bake - July 2017 - 20
"We knew it would be no small task changing the way New
Yorkers consumed their beloved bagel, but everyone knows
that if you can make it here, you can make it anywhere."
Elyse Oleksak, co-owner of Bantam Bagels in New York City
Kuoch, manager of California Donuts, which opened
and complexity of imagination. Her latest exercise
35 years ago as a tiny donut shop but catapulted
in pushing creative boundaries involves her Power,
into fame based on its eye-catching, photo-worthy
Corruption & Pie concept. "Pie is the new hot and heavy
creations. "We have now become a late-night dessert
thing," Gayer says. "We have been doing pie pop-ups
spot in Los Angeles. Our donuts are unique. We are
on the holidays for two to three years. Chocolate chess
inventors, not followers."
pie and banana cream pie are our top sellers."
Gayer gained fame as the executive pastry chef for
California Donuts boasts a whopping 463,000 followers
Charlie Trotter's and Trotter's To Go in Chicago, where
on Instagram. They are equally active on Snapchat.
she also partnered with Trotter to write, "Charlie
"First of all, having a product that attracts the eyes of
Trotter's Desserts." Salty Tart features Gayer's extraor-
others is important to building relationships on Instagram
dinarily stylish to free-form rustic creations such as
and with Snapchatters," Kuoch says, adding a warning
creamy coconut macaroons, rosemary corn cakes,
about when and when not to post. "If you have great
pastry cream ﬁlled brioche and savory puff pastry.
content to post, the more you post, the better. But if you
Gayer is learning that it's best to do pie pop-ups during
don't have great content, it's better not to post at all."
the busy holiday seasons (think fall and winter) to take
advantage of shopper cravings. "To be worth our while,
Michelle Gayer of Salty Tart Bakery in Minneapolis
we base the events around the holidays. We use a lot of
achieves excellence through simplicity of ingredients
social media to promote."
Saves you even more energy.
Offers the latest in cutting edge features.
Your next MIWE roll-in e + 3.0.
̈ Unique atmospheric baking.
Frees you from the restraints of climatic conditions.
̈ Batch-after-batch baking via stone heat wall
̈ Energy miser
- from connected load to overall efficiency
̈ Bakes to perfect doneness: core temperature sensor*
̈ Ergonomically brilliant:
soft close door*, status indicator light, large screen*
Contact Ben (CAN): b.garisto @ miwe.com
or Harry (US): miweusa @ aol.com · www.miwe.com /roll-in
20 < JUL 2017 | bakemag.com