Baking & Snack - November 2013 - 38

LEGENDARY BAKING

More than just pies
Mark Van Iwaarden (left),
director of marketing, and Tim
Kanaly, division president,
have raised awareness of the
Legendary Baking brand.

38

and a more hands-on bakery in Oak Forest, IL - with
400 employees who will produce about 21 million pies
this year, up from 19 million in 2012. Although apple
pie and French silk remain perennial top sellers, many
of its frozen desserts involve a combination of complex
flavors (see "Now that's sweet!" on Page 12) and often
some form of manual preparation. That prep work may
involve something as simple as hand-applying extra
streusel atop an apple pie to give an extra crunch, hand
enrobing individually quick frozen (IQF) fruit or manually depositing fillings to preserve the integrity of the
pieces throughout the baking process.
Overall, the bakery's product portfolio includes more
than 375 SKUs of frozen desserts and sweet goods ranging from gourmet, custom-created and double-crust
fruit pies to layered cream pies, meringues, oven pies,
cookie dough and an assortment of individual baked
desserts.
Many of these desserts such as the complex four-layer
Caramel Pecan Silk Supreme pie require manual applications or multiple passes through different production
lines to assemble.
Perhaps the best way to describe Legendary Baking
is to say what it isn't. "What's not Legendary is an 8-in.
pumpkin pie that sells for $3. That's not us," said Mark
Van Iwaarden, director of marketing. "We have a history
of pie-making, but now there is more to the company.
We're pie, but we're becoming so much more."
Hired last year to expand the company's brand, Mr.
Van Iwaarden noted the company's Cooperstowninspired, baseball-reminiscent logo reflects how its

/ Baking & Snack / November 2013

To prepare for the holiday season, pie
manufacturers start gradually ramping up
production, building inventory and eventually hitting full speed by mid-October.
To balance the business year round,
Legendary Baking decided to diversify.
In addition to premium pies, the company makes 8 to 9 million frozen cookie
dough pieces annually, many of them for
its sister company, Max & Erma's, a restaurant chain known for its burgers, beer
and freshly baked, warm chocolate chip
cookies.
Leveraging what it does with its cream
pies, Legendary Baking also makes multilayered dessert bars, brownies, cakes, cobblers and more, said Mark Van Iwaarden,
director of marketing. "Our heritage is pie,
but we're doing a lot more, he said.
"
Galettes - French free-form pies - are
another popular item, noted Tim Kanaly,
division president for Legendary Baking.
Bakers take pie dough, toss on a mixture
of fruit, nuts and other fillings, and fold
over the dough. Retailers then bake it on
premise.
"In reality, they're just rustic pies with the
center left open, he said. "They're really
"
attractive items to take to a dinner party
because all of the fruit is standing up in the
middle and glowing. They simply have a
nice presentation to them.
"



Baking & Snack - November 2013

Table of Contents for the Digital Edition of Baking & Snack - November 2013

Baking & Snack - November 2013
Table of Contents
Table of Contents
Editorial - Now, that's sweet!
Newsfront - CRMB honors spirit of the baking industry
ELDC panel explores lessons learned
Long Co. awards Butter-Krust, Schwebel
People/In Memoriam
Maple Leaf may sell Canada Bread holdings
Arbor invests in Canadian specialty bakery
IBIE Review - In the Rear-View Mirror
Legendary Baking - The Making of a Legend
More than just pies
Nearly 45 years in the baking
Premium Sweet Goods - Treat Yourself
Trend-setting flavors in sweet goods
New frontier in c-stores
Protein - The Not-So-Secret Weapon
Leavening - Lighten the Load
Tarnish forming on aluminum, too?
Ingredient App - Close the Fiber Gap
Dividers, Rounders, Moulders - Divider Diversity is in Demand
Cookies and Crackers - Mastering the Juggling Act
Machining solutions for gluten-free cookies
Food Safety - Answering the Call
FDA calls spice safety into question
Q&A: Sanitation - Unwanted Guests
Sanitation Strategies - Legacy Issues in the Modern Age
Events
Innovations
Ingredient News
Products & Packaging
Patents
New on the Shelf
Marketplace
Ad Index
New Product Spotlight
Baking & Snack - November 2013 - Baking & Snack - November 2013
Baking & Snack - November 2013 - 2
Baking & Snack - November 2013 - 3
Baking & Snack - November 2013 - 4
Baking & Snack - November 2013 - 5
Baking & Snack - November 2013 - 6
Baking & Snack - November 2013 - 7
Baking & Snack - November 2013 - 8
Baking & Snack - November 2013 - Table of Contents
Baking & Snack - November 2013 - 10
Baking & Snack - November 2013 - Table of Contents
Baking & Snack - November 2013 - Editorial - Now, that's sweet!
Baking & Snack - November 2013 - 13
Baking & Snack - November 2013 - Newsfront - CRMB honors spirit of the baking industry
Baking & Snack - November 2013 - 15
Baking & Snack - November 2013 - ELDC panel explores lessons learned
Baking & Snack - November 2013 - 17
Baking & Snack - November 2013 - People/In Memoriam
Baking & Snack - November 2013 - 19
Baking & Snack - November 2013 - Arbor invests in Canadian specialty bakery
Baking & Snack - November 2013 - 21
Baking & Snack - November 2013 - 22
Baking & Snack - November 2013 - IBIE Review - In the Rear-View Mirror
Baking & Snack - November 2013 - 24
Baking & Snack - November 2013 - 25
Baking & Snack - November 2013 - 26
Baking & Snack - November 2013 - 27
Baking & Snack - November 2013 - 28
Baking & Snack - November 2013 - 29
Baking & Snack - November 2013 - 30
Baking & Snack - November 2013 - 31
Baking & Snack - November 2013 - 32
Baking & Snack - November 2013 - 33
Baking & Snack - November 2013 - 34
Baking & Snack - November 2013 - 35
Baking & Snack - November 2013 - Legendary Baking - The Making of a Legend
Baking & Snack - November 2013 - 37
Baking & Snack - November 2013 - More than just pies
Baking & Snack - November 2013 - 39
Baking & Snack - November 2013 - 40
Baking & Snack - November 2013 - 41
Baking & Snack - November 2013 - 42
Baking & Snack - November 2013 - Nearly 45 years in the baking
Baking & Snack - November 2013 - 44
Baking & Snack - November 2013 - 45
Baking & Snack - November 2013 - 46
Baking & Snack - November 2013 - 47
Baking & Snack - November 2013 - 48
Baking & Snack - November 2013 - Premium Sweet Goods - Treat Yourself
Baking & Snack - November 2013 - Trend-setting flavors in sweet goods
Baking & Snack - November 2013 - 51
Baking & Snack - November 2013 - 52
Baking & Snack - November 2013 - 53
Baking & Snack - November 2013 - New frontier in c-stores
Baking & Snack - November 2013 - 55
Baking & Snack - November 2013 - 56
Baking & Snack - November 2013 - Protein - The Not-So-Secret Weapon
Baking & Snack - November 2013 - 58
Baking & Snack - November 2013 - 59
Baking & Snack - November 2013 - 60
Baking & Snack - November 2013 - 61
Baking & Snack - November 2013 - 62
Baking & Snack - November 2013 - 63
Baking & Snack - November 2013 - 64
Baking & Snack - November 2013 - Leavening - Lighten the Load
Baking & Snack - November 2013 - Tarnish forming on aluminum, too?
Baking & Snack - November 2013 - 67
Baking & Snack - November 2013 - 68
Baking & Snack - November 2013 - 69
Baking & Snack - November 2013 - 70
Baking & Snack - November 2013 - 71
Baking & Snack - November 2013 - 72
Baking & Snack - November 2013 - Ingredient App - Close the Fiber Gap
Baking & Snack - November 2013 - 74
Baking & Snack - November 2013 - Dividers, Rounders, Moulders - Divider Diversity is in Demand
Baking & Snack - November 2013 - 76
Baking & Snack - November 2013 - 77
Baking & Snack - November 2013 - 78
Baking & Snack - November 2013 - 79
Baking & Snack - November 2013 - 80
Baking & Snack - November 2013 - 81
Baking & Snack - November 2013 - 82
Baking & Snack - November 2013 - 83
Baking & Snack - November 2013 - 84
Baking & Snack - November 2013 - Cookies and Crackers - Mastering the Juggling Act
Baking & Snack - November 2013 - Machining solutions for gluten-free cookies
Baking & Snack - November 2013 - 87
Baking & Snack - November 2013 - 88
Baking & Snack - November 2013 - 89
Baking & Snack - November 2013 - 90
Baking & Snack - November 2013 - 91
Baking & Snack - November 2013 - 92
Baking & Snack - November 2013 - Food Safety - Answering the Call
Baking & Snack - November 2013 - 94
Baking & Snack - November 2013 - 95
Baking & Snack - November 2013 - 96
Baking & Snack - November 2013 - FDA calls spice safety into question
Baking & Snack - November 2013 - Q&A: Sanitation - Unwanted Guests
Baking & Snack - November 2013 - 99
Baking & Snack - November 2013 - 100
Baking & Snack - November 2013 - Sanitation Strategies - Legacy Issues in the Modern Age
Baking & Snack - November 2013 - 102
Baking & Snack - November 2013 - 103
Baking & Snack - November 2013 - 104
Baking & Snack - November 2013 - 105
Baking & Snack - November 2013 - 106
Baking & Snack - November 2013 - Events
Baking & Snack - November 2013 - Innovations
Baking & Snack - November 2013 - Ingredient News
Baking & Snack - November 2013 - Products & Packaging
Baking & Snack - November 2013 - 111
Baking & Snack - November 2013 - 112
Baking & Snack - November 2013 - Patents
Baking & Snack - November 2013 - New on the Shelf
Baking & Snack - November 2013 - Marketplace
Baking & Snack - November 2013 - 116
Baking & Snack - November 2013 - 117
Baking & Snack - November 2013 - 118
Baking & Snack - November 2013 - 119
Baking & Snack - November 2013 - 120
Baking & Snack - November 2013 - Ad Index
Baking & Snack - November 2013 - New Product Spotlight
Baking & Snack - November 2013 - 123
Baking & Snack - November 2013 - 124
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