contents 20 22 32 38 44 50 FEATURES 22 30 32 40 THE NOT-SO-SWEET SPOT CLEAN LABELS BREWING UP A STORM THE PERFECT PIE STORY Dominique Ansel, the creative genius behind New York City’s hot-selling Cronut admits that he does not have a sweet tooth. He uses less sugar and butter in his signature DKA – or Dominique’s Kouign Amann. Clean labels remain an important issue with American shoppers who are concerned with serving their families the healthiest and highest quality foods that are available. The typical profit margin for coffee and tea drinks averages 85%, and increasing numbers of retail bakeries across the country are taking advantage of this by embracing premium beverage programs. Nicole Rucker set out on a mission to tell the story of the perfect pie. She then won first place in the perfect pie category in the American Pie Council/Crisco National Pie Championships. DEPARTMENTS COVER 06 News Bites 20 Ingredients 10 Management 36 Bread and Baking 12 Tax Tips 42 Cake 16 Labor Front 50 Cafe 18 Legislation 54 Product Trends Dominique Ansel Bakery represents years of training abroad as a pastry chef. From the cronut to Dominiques Kouign Amann to signature flavors and styles of classics, Ansel’s passion for baking and pastries shows in all the products offered at the NYC shop. Photography by Mike Webb (page 22) bakemag.com | AUG 2013 > 05http://www.bakemag.com