bake - October 2013 - 42
in Indianapolis and Butler University. Years ago, Blice
they employed a combination of light and shadows to
went to pastry school and regards baking as his
create a three-dimensional effect that resulted in the
second love. “I once was going to open a bakery,
donuts and cookies appearing to pop off the wall. Talk
but my art business is my first love,” he says.
about inventive impulse merchandising.
Not unlike a lot of small-town bakeries, Titus Bakery
“There were people who lived (in Lebanon) their
made a name for itself on the basis of its dedication
whole live who never knew the bakery was there,”
to high-quality baked goods. But that alone can only
Blice says. “It was a cool project, and people were
take your business so far, especially in this day and
lined up out the door of the bakery afterward.”
age where so many food choices exist and consumer
lifestyles are changing rapidly. Sometimes, all it takes
Blice says this project paid off, as well, for their art
is a little tweaking of your product mix, or freshening
and design studio, increasing their exposure within the
up the look of your store. But from a long-range
area. “It’s on a major highway, so a lot of people see
standpoint, it’s vital to ensure the image of your brand
it,” he says. “That job created new jobs for us.”
is where you want it to be.
Rake marvels at the three-dimensional impact of the
Rake bought Titus Bakery from her father, William
mural and is very pleased with how their makeover
Titus, in December 2012 and soon recognized an
turned out. Once known primarily for donuts, Titus
urgent need to increase the visibility of their small
Bakery has expanded its menu to feature four lunch
bakery in Lebanon, which is located about 30 miles
sandwiches (with Boar’s Head deli meats), cupcakes,
north of Indianapolis on Highway 32. She found Blice
cakes and even promotional gifts such as T-shirts and
Edwards in hopes of doing a bakery makeover.
coffee mugs.
Blice and his creative team quickly went to work,
“It’s been a great investment,” she says. “Every single
starting with chalk to outline the graphic elements of
day, people are coming into say they love the changes.
assorted sweets that would be painted on the exterior
People are taking pictures all the time, and it’s really
walls. Using a painting style known as trompe l’oeil,
brought in more sales.”
42 < OCT 2013 | bakemag.com
http://www.bakemag.com
bake - October 2013
Table of Contents for the Digital Edition of bake - October 2013
bake - October 2013
Editor's Note - Designer Treats
Table of Contents
News Bites - Cake Boss Bakeware Makes National Debut
Drake’s Cakes Return To Stores
Swipe Fee Settlement Ignores Small Business
The Piping Gourmets Launch Gluten-Free Whoopie Pies
Readers Vote Frederick’s as Best Bakery
Noted Baker, Chef Opens New Shop In Maine
Crumbs to Open Gluten-Free Dessert Shop
Management - Signage in the Shop
Tax Tips - Resource for Health Care Tax Credits
Labor Front - Navigating the Affordable Care Act
Legislation - Minimum Wage Hikes
Ingredients - Sugar Under Scrutiny
Sprinkles on Top
Your Bakery Online
Budget Interiors
Sales Catcher
The Art of Ciabatta
The Holiday Rush
Whoopie Pies Wow with Flavor
Wow Desserts
Cafe - A Healthier America
Design Awards
Products
Product Showcase
Classifieds
Ad Index
bake - October 2013 - bb1
bake - October 2013 - bb2
bake - October 2013 - bake - October 2013
bake - October 2013 - 2
bake - October 2013 - Editor's Note - Designer Treats
bake - October 2013 - 4
bake - October 2013 - Table of Contents
bake - October 2013 - Swipe Fee Settlement Ignores Small Business
bake - October 2013 - 7
bake - October 2013 - Crumbs to Open Gluten-Free Dessert Shop
bake - October 2013 - 9
bake - October 2013 - Management - Signage in the Shop
bake - October 2013 - 11
bake - October 2013 - Tax Tips - Resource for Health Care Tax Credits
bake - October 2013 - 13
bake - October 2013 - Labor Front - Navigating the Affordable Care Act
bake - October 2013 - 15
bake - October 2013 - Legislation - Minimum Wage Hikes
bake - October 2013 - 17
bake - October 2013 - Ingredients - Sugar Under Scrutiny
bake - October 2013 - 19
bake - October 2013 - Sprinkles on Top
bake - October 2013 - 21
bake - October 2013 - 22
bake - October 2013 - 23
bake - October 2013 - 24
bake - October 2013 - 25
bake - October 2013 - 26
bake - October 2013 - 27
bake - October 2013 - 28
bake - October 2013 - 29
bake - October 2013 - 30
bake - October 2013 - 31
bake - October 2013 - Your Bakery Online
bake - October 2013 - 33
bake - October 2013 - 34
bake - October 2013 - 35
bake - October 2013 - Budget Interiors
bake - October 2013 - 37
bake - October 2013 - 38
bake - October 2013 - 39
bake - October 2013 - Sales Catcher
bake - October 2013 - 41
bake - October 2013 - 42
bake - October 2013 - 43
bake - October 2013 - The Art of Ciabatta
bake - October 2013 - 45
bake - October 2013 - 46
bake - October 2013 - 47
bake - October 2013 - The Holiday Rush
bake - October 2013 - 49
bake - October 2013 - Whoopie Pies Wow with Flavor
bake - October 2013 - 51
bake - October 2013 - 52
bake - October 2013 - 53
bake - October 2013 - Wow Desserts
bake - October 2013 - 55
bake - October 2013 - Cafe - A Healthier America
bake - October 2013 - 57
bake - October 2013 - Design Awards
bake - October 2013 - 59
bake - October 2013 - 60
bake - October 2013 - 61
bake - October 2013 - Products
bake - October 2013 - 63
bake - October 2013 - Product Showcase
bake - October 2013 - Classifieds
bake - October 2013 - 66
bake - October 2013 - Ad Index
bake - October 2013 - 68
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