bake - February 2012 - 54

Shape any existing dough you already use into a baguette, cover with different toppings and score the top to widen your market with customers. In January 2011, vending machines in France sold 1,600 baguettes, and by July 2011, they sold 4,500.

The Baguette
The uses for the versatile baguette vary widely enough that you can serve it in almost any situation. Use for bruschetta, slice as table bread or simply rip chunks off the long and skinny

loaf for dipping into your favorite soft cheese. The baguette adds elegance to all meals and works well for a between-meal snack. Regardless of the way a baguette gets eaten, it’s a staple for any bakery and should stock the shelves regularly. Move bread out the door and cash into your register by offering this traditional and historic bread at your bakery. An official, clear and precise deﬁnition of the baguette does not exist. The vision of bicycles in Paris carrying 2½ ft loaves in their baskets at all times of day is what comes to mind. Although exact lengths and weights may vary, and ingredients are up to the discretion of the baker, a baguette can be deﬁned as the long, skinny loaf the Parisian image portrays. In France, the birthplace of the baguette, the popularity has grown enough that modernity has crept into the ways bakers distribute it to their customers. A vending machine containing pre-baked baguettes offers customers a quick and easy way to get the bread when pressed for time. In January 2011 the machine sold 1,600 baguettes, and by July 2011, it sold 4,500. The numbers prove that customers want the baguette no matter how they have to get it. When The Acme Bread Co. was established in 1983 in Berkley, CA, it baked four different kinds of bread. Among the four types was their sweet dough baguette. As Acme Bread grew, so did the products they produced. Acme is principally a wholesale bakery, but it also has two retail shops. One is the original location in Berkeley, CA, and the other is in San Francisco’s Ferry Building Marketplace on the Embarcadero. The bakery supplies bread to dozens of restaurants around the Bay Area, including Chez Panisse as well as grocery stores and farmers’ markets around the Bay Area. Now offering more than 100 different products, Acme still produces the sweet dough baguette along with sourdough baguettes and sweet-rustic dough baguettes. The sweet dough baguettes are not “sweet” in the common understanding of the word. Not a breakfast or dessert item, the word sweet refers to a crust texture and ﬂavor that is mild when compared to a sourdough. Acme’s sweet dough baguettes make a great all-purpose bread and accent the ﬂavor of olive oil or mild cheese very well.
Baguettes are known by the long, skinny loaf shape and scoring rather than their ingredients.

54 < FEB 2012 | bakemag.com

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bake - February 2012

Table of Contents for the Digital Edition of bake - February 2012

bake - February 2012
Editor's Note - The Community Issue
Table of Contents
News Bites - Busken at Walmart
News Bites - Cakes on a Plane!
News Bites - Wedding Cake Stamp
News Bites - Introducing the Sugar Arts Institute
News Bites - Yext in Line
News Bites - Food Safety Progress
News Bites - Trans Fat Fight
News Bites - Cake Boss Creation
News Bites - Udi’s at Sundance
News Bites - Clabber Girl named Vendor of the Year
Management - The Buzz Stops Here: In the Mind of a Social Media Coach
Tax Tips - The Kids Are Alright
Labor Front - Internships: Educational, Not Economical
Legislation - A Bumpy Road for Truckers
Ingredients - Flour Begins to Settle
Engage your neighbors
Help is Within Reach
The Cottage Law Debate
Get What You Give
Crumbs Take the Cupcake
Tapping into Local Flavors
What's In a Name?
Slam Dunkin'
The Baguette
Cafe - Classically Simple Pastries
Products
Showcase
Classifieds
Ad Index
bake - February 2012 - bake - February 2012
bake - February 2012 - 2
bake - February 2012 - Editor's Note - The Community Issue
bake - February 2012 - 4
bake - February 2012 - Table of Contents
bake - February 2012 - News Bites - Yext in Line
bake - February 2012 - 7
bake - February 2012 - News Bites - Clabber Girl named Vendor of the Year
bake - February 2012 - 9
bake - February 2012 - Management - The Buzz Stops Here: In the Mind of a Social Media Coach
bake - February 2012 - 11
bake - February 2012 - Tax Tips - The Kids Are Alright
bake - February 2012 - 13
bake - February 2012 - Labor Front - Internships: Educational, Not Economical
bake - February 2012 - 15
bake - February 2012 - Legislation - A Bumpy Road for Truckers
bake - February 2012 - 17
bake - February 2012 - Ingredients - Flour Begins to Settle
bake - February 2012 - 19
bake - February 2012 - Engage your neighbors
bake - February 2012 - 21
bake - February 2012 - 22
bake - February 2012 - 23
bake - February 2012 - 24
bake - February 2012 - 25
bake - February 2012 - Help is Within Reach
bake - February 2012 - 27
bake - February 2012 - 28
bake - February 2012 - 29
bake - February 2012 - The Cottage Law Debate
bake - February 2012 - 31
bake - February 2012 - 32
bake - February 2012 - 33
bake - February 2012 - Get What You Give
bake - February 2012 - 35
bake - February 2012 - 36
bake - February 2012 - 37
bake - February 2012 - Crumbs Take the Cupcake
bake - February 2012 - 39
bake - February 2012 - 40
bake - February 2012 - 41
bake - February 2012 - Tapping into Local Flavors
bake - February 2012 - 43
bake - February 2012 - 44
bake - February 2012 - 45
bake - February 2012 - What's In a Name?
bake - February 2012 - 47
bake - February 2012 - 48
bake - February 2012 - 49
bake - February 2012 - Slam Dunkin'
bake - February 2012 - 51
bake - February 2012 - 52
bake - February 2012 - 53
bake - February 2012 - The Baguette
bake - February 2012 - 55
bake - February 2012 - 56
bake - February 2012 - 57
bake - February 2012 - Cafe - Classically Simple Pastries
bake - February 2012 - 59
bake - February 2012 - 60
bake - February 2012 - 61
bake - February 2012 - Products
bake - February 2012 - 63
bake - February 2012 - Showcase
bake - February 2012 - Classifieds
bake - February 2012 - Ad Index
bake - February 2012 - 67
bake - February 2012 - 68
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