bake - January 2018 - 31

"I come up with new flavors,
new techniques, new
delightful treats every day."
Traci Rankins of Easy Peasy Decadent Desserts

Saturdays. Pretty soon that expanded to include Fridays
and Sundays. We'd sell out every day, and I was baking from
home, so it was quite a job to keep up with demand."
Soon, the Rankins were baking six days a week, and what
started as a fun side gig turned into a full-time business
"that was taking over our house! The next spring, we found
a space for a brick and mortar shop, invested in the up-ﬁt,

OVER 70 YEARS
OF BREAD EQUIPMENT

INNOVATIONS

and opened in June 2013. Later that year, I was diagnosed
with stage 3 breast cancer, but we just weren't going to give
up on the bakery. So, through radiation, chemo, and several
surgeries, we hung on and even continued to grow as a business. Now, ﬁve years later, we couldn't be happier or prouder
of how far we have come and our fantastic bakery team!"
Rhoades shares that, for the ﬁrst year and a half, she ran her
little bakery out of a closet-sized kitchen, "before I realized
that I didn't have enough space to be a proﬁtable business.
I knew I had to make a change to be where I wanted to be
and that started the hardest year of my life. I didn't have
enough money to move, but I couldn't make enough money
in that tiny space. So, I started waitressing again on top of
running my bakery."

BREAD SLICERS | DOUGH PROCESSING

Rhoades worked days at a time without sleeping. "I would
sleep for 30 minutes in the car in a parking lot, or in a booth
at the cafe. When I opened the doors to the new bakery
last fall, I knew everything would be worth it." Fortunately,
her ﬁrst day proved the start of something big. "On our
ﬁrst day open, a Tuesday, we sold out of everything in the
cases. People were raving about how much they missed us
and new customers were coming in saying how happy they
were to have a bakery downtown. Everything I struggled
for would be worth it. Now the bakery is thriving, and we
even added soft serve ice cream! We have more orders a
weekend than we can handle in our tiny oven, and we have
lots of walk-in customers every day. I am so happy and so
incredibly proud to be where I am now. I have the space to
grow and continue to build this bakery."

5 YEAR EXPANDED PARTS WARRANTY
+1 781-721-2100 * pmolyneux@jac-machines.com * www.jac-machines.com
bakemag.com | JAN 2018 > 31

http://www.jac-machines.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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