bake - February 2013 - 33

“That’s the key when you’re running a bakery,”
Concannon says. “The more you buy, the better price
you’re going to get.”
Alternative options
Bakers should also keep an eye out for less expen-

“People say ‘drought’ and prices
go through the roof.”
Mike Concannon, owner, Concannon’s Pastry Shop

sive alternatives to their sweeteners of choice. Jerry
Manderﬁeld, co-owner of Manderﬁeld Home Bakery in

Last summer the US Department of Agriculture

Appleton, WI, uses a number of different sugars and

declared disasters in more than 1,000 counties across

sweeteners, but swapped out one ingredient last fall

26 states. The drought, which is still in effect, is the

for extra savings.

largest officially declared disaster in the history of
the USDA.

“We use corn syrup, granulated sugar, powdered
sugar, honey – a wide variety,” Manderﬁeld says. “We

The lack of moisture, particularly in Indiana, Iowa and

switched to beet sugar over cane in October of 2012,

Illinois, has had an extremely adverse effect on US corn

because the price was lower. We haven’t noticed any

crops. This is the primary reason for last fall’s specula-

change in quality.”

tive scare in regard to corn-based sweetener prices.

Monitoring the markets

The unusually low price of sugar this year is attributed

Modern bakers don’t necessarily have to worry about

to the USDA’s decision last April to increase the quota

ingredients becoming difficult or impossible to ﬁnd

for sugar imports (in response to a concern over low

because of shortages. Prices today are determined

supply). This, in addition to huge US and Mexico sugar

by climate, quotas, surpluses and market speculation.

beet crop yields in 2012, has led to an oversupply of

Concannon and his family have been in the baking

sugar throughout the world, driving the price down by

business long enough to understand this.

approximately 20% in the US.

“Years ago prices would go up because of true short-

It appears that bakeries and pastry shops, at least for

ages,” Concannon says. “Back in the early ‘80s and

the ﬁrst six months of 2013, will dodge a burdensome

late ‘70s, if you had a true sugar shortage, you could

increase in the price of corn-based sweeteners. And

hardly ﬁnd it. These days when sugar or corn prices

considering the fact that sugar is at its lowest price in

go up, there’s not really a shortage. It’s just manipu-

recent history, bakers can look forward to consistently

lated in the markets – you can still go buy plenty of it.

stable sugar and sweetener costs for the ﬁrst half of

People say ‘drought’ and prices go through the roof.”

the year.

bakemag.com | FEB 2013 > 33

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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