bake - January 2018 - 3

editor's note

January 2018 / Issue 1

THE FLAVOR ISSUE:

bread with every meal
From No. 1 Turkey to No. 10 Italy, the United States is noticeably

second ﬂoor where they operate a wholesale roasting facility.

absent from the world's top 10 rankings of bread-eating coun-

The Messenger Cafe has a "bread-centric kitchen," in the words

tries. The people of many European nations like Germany and

of Chris Matsch, who owns and manages Ibis Bakery and the

France, for instance, enjoy bread with every meal. Diet and food

new cafe with his wife, Kate (both pictured on this month's

costs play a huge role in why countries like Turkey, Bulgaria and

cover, along with Chris' brother Matt, who runs the coffee side).

Ukraine (the top three bread-eating countries) consume more
bread than others.

Beyond sales of individual bread loaves, bread is served with
meals like beet hummus with pickled vegetables and chunks of

So, what does the future hold for bread consumption in our

bread for dipping and open-face breakfast Tartines served on

country? The artisan bread community is certainly doing its

sesame loaf.

part to raise the standards of excellence for bread quality,
leading many consumers to love bread again. These are small,

"We want bread to be a component of everything," Chris

and yet signiﬁcant, steps toward progress.

Matsch says. "I'm excited about the ﬂavors of our breads and
pastries. Freshly milled tastes better." Milling ﬂour on-site at a

One trend that is starting to grow offers even more promise.

retail bakery is not new, but the movement is growing rapidly

The retail concept introduced in this month's cover story

across the country. Soon, we will see more of these types of

focuses on Ibis Bakery/Messenger Coffee's new retail cafe,

cafes, which aim to put the spotlight on bread again. It's a

where they mill their own ﬂour on a 40-inch stone mill inside

welcome sign of things to come, and good news for the artisan

the bakery and they roast their own coffee beans on the

bread community.

JOHN UNREIN

junrein@sosland.com

bakemag.com | JAN 2018 > 03

http://www.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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