bake - October 2018 - 18
"We process single varietal flours, mostly type 85
variety wheat in a new single-origin bread line that
(ash content)," says Kevin Morse, chief executive
includes three products: a miche, baguette and pan
officer of Cairnspring Mills, who spent nearly 10 years
bread. "You can identify the flavors. It's a good wheat,"
as program director and economic development
DePasquale says. "I've been playing around with
executive for The Nature Conservancy in Seattle. He
different flavors, wherever I can find heritage wheats.
left in 2015 to become a co-founder of Cairnspring
We needed to make this work commercially. We're a
Mills with Tom Hunton, owner of Camas Country Mill,
mid-size bakery, so a certain amount of bread has to
which operates a stone mill in Oregon's Willamette
be pretty consistent. We can't say to the customer that
Valley and focuses on whole grain flours.
this will be available when it's available."
"I got to see what happens when local producers
Spearheading change
leave an area. We lost a lot of farmers," Morse recalls
Fueled by work from The Bread Lab and others,
from his previous career. "Our goal is to help rebuild
innovators on the West Coast and in the Pacific
the local farm community. We pay growers $1.50 to
Northwest are helping lead the way for how
$2 a bushel more than commodity wheat. The bar is
specialty wheats are grown and freshly milled into
defintiely higher, and they have to earn it. We have
flour at local or regional mills.
flour, but we are certainly going to offer a choice and
Nicky Giusto of Central Milling, a leading miller of
a whole new variety of flours that you can't find else-
organic and specialty flours based in Logan, Utah,
where. Consumers today are willing to pay for certain
explains that milling in-house can create two very
attributes. That's what makes it work."
difficult horses to tame: flour consistency and
grain quality. Many bakers that he sees milling
DePasquale says his wholesale bakery uses Expresso
18 < OCT 2018 | bakemag.com
in-house tend to blend flour from a mill with their
IBIS BAKERY
no false notion that our flour will replace community
http://www.bakemag.com
bake - October 2018
Table of Contents for the Digital Edition of bake - October 2018
Bake - October 2018
Editor's Note - THE INNOVATION ISSUE: Gateway to Innovation
Contents
Management - WHAT'S ON THE FALL MENU
New Product Success Stories - REINVENTING corporate catering
Technical Corner - mastering FLAVORED DONUTS
Practical Marketing - National Bakery Day
THE ROAD ahead
The Secret of St. Louis
Writing a new chapter
Cakes - Mainstream Appeal for HISPANIC CAKES
Sweet Goods - THE ROAD TO RECOVERY
Breads - SPREADING THE WORD ABOUT HERITAGE GRAINS
Pastries - PIE Times at Shake Shack
Foodservice - a taste of AUSTRALIA
Product Showcase
Classifieds
Ad Index
Formula of the Month - Sunshine State Orange Crunch Cake
bake - October 2018 - Bake - October 2018
bake - October 2018 - Bake - October 2018
bake - October 2018 - 2
bake - October 2018 - Editor's Note - THE INNOVATION ISSUE: Gateway to Innovation
bake - October 2018 - 4
bake - October 2018 - 5
bake - October 2018 - Contents
bake - October 2018 - 7
bake - October 2018 - Management - WHAT'S ON THE FALL MENU
bake - October 2018 - 9
bake - October 2018 - New Product Success Stories - REINVENTING corporate catering
bake - October 2018 - 11
bake - October 2018 - Technical Corner - mastering FLAVORED DONUTS
bake - October 2018 - 13
bake - October 2018 - Practical Marketing - National Bakery Day
bake - October 2018 - 15
bake - October 2018 - THE ROAD ahead
bake - October 2018 - 17
bake - October 2018 - 18
bake - October 2018 - 19
bake - October 2018 - 20
bake - October 2018 - 21
bake - October 2018 - 22
bake - October 2018 - 23
bake - October 2018 - 24
bake - October 2018 - 25
bake - October 2018 - 26
bake - October 2018 - 27
bake - October 2018 - 28
bake - October 2018 - 29
bake - October 2018 - 30
bake - October 2018 - 31
bake - October 2018 - 32
bake - October 2018 - 33
bake - October 2018 - 34
bake - October 2018 - 35
bake - October 2018 - 36
bake - October 2018 - 37
bake - October 2018 - 38
bake - October 2018 - 39
bake - October 2018 - The Secret of St. Louis
bake - October 2018 - 41
bake - October 2018 - 42
bake - October 2018 - 43
bake - October 2018 - Writing a new chapter
bake - October 2018 - 45
bake - October 2018 - 46
bake - October 2018 - 47
bake - October 2018 - Cakes - Mainstream Appeal for HISPANIC CAKES
bake - October 2018 - 49
bake - October 2018 - 50
bake - October 2018 - 51
bake - October 2018 - Sweet Goods - THE ROAD TO RECOVERY
bake - October 2018 - 53
bake - October 2018 - Breads - SPREADING THE WORD ABOUT HERITAGE GRAINS
bake - October 2018 - 55
bake - October 2018 - Pastries - PIE Times at Shake Shack
bake - October 2018 - 57
bake - October 2018 - Foodservice - a taste of AUSTRALIA
bake - October 2018 - 59
bake - October 2018 - Product Showcase
bake - October 2018 - 61
bake - October 2018 - Classifieds
bake - October 2018 - 63
bake - October 2018 - 64
bake - October 2018 - Ad Index
bake - October 2018 - Formula of the Month - Sunshine State Orange Crunch Cake
bake - October 2018 - 67
bake - October 2018 - 68
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