bake - March/April 2022 - 14
SOSLAND PUBLISHING
years
the shift is on
As Sosland celebrates a century of success, the
retail bakery sector thrives through innovation.
Right: Caption
BY JOHN UNREIN
First opened in West Seattle where the historic Blake's
Bakery once stood, William and Heather Leaman continue
to make history daily with one-of-a-kind creations. With
more than 20 years of experience in pastry, bread, and
chocolate, and as the captain of the 2005 Bread Bakers
Guild Team USA, where he led his team to victory at the
Coupe du Monde de Boulangerie (World Cup of Baking),
William Leaman's Bakery Nouveau has become a Seattle
icon. " We are going to take it to the next level as far as
product and variations go, " he says.
Christopher Donka, operations manager at Bakery
Nouveau, explains that new technologies and advancements
are being introduced at the bakery to enhance
precision and productivity.
" What I've been paying attention to while reading
different publications and following ad links are more
advanced multi-use depositors, different slicing/filling
operations for cakes, and specialty decorating tools, as
well as specialty chocolate manufacture, " he explains.
" Since we started our own chocolate bar production,
we've also started looking more at wrapping and packaging
applications. "
Some of the technology the bakery uses in shop
involves a programmable depositor for variety cookies,
a multi-use automatic tempering machine for chocolate,
a batter and filling depositor, and blast chillers.
" We're looking at the possibility of some different
shapers for dough products. While not new or advanced
at all, a roll divider/shaper was a huge productivity boost/
labor savings over the holiday season. We've definitely
14 < MAR-APR 2022 | bakemag.com
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