bakingbuyer - March 2011 - (Page 16)

BREADWINNERS Green Baking A common practice for wholesale bread bakers that supply retail grocers is called guaranteed sale, when the bread baker agrees to take back any unsold bread the day after it’s delivered to the store and issue credits to the retailer for the unsold bread. Until recently, Semifreddi’s, a leading producer of artisan bread and rolls for wholesale clients in the San Francisco Bay Area, had few options for what to do with the leftover bakery shops – one in Kensington, CA, and one in Berkeley, CA. When the company moved to its 36,000-squarefoot Alameda bakery in 2009, it took full advantage of the opportunity to instill “green” thinking into every decision – from recycling to lighting. John Tredgold, who oversees bakery operations for Semifreddi’s, and Michel Suas at T.M.B Baking set out to design a new kind of bakery – a bakery that included natural light for energy savings and employee wellbeing, fresh air pumped into the bakery without unnecessary heating and cooling, and recycling made easy and simple. “We want to do everything we can to have as little impact as possible on the environment,” Frainier adds. “We re-use almost everything.” He points out that their wholesale production plant, where they bake more than 200,000 breads, rolls and pastries a week, has reduced waste to the point they fill one garbage dumpster per week – and that’s all. A typical American household can produce almost that much waste. In addition, the new Alameda bakery features a host of sustainability-driven features:  20 domed skylights and 44 solar light tubes to harvest sunlight with 98% reflectivity without heat transfer. This allows for lighting systems energy savings of 100% for most of the day.  Programmable lighting system for non-daylight work hours. HIF with a color temperature of 5000 K, close to natural daylight.  Office and warehouse lighting with motion detector sensors  Smart delivery routes—75% of sales are within a 30-mile radius of the Alameda bakery  Minimal packaging featuring recycled paper stocks and soy inks We’re like the W offensive offensiv linemen of the f i bakery business. We just grind it out everyday. Tom Frainier of Semifreddi’s bread from its grocery store clients. But with the implementation of the company’s “green” initiative in 2009, all that has changed. “Now we bring back the day-old bread, which goes to the composter. Then that is used to make food pellets for chickens and cows,” says Tom Frainier, co-owner of Semifreddi’s. “It just makes you feel good that you’re not wasting the bread.” Semifreddi’s operates a wholesale baking plant in Alameda and two retail Semifreddi’s new baking plant features special lighting that saves energy. 16 · BAKING BUYER · MARCH 11

Table of Contents for the Digital Edition of bakingbuyer - March 2011

bakingbuyer - March 2011
EDITOR’S NOTE - Reacting to the Economy
CONTENTS
CONTENTS
INDUSTRY NEWS
RBA to Relocate Headquarters
Caravan Names Director, Food Ingredient Sales
Bread Bakers Guild Adds to Board
Hobart Launches “Get Back to Scratch”
Gonnella Baking Promotes Dan Herzog
Danisco Takes Food Protection Gluten-free
IDDBA Speakers for 2011 Show
Expert Baker Joins New French Bakery
Green Baking
Bakery Toolkit
The Power of Promotions
CONTENTS
Inside and Out
Turn Impulse into Volume
Promote Personal Connections
Package, Protect, Promote
Loyalty Rewards
Shopper Spotlight
A Hot Concept
What’s Baking in Semifreddi’s Ovens
Team USA Profile
USA WINS SIGEP BREAD CUP
The Final Results of the Sigep Bread Cup 2011
A Guide to GRADUATION Cake Licensing
Your Options
Related Defi nitions
Here Comes the Groom's Cake
Personal Touch
Pillow Talk
Social Circles
How to Mold Filled Chocolate Candies
Alternative Method for Larger Jobs
Signature Sandwich Breads
Graduates Take th e Cake
Uncertain Times
Bake Your Own Signature
More Cake, Please
Word of Mouth
Creative Inspirations
THUMBS UP FOR GOURMET COFFEE
SANITATION Takes Center Stage
Production Schedule
FEATURED PRODUCTS
PRODUCT SHOWCASE
MARKETPLACE NETWORK
AD INDEX
BAKER’S DOZEN
BakeMark's Panaderia
CARTA DE INTRODUCCIÓN - Fusión Cubana
INTRODUCTORY LETTER - Cuban Fusion
Panes Dulces
Pasteles de Graduación
La Demanda Crece Por Platillos Étnicos y Opciones de Mejor Valor
Fusión Cubana
Porto’s Bakery & Café
Tropicana Bakery & Cuban Café
Reyna’s Bakery
Panadería La Mexicana
La Estrella Bakery
El Fogón
NUEVOS PRODUCTOS DE TRIGAL DORADO
CALENDARIO DE DÍAS FESTIVOS
FÓRMULAS
Sweet Breads
Wheat is on the Rise
Graduation Cakes
The Busy Graduation Season
Plan Ahead!
Demand Rising for Ethnic Fare and Value Options
Cuban Fusion
Porto’s Bakery & Café
Tropicana Bakery & Cuban Café
Reyna’s Bakery
Panadería La Mexicana
La Estrella Bakery
El Fogón
CALENDAR
NEW PRODUCTS FROM TRIGAL DORADO
FORMULAS

bakingbuyer - March 2011