bake - February 2019 - 24

Achatz pies are even a popular way for wedding
couples to make their special day even more memorable. Brides can choose a variety of award-winning
pies like the signature Michigan 4-Berry to the
decadent Banana Split either as a complement to the
dessert table or as an alternative to the traditional
centerpiece cake.
Achatz pies have been featured in USA Today, The
Detroit News, Bon Appetit, Food and Wine and on
"Good Morning America," and their wedding pies
were featured as the No. 1 pie on an episode of Food
Network's "Top 5."
The pie maker offers 10-inch, 3-pound gourmet pies
in party pie sizes, serving 24 to 36 guests, as well as
3-inch mini-pies in a variety of flavors. The desserts
can be displayed on elegant glass stands or silver
tiers for a unique table presentation or as an affordable centerpiece. The pie centerpiece allows dessert
to be served right at guests' tables or may be saved

24 < FEB 2019 | bakemag.com


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bake - February 2019

Table of Contents for the Digital Edition of bake - February 2019

bake - February 2019
Editor's Note - THE WHOLESALE ISSUE: achatz “pies that fly”
Contents
Management - Top Trends For All
Technical Corner - CAKE Efficiency
Practical Marketing - The Delivery Challenge
Equipment Innovations - Earn More Dough
Pies that Fly
Perfect Pan Pizza
The True Cost of Food
Chocolate & Decorating - Making Sustainable Chocolate THE NORM
Cakes - Start Your Own Trends
Sweet Goods - Plant-Based Food Dyes & Sprinkles
Breads - Launching a New Chapter
Pastries - Growing with the NEIGHBORHOOD
THE BREAD BAKERS GUILD OF AMERICA Calendar
Foodservice - What's Hot On The Menu
Product Showcase
Classifieds
Ad Index
Formula of the Month - Herbed Tomato and Pesto FOCACCIA
bake - February 2019 - bake - February 2019
bake - February 2019 - bake - February 2019
bake - February 2019 - 2
bake - February 2019 - Editor's Note - THE WHOLESALE ISSUE: achatz “pies that fly”
bake - February 2019 - 4
bake - February 2019 - 5
bake - February 2019 - Contents
bake - February 2019 - 7
bake - February 2019 - Management - Top Trends For All
bake - February 2019 - 9
bake - February 2019 - Technical Corner - CAKE Efficiency
bake - February 2019 - 11
bake - February 2019 - Practical Marketing - The Delivery Challenge
bake - February 2019 - 13
bake - February 2019 - Equipment Innovations - Earn More Dough
bake - February 2019 - 15
bake - February 2019 - Pies that Fly
bake - February 2019 - 17
bake - February 2019 - 18
bake - February 2019 - 19
bake - February 2019 - 20
bake - February 2019 - 21
bake - February 2019 - 22
bake - February 2019 - 23
bake - February 2019 - 24
bake - February 2019 - 25
bake - February 2019 - Perfect Pan Pizza
bake - February 2019 - 27
bake - February 2019 - 28
bake - February 2019 - 29
bake - February 2019 - 30
bake - February 2019 - 31
bake - February 2019 - 32
bake - February 2019 - 33
bake - February 2019 - The True Cost of Food
bake - February 2019 - 35
bake - February 2019 - 36
bake - February 2019 - 37
bake - February 2019 - 38
bake - February 2019 - 39
bake - February 2019 - Chocolate & Decorating - Making Sustainable Chocolate THE NORM
bake - February 2019 - 41
bake - February 2019 - Cakes - Start Your Own Trends
bake - February 2019 - 43
bake - February 2019 - 44
bake - February 2019 - 45
bake - February 2019 - Sweet Goods - Plant-Based Food Dyes & Sprinkles
bake - February 2019 - 47
bake - February 2019 - Breads - Launching a New Chapter
bake - February 2019 - 49
bake - February 2019 - Pastries - Growing with the NEIGHBORHOOD
bake - February 2019 - THE BREAD BAKERS GUILD OF AMERICA Calendar
bake - February 2019 - Foodservice - What's Hot On The Menu
bake - February 2019 - 53
bake - February 2019 - Product Showcase
bake - February 2019 - 55
bake - February 2019 - Classifieds
bake - February 2019 - Ad Index
bake - February 2019 - Formula of the Month - Herbed Tomato and Pesto FOCACCIA
bake - February 2019 - 59
bake - February 2019 - 60
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