bake - April 2016 - 29

Scenic Route Bakery features a rustic yet modern look.

When Katy Nelson, owner of Scenic Route Bakery
in Des Moines, Iowa, talks about the inspirations for
her bakery café menu, she likes to joke about the
cupcake craze and how it inﬂuenced the direction
she would take. Remember, she is a classically trained
pastry chef, after all. "A lot of our product line stems
from me being disgruntled about people asking me,
'Are you going to make cupcakes?' No, I answer: 'I
make amazing French bread, laminated doughs and
fantastic cheesecakes.'"
Nelson devotes her energies to making laminated
dough and puff pastry in house, ensuring that Scenic
Route Bakery would not be just another ordinary
Upstairs in Nuvrei's cafe, customers delight in an

stop along the road. Butter is her favorite ingredient

array of viennoiserie, cookies, pastries, hand-shaped

for making laminated doughs, and honey is another

pretzel bagels, and sandwiches. The POP Brioche

particular love. The sticky buns at Scenic Route

is made with brioche dough that is cut into donut

Bakery are baked in sugar and honey. "Honey is my

shapes, proofed and cooked in a pot with water and

favorite food ever. It's so interesting because there

oil at medium low heat. As the water evaporates, the

are so many different ﬂavors. It's the coolest food on

brioche dough pops, and it's done. One side is crispy,

earth."

the other soft, and you dust it with cinnamon sugar or
cardamom sugar for ﬂavor.

One of her favorite products to make is monkey
bread, which is laminated dough chopped up in pieces

To enhance the bakery's presentation, Nuvrei opened

and topped in sugar and tossed in the oven. "We also

MAC BAR in the building's basement kitchen two

make all our bread in house for sandwiches, using a

years ago, as a way to invite customers into the work-

60-quart Hobart mixer. We make white, wheat, rye,

space and showcase their superb Parisian macarons,

challah, baguettes and ﬂatbreads."

known as the best in the city. MAC BAR also serves
croissants warm from the oven, baked all day.

The top-selling item on the menu is their Pinwheels,
and other favorites among the locals are chocolate

Breaking New Ground

croissants and scones. To keep it simple, they make

One consistent theme with many of the newcomers

three ﬂavors of scones: cranberry, blueberry and

to the bakery and pastry scene is a willingness to

almond. "Ours are scoop and drop. The less you touch

break new ground and not just follow the trends.

the dough, the better."

bakemag.com | APR 2016 > 29

http://www.bakemag.com

bake - April 2016

Table of Contents for the Digital Edition of bake - April 2016

bake - April 2016
Editor's Note - The Design Issue: The Premium Experience
Table of Contents
News Bites - Barry Callebaut Completes Expansion
FDA to Delay Labeling Rules
Wisconsin Names Bakery of Year
Lawrence Foods Earns Award
Caterers Impress with Desserts
Pretzel Brand Seeks Franchisees
Personality - Thomas Keller
Management - Raises vs. Benefits
Labor Front - Minimizing Safety Risks
Ingredients - A Passion for Passion Fruit
Equipment - Ensuring Compliance
Sharp Image
Display Elegance
Food Photography
Migrating Millennials
Local Connections
Tim Hortons on the Move
Graduation Cakes
Nontraditional Holidays
Cafe - Salad Days
Cold Brew Coffee
Products
Product Showcase
Classifieds
Ad Index
Online - BakeMag.com
bake - April 2016 - bake - April 2016
bake - April 2016 - 2
bake - April 2016 - Editor's Note - The Design Issue: The Premium Experience
bake - April 2016 - 4
bake - April 2016 - 5
bake - April 2016 - Table of Contents
bake - April 2016 - 7
bake - April 2016 - Pretzel Brand Seeks Franchisees
bake - April 2016 - 9
bake - April 2016 - Personality - Thomas Keller
bake - April 2016 - 11
bake - April 2016 - Management - Raises vs. Benefits
bake - April 2016 - 13
bake - April 2016 - Labor Front - Minimizing Safety Risks
bake - April 2016 - 15
bake - April 2016 - Ingredients - A Passion for Passion Fruit
bake - April 2016 - 17
bake - April 2016 - Equipment - Ensuring Compliance
bake - April 2016 - 19
bake - April 2016 - Sharp Image
bake - April 2016 - 21
bake - April 2016 - 22
bake - April 2016 - 23
bake - April 2016 - 24
bake - April 2016 - 25
bake - April 2016 - 26
bake - April 2016 - 27
bake - April 2016 - 28
bake - April 2016 - 29
bake - April 2016 - Display Elegance
bake - April 2016 - 31
bake - April 2016 - 32
bake - April 2016 - 33
bake - April 2016 - Food Photography
bake - April 2016 - 35
bake - April 2016 - 36
bake - April 2016 - 37
bake - April 2016 - Migrating Millennials
bake - April 2016 - 39
bake - April 2016 - Local Connections
bake - April 2016 - 41
bake - April 2016 - Tim Hortons on the Move
bake - April 2016 - 43
bake - April 2016 - 44
bake - April 2016 - 45
bake - April 2016 - Graduation Cakes
bake - April 2016 - 47
bake - April 2016 - 48
bake - April 2016 - 49
bake - April 2016 - Nontraditional Holidays
bake - April 2016 - 51
bake - April 2016 - 52
bake - April 2016 - 53
bake - April 2016 - Cafe - Salad Days
bake - April 2016 - 55
bake - April 2016 - Cold Brew Coffee
bake - April 2016 - Products
bake - April 2016 - Product Showcase
bake - April 2016 - Classifieds
bake - April 2016 - 60
bake - April 2016 - 61
bake - April 2016 - 62
bake - April 2016 - 63
bake - April 2016 - 64
bake - April 2016 - 65
bake - April 2016 - Ad Index
bake - April 2016 - Online - BakeMag.com
bake - April 2016 - 68
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