bake - February 2013 - 50
“It was time to
branch out beyond
our brownie
beginnings.
Customers
were asking
r
for variety,
so the next
logical step for
c
us was cookies.”
o
”
David Kravet
David Kravetz Fa ryt l C ok
David Kravetz, Fairytale Cookies
av
r e
ki
Savory cookies probably won’t do well when served as
Take advantage of shelf life
a dessert with milk, but will work great as an appetizer
Retail bakeries pride themselves on their homemade, scratch-
served with wine or a tall glass of iced tea.
baked and family recipes. And they should. These things make
a bakery. However, bakeries open and do business for the same
Breakfast cookies
reasons as other ventures: to make money. Seize the oppor-
America’s busy lifestyle and breakneck pace make it
tunity to create more revenue by including high-end products
increasingly difficult to eat breakfast. Often times, in an
purchased from a wholesaler.
attempt to do the right thing, parents will feed children
less nutritious products based on the fact that something
The main advantage in offering an upscale cookie purchased
is better than nothing. But if you could feed a child healthy
from a wholesaler is shelf life. From Jan. 20-22, Fairytale
food for breakfast in the form of a cookie, parents would be
Brownies will exhibit its new Fairytale Cookies. This product fits
grateful, and so would your bottom line.
with the retail bakery and gives bakery owners the ability to put
something saleable on the shelf and leave it there. All products
If your bakery offers cookies, you’re already halfway
can be refrigerated for 30 days and frozen for six months.
there. Use signage and promotion to inform your cookie
customers of the convenience and healthful nature of the
The 3¼ in. round, individually wrapped cookies are available for
product. If your bakery already offers breakfast, market
purchase for retail in cases of 60 and in mixed or single flavors.
your breakfast cookie as an alternative to your usual fare.
Available flavors include Caramel Pecan, Double Chocolate,
See the sidebar below for an example recipe.
Peanut Butter and Toffee Chocolate Chip.
50 < 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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