Front - Filling the Skills Gap
Ingredients - There’s An Almond for That
Equipment - The Right Mixer for the Job
6 steps to glory
Selling to supermarkets
Back to school
Functional Flours
Italian Pastries
Boutique Bakeries
Cafe - From Light to Decadent
Better-For-You Beverages
Products
Product Showcase
Classifieds
Ad Index
Online - BakeMag.com
Bakemark's Panaderia - June 2016
INTRODUCCIÓN - Pasos para el éxito
INTRODUCTORY LETTER - Steps to Success
PASTELES Y DECORACIONES - La diversificación de sus productos
PAN Y HORNEO - Granos Enteros: La Siguiente gran cosa
Acentuando con Sabores y Colores
Preferencias Regionales
La Conexión con la Salud
PERFILES - Pastelería Azteca
La Luz Panadería
Jimenez Foods
RECETAS DESTACADAS
PRODUCTOS DESTACADOS
CAKES AND DECORATING - Merchandising Spotlight: Diversifying your products
BREAD AND BAKING - Whole grains: the next big thing
Accenting with Flavors and Colors
Regional Preferences
The Health Connection
PROFILES - Pastelería Azteca
La Luz Panadería
Jimenez Foods
FEATURED RECIPES
FEATURED PRODUCTS
bake - June 2016 - bake - June 2016
bake - June 2016 - 2
bake - June 2016 - Editor's Note - The Wholesale Issue: A super opportunity
bake - June 2016 - 4
bake - June 2016 - Table of Contents
bake - June 2016 - Solutions to Reduce Saturated Fats
bake - June 2016 - 7
bake - June 2016 - Personality - Alison Pray
bake - June 2016 - 9
bake - June 2016 - Management - The Age of Overregulation
bake - June 2016 - 11
bake - June 2016 - Labor Front - Filling the Skills Gap
bake - June 2016 - 13
bake - June 2016 - Ingredients - There’s An Almond for That
bake - June 2016 - 15
bake - June 2016 - Equipment - The Right Mixer for the Job
bake - June 2016 - 17
bake - June 2016 - 6 steps to glory
bake - June 2016 - 19
bake - June 2016 - 20
bake - June 2016 - 21
bake - June 2016 - 22
bake - June 2016 - 23
bake - June 2016 - 24
bake - June 2016 - 25
bake - June 2016 - 26
bake - June 2016 - 27
bake - June 2016 - Selling to supermarkets
bake - June 2016 - 29
bake - June 2016 - 30
bake - June 2016 - 31
bake - June 2016 - 32
bake - June 2016 - 33
bake - June 2016 - Back to school
bake - June 2016 - 35
bake - June 2016 - 36
bake - June 2016 - 37
bake - June 2016 - Functional Flours
bake - June 2016 - 39
bake - June 2016 - 40
bake - June 2016 - 41
bake - June 2016 - Italian Pastries
bake - June 2016 - 43
bake - June 2016 - Boutique Bakeries
bake - June 2016 - 45
bake - June 2016 - Cafe - From Light to Decadent
bake - June 2016 - 47
bake - June 2016 - Better-For-You Beverages
bake - June 2016 - Products
bake - June 2016 - Product Showcase
bake - June 2016 - 51
bake - June 2016 - Classifieds
bake - June 2016 - 53
bake - June 2016 - 54
bake - June 2016 - 55
bake - June 2016 - 56
bake - June 2016 - Ad Index
bake - June 2016 - Online - BakeMag.com
bake - June 2016 - 59
bake - June 2016 - 60
bake - June 2016 - 61
bake - June 2016 - 62
bake - June 2016 - Bakemark's Panaderia - June 2016
bake - June 2016 - PAN2
bake - June 2016 - INTRODUCCIÓN - Pasos para el éxito
bake - June 2016 - INTRODUCTORY LETTER - Steps to Success
bake - June 2016 - PAN5
bake - June 2016 - PASTELES Y DECORACIONES - La diversificación de sus productos
bake - June 2016 - PAN7
bake - June 2016 - PAN8
bake - June 2016 - PAN9
bake - June 2016 - PAN Y HORNEO - Granos Enteros: La Siguiente gran cosa
bake - June 2016 - PAN11
bake - June 2016 - PAN12
bake - June 2016 - PAN13
bake - June 2016 - PAN14
bake - June 2016 - PAN15
bake - June 2016 - Acentuando con Sabores y Colores
bake - June 2016 - PAN17
bake - June 2016 - PAN18
bake - June 2016 - PAN19
bake - June 2016 - Preferencias Regionales
bake - June 2016 - PAN21
bake - June 2016 - La Conexión con la Salud
bake - June 2016 - PAN23
bake - June 2016 - PAN24
bake - June 2016 - PAN25
bake - June 2016 - PERFILES - Pastelería Azteca
bake - June 2016 - PAN27
bake - June 2016 - La Luz Panadería
bake - June 2016 - PAN29
bake - June 2016 - Jimenez Foods
bake - June 2016 - PAN31
bake - June 2016 - RECETAS DESTACADAS
bake - June 2016 - PRODUCTOS DESTACADOS
bake - June 2016 - CAKES AND DECORATING - Merchandising Spotlight: Diversifying your products
bake - June 2016 - PAN35
bake - June 2016 - BREAD AND BAKING - Whole grains: the next big thing
bake - June 2016 - PAN37
bake - June 2016 - Accenting with Flavors and Colors
bake - June 2016 - PAN39
bake - June 2016 - Regional Preferences
bake - June 2016 - PAN41
bake - June 2016 - The Health Connection
bake - June 2016 - PAN43
bake - June 2016 - PROFILES - Pastelería Azteca
bake - June 2016 - PAN45
bake - June 2016 - La Luz Panadería
bake - June 2016 - PAN47
bake - June 2016 - Jimenez Foods
bake - June 2016 - PAN49
bake - June 2016 - FEATURED RECIPES
bake - June 2016 - FEATURED PRODUCTS
bake - June 2016 - PAN52
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