contents 48 30 52 34 44 22 FEATURES 22 30 34 38 THE INGREDIENT TO SUCCESS THE DROUGHT EFFECT OPEN DIALOGUE A DYNAMIC NEW MODEL Last fall experts predicted that the price of sweeteners would rise considerably in 2013, but the costs of corn syrup and related sweeteners have only risen by a couple of cents per lb. The best way to manage the cost of ingredients is to keep a continuous communication exchange with your suppliers, buy in bulk when possible and pay close attention to commodities prices. Real time pricing is not a new concept. With online retailing steadily becoming bigger and bigger, bakeries that sell on the internet can take advantage of this pricing model to increase profitability. Managing the fluctuating cost of baking ingredients means being resourceful. Solveig Tofte, owner of Sun Street Breads, has been figuring out ways to make it work. COVER DEPARTMENTS Issue No. / 2 BUSINESS. ACCURACY. KNOWLEDGE. EXECUTION. 08 News Bites 20 Ingredients 12 Management 42 Bread and Baking 14 Tax Tips 46 Cake 16 Labor Front 52 Cafe 18 Legislation 54 Product Trends Since opening Sun Street Breads two years ago, Solveig Tofte and the bakery have received national acclaim. A diverse set of products like Harriet Beer Bread and Raspberry cream scones helps the bakery achieve its desired goals. Photography by Martin Ouimet (page 22) THE INGREDIENT ISSUE: the ingredient to success THE DROUGHT EFFECT Sweetener prices are up only slightly OPEN DIALOGUE Suppliers can help you manage costs A DYNAMIC PRICING MODEL Bakers try new ways to boost profits bakemag.com | FEB 2013 > 05http://www.bakemag.com