contents 08 10 42 44 50 67 FEATURES 14 THE LABOR CHALLENGE The retail bakery industry has experienced many ups and downs over the decades, but perhaps no situation - the labor challenge - is more vexing than the one today. DEPARTMENTS 06 Management 08 Technical Corner 10 Practical Marketing 12 Equipment Innovations 42 Chocolate & Decorating 46 Cakes 04 < SEP-OCT 2021 | bakemag.com 48 Sweet Goods 50 Breads 52 Pastries 54 Foodservice 67 Formula of the Month 24 DAWN OF COMPLEXITY In our latest profile looking back on the past century, we examine how the age of specialization has dominated the retail scene over the past two decades. 32 REINVENTING CLASSICS The International Artisan Bakery Expo provides a closer examination of how bakeries are reinventing classic breads and pastries in the latest wave of new product innovation. COVER COOKIE MACHINES / VEGAN CAKE BAKING / CITRUS FLAVORS James Beard-nominated chefs Alex Phaneuf and Or Amsalam of Lodge Bread Company practice a daily dedication to creative pastries and unmatched sourdough, as they have garnered great critical acclaim and many fans over the past six years in Los Angeles. Photo courtesy of Lodge Bread the voice of bakery and pastry SOSLAND PUBLISHING years The Labor Challenge LODGE BREAD Bringing efficiency to the table AGE OF INNOVATION Our Anniversary coverage continues REINVENTING THE CLASSICS Bakery Expo offers valuable lessons Cakenomics Halloween Cakes go BIG! SOSLAND PUBLISHING years SEP/OCT 2021 bakemag.comhttp://www.bakemag.com http://www.bakemag.com