bake - February 2018 - 20
acclaimed Payard Patisserie and Bistro. Returning to
The new WHOLEflour line includes cookies, brownies and scones.
Boston a year later with dreams of opening her own
pastry shop, she brought her French and American
more ancient grains," Chang says. "We are also trying
training to Mistral where she served as pastry chef
to source more seeds and fruits we don't currently
until the summer of 2000.
use - ingredients that have a lot of color or that you
may not buy for yourself at home."
Today, at Flour, she remains as committed as ever to
bringing the most flavorful products to her customers
So far, the list of WHOLEflour products includes the
in new and interesting ways. Adding more whole
following:
grains to sweet goods and pastries presented her
x Double chocolate cookie made with 100% rye flour
team with a unique challenge.
x Vegan carrot ginger muffin made with 100%
"We had some great grain flours in house already,"
x Apple snacking spice cake made with 100%
khorasan flour
Chang says. "We've tried simple 100% substitution of
khorasan flour
a whole grain flour for all purpose, which works for
x Breakfast cookie made with whole wheat flour,
some items like our brownie and the double choco-
pepitas, sunflower seeds, millet, flax seeds,
late cookie. And we're playing around with 50% whole
grains for items like our croissant and brioche."
coconut flakes, oats, bananas and maple syrup
x Brownie made with 100% spelt flour
x Whole wheat apple scone and currant oat spelt
Every item is tested and compared to the original
(for those items already on the Flour menu) in both
scone made with over 50% whole grain flour
x Updated trail mix to "commuter mix," which
blind and non-blind taste tests. They start with a small
includes pepitas, mulberries, goji berries,
batch and "if we like it, we slowly scale up to ensure
cashews, almonds and coconut flakes
it works in large batch production," she explains. "In
2018 we are looking forward to start working with
x Power bar made with cashews, chia, cherries,
maple, almonds and cacao nibs
Maine Grains for more interesting flours and exploring
"Later this month we're excited to release our whole
grain croissant, almond croissant and whole grain
"Today's consumer is
knowledgeable and curious
and opinionated about what
they eat and put in their bodies."
Joanne Chang, co-owner of Flour Bakery + Cafe
20 < FEB 2018 | bakemag.com
sausage and cheese croissant, which will have whole
wheat flour, whole wheat mushroom brioche and
whole wheat cinnamon cream brioche," Chang says.
Spreading the word
Flour is employing a variety of communications tools
to articulate what's so exciting about WHOLEflour.
"Social media has been crucial. It's one of the main
http://www.bakemag.com
bake - February 2018
Table of Contents for the Digital Edition of bake - February 2018
bake - February 2018
Editor's Note - THE CONSUMER ISSUE: major gains for grains
Contents
Management - Class in Session
New Product Success Stories - THE EVERYTHING CROISSANT
Technical Corner - Endless Varieties of BREADS
Practical Marketing - Waking Up BREAKFAST
Equipment Innovations - Tax Overhaul Opens Doors
Whole grains
The Vermont connection
CAKENOMICS
Planning innovation key for spring success
TIME SAVING TIPS
SUPPLY SIDE ECONOMICS
WINNING PROMOTIONS
INNOVATIVE PRODUCTS
Stone milled
Make it sustainable
Chocolate & Decorating - Sweetie Pie Collection
Cakes - Seasonal Flavors
Sweet goods - Vegan Bakery Caters to All
Breads - On the Future of Bread
Pastries - Different Takes on Baklava
Foodservice - We Love PIZZA
Beverages - Coffee to Go
Product Showcase
Classifieds
Ad Index
Formula of the Month - Chocolate Honey Walnut Prioche
bake - February 2018 - bake - February 2018
bake - February 2018 - bake - February 2018
bake - February 2018 - 2
bake - February 2018 - Editor's Note - THE CONSUMER ISSUE: major gains for grains
bake - February 2018 - 4
bake - February 2018 - 5
bake - February 2018 - Contents
bake - February 2018 - 7
bake - February 2018 - Management - Class in Session
bake - February 2018 - 9
bake - February 2018 - New Product Success Stories - THE EVERYTHING CROISSANT
bake - February 2018 - 11
bake - February 2018 - Technical Corner - Endless Varieties of BREADS
bake - February 2018 - 13
bake - February 2018 - Practical Marketing - Waking Up BREAKFAST
bake - February 2018 - 15
bake - February 2018 - Equipment Innovations - Tax Overhaul Opens Doors
bake - February 2018 - 17
bake - February 2018 - Whole grains
bake - February 2018 - 19
bake - February 2018 - 20
bake - February 2018 - 21
bake - February 2018 - 22
bake - February 2018 - 23
bake - February 2018 - The Vermont connection
bake - February 2018 - 25
bake - February 2018 - 26
bake - February 2018 - CAKENOMICS
bake - February 2018 - cake2
bake - February 2018 - Planning innovation key for spring success
bake - February 2018 - cake4
bake - February 2018 - cake5
bake - February 2018 - cake6
bake - February 2018 - cake7
bake - February 2018 - TIME SAVING TIPS
bake - February 2018 - cake9
bake - February 2018 - SUPPLY SIDE ECONOMICS
bake - February 2018 - cake11
bake - February 2018 - WINNING PROMOTIONS
bake - February 2018 - cake13
bake - February 2018 - INNOVATIVE PRODUCTS
bake - February 2018 - cake15
bake - February 2018 - cake16
bake - February 2018 - Stone milled
bake - February 2018 - 28
bake - February 2018 - 29
bake - February 2018 - 30
bake - February 2018 - 31
bake - February 2018 - Make it sustainable
bake - February 2018 - 33
bake - February 2018 - Chocolate & Decorating - Sweetie Pie Collection
bake - February 2018 - 35
bake - February 2018 - Cakes - Seasonal Flavors
bake - February 2018 - 37
bake - February 2018 - Sweet goods - Vegan Bakery Caters to All
bake - February 2018 - 39
bake - February 2018 - Breads - On the Future of Bread
bake - February 2018 - 41
bake - February 2018 - Pastries - Different Takes on Baklava
bake - February 2018 - Foodservice - We Love PIZZA
bake - February 2018 - Beverages - Coffee to Go
bake - February 2018 - Product Showcase
bake - February 2018 - 46
bake - February 2018 - Classifieds
bake - February 2018 - 48
bake - February 2018 - Ad Index
bake - February 2018 - Formula of the Month - Chocolate Honey Walnut Prioche
bake - February 2018 - 51
bake - February 2018 - 52
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