bake - January 2014 - 53

Award Winning Pastry Chef
Takes W
edding Cakes To A
Rocky Mountain High
Dennis Meyer started in the pastry business as a clean-up kid at
age 15. Who would have guessed that 40 years later, this same
hard-working kid would become an award winning pastry chef
with the best place in Denver to get a wedding cake?
Meyer, an Indiana native, is the proud owner of Das Meyer Fine
Pastry Chalet in Arvada, Colorado-voted best wedding cakes in a
Denver poll several years in a row. Though Das Meyer offers a
variety of pastries and cakes for all occasions, they specialize in
wedding cakes, and make over 1,000 wedding cakes per year.
Unifiller introduced its new ELF 400 depositor and filler at IBIE 2013. It
fits on any table top or counter and ensures precise portion control.

duces labor costs with streamlined production. The unique
design allows the machine to be fed directly from a single or
multi-pocket divider (up to eight pockets). Dough pieces are
sorted into two rows for efficient and versatile production.
The moulder can produce bolillos, finger rolls, sub and hot
dog rolls, bread and bagel sticks, mini baguettes, pan breads
and pretzels, and artisan breads and baguettes.
Bakon USA Food Equipment features the innovative Drop
TT table top depositor, a table top gearwheel depositor for
the production of soft batter products like macarons, eclairs,
choux, cupcakes and muffins. Key features are that it is
compact, easy to clean, accurate, and features a color touchscreen (English, French and Spanish) with a hopper capacity
of 50 lbs. The machine will deposit two trays per minute,
depending on the product.
j o hn u n r e i n

"The whole family is involved in the wedding business," said
Meyer. "My wife Elaine and two daughters, Hillary and Rachel
work with the customers; son Zachary works as a cake decorator;
and two grand-daughters have joined the business as well." Meyer
stated that his success starts with great personalized service, high
quality and attention to the details. It has helped the business gain
the great reputation it has today.
Each Saturday, future brides can come to an open house to
sample a multitude of wedding cakes, and can watch every aspect
of a cake's creation. "With all this variety, taste is everything,"
said Meyer. "I use B&V® flavor from International® Bakers
Services (IBS) in most of our cakes. The BLOV® flavor is
excellent in our home-made butter cream." He also uses the
Cinnabutter in their cinnamon rolls and a whole spectrum of
flavors in their gourmet cookies.
Meyer likes to use IBS flavors because they always offer a natural
tasting flavor with no artificial edge. "In this business, a good
name is earned-not purchased," said Meyer. "You have to earn
repeat business in the service and quality you provide."
If you want flavors that keep your customers coming back time
after time, turn to International® Bakers Services. We have the
flavors your customers deserve.
Contact us toll-free at 800-345-7175, by fax at 574-287-7161,
or visit our website at: www.internationalbakers.com.
International Bakers Services, 1902 North Sheridan Ave.,
South Bend, Indiana 46628.
bakemag.com | JAN 2014 > 53

http://www.internationalbakers.com http://www.bakemag.com

bake - January 2014

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