gear up for fall catering
LOCAL & NATURAL
Honey is the ideal ingredient to capitalize on two
baking industry trends sure to set headlines in 2013:
clean label products and locally sourced ingredients. Both of these trends already have made an
impact on the retail and instore baking segments in
2012, and their importance to a growing segment of
consumers
is set to increase in 2013.
More bakery and deli manufacturers are turning
to local sources of ingredients, a trend that can
help your store’s catering operation appeal to
consumers who are increasingly motivated to
purchase local food products.
The Eli’s Cheesecake Company of Chicago uses local honey as a key
ingredient to produce Eli’s newest holiday dessert, Wildflower Honey
Cheesecake. Eli’s Cheesecake is working with student beekeepers from
the Chicago High School of Agricultural Sciences (CHSAS) to harvest
enough honey to supply the company with the necessary supplies.
To learn more about Eli’s Cheesecake, visit www.elicheesecake.com.
54 • JAN + FEB 2013 • instore
PHOTO: ELI’S CHEESECAKE COMPANY
According to Marc Schulman, Eli’s President, “It’s a win-win. By
purchasing the honey from CHSAS, we not only support the school
financially, but give students the opportunity to participate in many
aspects of the food industry.”
Students are involved in every step of the process, from harvesting
to preparing and bottling to delivery of the wildflower honey to
caketoppub.com
http://www.elicheesecake.comhttp://www.caketoppub.com
Table of Contents for the Digital Edition of instore - January/February 2013