bake - January 2014 - 3

editor's note

January 2014 / Issue 1

THE EXPANSION ISSUE:

taking off with trends
At ﬁrst thought, expanding your bakery may appear to be

2013 when an astonishing one-third of consumers surveyed

risky business, and yet inaction is even riskier. One secret to

by NPD Group reported that they were either cutting back on

success relies on how you expand. It does not always require

gluten, or eliminating it from their diets. That's an all-time high.

an expensive build-out or a new location. It can be as simple as
expanding your exposure online or securing a new customer.

Consumer tastes are changing. Dietary restrictions are gaining
inﬂuence over what bakery customers will buy. But at the same

The popularity of gluten-free baked goods, for example, is

time, indulgence and ﬂavor fusion are important trends to

spreading rapidly and, as a result, business at Wow Baking

respond to as retail bakery owners. Our cover story spotlights

and other gluten-free bakery specialists is booming. Starting

Vanilla Bake Shop, a Southern California retailer that is taking

this year, Wow Baking cookies will be sold at food retailers

off with a new spot at the Los Angeles International Airport.

in Europe and on a major US airline, as well as colleges and

In less than seven years since the bakery was founded by Amy

universities. "College students with dietary restrictions are now

and Jeremy Berman, Vanilla Bake Shop has expanded to three

starting to decide where to go to school based on whether the

locations thanks to on-trend products and a lot of hard work.

foods they need are available at that school," says Wow Baking
owner Joy Page.

The bakery's core menu speaks to indulgence: Cupcake Babies,
cupcakes, French macarons, cookies and bars (lemon, brownies

Gluten-free was just starting to hit the radar screen in 2004

and caramel bars with walnuts). Further, they are introducing

when Wow Baking was formed by Page and her then business

convenient new packaging for airline passengers on the go.

partner, a food scientist with Celiac disease. Fast forward to

Now, the sky's the limit on their growth potential.

JOHN UNREIN

junrein@sosland.com

bakemag.com | JAN 2014 > 03

http://www.bakemag.com

bake - January 2014

Table of Contents for the Digital Edition of bake - January 2014

bake - January 2014
Editor's Note - Taking Off with Trends
Table of Contents
News Bites - RBA Roadshow to Cincinnati
Bakery Industry Loses Pioneer
Corbion Offers Hydrated Ancient Grains
Lawrence Earns Sustainability Award
My Favorite Things
Management - When to Hire a Consultant
Labor Front - Health Care 2014
Legislation - The Trans Fat Dilemma
Ingredients - Valentine's Chocolates
Chocolate Tempering
Vanilla Takes Off
Finding Growth
The Biscuit Boom
Biscuit Shops Around the Country
A Fresh Approach to Online Sales
Maintaining Safety
New FDA Defense Rule
Investing in Innovation
The Ancients
Start the Party Early
Macaron Magic
Cake Stars
Cafe - Top Trends for 2014
Products
Product Showcase
Classifieds
Ad Index
bake - January 2014 - BB1
bake - January 2014 - BB2
bake - January 2014 - bake - January 2014
bake - January 2014 - 2
bake - January 2014 - Editor's Note - Taking Off with Trends
bake - January 2014 - 4
bake - January 2014 - 5
bake - January 2014 - 6
bake - January 2014 - Table of Contents
bake - January 2014 - Lawrence Earns Sustainability Award
bake - January 2014 - 9
bake - January 2014 - My Favorite Things
bake - January 2014 - 11
bake - January 2014 - Management - When to Hire a Consultant
bake - January 2014 - 13
bake - January 2014 - Labor Front - Health Care 2014
bake - January 2014 - 15
bake - January 2014 - Legislation - The Trans Fat Dilemma
bake - January 2014 - 17
bake - January 2014 - Ingredients - Valentine's Chocolates
bake - January 2014 - Chocolate Tempering
bake - January 2014 - Vanilla Takes Off
bake - January 2014 - 21
bake - January 2014 - 22
bake - January 2014 - 23
bake - January 2014 - 24
bake - January 2014 - 25
bake - January 2014 - 26
bake - January 2014 - 27
bake - January 2014 - 28
bake - January 2014 - 29
bake - January 2014 - 30
bake - January 2014 - 31
bake - January 2014 - Finding Growth
bake - January 2014 - 33
bake - January 2014 - 34
bake - January 2014 - 35
bake - January 2014 - The Biscuit Boom
bake - January 2014 - 37
bake - January 2014 - Biscuit Shops Around the Country
bake - January 2014 - 39
bake - January 2014 - A Fresh Approach to Online Sales
bake - January 2014 - 41
bake - January 2014 - 42
bake - January 2014 - 43
bake - January 2014 - 44
bake - January 2014 - 45
bake - January 2014 - Maintaining Safety
bake - January 2014 - 47
bake - January 2014 - New FDA Defense Rule
bake - January 2014 - 49
bake - January 2014 - Investing in Innovation
bake - January 2014 - 51
bake - January 2014 - 52
bake - January 2014 - 53
bake - January 2014 - The Ancients
bake - January 2014 - 55
bake - January 2014 - Start the Party Early
bake - January 2014 - 57
bake - January 2014 - 58
bake - January 2014 - 59
bake - January 2014 - Macaron Magic
bake - January 2014 - 61
bake - January 2014 - 62
bake - January 2014 - 63
bake - January 2014 - Cake Stars
bake - January 2014 - 65
bake - January 2014 - 66
bake - January 2014 - 67
bake - January 2014 - Cafe - Top Trends for 2014
bake - January 2014 - 69
bake - January 2014 - 70
bake - January 2014 - 71
bake - January 2014 - Products
bake - January 2014 - Product Showcase
bake - January 2014 - Classifieds
bake - January 2014 - Ad Index
bake - January 2014 - 76
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