bake - January 2017 - 40

bread

Bread Rising
At Empire Baking Company in Dallas, the new breads are unbelievable. One called Hippie Health is a delicious blend of whole
wheat, flax and sunflower seeds, sweetened with a bit of molasses. Billed as a great sandwich bread, the moist texture offers
widespread appeal. The bakery cafe also bakes an assortment
of nontraditional breads like the Lavash topped with parmesan
and sesame seeds.
Technology has paved the way for more growth in recent years,
as customers can now order online and get home delivery via
UberEATS. Dallas-area guests can choose from more than 100
restaurants through the UberEATS app, place orders online, and
food will be delivered fresh to their door. There are two kinds
of delivery services within the app. First, customers can order
food to arrive in 10 minutes or less. That's available only from
11 a.m. to 2 p.m. Also, during the hours between 10 a.m. and 10
p.m., UberEATS offers regular deliver-to-your-door service.
One of the main reasons behind its success, though, stems from
Empire Baking's longstanding commitment to using high quality

EMPIRE BAKING

ingredients including King Arthur flour, natural sea salt, Plugra
butter, Boars Head meats, local pecans, and Callebaut chocolate.
"Time may be the most important ingredient used in making
our bread, as it imparts the greatest flavor," according to the
company. "That's why we use minimal yeast and our breads are
made from scratch, meaning everything is handmade, handshaped and baked fresh every day. There are no fillers, conditioners, dough enhancers, preservatives, artificial flavors or
colors ever used."
At Bread Winners Bakery & Bistro, which operates four locations in Dallas and plans to open in Fort Worth and Trophy
Club, Texas, in 2017, features five "homemade breads" on a
daily basis: cinnamon raisin, 100% whole grain, cocktail buns,
pull-apart rolls, and brioche. The $7 loaves of 100% whole grain
are especially popular nowadays.
Plans for the Trophy Club restaurant call for a courtyard feel,
rooftop space and European-style architectural features. In
addition to a breakfast-through-dinner restaurant, the Trophy
Club Bread Winners will also serve as the corporate catering
hub for the west side of the Dallas-Fort Worth area.

40 < JAN 2017 | bakemag.com

A SWEET TAKE ON TOAST
Try this breakfast menu idea from Empire
Baking Company in Dallas to attract customers
for a change of place for those with a sweet tooth.
Strawberry, Banana and Chocolate Toast
Empire Farm long bread, toasted to desired
doneness
Cream cheese, room temperature
Strawberries, sliced
Banana, sliced
Stonewall Kitchen Bittersweet Chocolate (squeeze
in a bottle)
Spread cream cheese on the bread. Arrange
strawberries and bananas on cream cheese.
Drizzle chocolate sauce on fruit.
SOURCE: EMPIRE BAKING COMPANY


http://www.bakemag.com

bake - January 2017

Table of Contents for the Digital Edition of bake - January 2017

bake - January 2017
Editor's note - Convenience matters
Contents
Management ideas - Managing Your Time
New product success stories - Rainbow Birthday Cake
Technical corner - Bread Baking
Practical marketing - Simplifying the Order
Food safety - Food Safety Compliance
Equipment innovations - A Depositor for Every Need
A calculated risk
Mobile pay & POS
A platform of intent
Chocolate & decorating - Gourmet Accents
Cakes - The Cupcake Experience
Sweet goods - Paczkis that Pack a “Poonch”
Bread - Bread Rising
Foodservice - Wingin' It
Product showcase
Classifieds
Ad Index
Formulation of the month
bake - January 2017 - bake - January 2017
bake - January 2017 - 2
bake - January 2017 - Editor's note - Convenience matters
bake - January 2017 - 4
bake - January 2017 - Contents
bake - January 2017 - Management ideas - Managing Your Time
bake - January 2017 - 7
bake - January 2017 - New product success stories - Rainbow Birthday Cake
bake - January 2017 - 9
bake - January 2017 - Technical corner - Bread Baking
bake - January 2017 - 11
bake - January 2017 - Practical marketing - Simplifying the Order
bake - January 2017 - 13
bake - January 2017 - Food safety - Food Safety Compliance
bake - January 2017 - 15
bake - January 2017 - Equipment innovations - A Depositor for Every Need
bake - January 2017 - 17
bake - January 2017 - A calculated risk
bake - January 2017 - 19
bake - January 2017 - 20
bake - January 2017 - 21
bake - January 2017 - 22
bake - January 2017 - 23
bake - January 2017 - 24
bake - January 2017 - 25
bake - January 2017 - Mobile pay & POS
bake - January 2017 - 27
bake - January 2017 - 28
bake - January 2017 - 29
bake - January 2017 - A platform of intent
bake - January 2017 - 31
bake - January 2017 - Chocolate & decorating - Gourmet Accents
bake - January 2017 - 33
bake - January 2017 - 34
bake - January 2017 - 35
bake - January 2017 - Cakes - The Cupcake Experience
bake - January 2017 - 37
bake - January 2017 - Sweet goods - Paczkis that Pack a “Poonch”
bake - January 2017 - 39
bake - January 2017 - Bread - Bread Rising
bake - January 2017 - 41
bake - January 2017 - Foodservice - Wingin' It
bake - January 2017 - 43
bake - January 2017 - Product showcase
bake - January 2017 - Classifieds
bake - January 2017 - 46
bake - January 2017 - 47
bake - January 2017 - 48
bake - January 2017 - Ad Index
bake - January 2017 - Formulation of the month
bake - January 2017 - 51
bake - January 2017 - 52
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