bake - February 2013 - 4
Est. 1993
EDITORIAL STAFF
Senior Editor
John Unrein
Assistant Editor
Bob Sims
Staff Writer
Alex Tretbar
Online Editor
Timmy Trabon
Ballina Fondant, Gum Paste, Modeling Paste
& Pastillage, Tylose, Spray Lusters &
Edible Lacquer Spray, Kee-Seal Pastry Bags
Designer
Lauren Allen
SALES STAFF
Associate Publisher/Sales
Troy Ashby
Classified Sales Representative
Lily O’Kane
PUBLISHING STAFF
Chairman
Charles S. Sosland
Gum Paste Flowers
Vice-Chairman
L. Joshua Sosland
President & Publishing Director
Mark Sabo
Décor, Mystical & Razzle Dazzle Powders
FDA Approved “Crystal Color Dusts”
Publisher
John Sonderegger
Vice-President & Chief Financial Officer
Melanie Hepperly
Audience Development Director
Don Keating
Design Services Manager
Sadowna Conarroe
Dragees
Metallic/Inedible:
Assorted, Gold & Silver
Edible: Matte White, Pearlized
(Black, Blue, Green, Lavender,
Pink, Red, White & Yellow)
Classified Designer
Steve Piatt
Icing & Cupcake
Decorations
Textured Rolling Pins
Manager of Directories & Databases
Dana Holt
Director of Online Advertising &
Promotions
Carrie Fluegge
Advertising Manager
Nora Wages
Advertising Materials Coordinator
Sharon Alexander
Digital Systems Analyst
Marj Potts
Foil Cake Drums
(1/2” Thick)
Available in Black,
Gold, Silver & White
Manager of Advertising Design
Becky White
Edible Isomalt Gems
Circulation Manager
Judy Arnone
Avalon Deco Supplies, Inc.
Director of E-Business
Jon Hall
800-325-3326 · Fax 516-676-6076
www.avalondeco.com
WWW.FACEBOOK.COM/AVALONDECO
INFO@AVALONDECO.COM
Promotions Manager
Taré Torres
04 < FEB 2013 | bakemag.com
BAKE
(ISSN 2165-9397) Volume 25, issue 2 is published 10 times a year,
Jan, Feb, Mar, Apr, May, Jun, Aug, Sep, Oct and Nov by Sosland
Publishing Co., 4800 Main Street, Suite 100, Kansas City, MO 64112.
Canada Post International Publications Mail (Canada Distribution)
Sales Agreement Number 40015261. Send returns (Canada) to
Pitney Bowes International, P.O. Box 25542, London, ON, N6C
6B2. Printed in the USA. Periodicals postage paid at Kansas City,
MO and additional mailing offices. POSTMASTER: Send address
changes to BAKE, PO Box 324, Congers, NY 10920-0324.
© Sosland Publishing Co. All rights reserved. Reproduction of
the whole or any part of the contents without written permission
is prohibited. BAKE assumes no responsibility for the validity of
claims in items reported. Sosland Publishing Co. is a division of
Sosland Companies. Inc.
SUBSCRIBER SERVICES
ADDRESS. TELEPHONE, FAX, E-MAIL
Editorial and sales offices are located at 4800 Main St., Suite 100,
Kansas City, Mo. 64112. Phone: (816)756-1000. The switchboard is
open between 8 a.m. and 5 p.m. Central Standard Time, Monday
through Friday. Our main fax number is (816)756-0494; advertising
sales can be reached by fax at 816=756=2618. Our e-mail address is
bakemag@sosland.com. This number is available for corresponding
with any BB department.
SUBSCRIPTIONS, ADDRESS CHANGES
BAKE is distributed free of charge to qualified readers with
managerial responsibilities in in-store, foodservice, retail, specialty
wholesale and distribution businesses. For non-qualified readers,
U.S. subscriptions are accepted at $60 per year. Other foreign
subscriptions (from outside the territory of the U.S. and its
possessions) are accepted at $80 per year. For subscription
information or address changes, call the Circulation Department at
(816)756-1000.
BACK ISSUES
Single copies are $15 and are available from the Circulation
Department. Special issue prices vary.
REPRINTS, PHOTOCOPY PERMISSION
Requests for reprints of articles should be sent to reprints@
sosland.com or call (816) 756-1000. BAKE is copyrighted;
reproduction of the whole or any part of the contents without
written permission is prohibited. Photocopy permission for
academic purposes may be obtained from the editor.
LETTERS TO THE EDITOR
Comments and opinions by our readers are welcome. Please send
letters to the editor to our mail address, by fax or e-mail.
DIRECTORIES
Special directories and buyer’s guides are published annually for
the baking, grain and milling industries. For details and prices of
these publications, call the Circulation Department at
(816)756-1000.
SOSLAND PUBLISHING
4800 Main Street, Suite 100,
Kansas City, MO 64112
P: (816) 756-1000
F: (816) 756-0494
Email: bakemag@sosland.com
http://www.avalondeco.com
http://WWW.FACEBOOK.COM/AVALONDECO
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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