bake - October 2019 - 8

department
management

online
Nearly 85% of Americans go online at least once

HayleyCakes & Cookies in Austin, Texas,

a month - in many cases, to browse, research or

boasts a whopping 334,000 Instagram fol-

compare products digitally, according to a 2018

lowers and posts witty Instagram videos that

TOP INSTAGRAM
FOLLOWERS FOR
RETAIL BAKERIES

Visa study, "The Future of Commerce." Still, less

feature clever phrases ("I am moody when I

Carlo's Bakery

than half of small and medium-size businesses

need foody") that Hayley Callaway, owner and

1.9 million

(SMBs) conduct business online, pointing to a

baker/decorator, pipes by hand on each sweet

Sprinkles Cupcakes

serious opportunity for growth. So, where does

treat. Earlier this year, the bakery partici-

627,000

your bakery stand?

pated in Facebook's whole birthday stories

Magnolia Bakery

launch by offering free cookies. "If you don't

609,000

Retail bakeries increasingly are pushing their

see a design you already love, I can match or

Georgetown Cupcake

brands forward into the public eye through on-

customize any invitation or design you have

604,000

line channels, especially using social media. More

in mind. Never hesitate to ask!" Callaway tells

Milk Bar

are starting to sell bakery products and branded

customers in an engaging manner.

591,000

merchandise online. An even higher percentage

California Donuts
Limited-time offers, as well as special events,

404,000

can also do wonders for your brand recognition.

Dominique Ansel Bakery

In order to win prospective and existing custom-

On National Cannoli Day on June 16, Carlo's

401,000

ers, according to the Visa study, it's important

Bakery (home of The Cake Boss, Buddy Va-

HayleyCakes & Cookies

for SMBs to have a digital presence during the

lastro) honored its beloved cannoli by turning

334,000

discovery and evaluation stages of the customer

them golden for the day. Limited-edition cannoli

Tartine Bakery

shopping journey.

were chocolate-dipped and then hand-painted

262,000

and sprinkled with gold.

Levain Bakery

There are two essential questions to ask yourself

165,000

here: Who are your fans - your community? How

The annual Pie Night series at Dominique Ansel

do you leverage digital tools to reach more of

Kitchen in New York City is a popular tradi-

them - and more frequently - to reinforce their

tion that continues to get bigger and better.

takeaway that your bakery is important enough to

Dominique Ansel has announced the return of

help make their day a little more special?

Pie Nights this year, taking place on Tuesdays
through Thursdays in September and early Oc-

The quickest way to start is to bolster your brand

tober. This year's edition features a special twist

recognition through social media channels,

because Ansel has invited some of his friends

particularly on Instagram where you can post

and food industry celebrities to contribute fa-

eye-catching photos and engaging videos.

vorite recipes, including Martha Stewart.

08 < OCT 2019 | bakemag.com

BAKE RESEARCH,
SEPTEMBER 2019

©MURVIN - SHUTTERSTOCK.COM

take orders online for instore pickup.


http://www.bakemag.com

bake - October 2019

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

bake - October 2019
Editor's Note - The branding issue: invest in your brand
Contents
Management - Online branding
Technical Corner - Sourdough options
Practical Marketing - Craft at scale
Equipment - Rack oven controls
A grand slam
The toast of Boston
Going natural
Cakes - Cake champions
Sweet Goods - The science of frying donuts
Breads - Black Seed Bagels
Pastries - Award winner
Food Service - Pie filling
Cakenomics
Show stopping winter cakes
Time Saving Tips - Buttercream base
Winning Promotions
Innovative Products
Product Showcase
Classifieds
Ad Index
Formula of the Month - Madras curry and raisin loaf
bake - October 2019 - bake - October 2019
bake - October 2019 - bake - October 2019
bake - October 2019 - 2
bake - October 2019 - Editor's Note - The branding issue: invest in your brand
bake - October 2019 - 4
bake - October 2019 - 5
bake - October 2019 - Contents
bake - October 2019 - 7
bake - October 2019 - Management - Online branding
bake - October 2019 - Technical Corner - Sourdough options
bake - October 2019 - Practical Marketing - Craft at scale
bake - October 2019 - 11
bake - October 2019 - Equipment - Rack oven controls
bake - October 2019 - 13
bake - October 2019 - A grand slam
bake - October 2019 - 15
bake - October 2019 - 16
bake - October 2019 - 17
bake - October 2019 - 18
bake - October 2019 - 19
bake - October 2019 - 20
bake - October 2019 - 21
bake - October 2019 - The toast of Boston
bake - October 2019 - 23
bake - October 2019 - 24
bake - October 2019 - 25
bake - October 2019 - 26
bake - October 2019 - 27
bake - October 2019 - Going natural
bake - October 2019 - 29
bake - October 2019 - Cakes - Cake champions
bake - October 2019 - 31
bake - October 2019 - Sweet Goods - The science of frying donuts
bake - October 2019 - 33
bake - October 2019 - Breads - Black Seed Bagels
bake - October 2019 - 35
bake - October 2019 - 36
bake - October 2019 - 37
bake - October 2019 - Pastries - Award winner
bake - October 2019 - Food Service - Pie filling
bake - October 2019 - 40
bake - October 2019 - Cakenomics
bake - October 2019 - Show stopping winter cakes
bake - October 2019 - 43
bake - October 2019 - 44
bake - October 2019 - 45
bake - October 2019 - 46
bake - October 2019 - 47
bake - October 2019 - Time Saving Tips - Buttercream base
bake - October 2019 - 49
bake - October 2019 - Winning Promotions
bake - October 2019 - 51
bake - October 2019 - Innovative Products
bake - October 2019 - 53
bake - October 2019 - Product Showcase
bake - October 2019 - 55
bake - October 2019 - Classifieds
bake - October 2019 - Ad Index
bake - October 2019 - Formula of the Month - Madras curry and raisin loaf
bake - October 2019 - 59
bake - October 2019 - 60
https://digital.bakemag.com/sosland/bake/bake-march-april-2024
https://digital.bakemag.com/sosland/bake/bake-january-february-2024
https://digital.bakemag.com/sosland/bake/bake-special-report-november-2023
https://www.nxtbook.com/sosland/bake/bake-november-december-2023
https://digital.bakemag.com/sosland/bake/bake-september-october-2023
https://digital.bakemag.com/sosland/bake/bake-july-august-2023
https://digital.bakemag.com/sosland/bake/bake-special-report-july-2023
https://digital.bakemag.com/sosland/bake/bake-redbook-2023
https://digital.bakemag.com/sosland/bake/bake-special-report-may-2023
https://digital.bakemag.com/sosland/bake/bake-may-june-2023
https://digital.bakemag.com/sosland/bake/bake-march-april-2023
https://digital.bakemag.com/sosland/bake/bake-special-report-january-2023
https://digital.bakemag.com/sosland/bake/bake-january-february-2023
https://digital.bakemag.com/sosland/bake/bake-november-december-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-november-2022
https://digital.bakemag.com/sosland/bake/bake-september-october-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-july-2022
https://digital.bakemag.com/sosland/bake/bake-july-aug-2022
https://digital.bakemag.com/sosland/bake/bake-redbook-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-may-2022
https://digital.bakemag.com/sosland/bake/bake-may-june-2022
https://digital.bakemag.com/sosland/bake/bake-march-april-2022
https://digital.bakemag.com/sosland/bake/bake-january-february-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-january-2022
https://digital.bakemag.com/sosland/bake/bake-november-december-2021
https://digital.bakemag.com/sosland/bake/bake-special-report-november-2021
https://digital.bakemag.com/sosland/bake/bake-september-october-2021
https://digital.bakemag.com/sosland/bake/bake-july-august-2021
https://digital.bakemag.com/sosland/bake/bake-redbook-2021
https://digital.bakemag.com/sosland/bake/bake-july-2021
https://digital.bakemag.com/sosland/bake/bake-may-june-2021
https://digital.bakemag.com/sosland/bake/bake-special-report-may-june-2021
https://digital.bakemag.com/sosland/bake/bake-march-april-2021
https://digital.bakemag.com/sosland/bake/bake-january-february-2021
https://digital.bakemag.com/sosland/bake/2021_01_01
https://digital.bakemag.com/sosland/bake/2020_12_01
https://digital.bakemag.com/sosland/bake/2020_11_01
https://digital.bakemag.com/sosland/bake/2020_09_01
https://digital.bakemag.com/sosland/bake/2020_08_01
https://digital.bakemag.com/sosland/bake/2020_07_02
https://digital.bakemag.com/sosland/bake/2020_07_01
https://digital.bakemag.com/sosland/bake/2020_06_01
https://digital.bakemag.com/sosland/bake/2020_05_01
https://digital.bakemag.com/sosland/bake/2020_04_01
https://digital.bakemag.com/sosland/bake/2020_02_01
https://digital.bakemag.com/sosland/bake/2020_01_01
https://digital.bakemag.com/sosland/bake/2019_12_01
https://digital.bakemag.com/sosland/bake/2019_11_01
https://digital.bakemag.com/sosland/bake/2019_10_01
https://digital.bakemag.com/sosland/bake/2019_09_01
https://digital.bakemag.com/sosland/bake/2019_08_01
https://digital.bakemag.com/sosland/bake/2019_07_01
https://digital.bakemag.com/sosland/bake/2019_06_01
https://digital.bakemag.com/sosland/bake/2019_05_01
https://digital.bakemag.com/sosland/bake/2019_04_01
http://digital.bakemag.com/sosland/bake/2018_07_02
https://digital.bakemag.com/sosland/bake/2019_03_01
https://digital.bakemag.com/sosland/bake/2019_02_01
https://digital.bakemag.com/sosland/bake/2019_01_01
http://digital.bakemag.com/sosland/bake/2018_12_01
http://digital.bakemag.com/sosland/bake/2018_11_01
http://digital.bakemag.com/sosland/bake/2018_10_01
http://digital.bakemag.com/sosland/bake/2018_09_01
http://digital.bakemag.com/sosland/bake/2018_08_01
http://digital.bakemag.com/sosland/bake/2018_07_01
http://digital.bakemag.com/sosland/bake/2018_06_01
http://digital.bakemag.com/sosland/bake/2018_05_01
http://digital.bakemag.com/sosland/bake/2018_04_01
http://digital.bakemag.com/sosland/bake/2018_03_01
http://digital.bakemag.com/sosland/bake/2018_02_01
http://digital.bakemag.com/sosland/bake/2018_01_01
http://digital.bakemag.com/sosland/bake/2017_12_01
http://digital.bakemag.com/sosland/bake/2017_11_01
http://digital.bakemag.com/sosland/bake/2017_10_01
http://digital.bakemag.com/sosland/bake/2017_09_01
http://digital.bakemag.com/sosland/bake/2017_08_01
http://digital.bakemag.com/sosland/bake/2017_07_01
http://digital.bakemag.com/sosland/bake/2017_06_01
http://digital.bakemag.com/sosland/bake/2017_05_01
http://digital.bakemag.com/sosland/bake/2017_04_01
http://digital.bakemag.com/sosland/bake/2017_03_01
http://digital.bakemag.com/sosland/bake/2017_02_01
http://digital.bakemag.com/sosland/bake/2017_01_01
http://digital.bakemag.com/sosland/bake/2016_12_01
http://digital.bakemag.com/sosland/bake/2016_11_01
http://digital.bakemag.com/sosland/bake/2016_10_01
http://digital.bakemag.com/sosland/bake/2016_09_01
http://digital.bakemag.com/sosland/bake/2016_08_01
http://digital.bakemag.com/sosland/bake/2016_07_01
http://digital.bakemag.com/sosland/bake/2016_06_01
http://digital.bakemag.com/sosland/bake/2016_05_01
http://digital.bakemag.com/sosland/bake/2016_04_01
http://digital.bakemag.com/sosland/bake/2016_03_01
http://digital.bakemag.com/sosland/bake/2016_02_01
http://digital.bakemag.com/sosland/bake/2016_01_01
http://digital.bakemag.com/sosland/bake/2015_12_01
http://digital.bakemag.com/sosland/bake/2015_10_01
http://digital.bakemag.com/sosland/bake/2015_09_01
http://digital.bakemag.com/sosland/bake/2015_08_01
http://digital.bakemag.com/sosland/bake/2015_07_01
http://digital.bakemag.com/sosland/bake/2015_06_01
http://digital.bakemag.com/sosland/bake/2015_05_01
https://www.nxtbook.com/sosland/bake/2015_04_01
http://digital.bakemag.com/sosland/bake/2015_03_01
https://www.nxtbook.com/sosland/bake/2015_02_01
https://www.nxtbook.com/sosland/bake/2015_01_01
https://www.nxtbook.com/sosland/bake/2014_12_01
https://www.nxtbook.com/sosland/bake/2014_10_01
https://www.nxtbook.com/sosland/bake/2014_09_01
https://www.nxtbook.com/sosland/bake/2014_08_01
https://www.nxtbook.com/sosland/bake/2014_07_01
https://www.nxtbook.com/sosland/bake/2014_06_01
https://www.nxtbook.com/sosland/bake/2014_05_01
https://www.nxtbook.com/sosland/bake/2014_04_01
https://www.nxtbook.com/sosland/bake/2014_03_01
https://www.nxtbook.com/sosland/bake/2014_02_01
https://www.nxtbook.com/sosland/bake/2014_01_01
https://www.nxtbook.com/sosland/bake/2013_11_01
https://www.nxtbook.com/sosland/bake/2013_11_02
https://www.nxtbook.com/sosland/bake/2013_10_01
https://www.nxtbook.com/sosland/bake/2013_09_01
https://www.nxtbook.com/sosland/bake/2013_08_01
https://www.nxtbook.com/sosland/bake/2013_07_01
http://digital.bakemag.com/sosland/bake/2013_06_01
https://www.nxtbook.com/sosland/bake/2013_05_01
https://www.nxtbook.com/sosland/bake/2013_04_01
https://www.nxtbook.com/sosland/bake/2013_03_01
https://www.nxtbook.com/sosland/bake/2013_02_01
https://www.nxtbook.com/sosland/bake/2013_01_01
https://www.nxtbook.com/sosland/bake/2012_11_01
https://www.nxtbook.com/sosland/bake/2012_10_01
https://www.nxtbook.com/sosland/bake/2012_09_01
https://www.nxtbook.com/sosland/bake/2012_08_01
https://www.nxtbook.com/sosland/bake/2012_07_01
https://www.nxtbook.com/sosland/bake/2012_06_01
https://www.nxtbook.com/sosland/bake/2012_05_01
https://www.nxtbook.com/sosland/bake/2012_04_01
https://www.nxtbook.com/sosland/bake/2012_03_01
https://www.nxtbook.com/sosland/bake/2012_02_01
https://www.nxtbook.com/sosland/bake/2012_01_01
https://www.nxtbookmedia.com