bake - August 2012 - 3

editor’s note

August 2012 / Issue 7

THE CONSUMER ISSUE:

the elusive consumer
The question most asked of me during my travels to bakeries across the country is always the same: What will be the next cupcake? It’s been more than a decade since American consumers began a renewed fascination with cupcakes and, looking back now, it’s easy to see why. Cupcakes satisfy many of the consumer’s top needs: They are convenient. They appeal to singles and smaller households, which there are many more of today. And they serve as a tasteful platform for a wide array of ﬂavors (and everyone seems to have their own favorite). The Bread Bakers Guild of America’s annual conference, WheatStalk 2012, proved an extremely valuable forum to gain insight into how bakers can produce products that deliver a healthier proﬁle, while at the same time, taste delicious. Craig Ponsford may have said it best: “The healthy aspect is secondary. The number-one priority is that it has to taste really Although I do not expect the cupcake trend to fade anytime soon, there is a key trend in the works that already is reshaping the future of the retail bakery business. A common theme at WheatStalk revolved around the idea that bakers should be doing what they do best. Experiment with More consumers today want foods made with natural ingredients and clean labels. In some respects, the gluten-free trend is a notable component of this larger movement because an increasing number of people, especially Millennials, view glutenfree as healthier. Of course, bakers recognize that consumers ingredients, mix procedures, hydration and all of the other variables that you know how to tweek and perfect. Evaluate the ingredients that you do want in your baked goods and those that you don’t. Ultimately, let the taste of the ﬁnal product be your guide. Strive for excellence, and you can’t go wrong. good. I’m promoting tasty food that takes care of you.” often have an inaccurate view of what is actually healthy for them. Still, the demand is there, and growing, and bakers are wise to follow the money.

JOHN UNREIN

junrein@sosland.com

bakemag.com | AUG 2012 > 03

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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