bake - February 2013 - 26
down our throats,” she says. “It seemed to us
and no envelopes to address!). Sure, I could save
that a lot of establishments spent all their time
some cents here and there by adding vendors, but
on messaging and marketing and no time in the
the money I save on ingredients would get lost in
kitchen making sure these amazing ingredients
administrative time. My time is definitely better spent
were actually cooked and seasoned properly.”
on product development and communication – these
ADVERTISEMENT
tasks are what drive sales and keep us all engaged
Tofte addresses any customer questions about their
and entertained.”
bakery’s commitment to local sourcing either inside
the store or, at times, on a blog post or social media
Sun Street has upgraded the quality of certain ingredi-
message. “We do some Tweets or Facebook posts
ents as the bakery cafe’s sales have become stronger
about a farmer I love because I want them to get all
and more reliable. “We get better meats, better choc-
the attention they can get. But for the most part, our
olate, better nuts,” she says. “Our primary goal is taste,
first priority is to make tasty food and to create an
always, and as our cash flow has gotten healthier
environment where people can eat that food without
we’ve been able to spend more on ingredients.
being surrounded by preaching,” she says. “Sometimes
I’d like to brag a little bit more about the quality of
“Cost is not much of a factor because I know if I
our sourcing, but I need to stay focused on the task at
get some relatively expensive currants from the
hand, which is making delicious things to eat.”
farmer at our market, I can do something with them
and charge enough to make it work,” she says.
Buying practices
“Sometimes I’ve been offered fruits at outrageous
Tofte says they prefer to keep their vendors to
prices, and while I’d love to use them I just can’t.
a minimum, including working with friends and
Many of our smaller orchards, especially plums, sell
farmers from the local farmers’ market. They
at high rates to pastry chefs who will maybe use half
continue to strive to buy responsibly produced
of a plum on a $9 dessert – unfortunately that just
ingredients. Any changes they’ve made in buying
doesn’t work for us.”
procedures involve increasing the integrity of those
relationships and ingredients.
Keeping track of stale rates is another important
aspect of daily business.
“We’re a small shop and I do the books. So I’ve found
that managing ingredient costs includes keeping the
“We’re very small, so it’s all verbal and visual,” Tofte
number of vendors we use to a minimum. I’m also
says. “Our retail staff tells us bakers if there was
a huge fan of cash on delivery (no bills to process
an atrocious amount of stuff left over and then we
26 < FEB 2013 | bakemag.com
http://www.bakemag.com
bake - February 2013
Table of Contents for the Digital Edition of bake - February 2013
bake - February 2013
Editor's Note - Two Trends for 2013
Table of Contents
News Bites - Cup4Cup Features Gluten-Free Flour
3 Girls Cupcakes at Sports Arena
Next RBA Roadshow to Arrive in Seattle
Bruegger’s Bagels Plots Expansion
King’s Hawaiian Goes Virtual
Management - Develop a Hiring Process
Tax Tips - Best Auto Deduction
Labor Front - Wage Compliance Crackdown
Legislation - New Food Safety Rules
Ingredients - Wheat: Supplies Up, Quality Down
The Ingredient to Success
Ingredient Costs
The Drought Effect
Open Dialogue
A Dynamic New Model
Watch out for low-price guarantees
The Whole-Grain Train
Countdown to Easter
Trending Tortes
Cookies for All Occasions
Cafe - Rise of the Za
Exotic pizza combos
Products
Showcase
Classifieds
Ad Index
bake - February 2013 - bake - February 2013
bake - February 2013 - 2
bake - February 2013 - Editor's Note - Two Trends for 2013
bake - February 2013 - 4
bake - February 2013 - Table of Contents
bake - February 2013 - 6
bake - February 2013 - 7
bake - February 2013 - Next RBA Roadshow to Arrive in Seattle
bake - February 2013 - 9
bake - February 2013 - King’s Hawaiian Goes Virtual
bake - February 2013 - Management - Develop a Hiring Process
bake - February 2013 - 12
bake - February 2013 - 13
bake - February 2013 - Tax Tips - Best Auto Deduction
bake - February 2013 - 15
bake - February 2013 - Labor Front - Wage Compliance Crackdown
bake - February 2013 - Legislation - New Food Safety Rules
bake - February 2013 - 18
bake - February 2013 - 19
bake - February 2013 - Ingredients - Wheat: Supplies Up, Quality Down
bake - February 2013 - 21
bake - February 2013 - The Ingredient to Success
bake - February 2013 - 23
bake - February 2013 - 24
bake - February 2013 - Ingredient Costs
bake - February 2013 - 26
bake - February 2013 - 27
bake - February 2013 - 28
bake - February 2013 - 29
bake - February 2013 - The Drought Effect
bake - February 2013 - 31
bake - February 2013 - 32
bake - February 2013 - 33
bake - February 2013 - Open Dialogue
bake - February 2013 - 35
bake - February 2013 - 36
bake - February 2013 - 37
bake - February 2013 - A Dynamic New Model
bake - February 2013 - 39
bake - February 2013 - 40
bake - February 2013 - Watch out for low-price guarantees
bake - February 2013 - The Whole-Grain Train
bake - February 2013 - 43
bake - February 2013 - Countdown to Easter
bake - February 2013 - 45
bake - February 2013 - Trending Tortes
bake - February 2013 - 47
bake - February 2013 - Cookies for All Occasions
bake - February 2013 - 49
bake - February 2013 - 50
bake - February 2013 - 51
bake - February 2013 - Cafe - Rise of the Za
bake - February 2013 - Exotic pizza combos
bake - February 2013 - Products
bake - February 2013 - 55
bake - February 2013 - Showcase
bake - February 2013 - Classifieds
bake - February 2013 - Ad Index
bake - February 2013 - 59
bake - February 2013 - 60
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