bake - October 2017 - 24

Est. 1993

Gum Paste Flowers

"I've always defined artisan bread as
bread made with intention."

Icing, Cookie & Cupcake Decorations
Décor, Mystical & Razzle Dazzle Powders
FDA Approved "Crystal Color Dusts"

Dragees

Foil Cake Drums
Tylose, Spray Lusters & Edible Lacquer Spray,
Pastry Bags
Edible Isomalt Gems * Décor, Mystical &
Razzle Dazzle Powders * FDA Approved "Crystal Color
Dusts" * Dragees: Edible & Inedible
Textured Rolling Pins

AVALON DECO SUPPLIES, INC.
800-325-3326 · Fax 516-676-6076

WWW.FACEBOOK.COM/AVALONDECO

info@avalondeco.com

Keep an eye out for our updated
website coming soon!
WWW.AVALONDECO.COM
24 < OCT 2017 | bakemag.com

of your bread and the experience isn't

"I've always deﬁned artisan bread as

what it should be, it reﬂects on the baker

bread made with intention, recognizing

much more than it reﬂects on the store.

that probably as soon as we've turned on

Customers will remember that experi-

a mechanical mixer we've walked away

ence even when they are presented with

from 'artisan' in the true sense of the

the opportunity to buy a fresh loaf in the

word," Allen says.

future," the baker says. "The value of a
good store is that they offer you lots of

Turning out so much volume per day,

exposure to people who have bread on

Companion, which was founded in 1993,

their shopping list. Other than that, I ﬁnd

can't shape and mix its doughs by hand

that it's primarily our responsibility to

or bake them in a wood-ﬁred oven, as

interest people in buying our bread. No

some of Allen's fellow master bakers

one can convince people of the value of

still do. Some tasks at the company

a loaf of bread better than the baker who

are still done manually, but that's due

baked it."

more to economics than to a desire to
be artisanal, Allen says. If he could, he'd

Growing with intention

automate more processes and increase

Allen of Companion, which supplies

his volumes. The business owner in him

grocery and foodservice clients as well

knows it's a necessity.

as operating its own on-site retail bakery,
knows his company has to grow if it

"I'm a huge believer that you either grow

wants to thrive. Allen's quest is to grow

or you die," he says. "We're certainly inter-

the business wisely, to bring what he

ested in growth and would love to growth

calls "intention" to a process that, at his

out of this facility. We have a very competi-

company, yields 30,000 pounds of fresh,

tive group of people that work with us, for

frozen and par-baked product daily.

us, who are interested in that growth."

JOHN UNREIN

Josh Allen, owner of Companion

http://WWW.FACEBOOK.COM/AVALONDECO http://WWW.AVALONDECO.COM

bake - October 2017

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

bake - October 2017
EDITOR'S NOTE - The Pricing Issue: making it look expensive
Contents
MANAGEMENT - Purchase Drivers
NEW PRODUCT SUCCESS STORIES -- Cookie Dough Bakeries
TECHNICAL CORNER - Geode Cake Design
TECHNICAL CORNER - HOW TO MAKE A GEODE CAKE
PRACTICAL MARKETING - Pop-up Power
PRACTICAL MARKETING - 4 STEPS TO SUCCESS
EQUIPMENT INNOVATIONS - The Right Slicer
FOOD SAFETY - Wheat Flour Education
FEATURE - Profit Strategies
FEATURE - Sweetest bakery in America
CHOCOLATE & DECORATING - Holiday Chocolate Innovations
CAKES - Cupcake Cam Live
SWEET GOODS - Pumpkin Season
BREADS - Bread Bakers Take Global Stage
PASTRIES - All-You-Can-Eat Pie
BEVERAGES - Just the 'Sweet Facts'
FOODSERVICE - Bakery + Coffee = Success
PRODUCT SHOWCASE
CLASSIFIEDS
AD INDEX
FORMULATION OF THE MONTH - Pithivier
bake - October 2017 - bake - October 2017
bake - October 2017 - 2
bake - October 2017 - EDITOR'S NOTE - The Pricing Issue: making it look expensive
bake - October 2017 - 4
bake - October 2017 - Contents
bake - October 2017 - MANAGEMENT - Purchase Drivers
bake - October 2017 - 7
bake - October 2017 - NEW PRODUCT SUCCESS STORIES -- Cookie Dough Bakeries
bake - October 2017 - 9
bake - October 2017 - TECHNICAL CORNER - HOW TO MAKE A GEODE CAKE
bake - October 2017 - 11
bake - October 2017 - PRACTICAL MARKETING - 4 STEPS TO SUCCESS
bake - October 2017 - 13
bake - October 2017 - EQUIPMENT INNOVATIONS - The Right Slicer
bake - October 2017 - 15
bake - October 2017 - FOOD SAFETY - Wheat Flour Education
bake - October 2017 - 17
bake - October 2017 - FEATURE - Profit Strategies
bake - October 2017 - 19
bake - October 2017 - 20
bake - October 2017 - 21
bake - October 2017 - 22
bake - October 2017 - 23
bake - October 2017 - 24
bake - October 2017 - 25
bake - October 2017 - FEATURE - Sweetest bakery in America
bake - October 2017 - 27
bake - October 2017 - 28
bake - October 2017 - 29
bake - October 2017 - CHOCOLATE & DECORATING - Holiday Chocolate Innovations
bake - October 2017 - 31
bake - October 2017 - 32
bake - October 2017 - 33
bake - October 2017 - CAKES - Cupcake Cam Live
bake - October 2017 - 35
bake - October 2017 - SWEET GOODS - Pumpkin Season
bake - October 2017 - 37
bake - October 2017 - BREADS - Bread Bakers Take Global Stage
bake - October 2017 - 39
bake - October 2017 - PASTRIES - All-You-Can-Eat Pie
bake - October 2017 - 41
bake - October 2017 - BEVERAGES - Just the 'Sweet Facts'
bake - October 2017 - FOODSERVICE - Bakery + Coffee = Success
bake - October 2017 - PRODUCT SHOWCASE
bake - October 2017 - 45
bake - October 2017 - CLASSIFIEDS
bake - October 2017 - 47
bake - October 2017 - 48
bake - October 2017 - AD INDEX
bake - October 2017 - FORMULATION OF THE MONTH - Pithivier
bake - October 2017 - 51
bake - October 2017 - 52
https://digital.bakemag.com/sosland/bake/bake-march-april-2024
https://digital.bakemag.com/sosland/bake/bake-january-february-2024
https://digital.bakemag.com/sosland/bake/bake-special-report-november-2023
https://www.nxtbook.com/sosland/bake/bake-november-december-2023
https://digital.bakemag.com/sosland/bake/bake-september-october-2023
https://digital.bakemag.com/sosland/bake/bake-july-august-2023
https://digital.bakemag.com/sosland/bake/bake-special-report-july-2023
https://digital.bakemag.com/sosland/bake/bake-redbook-2023
https://digital.bakemag.com/sosland/bake/bake-special-report-may-2023
https://digital.bakemag.com/sosland/bake/bake-may-june-2023
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
http://digital.bakemag.com/sosland/bake/2018_05_01
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
http://digital.bakemag.com/sosland/bake/2017_05_01
http://digital.bakemag.com/sosland/bake/2017_04_01
http://digital.bakemag.com/sosland/bake/2017_03_01
http://digital.bakemag.com/sosland/bake/2017_02_01
http://digital.bakemag.com/sosland/bake/2017_01_01
http://digital.bakemag.com/sosland/bake/2016_12_01
http://digital.bakemag.com/sosland/bake/2016_11_01
http://digital.bakemag.com/sosland/bake/2016_10_01
http://digital.bakemag.com/sosland/bake/2016_09_01
http://digital.bakemag.com/sosland/bake/2016_08_01
http://digital.bakemag.com/sosland/bake/2016_07_01
http://digital.bakemag.com/sosland/bake/2016_06_01
http://digital.bakemag.com/sosland/bake/2016_05_01
http://digital.bakemag.com/sosland/bake/2016_04_01
http://digital.bakemag.com/sosland/bake/2016_03_01
http://digital.bakemag.com/sosland/bake/2016_02_01
http://digital.bakemag.com/sosland/bake/2016_01_01
http://digital.bakemag.com/sosland/bake/2015_12_01
http://digital.bakemag.com/sosland/bake/2015_10_01
http://digital.bakemag.com/sosland/bake/2015_09_01
http://digital.bakemag.com/sosland/bake/2015_08_01
http://digital.bakemag.com/sosland/bake/2015_07_01
http://digital.bakemag.com/sosland/bake/2015_06_01
http://digital.bakemag.com/sosland/bake/2015_05_01
https://www.nxtbook.com/sosland/bake/2015_04_01
http://digital.bakemag.com/sosland/bake/2015_03_01
https://www.nxtbook.com/sosland/bake/2015_02_01
https://www.nxtbook.com/sosland/bake/2015_01_01
https://www.nxtbook.com/sosland/bake/2014_12_01
https://www.nxtbook.com/sosland/bake/2014_10_01
https://www.nxtbook.com/sosland/bake/2014_09_01
https://www.nxtbook.com/sosland/bake/2014_08_01
https://www.nxtbook.com/sosland/bake/2014_07_01
https://www.nxtbook.com/sosland/bake/2014_06_01
https://www.nxtbook.com/sosland/bake/2014_05_01
https://www.nxtbook.com/sosland/bake/2014_04_01
https://www.nxtbook.com/sosland/bake/2014_03_01
https://www.nxtbook.com/sosland/bake/2014_02_01
https://www.nxtbook.com/sosland/bake/2014_01_01
https://www.nxtbook.com/sosland/bake/2013_11_01
https://www.nxtbook.com/sosland/bake/2013_11_02
https://www.nxtbook.com/sosland/bake/2013_10_01
https://www.nxtbook.com/sosland/bake/2013_09_01
https://www.nxtbook.com/sosland/bake/2013_08_01
https://www.nxtbook.com/sosland/bake/2013_07_01
http://digital.bakemag.com/sosland/bake/2013_06_01
https://www.nxtbook.com/sosland/bake/2013_05_01
https://www.nxtbook.com/sosland/bake/2013_04_01
https://www.nxtbook.com/sosland/bake/2013_03_01
https://www.nxtbook.com/sosland/bake/2013_02_01
https://www.nxtbook.com/sosland/bake/2013_01_01
https://www.nxtbook.com/sosland/bake/2012_11_01
https://www.nxtbook.com/sosland/bake/2012_10_01
https://www.nxtbook.com/sosland/bake/2012_09_01
https://www.nxtbook.com/sosland/bake/2012_08_01
https://www.nxtbook.com/sosland/bake/2012_07_01
https://www.nxtbook.com/sosland/bake/2012_06_01
https://www.nxtbook.com/sosland/bake/2012_05_01
https://www.nxtbook.com/sosland/bake/2012_04_01
https://www.nxtbook.com/sosland/bake/2012_03_01
https://www.nxtbook.com/sosland/bake/2012_02_01
https://www.nxtbook.com/sosland/bake/2012_01_01
https://www.nxtbookmedia.com