bake - October 2014 - 26
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BAKER GIVES "STARTING FROM
SCRATCH" A NEW MEANING
I
ndependent baker Fred Piechocki comes from a
proud family of bakers. However, during the Great
Depression, his grandfather, Stanley, and father,
Edward, lost their bakery. As a result, this third generation baker had no recipes or business to carry on.
So what did Fred do? He started his bakery from
scratch. In 1979, Fred opened The Cakery Bakery
in Philadelphia, Pennsylvania. Ten years later, he
moved to Warrington, Pennsylvania, where he and
long-time friend, Henry Stoughton, opened the
Warrington Pastry Shop. Fred describes his business
as a European style, traditional bakery where products are baked from scratch every day.
Best known for the 60 to 100 decorated cakes it
produces a week, Warrington Pastry Shop also turns
out 10 to 15 wedding cakes a weekend during prime
wedding season. It is also well known for Danish,
regular cakes, cupcakes, butter cakes, cinnamon buns
and donuts.
"My greatest accomplishment is to consistently produce
a high-quality product," said Fred. International®
Bakers Services has played a key role in maintaining
this quality.
"When I started out, I received a sample of
International® Bakers Services B&V® and I have
used IBS flavors ever since," Fred recalled. His bakery also uses chocolate, banana, rum, coconut and
hazelnut flavors. "I am very happy with IBS products," Fred stated. "They are easy to use, very consistent and economical. Most importantly, the flavors
hold up."
"Using ingredients that will keep product quality
high will make you proud to be an independent
baker," Fred advised. If you value consistent quality,
you should get to know International® Bakers
Services. Contact us toll-free at (800) 345-7175,
by fax at (574) 287-7161, or in writing at 1902 North
Sheridan Ave., South Bend, Indiana 46628. We have
the flavors your customers deserve.
Adding rugs, tablecloths and soft curtains brings a sense of warmth to the
inside of Nothing Bundt Cake retail stores.
of the business. We bring in softness with rugs and soft
curtains, and the display case is metal, which is more
modern. Once you the put the curtains up and throw the
rugs down, it feels soft."
Keeping in mind that men also shop at their stores, the
straight lines of metal "make the guys feel comfortable,"
Tripp adds. "We are more of a woman-centric brand, but
men come in quite often."
Franchising opportunities
At Nothing Bundt Cakes, each thoughtful detail of the experience, from the heartfelt welcome at the door to remembering the customer's favorite flavor, has been naturally
embraced.
The company dedicates the same spirit into its relationships
with franchise owners. "We know that qualities like sincerity,
warmth and a little humor will take you far when you're with
the right people. Professional and genuine, this is the best of
both worlds."
26 < OCT 2014 | bakemag.com
http://www.bakemag.com
bake - October 2014
Table of Contents for the Digital Edition of bake - October 2014
bake - October 2014
Editor's Note - Hard Choices, Big Results
Table of Contents
News Bites - Ardent Mills Sponsors Bicycle Tour
Dunkin’ Donuts Returns to California
Carlo’s Bakery Raises Bar for Vegas Cakes
My Favorite Things
Management - Identity Power
Labor Front - Holiday Scheduling
Food Safety - Storing Food Safely
Legislation - Record-keeping Mandates
Ingredients - Pecans & Walnuts
Define Your Design
Budgeting Basics
Remodeling in Style
Grains of Change
Holiday Specialties
Shape with Care
Festive Cakes & Tortes
Greek Sweets
A Brief History of Baklava
Cafe - Soup & Sandwich Specials
Cafe - Innovative Beverage Options
Products
Product Showcase
Classifieds
Ad Index
bake - October 2014 - bake - October 2014
bake - October 2014 - 2
bake - October 2014 - bake - October 2014
bake - October 2014 - 2
bake - October 2014 - Editor's Note - Hard Choices, Big Results
bake - October 2014 - 4
bake - October 2014 - Table of Contents
bake - October 2014 - Carlo’s Bakery Raises Bar for Vegas Cakes
bake - October 2014 - 7
bake - October 2014 - My Favorite Things
bake - October 2014 - 9
bake - October 2014 - Management - Identity Power
bake - October 2014 - 11
bake - October 2014 - Labor Front - Holiday Scheduling
bake - October 2014 - 13
bake - October 2014 - Food Safety - Storing Food Safely
bake - October 2014 - 15
bake - October 2014 - Legislation - Record-keeping Mandates
bake - October 2014 - 17
bake - October 2014 - Ingredients - Pecans & Walnuts
bake - October 2014 - 19
bake - October 2014 - Define Your Design
bake - October 2014 - 21
bake - October 2014 - 22
bake - October 2014 - 23
bake - October 2014 - 24
bake - October 2014 - 25
bake - October 2014 - 26
bake - October 2014 - 27
bake - October 2014 - Budgeting Basics
bake - October 2014 - 29
bake - October 2014 - 30
bake - October 2014 - 31
bake - October 2014 - Remodeling in Style
bake - October 2014 - 33
bake - October 2014 - 34
bake - October 2014 - 35
bake - October 2014 - Grains of Change
bake - October 2014 - 37
bake - October 2014 - 38
bake - October 2014 - 39
bake - October 2014 - 40
bake - October 2014 - 41
bake - October 2014 - Holiday Specialties
bake - October 2014 - 43
bake - October 2014 - 44
bake - October 2014 - 45
bake - October 2014 - 46
bake - October 2014 - 47
bake - October 2014 - Shape with Care
bake - October 2014 - 49
bake - October 2014 - 50
bake - October 2014 - 51
bake - October 2014 - Festive Cakes & Tortes
bake - October 2014 - 53
bake - October 2014 - 54
bake - October 2014 - 55
bake - October 2014 - Greek Sweets
bake - October 2014 - A Brief History of Baklava
bake - October 2014 - Cafe - Soup & Sandwich Specials
bake - October 2014 - 59
bake - October 2014 - Cafe - Innovative Beverage Options
bake - October 2014 - 61
bake - October 2014 - Products
bake - October 2014 - Product Showcase
bake - October 2014 - Classifieds
bake - October 2014 - 65
bake - October 2014 - 66
bake - October 2014 - Ad Index
bake - October 2014 - 68
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