bake - February 2015 - 53

The cookies are a specialty of its Bake Truck,
which travels the country
handing out the cookies
as part of the company's
Bake for Good fundraising program.
Last year, the Bake Truck
collected over $8,000 for
hunger-relief organizations, and after the cookies were handed out, they
were consistently praised
by thousands of taste
testers nationwide as
their favorite chocolate
chip cookie - ever. The
recipe originated from
Cookies for Kids' Cancer,
a non-proﬁt organization King Arthur Flour is
proud to support.
Flavors of the Year
Each year, Flavor & The Menu editors and foodservice experts compile a set of
trends positioned as menu-innovation and growth opportunities for the foodser-

Icing & Cupcake Decorations
k

vice industry. Cookie and dessert bakeries are sure to want to take note.
Flavor & The Menu's top trends for 2015:
Maple: With strong ties to regional cues and American heritage, maple is moving
far beyond breakfast, supported by the breakfast boom and the high-value interest in natural sweeteners.
Fusion Desserts: Fun fusion in both ﬂavor and format mark today's most promising
dessert trend. The cronut hybrid ushered in a new era of exploration, blending classic ﬂavors and creative formats to create fun, craveable and buzzworthy sweets.
The Brunch Boom: An outgrowth of the breakfast boom, urban hotspots are
leading the way in this refreshed daypart, resulting in a boozy bonanza of edgier
fare that expertly juggles comfort, global ﬂavors and all-day breakfast.

Foil Cake Drums
Ballina Fondant, Gum Paste, Modeling Paste
& Pastillage, Tylose, Spray Lusters & Edible
Lacquer Spray, Kee-Seal Pastry Bags
Edible Isomalt Gems * Décor, Mystical &
Razzle Dazzle Powders * FDA Approved "Crystal Color
Dusts" * Dragees: Edible & Inedible
Textured Rolling Pins

Savory Jams: Fueled by all things artisan and the renewed interest in preserving, savory jams like tomato, onion and bacon versions satisfy consumers' love of
savory-sweet and represent tremendous ﬂavor-building opportunities.
JO HN UN R E I N

AVALON DECO SUPPLIES, INC.
800-325-3326 · Fax 516-676-6076
www.avalondeco.com

WWW.FACEBOOK.COM/AVALONDECO

info@avalondeco.com

bakemag.com | FEB 2015 > 53

http://www.avalondeco.com http://WWW.FACEBOOK.COM/AVALONDECO

bake - February 2015

Table of Contents for the Digital Edition of bake - February 2015

Bake - February 1, 2015
Editor's Note - The Outlook for Retail
Table of Contents
News Bites - AB Mauri North America moves headquarters
Bay State expands Arizona milling capacity
Guild announces Bread Lab workshop
My Favorite Things
Management - Benefits Attract Quality
Labor Front - What is Full Time?
Food Safety - Food Allergy Friendly
Ingredients - Research Fuels Strawberry Innovation
Equipment - Divider/Rounders
All Cracked Up
Grow Business with Granola
Catering to Healthy Lifestyles
Building Strength
Go Artisan
Fifty Shades of Pretty Cake
Spring Approaches
What’s Ahead for Cookies?
Cafe - Get Into Pizza
Gluten Free Pizza
Creating a Unique Menu with Flavored Coffee
Products
Product Showcase
Classifieds
Ad Index
Online
bake - February 2015 - Bake - February 1, 2015
bake - February 2015 - 2
bake - February 2015 - Editor's Note - The Outlook for Retail
bake - February 2015 - 4
bake - February 2015 - 5
bake - February 2015 - 6
bake - February 2015 - Table of Contents
bake - February 2015 - Guild announces Bread Lab workshop
bake - February 2015 - 9
bake - February 2015 - My Favorite Things
bake - February 2015 - 11
bake - February 2015 - Management - Benefits Attract Quality
bake - February 2015 - 13
bake - February 2015 - Labor Front - What is Full Time?
bake - February 2015 - 15
bake - February 2015 - Food Safety - Food Allergy Friendly
bake - February 2015 - 17
bake - February 2015 - Ingredients - Research Fuels Strawberry Innovation
bake - February 2015 - 19
bake - February 2015 - Equipment - Divider/Rounders
bake - February 2015 - 21
bake - February 2015 - All Cracked Up
bake - February 2015 - 23
bake - February 2015 - 24
bake - February 2015 - 25
bake - February 2015 - 26
bake - February 2015 - 27
bake - February 2015 - 28
bake - February 2015 - 29
bake - February 2015 - Grow Business with Granola
bake - February 2015 - 31
bake - February 2015 - 32
bake - February 2015 - 33
bake - February 2015 - Catering to Healthy Lifestyles
bake - February 2015 - 35
bake - February 2015 - 36
bake - February 2015 - 37
bake - February 2015 - Building Strength
bake - February 2015 - 39
bake - February 2015 - 40
bake - February 2015 - 41
bake - February 2015 - Go Artisan
bake - February 2015 - 43
bake - February 2015 - 44
bake - February 2015 - 45
bake - February 2015 - Fifty Shades of Pretty Cake
bake - February 2015 - 47
bake - February 2015 - 48
bake - February 2015 - 49
bake - February 2015 - Spring Approaches
bake - February 2015 - 51
bake - February 2015 - What’s Ahead for Cookies?
bake - February 2015 - 53
bake - February 2015 - Cafe - Get Into Pizza
bake - February 2015 - Gluten Free Pizza
bake - February 2015 - Creating a Unique Menu with Flavored Coffee
bake - February 2015 - 57
bake - February 2015 - 58
bake - February 2015 - 59
bake - February 2015 - Products
bake - February 2015 - 61
bake - February 2015 - Product Showcase
bake - February 2015 - 63
bake - February 2015 - Classifieds
bake - February 2015 - Ad Index
bake - February 2015 - Online
bake - February 2015 - 67
bake - February 2015 - 68
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