bake - May 2014 - 8
My Favorite Things
BY VANESSA MCKENZIE
AVOCADOS
FRIED EGGS
CHURROS
PAVLOVA
COMPOUND
BUTTER
Gone are the days
Butter is a tricky thing.
when consumers buy
For some, it's a bad
avocados with the sole
Whether served with
intent of making
a side of bittersweet
If it was not for the
word. For others, it's
the only word that
guacamole. From
dipping chocolate, or
Russian ballerina Anna
counts. In the baking
avocado toast to ice
filled with something
Pavlova, I'm not sure
world, however, it's a
cream to martinis, this
Although some say
fruity, warm churros are
what this dessert would
necessity. Great bread
fruit is being used for
most things are better
one the most craveable
be called, or if it ever
is only made better by
its creamy texture and
with bacon, I would
and versatile treats
would have come to
the addition of great
abundance of omega-3
argue the same thing
around. The combina-
fruition. The texture is
butter. Compound
fatty acids. Each type
could be said for fried
tion of vanilla, cinna-
light, crisp and deli-
butters are an easy
of avocado has its own
eggs. In my family, a
mon, and sugar is
cately balanced.
and impressive way
richness and a flavor
perfectly fried egg on
elegant in its simplicity,
Classically, this confec-
to expand the flavor
profile which plays
a buttered slice of
and mouth-watering in
tion features whipped
offerings at your shop.
well with a variety
sourdough toast (runny
its perfection. Although
cream and a fruit
Aromatic herb butters
of ingredients. Offer
yolk required) has
frying is the traditional
topping, often berries
are a classic savory
dishes that combine
always been a "go-to"
method, churros can
or kiwi. However, as a
option, and honey
tropical fruits, such
meal. Whether it's
also be baked, a factor
variation, try folding
butter is often seen on
as coconut and kiwi,
placed on top of pastas
that is sure to sway
salted peanut butter
the sweeter side of the
which balance the
or inside of sandwich-
your more health-
or chocolate into the
spectrum. Customers,
fattiness of the avo-
es, a well-seasoned
concious customers.
meringue. Although
however, continue to
cado. Incorporate
fried egg adds protein
Experiment with
pavlovas are often
seek more adventurous
spices like cayenne,
and flavor. If your
seasonal flavors, such
served as one large
combinations. Play
garlic, and cumin with
bakery has the ability,
as orange zest or
portion and then sliced,
with spiced walnuts
mashed or whipped
fried eggs could prove
pumpkin, to increase
individual servings are
and brown sugar, lime
avocado to create
to be an effective
your year-round sales
easily attainable by
zest and vanilla, or
unique spreads.
upcharge option.
opportunities.
making mini pavlovas.
cognac and fresh figs.
08 < MAY 2014 | bakemag.com
http://www.bakemag.com
bake - May 2014
Table of Contents for the Digital Edition of bake - May 2014
bake - May 2014
Editor's Note - Share Your Stories
Table of Contents
News Bites - CSM Bakery Products welcomes new vice president
Nature’s Bakery prepares to expand
Extension of Barry Callebaut’s health claim on cocoa flavanols approved
My Favorite Things
Management - Be Easy To Do Business With
Labor Front - Summer Interns
Food Safety - Refrigeration & Storage
Legislation - Minimum Wage Law
Ingredients - Innovative and Healthy
Back to Tradition
Cafe Style
Lighting Your Bakery
Taste/Tomorrow
Bread and Baking - Bagel Makeover
Dividers & Rounders
Accuracy in Measurement
Cake - Donuts for Summer’s Dog Days
Decadent Dessert Bars
Smartphone Photography
Cafe - Signature Soups and Salads
Be "Smooth"
Products
Product Showcase
Classifieds
Ad Index
bake - May 2014 - bake - May 2014
bake - May 2014 - 2
bake - May 2014 - Editor's Note - Share Your Stories
bake - May 2014 - 4
bake - May 2014 - Table of Contents
bake - May 2014 - Extension of Barry Callebaut’s health claim on cocoa flavanols approved
bake - May 2014 - 7
bake - May 2014 - My Favorite Things
bake - May 2014 - 9
bake - May 2014 - Management - Be Easy To Do Business With
bake - May 2014 - 11
bake - May 2014 - Labor Front - Summer Interns
bake - May 2014 - 13
bake - May 2014 - Food Safety - Refrigeration & Storage
bake - May 2014 - 15
bake - May 2014 - Legislation - Minimum Wage Law
bake - May 2014 - 17
bake - May 2014 - Ingredients - Innovative and Healthy
bake - May 2014 - 19
bake - May 2014 - 20
bake - May 2014 - 21
bake - May 2014 - Back to Tradition
bake - May 2014 - 23
bake - May 2014 - 24
bake - May 2014 - 25
bake - May 2014 - 26
bake - May 2014 - 27
bake - May 2014 - 28
bake - May 2014 - 29
bake - May 2014 - 30
bake - May 2014 - 31
bake - May 2014 - Cafe Style
bake - May 2014 - 33
bake - May 2014 - Lighting Your Bakery
bake - May 2014 - 35
bake - May 2014 - 36
bake - May 2014 - 37
bake - May 2014 - Taste/Tomorrow
bake - May 2014 - 39
bake - May 2014 - 40
bake - May 2014 - 41
bake - May 2014 - Bread and Baking - Bagel Makeover
bake - May 2014 - 43
bake - May 2014 - Dividers & Rounders
bake - May 2014 - 45
bake - May 2014 - Accuracy in Measurement
bake - May 2014 - 47
bake - May 2014 - Cake - Donuts for Summer’s Dog Days
bake - May 2014 - 49
bake - May 2014 - 50
bake - May 2014 - 51
bake - May 2014 - Decadent Dessert Bars
bake - May 2014 - 53
bake - May 2014 - 54
bake - May 2014 - 55
bake - May 2014 - Smartphone Photography
bake - May 2014 - 57
bake - May 2014 - Cafe - Signature Soups and Salads
bake - May 2014 - 59
bake - May 2014 - Be "Smooth"
bake - May 2014 - 61
bake - May 2014 - Products
bake - May 2014 - 63
bake - May 2014 - Product Showcase
bake - May 2014 - 65
bake - May 2014 - Classifieds
bake - May 2014 - Ad Index
bake - May 2014 - 68
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