contents 09 12 14 30 42 52 FEATURES 14 24 30 46 THE MAGIC OF MILK BAR SPECIALTY GRAINS & FLOURS EMBRACING THE POWER OF DIGITAL ENGAGEMENT BREAD COUTURE Leading bakeries such as Tartine and Publican Quality Bread are loving the new options of specialty grains and flours available to them. Engaging your customers through websites, social media platforms and mobile devices is becoming increasingly seamless and cost-effective. Christina Tosi of Milk Bar relies on a laser-focused approach to production, researching every formula from the small scale (does it taste amazing?) to scaling up to larger batches. DEPARTMENTS Guy Frenkel bakes bread like an artist, starting with a concept in his mind and using the tools at his disposal to create bread couture that is both visually and flavorfully stunning. COVER May 2019 08 Management 42 Cakes 09 Technical Corner 46 Breads 10 Practical Marketing 50 Pastries 12 Equipment Innovations 52 Foodservice 38 Chocolate & Decorating 58 Formula of the Month 40 Sweet Goods 06 < MAY 2019 | bakemag.com Christina Tosi of Milk Bar has developed a magical formula for success in her relentless pursuit of making flavorful sweets that are both influential and accessible. Milk Bar is now at 16 locations, stretching from New York City to Los Angeles, where fans love her cookies, cakes and pies. Courtesy of Milk Bar B A K E RY. C A K E . C H O CO L AT E . PAST RY THE CONSUMER ISSUE the magic of Milk Bar DIGITAL ENGAGEMENT New tools to engage your customers SPECIALTY GRAINS & FLOURS Where the bread industry is heading NATIONAL DONUT DAY How to plan the perfect promotionhttp://www.bakemag.com