ON THE COVER Roeser’s Bakery in downtown Chicago celebrates 100 years in operation as the fourth generation steps into the family business. Photography by Eddie Quiñones. (page 38)
BREAD & BAKING
17 Mixing it Up
For many yeast-risen baked goods, proper prefermentation can contribute to many desireable characteristics. Team USA Profile Baking Buyer introduces you to the next member of Team USA: Jeremey Gadouas, who competes in Viennoiserie.
22 Prom Cakes
The high school prom is the latest special occasion to be calling for cake. Hear from a few bakers on how they are creating cake designs for a new generation of occasion cake clientele.
64 Small Town Baker
38 History in the Baking
In 1911, John Roeser, Sr., opened his bakery to offer breads, pastries and cakes to the surrounding community. Little did he know that the business would be passed down through three more generations over the course of a century. Take look at this family bakery that has become a Chicago icon.
Small Town Baker Shiela Rabe shares a story about how her husband stumbled upon an unexpectedly successful breakfast treat when he combined savory flavors with donut dough.
47 All in the Family
Family ties often act as the glue that holds retail bakeries together and carries them from one generation to the next. Each generation brings something new to the business while carrying on family traditions.
4 · BAKING BUYER · APRIL 11
Table of Contents for the Digital Edition of bakingbuyer - April 2011