contents 09 10 32 38 42 50 FEATURES 14 24 32 42 WHERE SAVORY MEETS SWEET THE PORTO'S WAY MERCHANDISING REVENUE VARIATIONS ON RYE For Southern California's iconic Porto's Bakery & Cafe, the future is brighter than ever. Raul Porto shares insights on how his family's business is lowering costs and enhancing customer service. Discover profitable ideas from Voodoo Doughnut and other innovators on how to cultivate your bakery's brand through the promotion and sales of T-shirts, stickers, hats and other branded merchandise. Rye bread is gaining more traction in the consumer marketplace as shoppers seek out distinctive flavors. Learn tips from leading bread professionals Nicky Giusto and Harry Peemoeller. Five days in San Francisco offer a glimpse of the future of bakery and pastry, featuring visits to leading retailers Jane the Bakery, Tartine, b. patisserie and Craftsman and Wolves. DEPARTMENTS COVER December 2019 B A K E RY. C A K E . C H O CO L AT E . PAST RY 08 Management 40 Sweet Goods 09 Technical Corner 42 Breads 10 Practical Marketing 44 Pastries 12 Equipment Innovations 45 Foodservice 36 Chocolate & Decorating 50 Formula of the Month 38 Cakes 06 < DEC 2019 | bakemag.com Jane the Bakery in San Francisco is helping lead a growing movement among retail bakeries and pastry shops to showcase savory and sweet menu items that entice customers who want amazing food - like Jane's Plum, Lime & Rose Brioche and PB&J Kouign Amann. Photo by John Unrein THE DESIGN ISSUE: where savory meets sweet JANE THE BAKERY Menu innovation drives big growth THE PORTO'S WAY Why foodservice spells success MERCHANDISING REVENUE How to add valuable profitshttp://www.bakemag.com