bake - August 2012 - 22

friends, all the while dealing with a multitude of choices of where and what to eat. For bakeries, there has never been a more challenging time to do business. The ﬁrst step for retailers is to put your best face forward, and that starts with your storefront. Leslie Mackie, owner of Macrina Bakery & Cafe in Seattle, advises on the importance of building out a storefront that features an inviting look with open windows so people can see there are real bakers and pastry chefs working inside. “You want to create an image from the street, so people can see what is happening inside,” Mackie says. “People need to see that this is not a mass-made product. You want to show the care and handling that goes into your products.” One of the most original endeavors involves a Another strategy to getting out in front of more customers is to brand your product and sell it elsewhere, outside of your retail shop. Beaverton Bakery in Portland, OR, continues to expand its presence
Consumers young and old love classic donuts from The Doughnut Vault.

“We used to be basically a retail bakery where people would drive here from 20 minutes to an hour away. That doesn’t happen as much anymore,” says Carrie Ann Schubert, owner of Beaverton Bakery. “For the last eight years, we’ve had to put our products in the path of the customers.”

co-branding partnership with Tacoma, WA-based candy manufacturer Brown & Haley, makers of the world famous Almond Roca buttercrunch toffee. Starting last year, Beaverton Bakery now produces its own signature Almond Roca Cake that is co-branded with Brown & Haley and is distributed to grocery operations in Oregon, Washington and, coming soon, California. “We are really excited about this product,” Schubert says. Reﬁning your product mix Another important piece of the puzzle to solving what customers want is having the right type of store format. Bakery cafes are booming, proving that consumers want to buy baked goods at a place where they also can sit down for a meal. As an added bonus, operating a bakery cafe — or expanding your existing business into foodservice — gives the retail baker a greater chance to sample to more customers. “A cafe is an outstanding vehicle for sampling your products from the bakery,” says Hans Muller, owner of Swiss Pastry Shop in Fort Worth, TX. “We offer most of our desserts, including our popular Black Forest Cake, with lunches. For $2-3, they try a dessert, and that leads to them to buying whole cakes and whole pies from the bakery. We also serve our sandwiches on a good French roll, not sliced white bread.”

over its 87-year history to include a retail location at the Portland International Airport, a popular fruit market and their own department inside a natural grocery store, Lamb’s Markets in Portland.

22 < AUG 2012 | bakemag.com

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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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