Baking & Snack - July 2016 - 45

Advertisement

SOMETIMES IT'S
WHO YOU KNOW

W

pies a week in Mexico, and it's gaining traction in the US, too.
The company gets even more decadent
with its S'mores Chocolate Pie that reinvents a nostalgic summer treat into pie
form and Pumpkin Chiffon, which takes
on another dessert. Sea Salt Caramel Apple
Pie banks on the trendiness of sea salt
caramel. Rocky Mountain Pies also turned
raspberry lemonade and strawberry margaritas into pies of the same name.
And sometimes a twist comes by mashing up two traditional stand-bys to create
something totally new. Hometown Foods
USA, Miami, offers Crumb Bundts, an
old-fashioned coffee cake baked in a traditional Bundt pan. "The pan is what
gives notability to the cake," said Gary
Schwartzberg, founder and CEO.

Delicious and nutritious?
In an era of healthy mindsets and better-for-you options, indulgence doesn't
have to be a dirty word. When it comes
to their indulgent products, more and
more bakeries are putting an emphasis
on using wholesome ingredients rather
than making "diet" versions of otherwise
indulgent treats. "We're not in the business of selling 'diet' donuts," Mr. Conner
said. "If we all thought like that, Godiva
wouldn't be in business."
Consumers want authenticity in the
foods they eat, and they define that as ingredients they recognize, that they can
pronounce and they could find in their

Smaller portions are driven by several factors including
calorie-counts, portability and smaller household sizes.
Legendary Baking

own kitchens. According to a survey done
by Lightspeed GMI and Mintel reported
in the "Free From Food Trends US May
2015" report, desserts clocked in as the
third most suspicious category of foods
when it comes to controversial ingredients,
ranking behind frozen meals and snacks.
What constitutes a controversial ingredient is largely subjective, but companies
have been removing hot button ingredients
such as azodicarbonamide, high-fructose
corn syrup (HFCS), trans fats and artificial
colors and flavors.
More and more food companies are going back to basics: eggs, milk and butter.
According to several pie bakers, all-butter
pie crusts are common now. Butter was
previously not the fat of choice in the quest
for making the flakiest pie crust, but shoppers are reading labels and voting with
their dollars. Shortening is out; butter is in.
With the clean-label and organic movements in full force, consumers seeking
indulgence and decadence can still find
what they're looking for in places like
Whole Foods. For example, Just Desserts
launched a line of organic and non-GMOcertified grab-and-go items that include
single-serve cupcakes, cakes and mini
Bundts, all of which are Whole Foods
compliant. "When you indulge, you should
be able to feel good about what goes into
it," Ms. Speros said.

hile planning to earn both a
master of science and doctorate
degree in biology, Norman Fox wanted
something to do "on the side." His "something on the side," was the Donut Den
which turned into a 33-year success.
When Norman decided to open a
doughnut shop, a friend, Herb Stewart,
introduced him to Oliver Harlow, founder
of Honey Flush Donuts, a 40-store chain.
Stewart and Harlow helped Norman open
the Donut Den, in July, 1973, in Nashville,
Tennessee. "Oliver Harlow not only
inspired, but gave me valuable practical
advice," said Norman.
Harlow started using International®
Bakers Services (IBS) flavorings in the
1960s, and suggested that Norman do the
same. He highly recommended
Cinnamon-Butter Blend. Today, that flavor
is the secret ingredient in the Donut Den's
Apple Fritters-their most popular product. "There is no other type of cinnamon
flavoring that makes the product taste this
good," stated Norman.
Consistency is the key to success in
any business. Maintaining a core product
line and keeping up with new trends keeps
regular customers coming back and
attracts new customers as well. "Another
secret to help ensure consistent quality is
our own Harold Graves, the cook for the
Donut Den for over 30 years," Norman
stated. But he attributes his 33 years of
success to following Harlow's recommendation-relying on the flavors from
International® Bakers Services. "Their flavors are consistently the best," according
to Norman.
Norman was a graduate student during
the first four years of the Donut Den.
After earning his doctorate degree, he
taught in university classrooms. But it
was a friend of a friend who taught him
his most valuable business lessons.
Sometimes it's who you know that helps
the most.
If you value consistent quality, you
should get to know International® Bakers
Services. Contact us toll-free at (800)
345-7175, by fax at (574) 287-7161, or in
writing at 1902 North Sheridan Ave.,
South Bend, Indiana 46628. We have the
flavors your customers deserve.
Baking & Snack - July 2016

Table of Contents for the Digital Edition of Baking & Snack - July 2016
