bake - July 2017 - 32

DIVIDE * MOULD
BAKE * SLICE * BAG

Bake Easier with Oliver

HIGHER PRODUCT SALES
BY REGION
WEST * BEVERAGES NORTHWEST * MUFFINS & BAGELS

MIDWEST * PASTRIES SOUTHEAST * CAKES
POCO Bread & Roll Moulder - Model 670

CYPRESS RESEARCH

themed items including dipped deco-

The special donuts were available at all

rated cookies, cakes and dipped berries.

Stan's locations this spring, selling for

"We wanted to take the time to say thank

$4.39 apiece. As each donut is a hand-

you to all the wonderful mothers, teachers

crafted work of edible art, Stan's locations

and nurses," says Bobby Jucker, bakery

limited sales to one donut per customer.

co-owner and ﬁfth generation baker. "The

Front Load Bread Slicer - Model 732

Simple Equipment,
Exceptional Results

bakery offers treats and delicious sweets

"We are honored to be asked to partner

for just about every holiday, so we want

with Exhibitionism-The Rolling Stones,"

to offer items for those lesser-known

says Labriola. "We are huge fans of The

holidays that are still just as important to

Rolling Stones and it was quite a chal-

our customers. Our dip decorations for

lenge to design this donut. We are really

Nurse's Week and Teacher Appreciation

happy with how it turned out."

Week are a way to thank someone who
has gone the extra mile."

Piccione Pastry, a St. Louis-based Italian
pastry shop, recently unveiled a new line

Dough Make-up * Ovens * Slicers * Baggers
Quality Equipment Since 1890
oliverquality.com | 800.253.3893
Bloemhof trademark owned by Bloemhof Industries Ltd.

Rich Labriola of Stan's Donuts & Coffee

of house-made artisan breads, bagels

recently introduced a special edition

and more. "Freshly baked breads were a

Rolling Stones Donut to celebrate The

natural ﬁt for Piccione Pastry," says Sandia

Rolling Stones ﬁrst-ever major exhibit,

Hoormann, lead baker at Butler's Pantry

which moved to Chicago after making its

Artisan Breads and former pastry chef at

US premiere in New York City.

Piccione Pastry.

The Rolling Stones Donut is a yeast-raised

"Our adoration for bringing new and unique

Bismark ﬁlled with raspberry jam and

offerings has continued to grow, expanding

coated in a vanilla glaze. The donut is then

the menu to include Italian-inspired eats and

topped with a hand-airbrushed sugary

Tarda Colazione (late breakfast) weekend

rendition of John Pasche's famous Rolling

brunch," Hoorman says, adding that new

Stones "Hot Lips" logo.

products drive higher repeat sales.

http://www.oliverquality.com

bake - July 2017

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

bake - July 2017
Editor's note - THE RETAIL BAKERY OPERATIONS ISSUE: Employees make our business
Contents
2017 Retail Bakery Operations Study
Revenue Trends - THE RISE OF specialty bakeries
Revenue Growth in 2016
Labor Trends - In search of Skilled Labor
Product Trends - The Most PROFITABLE PRODUCTS
Production Methods - Production Methods Revisited
Outlook & Opportunities - Why the future looks bright
Niche to Mainstream
Catering & Entertaining
Product Showcase
Classifieds
Ad Index
Formulation of the Month - wild blueberry corn muffins with Meyer Lemon and Thyme Curd
bake - July 2017 - bake - July 2017
bake - July 2017 - 2
bake - July 2017 - Editor's note - THE RETAIL BAKERY OPERATIONS ISSUE: Employees make our business
bake - July 2017 - 4
bake - July 2017 - Contents
bake - July 2017 - 2017 Retail Bakery Operations Study
bake - July 2017 - 7
bake - July 2017 - Revenue Trends - THE RISE OF specialty bakeries
bake - July 2017 - 9
bake - July 2017 - 10
bake - July 2017 - 11
bake - July 2017 - 12
bake - July 2017 - 13
bake - July 2017 - 14
bake - July 2017 - 15
bake - July 2017 - Revenue Growth in 2016
bake - July 2017 - 17
bake - July 2017 - 18
bake - July 2017 - 19
bake - July 2017 - 20
bake - July 2017 - 21
bake - July 2017 - Labor Trends - In search of Skilled Labor
bake - July 2017 - 23
bake - July 2017 - 24
bake - July 2017 - 25
bake - July 2017 - 26
bake - July 2017 - 27
bake - July 2017 - Product Trends - The Most PROFITABLE PRODUCTS
bake - July 2017 - 29
bake - July 2017 - 30
bake - July 2017 - 31
bake - July 2017 - 32
bake - July 2017 - 33
bake - July 2017 - Production Methods - Production Methods Revisited
bake - July 2017 - 35
bake - July 2017 - 36
bake - July 2017 - 37
bake - July 2017 - Outlook & Opportunities - Why the future looks bright
bake - July 2017 - 39
bake - July 2017 - 40
bake - July 2017 - 41
bake - July 2017 - 42
bake - July 2017 - 43
bake - July 2017 - Niche to Mainstream
bake - July 2017 - 45
bake - July 2017 - 46
bake - July 2017 - 47
bake - July 2017 - 48
bake - July 2017 - 49
bake - July 2017 - 50
bake - July 2017 - 51
bake - July 2017 - 52
bake - July 2017 - 53
bake - July 2017 - Catering & Entertaining
bake - July 2017 - 55
bake - July 2017 - 56
bake - July 2017 - 57
bake - July 2017 - 58
bake - July 2017 - 59
bake - July 2017 - Product Showcase
bake - July 2017 - 61
bake - July 2017 - Classifieds
bake - July 2017 - 63
bake - July 2017 - 64
bake - July 2017 - Ad Index
bake - July 2017 - Formulation of the Month - wild blueberry corn muffins with Meyer Lemon and Thyme Curd
bake - July 2017 - 67
bake - July 2017 - 68
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https://digital.bakemag.com/sosland/bake/bake-march-april-2023
https://digital.bakemag.com/sosland/bake/bake-special-report-january-2023
https://digital.bakemag.com/sosland/bake/bake-january-february-2023
https://digital.bakemag.com/sosland/bake/bake-november-december-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-november-2022
https://digital.bakemag.com/sosland/bake/bake-september-october-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-july-2022
https://digital.bakemag.com/sosland/bake/bake-july-aug-2022
https://digital.bakemag.com/sosland/bake/bake-redbook-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-may-2022
https://digital.bakemag.com/sosland/bake/bake-may-june-2022
https://digital.bakemag.com/sosland/bake/bake-march-april-2022
https://digital.bakemag.com/sosland/bake/bake-january-february-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-january-2022
https://digital.bakemag.com/sosland/bake/bake-november-december-2021
https://digital.bakemag.com/sosland/bake/bake-special-report-november-2021
https://digital.bakemag.com/sosland/bake/bake-september-october-2021
https://digital.bakemag.com/sosland/bake/bake-july-august-2021
https://digital.bakemag.com/sosland/bake/bake-redbook-2021
https://digital.bakemag.com/sosland/bake/bake-july-2021
https://digital.bakemag.com/sosland/bake/bake-may-june-2021
https://digital.bakemag.com/sosland/bake/bake-special-report-may-june-2021
https://digital.bakemag.com/sosland/bake/bake-march-april-2021
https://digital.bakemag.com/sosland/bake/bake-january-february-2021
https://digital.bakemag.com/sosland/bake/2021_01_01
https://digital.bakemag.com/sosland/bake/2020_12_01
https://digital.bakemag.com/sosland/bake/2020_11_01
https://digital.bakemag.com/sosland/bake/2020_09_01
https://digital.bakemag.com/sosland/bake/2020_08_01
https://digital.bakemag.com/sosland/bake/2020_07_02
https://digital.bakemag.com/sosland/bake/2020_07_01
https://digital.bakemag.com/sosland/bake/2020_06_01
https://digital.bakemag.com/sosland/bake/2020_05_01
https://digital.bakemag.com/sosland/bake/2020_04_01
https://digital.bakemag.com/sosland/bake/2020_02_01
https://digital.bakemag.com/sosland/bake/2020_01_01
https://digital.bakemag.com/sosland/bake/2019_12_01
https://digital.bakemag.com/sosland/bake/2019_11_01
https://digital.bakemag.com/sosland/bake/2019_10_01
https://digital.bakemag.com/sosland/bake/2019_09_01
https://digital.bakemag.com/sosland/bake/2019_08_01
https://digital.bakemag.com/sosland/bake/2019_07_01
https://digital.bakemag.com/sosland/bake/2019_06_01
https://digital.bakemag.com/sosland/bake/2019_05_01
https://digital.bakemag.com/sosland/bake/2019_04_01
http://digital.bakemag.com/sosland/bake/2018_07_02
https://digital.bakemag.com/sosland/bake/2019_03_01
https://digital.bakemag.com/sosland/bake/2019_02_01
https://digital.bakemag.com/sosland/bake/2019_01_01
http://digital.bakemag.com/sosland/bake/2018_12_01
http://digital.bakemag.com/sosland/bake/2018_11_01
http://digital.bakemag.com/sosland/bake/2018_10_01
http://digital.bakemag.com/sosland/bake/2018_09_01
http://digital.bakemag.com/sosland/bake/2018_08_01
http://digital.bakemag.com/sosland/bake/2018_07_01
http://digital.bakemag.com/sosland/bake/2018_06_01
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http://digital.bakemag.com/sosland/bake/2018_04_01
http://digital.bakemag.com/sosland/bake/2018_03_01
http://digital.bakemag.com/sosland/bake/2018_02_01
http://digital.bakemag.com/sosland/bake/2018_01_01
http://digital.bakemag.com/sosland/bake/2017_12_01
http://digital.bakemag.com/sosland/bake/2017_11_01
http://digital.bakemag.com/sosland/bake/2017_10_01
http://digital.bakemag.com/sosland/bake/2017_09_01
http://digital.bakemag.com/sosland/bake/2017_08_01
http://digital.bakemag.com/sosland/bake/2017_07_01
http://digital.bakemag.com/sosland/bake/2017_06_01
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http://digital.bakemag.com/sosland/bake/2017_02_01
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http://digital.bakemag.com/sosland/bake/2016_12_01
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