bake - February 2017 - 3
editor's note
February 2017 / Issue 2
THE CATERING ISSUE:
wild about donuts
As you will notice in this month's cover story, we examine the
10 p.m. and 11 p.m. every Friday night. "We have now become a
latest and greatest developments in the donut business, which
late night dessert spot in Los Angeles," explains Danette Kuoch,
is basking in the glow of steady growth. Convenience stores
manager of California Donuts.
and supermarkets are selling more donuts, with annual sales up
anywhere from 3 percent to 9 percent in each of the past three
Since the first donut shops began lining the streets of major
years. In the retail bakery sector, gourmet and novelty donuts
US cities during the 1920s and '30s, the fried donut (which
are grabbing many headlines on the food pages of America's
originated from the Dutch name olykoeks, or oily cakes) has
top media outlets, as retailers seek to outdo one another with
served as one of America's favorite breakfast foods. That is,
interesting, creative and, yes, even weird flavor combinations.
until today. The new cream of the crop in the donut world
Have you tried the brisket-topped Rodeo donut at Glazed in
has elevated the humble donut into a gourmet dessert, as
Houston? I haven't yet, but Glazed is one of a growing number
evidenced by recent examples like the $5 Crab Rangoon served
of donut shops pushing the envelope on both the sweet and
by Strange Donuts in St. Louis as a Friday night special.
savory side.
Instagram recently revealed the most-photographed places
Donuts are a natural to succeed cupcakes as the most buzz-
on its app, and the top three bakeries were Café du Monde in
worthy bakery product in the United States for good reason.
New Orleans, Portland, Oregon-based Voodoo Doughnut and
Unlike cupcakes, donuts are viewed by the public as a break-
California Donuts, which boasts a whopping 463,000 followers
fast, afternoon or late-night snack - even dessert. Walk-in
on Instagram. "If you have great content to post," Kuoch
traffic at California Donuts in Los Angeles peaks between
recommends, "the more you post, the better."
JOHN UNREIN
junrein@sosland.com
bakemag.com | FEB 2016 > 03
http://www.bakemag.com
bake - February 2017
Table of Contents for the Digital Edition of bake - February 2017
bake - February 2017
Editor's note - Wild about donuts
Table of Contents
Management - Understanding Quick Ratio
New product success stories - Stuffed Bagel Bites
Technical corner - Eliminating PHOs in Pies
Practical marketing - Creative Bakery Signs
Food safety - Big Gains for Gluten-Free
Equipment innovations - Accuracy in Dividers
Wild about Donuts
Catering reinvented
Chocolate & decorating - The Origins of Chocolate
Sharing Smiles with CAKES
Breads - Farm to Table
Pastries - Savory Strength
Foodservice - Pizza Developments
Beverages - The Coffeehouse Vibe
Product showcase
Classifieds
Ad index
Formulation of the month
bake - February 2017 - bake - February 2017
bake - February 2017 - 2
bake - February 2017 - Editor's note - Wild about donuts
bake - February 2017 - 4
bake - February 2017 - Table of Contents
bake - February 2017 - Management - Understanding Quick Ratio
bake - February 2017 - 7
bake - February 2017 - New product success stories - Stuffed Bagel Bites
bake - February 2017 - 9
bake - February 2017 - Technical corner - Eliminating PHOs in Pies
bake - February 2017 - 11
bake - February 2017 - Practical marketing - Creative Bakery Signs
bake - February 2017 - 13
bake - February 2017 - Food safety - Big Gains for Gluten-Free
bake - February 2017 - 15
bake - February 2017 - Equipment innovations - Accuracy in Dividers
bake - February 2017 - 17
bake - February 2017 - Wild about Donuts
bake - February 2017 - 19
bake - February 2017 - 20
bake - February 2017 - 21
bake - February 2017 - 22
bake - February 2017 - 23
bake - February 2017 - 24
bake - February 2017 - 25
bake - February 2017 - 26
bake - February 2017 - 27
bake - February 2017 - Catering reinvented
bake - February 2017 - 29
bake - February 2017 - 30
bake - February 2017 - 31
bake - February 2017 - Chocolate & decorating - The Origins of Chocolate
bake - February 2017 - 33
bake - February 2017 - 34
bake - February 2017 - 35
bake - February 2017 - Sharing Smiles with CAKES
bake - February 2017 - 37
bake - February 2017 - Breads - Farm to Table
bake - February 2017 - 39
bake - February 2017 - Pastries - Savory Strength
bake - February 2017 - 41
bake - February 2017 - Foodservice - Pizza Developments
bake - February 2017 - 43
bake - February 2017 - Beverages - The Coffeehouse Vibe
bake - February 2017 - 45
bake - February 2017 - Product showcase
bake - February 2017 - 47
bake - February 2017 - Classifieds
bake - February 2017 - Ad index
bake - February 2017 - Formulation of the month
bake - February 2017 - 51
bake - February 2017 - 52
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