bakingbuyer - April 2011 - 45
VIOBIN COCOA REPLACER / EXTENDER
help, that would be great,” Roeser III says. “I’ll always want to help—from a distance.” Roeser III says he’ll be ready to retire when his son says it’s time to. “When you’re moving closer to being even, you have to eventually acquiesce to what the other person wants,” Roeser III says. “One has to be the decision maker and the other has to get on the fixed income.” When Roeser IV is ready to take over, his dad will gladly retire to his “man cave” below the party shop, where he can tinker with tools and sculpt cakes that are directed by nothing more than his imagination. Until then, Roeser III and IV are the dynamic duo of Humboldt Park. When he’s alone in his office, Roeser III goes through the stacks of old photo albums above his desk and reminisces over the moments in this journey—the sculpted King Tut cake from the 80’s; the old microbrewery sign they uncovered on the side of the building; photos with Bozo the Clown; decorating a cake with his son and his dad. There’s emotion that transcends business and bakery. It’s 100 years of family pride and the unimaginable sense of accomplishment that comes with taking your Grandfather’s dream into a new century. “I think this is one of those milestones that everybody in the industry celebrates, because we’re a dying breed, the bakery owners,” Slove says. “To see a retail bakery go for 100 years—especially in the same location—it’s a proud moment for everybody.”
Roeser’s maintains strong ties not only with the community, but also with the staff (see sidebar on p. 42).
VCR (Viobin Cocoa Replacer) is manufactured by VIOBIN USA in a controlled environment using non-GMO defatted wheat germ that has been carefully toasted to achieve desired color and texture. The dark color of VCR provides the rich cocoa brown color to products without additional food coloring or undesirable synthetic additives. VCR is processed so that it can be used to replace or extend cocoa in recipes. For more information visit our website: www.viobinusa.com or call toll free 888-473-9645. FS 22000 certified
USA
A Division of McShares, Inc. 226 West Livingston Street, Monticello, IL 61856 PHONE (217) 762-2561 FAX (217) 762-2489 FAX 800-383-1489 EMAIL info@viobinusa.com APRIL www.viobinusa.com 11 · BAKING BUYER
· 45
http://www.viobinusa.com
http://www.viobinusa.com
bakingbuyer - April 2011
Table of Contents for the Digital Edition of bakingbuyer - April 2011
bakingbuyer - April 2011
EDITOR’S NOTE - The Century Mark
CONTENTS
INDUSTRY NEWS
‘Last Cake Standing’ Returns
Deli Added to 2012 Atlantic Bakery Expo
Barry Callebaut Strengthens Healthier Confectionery Alternatives
WP Bakery Group Joins Industrial Market
Wilton Survey Reveals How America Bakes
Robbie Unveils Fresh N Tasty Bakery Pouches
Celebration Bread
Using Preferments
Team USA Profi le
Prom Cakes: The next big thing in occasion cakes
Popular Prom Themes
Party Time
Expand Your Horizons
Chocolate Showpiece: STEP-BY-STEP WITH VANESSA GREELEY
A Fresh Take on Take-and-Bake
The Sandwich Parallel
Online Ordering
Pick-up Artists
History IN THE Baking
Employee Recognition
ALL IN THE Family
Tips on Fondant Sheeting
Smoothies Sell Themselves
FEATURED PRODUCTS
Production Schedule
PRODUCT SHOWCASE
AD INDEX
Sammie Surprise
BAKER’S DOZEN
bakingbuyer - April 2011 - bakingbuyer - April 2011
bakingbuyer - April 2011 - 2
bakingbuyer - April 2011 - EDITOR’S NOTE - The Century Mark
bakingbuyer - April 2011 - CONTENTS
bakingbuyer - April 2011 - 5
bakingbuyer - April 2011 - 6
bakingbuyer - April 2011 - 7
bakingbuyer - April 2011 - INDUSTRY NEWS
bakingbuyer - April 2011 - 9
bakingbuyer - April 2011 - Barry Callebaut Strengthens Healthier Confectionery Alternatives
bakingbuyer - April 2011 - 11
bakingbuyer - April 2011 - Wilton Survey Reveals How America Bakes
bakingbuyer - April 2011 - 13
bakingbuyer - April 2011 - Robbie Unveils Fresh N Tasty Bakery Pouches
bakingbuyer - April 2011 - 15
bakingbuyer - April 2011 - Celebration Bread
bakingbuyer - April 2011 - Using Preferments
bakingbuyer - April 2011 - 18
bakingbuyer - April 2011 - 19
bakingbuyer - April 2011 - Team USA Profi le
bakingbuyer - April 2011 - 21
bakingbuyer - April 2011 - Prom Cakes: The next big thing in occasion cakes
bakingbuyer - April 2011 - 23
bakingbuyer - April 2011 - Popular Prom Themes
bakingbuyer - April 2011 - Party Time
bakingbuyer - April 2011 - Expand Your Horizons
bakingbuyer - April 2011 - 27
bakingbuyer - April 2011 - 28
bakingbuyer - April 2011 - 29
bakingbuyer - April 2011 - Chocolate Showpiece: STEP-BY-STEP WITH VANESSA GREELEY
bakingbuyer - April 2011 - 31
bakingbuyer - April 2011 - 32
bakingbuyer - April 2011 - 33
bakingbuyer - April 2011 - The Sandwich Parallel
bakingbuyer - April 2011 - 35
bakingbuyer - April 2011 - Pick-up Artists
bakingbuyer - April 2011 - 37
bakingbuyer - April 2011 - History IN THE Baking
bakingbuyer - April 2011 - 39
bakingbuyer - April 2011 - 40
bakingbuyer - April 2011 - 41
bakingbuyer - April 2011 - Employee Recognition
bakingbuyer - April 2011 - 43
bakingbuyer - April 2011 - 44
bakingbuyer - April 2011 - 45
bakingbuyer - April 2011 - 46
bakingbuyer - April 2011 - ALL IN THE Family
bakingbuyer - April 2011 - 48
bakingbuyer - April 2011 - 49
bakingbuyer - April 2011 - 50
bakingbuyer - April 2011 - 51
bakingbuyer - April 2011 - 52
bakingbuyer - April 2011 - 53
bakingbuyer - April 2011 - Tips on Fondant Sheeting
bakingbuyer - April 2011 - 55
bakingbuyer - April 2011 - Smoothies Sell Themselves
bakingbuyer - April 2011 - 57
bakingbuyer - April 2011 - 58
bakingbuyer - April 2011 - Production Schedule
bakingbuyer - April 2011 - 60
bakingbuyer - April 2011 - PRODUCT SHOWCASE
bakingbuyer - April 2011 - 62
bakingbuyer - April 2011 - AD INDEX
bakingbuyer - April 2011 - Sammie Surprise
bakingbuyer - April 2011 - 65
bakingbuyer - April 2011 - BAKER’S DOZEN
bakingbuyer - April 2011 - 67
bakingbuyer - April 2011 - 68
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