bake - January 2018 - 18

farm grows some wheat for Ibis, including
Warthog (a variety known for its flavor) and
Appalachian White hard winter wheat.
Ibis Bakery operates two additional retail
spaces, Ibis Lenexa and Fervere, which
currently buy their own flour. Chris Matsch
says that milling their own flour will open
future doors to new possibilities. Together,
the three retail operations bake 14 to 16 types
of bread per day, and Messenger Cafe already
makes hundreds of loaves a day. Beyond
sales of individual loaves, bread is served
with meals like beet hummus with pickled
vegetables and chunks of bread for dipping
and open-face breakfast Tartines served on
sesame loaf. A popular item called Savory
Puff comes loaded with braised greens, local
bell peppers, onions, house-smoked bacon,
gruyere and local radish greens.
"This is a bread-centric kitchen, and we want
bread to be a component of everything,"
Matsch says. "I'm excited about the flavors of
our breads and pastries. Freshly milled tastes
better. It's synonymous with the difference
between buying coffee and grinding it, as
opposed to buying ground coffee."
When asked whether he can taste the local
grain, he adds: "We are doing so much
testing on flavors, and the milling process
truly allows you to recognize the difference."
Such words are music to the ears of veteran
bakers like Hamelman. "The local grain movement is requiring bakers to be more skilled,
and consumers are going to respond to that,"
he says. "Bread should be the most universal
food. People want great bread."
Great bread, great coffee
Kansas City is now home to one of the most
innovative retail spaces in America with the
Above: A granite stone mill churns out thousands of
pounds of flour per week. Below: Owner/baker Chris
Matsch loves the taste of fresh-milled bread.

18 < JAN 2018 | bakemag.com



bake - January 2018

Table of Contents for the Digital Edition of bake - January 2018

bake - January 2018
Editor's Note - THE FLAVOR ISSUE: bread with every meal
Contents
Management - Writing A Business Plan
New Product Success Stories - Chocolate Babka
Technical Corner - The Science of Sourdough
Practical Marketing - How to Share Your Story
Equipment Innovations - Oven Skills
Fresh milled, fresh roasted
HISTORICAL SIGNIFICANCE
The future of flavors
Passion to persevere
Chocolate and Decorating - Valentine’s Connections
Cakes - Fast Consumer Insights
Sweet Goods - Inspired by Honey
Breads - flatbreads on the Rise
Pastries - Unique PASTRIES
Foodservice - New Product Awards
Beverages - Organic Tea
Product Showcase
Classifieds
Ad Index
Formulation of the Month - formulation of the month pizza dough
bake - January 2018 - bake - January 2018
bake - January 2018 - bake - January 2018
bake - January 2018 - 2
bake - January 2018 - Editor's Note - THE FLAVOR ISSUE: bread with every meal
bake - January 2018 - 4
bake - January 2018 - Contents
bake - January 2018 - Management - Writing A Business Plan
bake - January 2018 - 7
bake - January 2018 - New Product Success Stories - Chocolate Babka
bake - January 2018 - 9
bake - January 2018 - Technical Corner - The Science of Sourdough
bake - January 2018 - 11
bake - January 2018 - Practical Marketing - How to Share Your Story
bake - January 2018 - 13
bake - January 2018 - Equipment Innovations - Oven Skills
bake - January 2018 - 15
bake - January 2018 - Fresh milled, fresh roasted
bake - January 2018 - 17
bake - January 2018 - 18
bake - January 2018 - 19
bake - January 2018 - HISTORICAL SIGNIFICANCE
bake - January 2018 - 21
bake - January 2018 - 22
bake - January 2018 - 23
bake - January 2018 - The future of flavors
bake - January 2018 - 25
bake - January 2018 - 26
bake - January 2018 - 27
bake - January 2018 - Passion to persevere
bake - January 2018 - 29
bake - January 2018 - 30
bake - January 2018 - 31
bake - January 2018 - Chocolate and Decorating - Valentine’s Connections
bake - January 2018 - 33
bake - January 2018 - Cakes - Fast Consumer Insights
bake - January 2018 - 35
bake - January 2018 - Sweet Goods - Inspired by Honey
bake - January 2018 - 37
bake - January 2018 - Breads - flatbreads on the Rise
bake - January 2018 - 39
bake - January 2018 - Pastries - Unique PASTRIES
bake - January 2018 - 41
bake - January 2018 - Foodservice - New Product Awards
bake - January 2018 - 43
bake - January 2018 - Beverages - Organic Tea
bake - January 2018 - Product Showcase
bake - January 2018 - 46
bake - January 2018 - Classifieds
bake - January 2018 - 48
bake - January 2018 - Ad Index
bake - January 2018 - Formulation of the Month - formulation of the month pizza dough
bake - January 2018 - 51
bake - January 2018 - 52
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