bake - May 2017 - 3

editor's note

May 2017 / Issue 5

THE FOODSERVICE ISSUE:

lessons of inspiration
For centuries, immigrants have played a vital role on the retail

coming here. We've been very fortunate because the people

side of baking in America, and I was reminded of this important

in Kalamazoo have been amazing. They are so welcoming to

lesson during a recent weekend in Chicago. At the Assembly of

Molhem and his family. They have really supported him, and it's

Extraordinary Bakers, the inaugural event of the Intergalactic

been such a positive experience for all of us."

Bakers Federation co-founded by bakers and retail business
owners Solveig Tofte and Pierre Zimmerman, expert bakers

"I started baking when I was 16 years old in Syria," says Tayara,

from around the world gathered April 22-23 at Chicago's

who lives in Kalamazoo with his parents and four brothers.

Kendall College to share ideas and celebrate a bit

"Someday, I hope to open a Syrian bakery in America."

of camaraderie.
Brennan considers herself to be very fortunate to be part of
A special guest at the event was Syrian immigrant Molhem

the bakery industry for good reason. "I was born in Ireland and

Tayara, who lives in Kalamazoo, Michigan, where he works at

moved to Kuwait. I got caught in the first Gulf War and was

The Victorian Bakery, co-owned by Maria Brennan, who also

held in Baghdad. When they let the first wave of foreigners

attended the event. She first met Tayara a year ago. "Last

go, I went back in to fly the troops in through Cairo. So I lived

year, a lot of the news that we were getting was so negative,

in Egypt. Then I went back to Kuwait after the liberation and

and here Molhem left his homeland and came to America as

met my husband, who is a US Navy Reservist and a pilot based

an immigrant, which I did as well," Brennan says. "There is

there. We moved back to Kalamazoo in 2000. Our bakery itself

nowhere else that you can be an entrepreneur like you can in

is going on 14 years. The business kept growing and we moved

the United States. And there is such hope for us as immigrants

to our present location, which we are now outgrowing."

JOHN UNREIN

junrein@sosland.com

bakemag.com | MAY 2017 > 03



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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