bake - October 2015 - 33

BAKER GIVES "STARTING FROM
SCRATCH" A NEW MEANING

I
DÉCOR TRENDS FOR 2016
Use these trends as jumping off points and
inspiration for next year's updates and design
changes to your retail space. Color expert Maria
Killam shares what she learned at the High
Point Market trade show this year.
* Texture is in. Killam talks about faux fur, but
it might be best to keep that out of the bakery.
There are plenty of other textures, such as
fiber weaves that will work.
* Florals are back. Florals and dark florals are
of course reinterpreted so that we'll love them
again.
* Dramatic Color is back. Painting a room
black might sound like it'd be a cave, but it can
be glamorous, modern, and sophisticated.
* Blue is in. Navy is a best seller right now, as
are indigo and denim shades. Turquoise has
been used in many ways for a long time now,
so all these stronger shades of blue seem fresh
and new.
* Pink is in. Pink and its many different shades
seem to still be favorites.
* Gold is in. Copper is here as well but it doesn't
go with everything so it will always be on the
fringe.

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.

bakemag.com | OCT 2015 > 33

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bake - October 2015

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