bake - May 2017 - 20

global

inspirations
Assembly of Extraordinary Bakers brings
together a world of innovative product ideas.
BY JOHN UNREIN
They came from faraway lands like Senegal and

"It is beneﬁcial to bring a level of complexity to

Right: Francois

Switzerland to share their favorite breads and pastries

your products - to excite your customers," says

Wolﬁsberg works

that are typical to the region they live. Haif Hakim

Zimmerman. "In my opinion, I am very open to

on braided brioche,

from Senegal made pain de mie with moringa, a

(nontraditional) products."

as Nicky Giusto

nutrient-rich green powder extracted from the African

looks on.

Moringa tree. Deborah Ott from France crafted a

Bakers donated time and travel to attend the event,

colorful mandarin and raspberry feuilleté, using

which proved to be a highly successful exchange of

croissant dough. François Brandt from Netherlands

ideas and product innovation.

presented brioche vendéenne' with lime and raspberry ﬁlling, as well as beer bread made with a

"We are a benevolent organization seeking to bring

Chicago beer and oven-roasted potatoes.

bakers together to do good work, share knowledge,
and have a little fun along the way," the IBF founders

The setting was Kendall College in Chicago, and the

proclaim. "Our plans for 2017 and 2018 include this

April 22-23 gathering was the inaugural event of the

assembly in Chicago, a program with After School

Intergalactic Bakers Federation (IBF), co-founded by

Matters (also in Chicago), and a partnership with the

Pierre Zimmerman, owner of La Fournette Bakery &

American Refugee Committee to coordinate job-

Cafe in Chicago, and Solveig Tofte, founder and head

training trips to refugee camps in Asia and Africa."

baker at Sun Street Breads in Minneapolis.
Representing the United States at the Assembly
Eight bakers from around the world participated in

of Extraordinary Bakers were Jory Downer, who is

highly intensive product demonstrations at the event

the second of three generations running Bennison's

billed as the Assembly of Extraordinary Bakers. They

in Evanston, Illinois, and a winning member of the

delivered a smorgasbord of creative new ideas that

Coupe du Monde de la Boulangerie in 2005, and

bakers can bring home to their own shops.

Nicky Giusto, a fourth-generation miller and baker at

20 < MAY 2017 | bakemag.com

http://www.bakemag.com

bake - May 2017

Table of Contents for the Digital Edition of bake - May 2017

bake - May 2017
Editor's note - THE FOODSERVICE ISSUE: lessons of inspiration
Contents
News bites - Flour Bakery Opens Seventh Location
Charm City Cakes Expands
Chipotle Adds Dessert to Menu
Cleaner Labels
Cake Boss Sets Up in Mall of America
Du’s Donuts Makes Successful Debut
Nielsen-Massey Achieves Award
Management - A Profitable Tool for Ordering
New product success stories - Earth Day Cupcakes
Technical corner - Chocolate, Cookies & Pie
Practical marketing - Donut Shop “Takeover”
Food safety - Lessons from Chipotle
Equipment innovations - Multi-Use Convenience
Global inspirations
CAKENOMICS - How to make money in cakes
NAVIGATING THE COMPLEX ORDERING PROCESS
EXECUTING SIMPLE CAKE DESIGNS
ADDING LATIN FLAVORS
Embracing local
Chocolate & decorating - Seasonal Chocolate
Cakes - Summertime Sweets
Breads - Chasing Flavor
Sweet goods - Rolled Ice Cream
NYC Breeds Creative Sandwiches
Beverages - Smoothies
Product showcase
Classifieds
Ad Index
bake - May 2017 - Editor's note - THE FOODSERVICE ISSUE: lessons of inspiration
bake - May 2017 - 2
bake - May 2017 - 3
bake - May 2017 - 4
bake - May 2017 - Contents
bake - May 2017 - Nielsen-Massey Achieves Award
bake - May 2017 - 7
bake - May 2017 - Management - A Profitable Tool for Ordering
bake - May 2017 - 9
bake - May 2017 - New product success stories - Earth Day Cupcakes
bake - May 2017 - 11
bake - May 2017 - Technical corner - Chocolate, Cookies & Pie
bake - May 2017 - 13
bake - May 2017 - Practical marketing - Donut Shop “Takeover”
bake - May 2017 - 15
bake - May 2017 - Food safety - Lessons from Chipotle
bake - May 2017 - 17
bake - May 2017 - Equipment innovations - Multi-Use Convenience
bake - May 2017 - 19
bake - May 2017 - Global inspirations
bake - May 2017 - 21
bake - May 2017 - 22
bake - May 2017 - 23
bake - May 2017 - 24
bake - May 2017 - 25
bake - May 2017 - 26
bake - May 2017 - CAKENOMICS - How to make money in cakes
bake - May 2017 - cake2
bake - May 2017 - cake3
bake - May 2017 - cake4
bake - May 2017 - cake5
bake - May 2017 - NAVIGATING THE COMPLEX ORDERING PROCESS
bake - May 2017 - cake7
bake - May 2017 - cake8
bake - May 2017 - cake9
bake - May 2017 - EXECUTING SIMPLE CAKE DESIGNS
bake - May 2017 - cake11
bake - May 2017 - cake12
bake - May 2017 - cake13
bake - May 2017 - ADDING LATIN FLAVORS
bake - May 2017 - cake15
bake - May 2017 - cake16
bake - May 2017 - 27
bake - May 2017 - 28
bake - May 2017 - 29
bake - May 2017 - Embracing local
bake - May 2017 - 31
bake - May 2017 - 32
bake - May 2017 - 33
bake - May 2017 - Chocolate & decorating - Seasonal Chocolate
bake - May 2017 - 35
bake - May 2017 - Cakes - Summertime Sweets
bake - May 2017 - 37
bake - May 2017 - 38
bake - May 2017 - 39
bake - May 2017 - Breads - Chasing Flavor
bake - May 2017 - 41
bake - May 2017 - Sweet goods - Rolled Ice Cream
bake - May 2017 - NYC Breeds Creative Sandwiches
bake - May 2017 - Beverages - Smoothies
bake - May 2017 - Product showcase
bake - May 2017 - 46
bake - May 2017 - Classifieds
bake - May 2017 - 48
bake - May 2017 - Ad Index
bake - May 2017 - 50
bake - May 2017 - 51
bake - May 2017 - 52
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