BakeMark's Bakin N Rockin - May 2011 - (Page 2)

Pies Enjoy Rising Demand in 2011 Americans ordered up Commercial, and featured On the newest BakeMark video featured on this 12 million more slices of pie three exciting new categories: page, Tom Altavilla of BakeMark demonstrates at restaurants in 2010 than “Royal Wedding,” Gluten-Free how to choose the right ingredients for bakers to they did in 2009, according to and “Crisco Innovations.” The make a flaky pie crust. research from The NPD Group. pies were judged by 174 It’s apparently high times for pie. pre-qualified volunteer chefs, Pies, both sweet and savory, rank among the top food trends bakers and assorted pie aficionados. for 2011, according to a host of food experts. Andrew Freeman, The Royal Wedding Pie category, which was only added for who consults on marketing for restaurants and hotels nationwide, one year, challenged professional bakers to use their imaginations says that “if I had one trend of the year that I could predict, this to create a pie fit to serve Prince William and Kate Middleton at would be the trend for pie.” their April nuptials. The winner of the Royal Wedding Pie category, Bakeries and supermarkets are coming up with all sorts of Bryan Ehrenholm of The Lunch Pail in Modesto, CA, also took the hot-selling ideas for pies, ranging from new single-serve Professional division’s Best in Show out of 142 entries for options to more elaborate and gourmet flavors. And his creation called “Engagement Ring Pie.” CLIC to help you achieve desired resutls, BakeMark offers Of his sweet confection, Ehrenholm wrote, “This pie K TO V g a wide range of p products and technical advice. is rich with history of English walnuts and dates, graced IEW by a meringue crust and topped with the deep color of blueberries and encircled with the lightness of whip cream and diamond dust.” In celebration of Crisco’s 100th birthday this year, the competition featured a “Crisco Innovation” category, challenging bakers to come up with a creative new pie concept while incorporating at least ½ cup of Crisco All-Vegetable Shortening. Best of Show in the Professional “Crisco Innovation” category was Linda Hundt of DeWitt, MI, for her pie called, “Laura’s Sticky Toffee Pudding Apple Pie.” Her pie featured a Crisco-based crust layered with a sticky toffee pudding filling and praline pecans, topped with a mixture of cooked Th American Pie Council iis capitalizing on hi h ti il it li i The A i Pi C high times f pie apples, cinnamon, butter and sugar, baked and then for i on the heels of one of its most successful pie events ever – the smothered with homemade caramel and more 17th Annual APC/Crisco National Pie Championships held April praline pecans. 8-10 in Orlando, FL. The pie competition is held each year in The Gluten Free category was added to conjunction with the Great American Pie Festival and the Never meet the needs of pie lovers who have wheat Ending Pie Buffet, an event which draws an annual following of allergies or celiac disease. The winner was Liza more than 32,000 pie lovers and features more than 87,000 Ludwig of Winter Curlew, IA, with her “Mom’s slices of pie. Mudpuddle Pie,” made with Mexican This year’s pie championships drew an astounding 896 cocoa, Mexican vanilla, cream, semientries in four divisions: Amateur, Professional, Junior Chef and sweet chocolate, chopped nuts and more.

Table of Contents for the Digital Edition of BakeMark's Bakin N Rockin - May 2011

WHO’S ROCKIN’? - John Allen
Production Ideas - Pies Enjoy Rising Demand in 2011
Merchandising Tips - Gas Prices Not Discouraging Shoppers
Product Trends - Health & Wellness a Key in FMI Report
Product Trends
Bakery Profile - Taylor’s Turns Innovation into Profits

BakeMark's Bakin N Rockin - May 2011