bake - May 2013 - 52

Complement
Your Cakes
Developing new products to complement
your existing products provides the easiest
and quickest way to increase the average
ticket price per customer. Not only do
complementary products increase sales with
existing customers, but if you do it right, you
will also expand your customer base.
People in Indianapolis, IN, know Taylor’s
Bakery as a cake shop, and owner Drew Allen
decided to offer his customers what they’ve
requested for a while. To complement the
bakery’s cakes, Taylor’s will begin offering the
ultimate cake complement, ice cream. While it
is a considerable investment to start offering,
it’s a natural addition to raise ticket prices.
“We’re looking at retailing a quart for $7.50
right now, that’s not ﬁnalized yet, but we’re
pretty close on that.”
The idea came to Allen while watching Wheel
of Fortune. The contestants of the show were
struggling with a phrase that had come to
Allen immediately. “I found myself screaming,

but there’s more. “Ice cream sandwiches are a fantastic way

‘Ice cream and cake!’” Allen says. Once the contestants solved

to get our cookies out, let people taste a little bit of our ice

the puzzle and the show went to commercial, Allen could not

cream and decide if they want to buy a quart of it,” Allen says.

get the phrase out of his head. “I thought, ‘Man, ice cream and

“On top of that, it gives us a little experience so that if we start

cake, we really should do that.”

dabbling around with ice cream pies and cakes, it will give us a
little practice before we get there.”

A natural ﬁt
Taylor’s is, and will remain, a bakery and cake shop. “We’re

Production

not going to become an ice cream shop and scoop cones,”

It doesn’t take a lot of space to make ice cream, and with the

Allen says. “It is a wonderful item to complement cakes.” Given

exception of the ice cream maker, a retail bakery already has

that Taylor’s won’t sell cones, and that the bakery hours aren’t

most of the ingredients and some of the equipment. “I could

exactly conducive to evening walk ins, it will begin with pints,

really see it being a trend for bakery because you’ve got a lot of

quarts and ice cream sandwiches made from Taylor’s own

the ingredients and you’ve got the space,” Allen says. “Throw an

two-oz chocolate chip cookies.

ice cream machine in and it just lets you completely diversify.”

Ice cream sandwiches are a great addition to bakery fare, and

With a deceptively small machine, Taylor’s will be able to

it’s an excellent way to get the ice cream moving out the door,

produce approximately six qt of ice cream every seven minutes.

52 < MAY 2013 | bakemag.com

http://www.bakemag.com

bake - May 2013

Table of Contents for the Digital Edition of bake - May 2013

bake - May 2013
editor’s note - THE MERCHANDISING ISSUE: the details matter
Contents
News bites
management - Red Envelope Specials
tax tips - Send Them, Deduct It
labor front - Regulations on the Horizon
legislation - Plan Ahead for Health Insurance
ingredients - Raisins in Snack Foods
mindful design
the essentials of aesthetics
displays that pop, rock and roll
What’s Old is New
Revisiting a Classic… The Bagel
Cake Pops Save Dough
Complement Your Cakes
Soup and Sandwich Specials
Products
Ad Index
bake - May 2013 - bake - May 2013
bake - May 2013 - 2
bake - May 2013 - editor’s note - THE MERCHANDISING ISSUE: the details matter
bake - May 2013 - 4
bake - May 2013 - Contents
bake - May 2013 - 6
bake - May 2013 - 7
bake - May 2013 - News bites
bake - May 2013 - 9
bake - May 2013 - 10
bake - May 2013 - 11
bake - May 2013 - management - Red Envelope Specials
bake - May 2013 - 13
bake - May 2013 - tax tips - Send Them, Deduct It
bake - May 2013 - 15
bake - May 2013 - labor front - Regulations on the Horizon
bake - May 2013 - 17
bake - May 2013 - legislation - Plan Ahead for Health Insurance
bake - May 2013 - 19
bake - May 2013 - ingredients - Raisins in Snack Foods
bake - May 2013 - 21
bake - May 2013 - mindful design
bake - May 2013 - 23
bake - May 2013 - 24
bake - May 2013 - 25
bake - May 2013 - 26
bake - May 2013 - 27
bake - May 2013 - 28
bake - May 2013 - 29
bake - May 2013 - the essentials of aesthetics
bake - May 2013 - 31
bake - May 2013 - 32
bake - May 2013 - 33
bake - May 2013 - 34
bake - May 2013 - 35
bake - May 2013 - displays that pop, rock and roll
bake - May 2013 - 37
bake - May 2013 - 38
bake - May 2013 - 39
bake - May 2013 - What’s Old is New
bake - May 2013 - 41
bake - May 2013 - 42
bake - May 2013 - 43
bake - May 2013 - Revisiting a Classic… The Bagel
bake - May 2013 - 45
bake - May 2013 - 46
bake - May 2013 - 47
bake - May 2013 - Cake Pops Save Dough
bake - May 2013 - 49
bake - May 2013 - 50
bake - May 2013 - 51
bake - May 2013 - Complement Your Cakes
bake - May 2013 - 53
bake - May 2013 - 54
bake - May 2013 - 55
bake - May 2013 - 56
bake - May 2013 - 57
bake - May 2013 - Soup and Sandwich Specials
bake - May 2013 - 59
bake - May 2013 - 60
bake - May 2013 - 61
bake - May 2013 - Products
bake - May 2013 - 63
bake - May 2013 - 64
bake - May 2013 - 65
bake - May 2013 - Ad Index
bake - May 2013 - 67
bake - May 2013 - 68
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