bake - January 2013 - 8

news bites
Yankellow Joins
King Arthur Flour
“I feel that this opportunity with King
Arthur Flour is the perfect fi t at the
perfect time,” Yankellow says. “I am
passionate about baking and thoroughly
enjoy being immersed in the
business, being around bakers and
bakeries. I am thrilled to join the team
at King Arthur Flour that is working to
help those bakers succeed.”
Yankellow is the Chairman of the
Board of the Bread Bakers Guild
of America and was a member of
the Bread Bakers Guild of America
Team USA 2005 that captured 1st
place at the Coupe de Monde de la
Boulangerie in Paris. He recently
coached the 2012 team to a second
place fi nish.
King Arthur Flour has hired Jeff
Yankellow of San Diego, CA, to be
the Western Region Sales Manager
for the Bakery Flour Sales division.
Yankellow’s primary responsibility is
to manage sales to bakery and food
service customers in the western
United States.
Rich Products Adds
to Portfolio
complement its existing strength in
frozen pizza dough within the foodservice
channel.
The addition of f’real foods, based
in Orinda, CA, provides Rich’s with
a new product line and greater
penetration into the high-growth
convenience store segment. Founded
in 1995, f’real is a fast-growing
company which sells authentic, highquality
milkshakes, smoothies and
frozen coff ee beverages, along with
patented blending equipment, to
more than 9,000 convenience store
and foodservice locations across the
United States and Canada.
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“Jeff has a wealth of baking knowledge
and will be an incredible
resource to King Arthur Flour and
to our bakery fl our customers,” says
Peter Bouchard, Flour Sales Director.
“We are excited to bring him on board
as our newest employee-owner.”
Yankellow brings to the position
experience in several aspects of the
baking industry including work in
restaurants, production bakeries,
academia, and consulting. He is
a graduate of Johnson & Wales
University with degrees in Culinary
Arts and Foodservice management.
His career started in the savory side
of the kitchen before transitioning
to baking during an externship
at the National Baking Center in
Minneapolis.
08 < JAN 2013 | bakemag.com
Rich Products Corporation has
announced three important additions
to its portfolio, acquiring two food
companies (Goglanian Bakeries Inc.
and f’real foods LLC) and entering
into a joint venture (Twin Star
Bakery) with business partner The
Stolbun Group.
“The acquisitions of Goglanian
Bakeries and f’real foods, and establishment
of our Twin Star joint
venture, are consistent with our
ongoing commitment to shape and
reshape our diverse portfolio to keep
Rich’s focused on a path of long term
growth,” said Bill Gisel, Rich’s president
and chief executive offi cer.
The acquisition of family-owned
Goglanian Bakeries will signifi cantly
expand Rich’s current pizza business
and provide the company with
an exceptional line of par-baked
pizza crusts, fl atbreads and pitas, to
Twin Star Bakery is a new joint
venture partnership between Rich’s
and The Stolbun Group, led by Sam
Stolbun, who previously owned
Camelot Desserts. Twin Star recently
opened a state-of-the-art desserts
manufacturing operation near
Houston, TX, which produces high
quality fully-fi nished cakes, and baked
and iced cookies. The Stolbun Group
will manage Twin Star’s research &
development and production, while
Rich’s will oversee product marketing
and sales, primarily through its
In-Store Bakery Division.
Make a Cake Face
is Back
Make a Cake Face kicked off its
promotion and sweepstakes for the
third year, and once again, bakeries
and customers have a chance to
win $2,500 grand prizes or one of 11
monthly prizes of $250 for bakeries
and $100 for customers.
To win, the bakery must be
named by a consumer who uploads
a “cake face” photo to
http://www.bakemag.com
bake - January 2013

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