bake - January 2018 - 40

pastries

Unique

PASTRIES

While laminated dough has been integrated into bread products

pastry of Wisconsin is a cherished treat up North. Danish-like in

like Arcade Bakery's laminated baguettes, this process is poised

texture and in its sweet ﬁllings, it's typically drizzled with icing

to make its way into sweeter avenues in the coming year.

for an added layer of sweetness.

Milk Bar founder and dessert expert Christina Tosi has identi-

Houston's Three Brothers Bakery is well-known for its special-

ﬁed several key dessert trends that she sees as being promi-

edition king cakes, and the bakery recently added Christmas

nent in 2018. One is the use of laminated dough in sweet

and Hanukkah king cakes to its menu for the holidays.

treats. She believes that more bakeries will use this technique
for desserts, with ﬂavors like matcha and banana split sundae

The Christmas King Cake is topped with bright red, green and

among the possibilities.

white sanding sugar, as well as small Christmas tree ornaments
and festive bows. The Hanukkah King Cake is topped with

Those looking to stand out from the crowd will look to push the

blue and white sanding sugar, as well as dreidel and menorah

boundaries of laminated dough even further.

decorations. 

Few ﬁllings can provide the sweet satisfaction of chocolate. A

Three Brothers Bakery's king cakes are made in a Louisiana

favorite pastry of chocolate lovers is pain au chocolat, where

style, typically ﬁlled with cream cheese or fruits and topped

chocolate is baked in for the perfect complement to the

with sanding sugar.

pastry's buttery dough.
balls. They are made with traditional gingerbread spice cake,

ﬁnalist Neil Robertson of Crumble and Flake in Seattle uses lami-

dipped in a white chocolate and topped with gingerbread

nated dough in some of the bakery's sweet products, including

sprinkles.

its popular cinnamon rolls and its Danishes. Some feature apricot
jam for a sweet balance to savory goat cheese ﬁlling.

"Our Gingerbread Men are beloved by many year-round, so we
wanted to come up with a different way to enjoy our classic

Kringle is another pastry worthy of laminated dough distinc-

staple," says bakery co-owner Bobby Jucker. "Our Gingerbread

tion. The Scandinavian treat that also happens to be the official

Cake Balls make the perfect gift or party tray."

40 < JAN 2018 | bakemag.com

JOHN UNREIN

Also new to the bakery's menu this year are gingerbread cake
Former James Beard Foundation Outstanding Pastry Chef semi-

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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