bake - April 2015 - 24
"We take the time to make
pizza the right way, letting the
dough rise slowly giving it a
combination of chewiness and
crunch that can't be beat. We
are serious about our crust."
Alex Geiger, owner of Classic Crust Pizza
A new pizza rises in Phoenix
Classic Crust Pizza, a new pizzeria in Phoenix, opened
for business on Monday, February 2. Classic Crust
Pizza is owned and operated by husband and wife
team, Alex and Angie Geiger, newcomers to the
Phoenix restaurant market. Michael Johnson serves as
executive chef and general manager. Alex and Michael
started making pizza in a wood-fired oven mounted
Cuptails debut in London
to the back of a 1957 Dodge pickup truck, and quickly
A London duo has announced the launch of their
started looking for a restaurant space to bring their
innovative range of Cuptails, alcohol-infused cupcakes,
recipes to a bigger market.
as part of the range at Lena Rose Bakery. Cousins
Shenae Anderson and Kedeisha Humphrey established
"We take the time to make pizza the right way,
the brand, devising the concept of Cuptails to capture
letting the dough rise slowly giving it a combination
the skill and flair of the much-loved London cocktail
of chewiness and crunch that can't be beat. We are
scene in the form of an edible treat.
serious about our crust," says Classic Crust Pizza
owner Alex Geiger. One large classic combo pizza
The bakery owners use high quality, responsibly
sells for $14.
sourced ingredients to guarantee a delicious taste,
whether it's a traditional cupcake, celebration cake or
What's more is the new restaurant is decorated with
cheeky Cuptail. The cupcakes are already a favorite
hotrod art by artist Max Grundy. The art is a perfect
with a number of London's top fashion bloggers.
match for the neighborhood, which has a myriad
automotive and motorcycle shops nearby. Classic
The Cuptails, complete with pipette to infuse a dash
Crust Pizza is embracing the neighborhood, with
of alcohol, come in a range of 16 flavors and can be
special nights for classic car and bike enthusiasts.
ordered online, priced at $28.86 per box of six.
24 < APR 2015 | bakemag.com
http://www.bakemag.com
bake - April 2015
Table of Contents for the Digital Edition of bake - April 2015
bake - April 2015
Editor's Note - Dessert Changes Course
Table of Contents
News Bites - RBA crowns cake champ
Team USA selected
Bay State enters seed development
My Favorite Things
Management - Help Employees Understand FMLA
Legislation - GMO Legislation Reintroduced
Food Safety - New Services
Ingredients - Taste of the Tropics
Equipment - Washers for Food Safety
The Power of Unique
Tiered Pricing
Measuring Food Costs
Learning Leadership
Baguettes Make Sense
Where'd It Come From
Go Small
Graduation Variety
Alternate Éclairs
Cafe - Easy Lunch Traffic
Go Iced for the Summer
Products
Product Showcase
Classifieds
Ad Index
BakeMag.com
bake - April 2015 - BB1
bake - April 2015 - BB2
bake - April 2015 - bake - April 2015
bake - April 2015 - 2
bake - April 2015 - Editor's Note - Dessert Changes Course
bake - April 2015 - 4
bake - April 2015 - 5
bake - April 2015 - Table of Contents
bake - April 2015 - 7
bake - April 2015 - Bay State enters seed development
bake - April 2015 - 9
bake - April 2015 - My Favorite Things
bake - April 2015 - 11
bake - April 2015 - Management - Help Employees Understand FMLA
bake - April 2015 - 13
bake - April 2015 - Legislation - GMO Legislation Reintroduced
bake - April 2015 - 15
bake - April 2015 - Food Safety - New Services
bake - April 2015 - 17
bake - April 2015 - Ingredients - Taste of the Tropics
bake - April 2015 - ABM - 1
bake - April 2015 - ABM - 2
bake - April 2015 - ABM - 3
bake - April 2015 - ABM - 4
bake - April 2015 - 19
bake - April 2015 - Equipment - Washers for Food Safety
bake - April 2015 - 21
bake - April 2015 - The Power of Unique
bake - April 2015 - 23
bake - April 2015 - 24
bake - April 2015 - 25
bake - April 2015 - 26
bake - April 2015 - 27
bake - April 2015 - 28
bake - April 2015 - 29
bake - April 2015 - 30
bake - April 2015 - 31
bake - April 2015 - Tiered Pricing
bake - April 2015 - 33
bake - April 2015 - 34
bake - April 2015 - 35
bake - April 2015 - Measuring Food Costs
bake - April 2015 - 37
bake - April 2015 - 38
bake - April 2015 - 39
bake - April 2015 - Learning Leadership
bake - April 2015 - 41
bake - April 2015 - 42
bake - April 2015 - 43
bake - April 2015 - Baguettes Make Sense
bake - April 2015 - Where'd It Come From
bake - April 2015 - 46
bake - April 2015 - 47
bake - April 2015 - Go Small
bake - April 2015 - 49
bake - April 2015 - Graduation Variety
bake - April 2015 - 51
bake - April 2015 - 52
bake - April 2015 - 53
bake - April 2015 - Alternate Éclairs
bake - April 2015 - 55
bake - April 2015 - Cafe - Easy Lunch Traffic
bake - April 2015 - 57
bake - April 2015 - Go Iced for the Summer
bake - April 2015 - 59
bake - April 2015 - Products
bake - April 2015 - Product Showcase
bake - April 2015 - Classifieds
bake - April 2015 - 63
bake - April 2015 - 64
bake - April 2015 - 65
bake - April 2015 - Ad Index
bake - April 2015 - BakeMag.com
bake - April 2015 - 68
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