bake - October 2012 - 23

Shaping the knowledge and skills of the artisan baking community through education since 1993

BECOME A GUILD MEMBER

Who we are
The Artisan Baking Community is a community of professional bakers, farmers, millers, suppliers, educators, students, home bakers, technical experts, and bakery owners and managers who work together to support the principle and the practice of producing the highest quality baked goods. Our members are a funky, iconoclastic, independent, creative and colorful group who value and promote baking education and thrive on the lively exchange of ideas.

Educational events
REGIONAL

Master Classes – take baking classes offered in diverse
locations

Bread Festivals – participate in regional bread festivals Guildhall Gatherings – meet other Guild members at these
Social events

Wheat Field and Mill Tours – gain a better understanding of
where your ﬂour comes from NATIONAL

WheatStalk – 3-day educational event with hands-on classes,
demonstrations, and lectures

Trade shows – Guild events at shows like IBIE
INTERNATIONAL

The Coupe du Monde de la Boulangerie – support Bread
Bakers Guild Team USA at the World Cup of Baking in Paris, attend Guild events, tour Paris bakeries

At your ﬁngertips
Website – archived issues of Bread Lines, Camp Bread
ﬁles and Team USA formulas

Bread Lines – quarterly magazine containing news about

The Bread Bakers Guild of America
670 West Napa Street Suite B Sonoma, CA 95476 T 707.935.1468 F 707.935.1672 info@bbga.org www.bbga.org

members, classes and events, technical articles and formulas eGroup – online discussion group for exchange of ideas and information Online Directory – membership directory for networking Business Listing – marketing beneﬁts from a listing in our website’s public company directory Classiﬁed Ads – discounts for ads

Join now
To join as an individual or a company, visit www.bbga.org. Or contact The Guild at 707.935.1468 or via email: info@bbga.org.

http://www.bbga.org http://www.bbga.org

bake - October 2012

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

bake - October 2012
Editor's Note - Retail bakery’s tipping point
Contents
Business - Baker's Percentage
Business - Smile and Say Thank You
Business - POS Systems
Business - Efficient Decorators
Business - Save Energy and Money
Business - Reinventing Normal
Business - Basics of Merchandising
Breads - Rounding it Out
Breads - An Extra Pair of Hands
Breads - Bread Troubleshooting
Breads - The Ideas Factory
Breads - Label Cleaning
Breads - All About Yeast
Breads - Artisan Pizza
Breads - Tapping into Consumer Trends
Breads - Rye Revival
Cakes - Troubleshooting Icings and Glazes
Cakes - Stress-Free Cake Assembly
Cakes - Seasons of Change
Cakes - Use Technology to Save Time and Make Money
Decorator Training
Cakes - Flower Power
Cakes - Bak-klene® Makes Baking Easier and More Profitable
Cakes - Quick Decorating, More Profit
Cakes - Festejos Tres Leches Mocha Cake
Cakes - Sheet It Out
Sweet Goods - Gluten-Free Sweets
Sweet Goods - What You Might Not Know About Honey
Sweet Goods - Boosting Pie Profits Requires Trend, Ingredient and Equipment Evaluations
Sweet Goods - Simplify Your Life
Sweet Goods - Bakery Portioning
Sweet Goods - Hazelnut Nation
Sweet Goods - Latino Baking
Sweet Goods - Nutty Ideas for Gluten-Free Baking
Sweet Goods - Raisins for Health
Sweet Goods - Basics of Chocolate
Sweet Goods - Low-Calorie Options
Sweet Goods - Shortening for the Health Conscious
Showcase
Classifieds
Ad Index
bake - October 2012 - bake - October 2012
bake - October 2012 - 2
bake - October 2012 - Editor's Note - Retail bakery’s tipping point
bake - October 2012 - 4
bake - October 2012 - 5
bake - October 2012 - Contents
bake - October 2012 - 7
bake - October 2012 - Business - Baker's Percentage
bake - October 2012 - 9
bake - October 2012 - Business - Smile and Say Thank You
bake - October 2012 - 11
bake - October 2012 - Business - POS Systems
bake - October 2012 - 13
bake - October 2012 - Business - Efficient Decorators
bake - October 2012 - 15
bake - October 2012 - Business - Save Energy and Money
bake - October 2012 - 17
bake - October 2012 - Business - Reinventing Normal
bake - October 2012 - 19
bake - October 2012 - Business - Basics of Merchandising
bake - October 2012 - 21
bake - October 2012 - Breads - Rounding it Out
bake - October 2012 - 23
bake - October 2012 - Breads - An Extra Pair of Hands
bake - October 2012 - 25
bake - October 2012 - Breads - Bread Troubleshooting
bake - October 2012 - 27
bake - October 2012 - Breads - The Ideas Factory
bake - October 2012 - 29
bake - October 2012 - Breads - Label Cleaning
bake - October 2012 - 31
bake - October 2012 - Breads - All About Yeast
bake - October 2012 - 33
bake - October 2012 - Breads - Artisan Pizza
bake - October 2012 - Breads - Tapping into Consumer Trends
bake - October 2012 - 36
bake - October 2012 - 37
bake - October 2012 - Breads - Rye Revival
bake - October 2012 - 39
bake - October 2012 - Cakes - Troubleshooting Icings and Glazes
bake - October 2012 - 41
bake - October 2012 - Cakes - Stress-Free Cake Assembly
bake - October 2012 - 43
bake - October 2012 - Cakes - Seasons of Change
bake - October 2012 - 45
bake - October 2012 - Cakes - Use Technology to Save Time and Make Money
bake - October 2012 - Decorator Training
bake - October 2012 - 48
bake - October 2012 - 49
bake - October 2012 - Cakes - Flower Power
bake - October 2012 - 51
bake - October 2012 - Cakes - Bak-klene® Makes Baking Easier and More Profitable
bake - October 2012 - 53
bake - October 2012 - Cakes - Quick Decorating, More Profit
bake - October 2012 - 55
bake - October 2012 - Cakes - Festejos Tres Leches Mocha Cake
bake - October 2012 - 57
bake - October 2012 - Cakes - Sheet It Out
bake - October 2012 - 59
bake - October 2012 - Sweet Goods - Gluten-Free Sweets
bake - October 2012 - 61
bake - October 2012 - Sweet Goods - What You Might Not Know About Honey
bake - October 2012 - 63
bake - October 2012 - Sweet Goods - Boosting Pie Profits Requires Trend, Ingredient and Equipment Evaluations
bake - October 2012 - Sweet Goods - Simplify Your Life
bake - October 2012 - Sweet Goods - Bakery Portioning
bake - October 2012 - Sweet Goods - Latino Baking
bake - October 2012 - 68
bake - October 2012 - 69
bake - October 2012 - Sweet Goods - Nutty Ideas for Gluten-Free Baking
bake - October 2012 - 71
bake - October 2012 - Sweet Goods - Raisins for Health
bake - October 2012 - 73
bake - October 2012 - Sweet Goods - Basics of Chocolate
bake - October 2012 - 75
bake - October 2012 - Sweet Goods - Low-Calorie Options
bake - October 2012 - Sweet Goods - Shortening for the Health Conscious
bake - October 2012 - Showcase
bake - October 2012 - 79
bake - October 2012 - Classifieds
bake - October 2012 - 81
bake - October 2012 - Ad Index
bake - October 2012 - 83
bake - October 2012 - 84
https://digital.bakemag.com/sosland/bake/bake-march-april-2024
https://digital.bakemag.com/sosland/bake/bake-january-february-2024
https://digital.bakemag.com/sosland/bake/bake-special-report-november-2023
https://www.nxtbook.com/sosland/bake/bake-november-december-2023
https://digital.bakemag.com/sosland/bake/bake-september-october-2023
https://digital.bakemag.com/sosland/bake/bake-july-august-2023
https://digital.bakemag.com/sosland/bake/bake-special-report-july-2023
https://digital.bakemag.com/sosland/bake/bake-redbook-2023
https://digital.bakemag.com/sosland/bake/bake-special-report-may-2023
https://digital.bakemag.com/sosland/bake/bake-may-june-2023
https://digital.bakemag.com/sosland/bake/bake-march-april-2023
https://digital.bakemag.com/sosland/bake/bake-special-report-january-2023
https://digital.bakemag.com/sosland/bake/bake-january-february-2023
https://digital.bakemag.com/sosland/bake/bake-november-december-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-november-2022
https://digital.bakemag.com/sosland/bake/bake-september-october-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-july-2022
https://digital.bakemag.com/sosland/bake/bake-july-aug-2022
https://digital.bakemag.com/sosland/bake/bake-redbook-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-may-2022
https://digital.bakemag.com/sosland/bake/bake-may-june-2022
https://digital.bakemag.com/sosland/bake/bake-march-april-2022
https://digital.bakemag.com/sosland/bake/bake-january-february-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-january-2022
https://digital.bakemag.com/sosland/bake/bake-november-december-2021
https://digital.bakemag.com/sosland/bake/bake-special-report-november-2021
https://digital.bakemag.com/sosland/bake/bake-september-october-2021
https://digital.bakemag.com/sosland/bake/bake-july-august-2021
https://digital.bakemag.com/sosland/bake/bake-redbook-2021
https://digital.bakemag.com/sosland/bake/bake-july-2021
https://digital.bakemag.com/sosland/bake/bake-may-june-2021
https://digital.bakemag.com/sosland/bake/bake-special-report-may-june-2021
https://digital.bakemag.com/sosland/bake/bake-march-april-2021
https://digital.bakemag.com/sosland/bake/bake-january-february-2021
https://digital.bakemag.com/sosland/bake/2021_01_01
https://digital.bakemag.com/sosland/bake/2020_12_01
https://digital.bakemag.com/sosland/bake/2020_11_01
https://digital.bakemag.com/sosland/bake/2020_09_01
https://digital.bakemag.com/sosland/bake/2020_08_01
https://digital.bakemag.com/sosland/bake/2020_07_02
https://digital.bakemag.com/sosland/bake/2020_07_01
https://digital.bakemag.com/sosland/bake/2020_06_01
https://digital.bakemag.com/sosland/bake/2020_05_01
https://digital.bakemag.com/sosland/bake/2020_04_01
https://digital.bakemag.com/sosland/bake/2020_02_01
https://digital.bakemag.com/sosland/bake/2020_01_01
https://digital.bakemag.com/sosland/bake/2019_12_01
https://digital.bakemag.com/sosland/bake/2019_11_01
https://digital.bakemag.com/sosland/bake/2019_10_01
https://digital.bakemag.com/sosland/bake/2019_09_01
https://digital.bakemag.com/sosland/bake/2019_08_01
https://digital.bakemag.com/sosland/bake/2019_07_01
https://digital.bakemag.com/sosland/bake/2019_06_01
https://digital.bakemag.com/sosland/bake/2019_05_01
https://digital.bakemag.com/sosland/bake/2019_04_01
http://digital.bakemag.com/sosland/bake/2018_07_02
https://digital.bakemag.com/sosland/bake/2019_03_01
https://digital.bakemag.com/sosland/bake/2019_02_01
https://digital.bakemag.com/sosland/bake/2019_01_01
http://digital.bakemag.com/sosland/bake/2018_12_01
http://digital.bakemag.com/sosland/bake/2018_11_01
http://digital.bakemag.com/sosland/bake/2018_10_01
http://digital.bakemag.com/sosland/bake/2018_09_01
http://digital.bakemag.com/sosland/bake/2018_08_01
http://digital.bakemag.com/sosland/bake/2018_07_01
http://digital.bakemag.com/sosland/bake/2018_06_01
http://digital.bakemag.com/sosland/bake/2018_05_01
http://digital.bakemag.com/sosland/bake/2018_04_01
http://digital.bakemag.com/sosland/bake/2018_03_01
http://digital.bakemag.com/sosland/bake/2018_02_01
http://digital.bakemag.com/sosland/bake/2018_01_01
http://digital.bakemag.com/sosland/bake/2017_12_01
http://digital.bakemag.com/sosland/bake/2017_11_01
http://digital.bakemag.com/sosland/bake/2017_10_01
http://digital.bakemag.com/sosland/bake/2017_09_01
http://digital.bakemag.com/sosland/bake/2017_08_01
http://digital.bakemag.com/sosland/bake/2017_07_01
http://digital.bakemag.com/sosland/bake/2017_06_01
http://digital.bakemag.com/sosland/bake/2017_05_01
http://digital.bakemag.com/sosland/bake/2017_04_01
http://digital.bakemag.com/sosland/bake/2017_03_01
http://digital.bakemag.com/sosland/bake/2017_02_01
http://digital.bakemag.com/sosland/bake/2017_01_01
http://digital.bakemag.com/sosland/bake/2016_12_01
http://digital.bakemag.com/sosland/bake/2016_11_01
http://digital.bakemag.com/sosland/bake/2016_10_01
http://digital.bakemag.com/sosland/bake/2016_09_01
http://digital.bakemag.com/sosland/bake/2016_08_01
http://digital.bakemag.com/sosland/bake/2016_07_01
http://digital.bakemag.com/sosland/bake/2016_06_01
http://digital.bakemag.com/sosland/bake/2016_05_01
http://digital.bakemag.com/sosland/bake/2016_04_01
http://digital.bakemag.com/sosland/bake/2016_03_01
http://digital.bakemag.com/sosland/bake/2016_02_01
http://digital.bakemag.com/sosland/bake/2016_01_01
http://digital.bakemag.com/sosland/bake/2015_12_01
http://digital.bakemag.com/sosland/bake/2015_10_01
http://digital.bakemag.com/sosland/bake/2015_09_01
http://digital.bakemag.com/sosland/bake/2015_08_01
http://digital.bakemag.com/sosland/bake/2015_07_01
http://digital.bakemag.com/sosland/bake/2015_06_01
http://digital.bakemag.com/sosland/bake/2015_05_01
https://www.nxtbook.com/sosland/bake/2015_04_01
http://digital.bakemag.com/sosland/bake/2015_03_01
https://www.nxtbook.com/sosland/bake/2015_02_01
https://www.nxtbook.com/sosland/bake/2015_01_01
https://www.nxtbook.com/sosland/bake/2014_12_01
https://www.nxtbook.com/sosland/bake/2014_10_01
https://www.nxtbook.com/sosland/bake/2014_09_01
https://www.nxtbook.com/sosland/bake/2014_08_01
https://www.nxtbook.com/sosland/bake/2014_07_01
https://www.nxtbook.com/sosland/bake/2014_06_01
https://www.nxtbook.com/sosland/bake/2014_05_01
https://www.nxtbook.com/sosland/bake/2014_04_01
https://www.nxtbook.com/sosland/bake/2014_03_01
https://www.nxtbook.com/sosland/bake/2014_02_01
https://www.nxtbook.com/sosland/bake/2014_01_01
https://www.nxtbook.com/sosland/bake/2013_11_01
https://www.nxtbook.com/sosland/bake/2013_11_02
https://www.nxtbook.com/sosland/bake/2013_10_01
https://www.nxtbook.com/sosland/bake/2013_09_01
https://www.nxtbook.com/sosland/bake/2013_08_01
https://www.nxtbook.com/sosland/bake/2013_07_01
http://digital.bakemag.com/sosland/bake/2013_06_01
https://www.nxtbook.com/sosland/bake/2013_05_01
https://www.nxtbook.com/sosland/bake/2013_04_01
https://www.nxtbook.com/sosland/bake/2013_03_01
https://www.nxtbook.com/sosland/bake/2013_02_01
https://www.nxtbook.com/sosland/bake/2013_01_01
https://www.nxtbook.com/sosland/bake/2012_11_01
https://www.nxtbook.com/sosland/bake/2012_10_01
https://www.nxtbook.com/sosland/bake/2012_09_01
https://www.nxtbook.com/sosland/bake/2012_08_01
https://www.nxtbook.com/sosland/bake/2012_07_01
https://www.nxtbook.com/sosland/bake/2012_06_01
https://www.nxtbook.com/sosland/bake/2012_05_01
https://www.nxtbook.com/sosland/bake/2012_04_01
https://www.nxtbook.com/sosland/bake/2012_03_01
https://www.nxtbook.com/sosland/bake/2012_02_01
https://www.nxtbook.com/sosland/bake/2012_01_01
https://www.nxtbookmedia.com