bake - October 2016 - 31

BAKER GIVES "STARTING FROM
SCRATCH" A NEW MEANING

Creative Cakes no longer prints cake catalogs because everything
is digital and stored on iPads. Fahey recommends organizing cake
albums by occasion, so the albums are easy to browse. "Give your
photos descriptive names that are catchy," she adds.
The bakery uses appointy.com to make appointments online
and BakeSmart POS to handle orders. "BakeSmart POS is very
helpful for us, so we are always pricing the same. The software
makes sure all the decorating charges are accurate."
And one last tip that Fahey recommends for making the cake
ordering process go smoothly: "Whenever possible, have the
customer talk to one person from start to ﬁnish."
Creative Cupcakes
Cupcakes are another key component of holiday merchandising
and promotions, and Creative Cakes continues to see strong
demand for cupcakes.
Nostalgia has long ﬁgured heavily into the equation, and still
does - though now it's nostalgia with a gourmet ﬂair, so that
both the child and the adult within you gets a burst of ﬂavor.
For example, Fahey makes banana-Nutella cupcakes, which use
banana batter, a hazelnut mousse ﬁlling, Ganache icing, and is
topped with a roasted hazelnut and chocolate fan.
"We also do a dreamsicle," she says, "where we use pure orange
oil in our buttercream batter and color it orange, with a little white
dollop on the top and vanilla bean mousse ﬁlling, so it's got the
same ﬂavor proﬁle of a creamsicle. Raspberry lemonade has been
a favorite for summer for years now, too. Peanut butter cup, again,
is nostalgic, and we do a Hostess with the Mostess, which is our
take on a Hostess cupcake, but we say it is better because we
use ganache icing, vanilla bean mousse and scratched chocolate."
Classics like red velvet will always sell well, she says, but the
newer ideas that play to many customers' childhood memories

ndependent baker Fred Piechocki comes from a
proud family of bakers. However, during the Great
Depression, his grandfather, Stanley, and father,
Edward, lost their bakery. As a result, this third generation baker had no recipes or business to carry on.
So what did Fred do? He started his bakery from
scratch. In 1979, Fred opened The Cakery Bakery
in Philadelphia, Pennsylvania. Ten years later, he
moved to Warrington, Pennsylvania, where he and
long-time friend, Henry Stoughton, opened the
Warrington Pastry Shop. Fred describes his business
as a European style, traditional bakery where products are baked from scratch every day.
Best known for the 60 to 100 decorated cakes it
produces a week, Warrington Pastry Shop also turns
out 10 to 15 wedding cakes a weekend during prime
wedding season. It is also well known for Danish,
regular cakes, cupcakes, butter cakes, cinnamon buns
and donuts.
"My greatest accomplishment is to consistently produce
a high-quality product," said Fred. International®
Bakers Services has played a key role in maintaining
this quality.
"When I started out, I received a sample of
International® Bakers Services B&V® and I have
used IBS flavors ever since," Fred recalled. His bakery also uses chocolate, banana, rum, coconut and
hazelnut flavors. "I am very happy with IBS products," Fred stated. "They are easy to use, very consistent and economical. Most importantly, the flavors
hold up."
"Using ingredients that will keep product quality
high will make you proud to be an independent
baker," Fred advised. If you value consistent quality,
you should get to know International® Bakers
Services. Contact us toll-free at (800) 345-7175,
by fax at (574) 287-7161, or in writing at 1902 North
Sheridan Ave., South Bend, Indiana 46628. We have
the flavors your customers deserve.

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bakemag.com | OCT 2016 > 31

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bake - October 2016

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