bake - August 2012 - 20

“If you can’t see paying $3 for a doughnut, this place is not for you, but you are missing a mouthgasmic experience.” — A recent Yelp consumer review of The Doughnut Vault

follow the money
More than ever, getting out in front of consumers is essential to growing your bakery business.
BY JOHN UNREIN PHOTOGRAPHY BY EDDIE QUIÑONES Tucked away on a crowded corner of downtown Chicago, a one-year-old donut shop is redeﬁning the future of America’s retail bakery business. The Doughnut Vault sells 1,000 donuts a day for an average price of $3 apiece, all from a tiny facility in which less than a dozen people ﬁt inside. Yet consumers buy these delectable donuts by the dozens. The story behind Doughnut Vault is not typical for bakery. Brendan Sodikoff, a 33-year-old chef and entrepreneur who recently made Chicago magazine’s list of 100 Most Powerful Chicagoans, opened the bakery on April 5, 2011. Within a year, Food & Wine honored Doughnut Vault for serving America’s best donuts. When featured in Chicago magazine’s June 2012 issue, Sodikoff was asked which of his Chicago ventures — he’s opened three restaurants and Doughnut Vault in two years — has proved most proﬁtable. “Doughnut Vault. Deﬁnitely the greatest return on investment,” Sodikoff brings a different sort of resume than anyone who worked their way through a family bakery business. He studied under James Beard award-winning chef Martin Woesle at Mille Fleurs in San Diego, worked as a cook for acclaimed chef Thomas Keller at The French Laundry, and as a corporate chef for Rich Melman’s Lettuce Entertain You Enterprises, one of the nation’s most innovative restaurant concept operators and the original founder of Corner Bakery Cafe in 1991.

20 < AUG 2012 | bakemag.com

http://www.bakemag.com

bake - August 2012

Table of Contents for the Digital Edition of bake - August 2012

bake - August 2012
Editor's Note - The elusive consumer
Contents
News Bites - Team USA Shines at Pastry Event
RBA Honors Kalupa
Ponsford, Faber Receive Top Award
Bunge Opens Culinary Center
Chefmaster Moves to New Plant
Fritsch to Show Wood-Fired Oven
Hot Bread Opens in Harlem
Connect to a Cause
Management - Make Your Mark
Tax Tips - A Family Affair
Labor Front - Worker's Compensation
Legislation - Californians Ask for Right to Know
Ingredients - Sweetening Naturally
Follow the Money
Keeping It Clean
13 for '13
Rise of the Panaderia
Center Cake
Fulfilling a Need
Transitioning to New Crop Flour
Chain News
Laminating with Whole Grains
Cafe - Novelty to Go
Products
Showcase
Classifieds
bake - August 2012 - Editor's Note - The elusive consumer
bake - August 2012 - 2
bake - August 2012 - 3
bake - August 2012 - 4
bake - August 2012 - Contents
bake - August 2012 - RBA Honors Kalupa
bake - August 2012 - Bunge Opens Culinary Center
bake - August 2012 - Connect to a Cause
bake - August 2012 - 9
bake - August 2012 - Management - Make Your Mark
bake - August 2012 - 11
bake - August 2012 - Tax Tips - A Family Affair
bake - August 2012 - 13
bake - August 2012 - Labor Front - Worker's Compensation
bake - August 2012 - 15
bake - August 2012 - Legislation - Californians Ask for Right to Know
bake - August 2012 - 17
bake - August 2012 - Ingredients - Sweetening Naturally
bake - August 2012 - 19
bake - August 2012 - Follow the Money
bake - August 2012 - 21
bake - August 2012 - 22
bake - August 2012 - 23
bake - August 2012 - 24
bake - August 2012 - 25
bake - August 2012 - 26
bake - August 2012 - 27
bake - August 2012 - 28
bake - August 2012 - Keeping It Clean
bake - August 2012 - 30
bake - August 2012 - 31
bake - August 2012 - 32
bake - August 2012 - 13 for '13
bake - August 2012 - 34
bake - August 2012 - 35
bake - August 2012 - Rise of the Panaderia
bake - August 2012 - 37
bake - August 2012 - 38
bake - August 2012 - 39
bake - August 2012 - Center Cake
bake - August 2012 - 41
bake - August 2012 - 42
bake - August 2012 - 43
bake - August 2012 - Fulfilling a Need
bake - August 2012 - 45
bake - August 2012 - 46
bake - August 2012 - 47
bake - August 2012 - 48
bake - August 2012 - Transitioning to New Crop Flour
bake - August 2012 - Chain News
bake - August 2012 - 51
bake - August 2012 - 52
bake - August 2012 - 53
bake - August 2012 - Laminating with Whole Grains
bake - August 2012 - 55
bake - August 2012 - 56
bake - August 2012 - 57
bake - August 2012 - Cafe - Novelty to Go
bake - August 2012 - 59
bake - August 2012 - 60
bake - August 2012 - 61
bake - August 2012 - Products
bake - August 2012 - 63
bake - August 2012 - Showcase
bake - August 2012 - Classifieds
bake - August 2012 - 66
bake - August 2012 - 67
bake - August 2012 - 68
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