bake - July 2017 - 34

production methods

Production
Methods Revisited
In an ever-growing marketplace full of choices for

that is laminated with only butter," says Jory Downer,

consumers, retail bakeries recognize their bread

owner of Bennison's Bakery in Chicago. The same

and butter is scratch baking. Our 2017 Retail Bakery

level of commitment applies to ﬂour, he adds. "I am

Operations Study shows that 95 percent of bakers

very critical about the ﬂour we use. I expect it to be

bake from scratch. On average, today's retailer uses

from a particular mill, with very speciﬁc mill dates."

scratch methods most often for cookies (80 percent),
cakes (54 percent) and bread (51 percent).

The most inﬂuential trend related to production
methods, emerging on the horizon, appears to be a

"In my opinion, retail bakery is a very speciﬁc busi-

trend toward central baking and bringing the theater

ness with hands-on producing and personal customer

of bakery production to the public. Places like Amy's

service in the front end," says Michael Weber, owner

Bread and Zingerman's popularized such initiatives,

of Weber's Bakery, an iconic Chicago bakery since

and the practice of hands-on baking in modern facili-

1930. "We're not fast food - never will be - so I don't

ties that are in full view of customers continues.

see robots waiting on customers anytime soon."
La Farm Bakery just opened a new production facility
Still, some bakery owners see places to tweak produc-

in Cary, North Carolina, to allow the bakery more

tion methods to improve proﬁtability. Croissants,

production and retail space. The facility will be open

puff pastry and Danish are the top three products

Monday through Saturday for customers to purchase

that retail bakeries purchase frozen, according to

fresh baked bread and pastries and to watch bakers

our report. Nearly half (45 percent) of retail bakers

in action. Additionally, a food truck will be parked

purchase some type of frozen product.

outside the location Monday through Saturday to
serve breakfast and lunch items. La Farm plans to

Others are holding on steadfast to time-tested

expand on the location in the future to be able to

methods. "We still make our own puff pastry dough

serve coffee and sandwiches.

34 < JUL 2017 | bakemag.com

http://www.bakemag.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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