bake - February 2017 - 41

and black pepper, adds a kick of spice and texture. Also, the new
Spicy Bellapeno Egg sandwich features egg, chorizo sausage and
Spicy Cheddar Pimiento cream cheese. It is piled high on the new
Bellapeno bagel, made with red bell peppers and jalapenos. The
winter menu will be available through April 4 at participating
locations. Bruegger's operates more than 275 Bruegger's Bagels
bakeries in North America.
Beyond ﬂavor trends, independents in the bakery cafe sector
are breaking new ground, supported by mounting evidence
that consumers love local. "Major full service chains, especially
in the casual dining sector of the market, are really struggling,"
states Joe Pawlak, Technomic managing principal. "Consumer
economic uncertainty, value issues, and undifferentiated positions are putting strains on many full service chains. However,
independents seem to be holding their own as consumers are

Baking Is All In The Family
Baking has been in the Manderfield family for four generations.
Manderfield's Home Bakery got its humble beginnings in 1934
when Frank and Marie Manderfield opened their doors in Fox
Valley, Wisconsin. It continued successfully until Frank retired
in 1964. Frank's son Dennis opened a bakery in Menasha,
Wisconsin, and ran it for 16 years before he sold it in 1972.

gravitating to these establishments due to their unique offerings,
local orientation and strong value propositions."
With these trends in mind, Great Harvest Bread recently announced the company will be looking to expand in all areas
of the United States, primarily in the Northeast region. The
company will begin offering a "hub and spoke" bakery-cafe

Dennis' kids all had a passion for baking. So in 1979, they
reintroduced Manderfield's Home Bakery to Appleton,
Wisconsin. Today, this third generation of bakers-Mike, Paul,
Jerry, Doug and Matt-continues to run the full-line retail
bakery. It offers doughnuts, muffins, Danish, iced and decorated
cut-out cookies, cakes and Artisan breads. And in 2012, Travis
Manderfield, great-grandson of Frank, proudly joined the
family business.

franchise opportunity. With the new model, franchisees can
purchase a large territory that includes a single Great Harvest
Bread Co. bakery operation, and as many cafe-only units as
they desire in surrounding towns. The bakery locations would
be equipped with ovens and ample space to produce and deliver the hand-milled breads to the nearby cafe-only locations
throughout the day.
The total average cost to open a Great Harvest Bread Company
bakery cafe is about $315,000, compared to more than three

"We all got started in the business because we grew up with
parents who were bakers," said Doug Manderfield. "We are all
creative in our own ways, and have found our strengths that
helped bring about our success."
Though the business has grown over the past 35 years, they
remember their roots, and maintain a home-town feel in the
bakery. "We treat all of our customers as guests in our home,"
said Manderfield. "We focus on consistent quality products with
excellent customer service." The bakery has gone from one
location with 15 employees to three locations with 120
employees.

times the amount for competing larger footprint concepts, according to the company, which is looking to open 25 locations
with the new model in the next 15-18 months.
Great Harvest continues to mill its own wheat and bake bread
fresh daily, according to Great Harvest Bread president Eric Keshin. "Our customers love us for that. We continue to grind wheat
berries ordered from local Montana family-owned farms. We
curate the outside of the sandwich to the inside. We offer every
potential customer a sample slice of whatever bread's available, hot out of the oven. Once they fall in love with our breads,
they're back for sandwiches, grain bowls and other menu items."
JO HN UN R E I N

"Using flavors from International® Bakers Services (IBS) has
helped our bakery produce consistent, unique and very flavorful
products that our customers enjoy on a regular basis," said
Manderfield. "My father used these flavors for over 30 years, and
we continue to use the same formulas and flavors. The flavors
include True Butter, B&V®, Cinnabutter blend and V&R® for
our tasty treats."
If you want flavors that keep your customers coming back time
after time, turn to International® Bakers Services. We have the
flavors your customers deserve.
Contact us toll-free at , by fax at ,
or visit our website at: XXXJOUFSOBUJPOBMCBLFSTDPN.
International Bakers Services, 1902 North Sheridan Ave.,
South Bend, Indiana 46628.
bakemag.com | FEB 2017 > 41

http://www.internationalbakers.com http://www.bakemag.com

bake - February 2017

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