bake - September 2017 - 3

editor's note

September 2017 / Issue 8

THE HOLIDAY PLANNING ISSUE:

party season arrives
Our latest issue features a wide range of innovative ideas to

a highly effective way to extend your bakery's brand presence

prepare your bakery for the upcoming holiday season, including

throughout the local community. "Businesses have to come to

our special supplement, Cakenomics: The Holiday Issue. As you

us and asked us to do a pop-up shop," says Torline. "I'd like to

plan ahead for the hectic holidays, don't neglect to showcase

do one a month around town. It expands your presence."

at least one of your signature cakes or tortes for the Christmas
season. There's never a more important time to differentiate

Holiday tortes are another great idea shared in the pages

your bakery than when hordes of customers are out shopping

of this issue. At any one time, Kretchmar's Bakery in Beaver,

in full force, looking for that extra special something to treat

Pennsylvania, carries eight different specialty tortes that

their families and friends during the holidays.

offer unique ﬂavors. Four of the tortes are sold year-round,
according to Lincoln Kretchmar. Three of the specialty tortes

For retail bakeries like 3 Women and an Oven, the ﬁrst week of

are seasonal and are swapped out every quarter. "We have

September marks the unofficial start of party season. "We're

a Torte of the Month, which is a specialty ﬂavored cake we

coming into party season. With weddings, September and

produce for an entire month," he says. "With the holidays, we

October are the new June," proclaims Jayne Torline, owner of

try and match the ﬂavor to a popular holiday ﬂavor."

3 Women and an Oven in Overland Park, Kansas. One of the
most effective marketing tools that 3 Women and an Oven has

Holiday tortes are gaining popularity across the country, as

discovered in its 13 years in business is the power of the pop-up

retail bakeries seize the opportunity to rotate in seasonal

shop. Pop-up shops were once regarded as a low-cost tool to

ﬂavors on unique pastries and cakes that are as indulgent as

open a new business venture, but now this model is becoming

they are decadent.

JOHN UNREIN

junrein@sosland.com

bakemag.com | SEP 2017 > 03

http://www.bakemag.com

bake - September 2017

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