bake - March/April 2022 - 24
technology
answers the call
The labor shortage is
driving demand for
greater efficiencies
in online tools and
equipment.
BY JOHN UNREIN
With a serious labor shortage gripping the retail bakery
industry, bakery equipment and new technologies have
become more important than ever to sustain growth and
profitability in a challenging environment.
Paul Baker, founder of St Pierre Bakery, comments that
one of the impacts of the pandemic was to speed up the
digitalization of the baking industry. " Especially for St
Pierre, because we are America's number-one brioche
24 < MAR-APR 2022 | bakemag.com
brand, but we were operating from Manchester, United
Kingdom, and unable to travel for almost two years, "
he explains. " Necessity is the mother of all invention,
and we developed a number of new technologies to
ensure that we sustained the growth of our brand and
its presence in the US market. "
Throughout 2021, St. Pierre was busy steadily building
a team on the ground in America. David Wagstaff, vice
president in North America, now has a team of 10 working
across the United States - and all of them were hired
remotely.
" Adapting technology at every level of our business
made that possible, but we started using Microsoft Teams
at the outbreak of the pandemic and it is now central
to our operations " Baker says. " In fact, we have hired
a developer in-house to ensure we are maximizing the
potential of the program and its offerings. "
Hiring wasn't the only way in which St. Pierre adapted
processes to digitalize them. The company was presenting
to retailers from Manchester, " so using our in-house
digital marketing expertise, we revolutionized the way
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bake - March/April 2022
Table of Contents for the Digital Edition of bake - March/April 2022
bake - March/April 2022 - Intro
bake - March/April 2022 - 1
bake - March/April 2022 - 2
bake - March/April 2022 - 3
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