bake - October 2015 - 16

BRENT HOFACKER/SHUTTERSTOCK

ingredients

Fall Flavors
with a Twist
Donuts offer many possibilities for rotating flavors, including

Apple cider donuts offer a creative spin on fall-inspired sweets.

glazes, fillings, jams and toppings. The apple cider donut is
a classic. The version made by Rachel Crampsey, head baker

Gigi's Cupcakes is celebrating the tastes of fall with the return

and proprietor off Montclair Bread Company in Montclair, New

of delicious autumn-inspired baked goods, including a Pumpkin

Jersey, is based on her versatile brioche-style donut dough.

Spice Latte and S'mores cupcake, new Butterscotch Cheese-

The yeasted dough is retarded overnight, which maximizes the

cakes and Pumpkin White Chocolate Bread Loaves. The Pump-

subtle flavors from the cider and creates an airy, slightly chewy

kin Spice Latte cupcake is made of pumpkin cake, topped with

texture. "We recently created a donut using ground cherries,"

vanilla bean frosting, drizzled with caramel and sprinkled with

Crampsey says. "It's also fun to introduce our customers to

pumpkin pie spice and crystal sugar. It is baked fresh every day

something they might not have tried before."

in each Gigi's bakery and is also available as a gluten-free option.

Salted caramel may well be the hottest flavor in retail baking

"The autumn season has so many delicious flavors, and we're

this year. Janine Weismann, Bouchon Bakery's pastry chef in

thrilled to bring back customer favorites as well as adding deli-

Yountville, California, sees a trend toward classic flavors with a

cious new flavors that truly embody the tastes of fall," says Gigi

twist. "People want to customize their own flavors," Weismann

Butler, founder of Gigi's Cupcakes. "Guests can really taste our

says, citing strong demand for macarons of every kind. "Right

love for baking in every bite, and we hope these treats will add

now, if I could say one flavor that is the most popular, I would

to the excitement of fall."

say salted caramel. We have at least one form of caramel cooking on the stove every day." Salted caramel macarons remain

At El Bolillo Bakery in Houston, there are three new flavors

the top seller at Bouchon Bakery.

of tres leches cakes on the menu, reflecting a growing trend
among Hispanic bakeries to push the envelope of variety to
appeal to a wider range of customers. Tres leches cakes made
every day by El Bolillo are now available in mandarin orange
flavor, cajeta, and Oreo chocolate.
El Bolillo owner Kirk Michaelis says that appealing to a diverse
customer base means increasing your variety of flavors to
include more interesting combinations and, above all, products
that taste fantastic. As a bonus, sales go up when you plan it
right. El Bolillo's bakery sales are up more than 25 percent in

BRENT HOFACKER/ SAGEELYSE/
SHUTTERSTOCK
SHUTTERSTOCK
16 < OCT 2015 | bakemag.com

BRENT HOFACKER/ MARIA KOMAR/
SHUTTERSTOCK
SHUTTERSTOCK

the past year. JOHN U N R EIN


http://www.bakemag.com

bake - October 2015

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

bake - October 2015
Editor's Note - Why ambiance matters
Table of Contents
News Bites - “Not Just Pie” filling and topping contest
New sweetener combines coconut sugar, stevia
AB Mauri debuts organic product line
Mars, Inc. investing in food safety collaboration
My Favorite Things
Management - Balanced and Happy
Labor Front - Assign Trainees to Mentors
Ingredients - Fall Flavors with a Twist
Equipment - Slicers that Save Profits
The Comfort of Home
Superior Interiors
Embracing change
The great pumpkin
Authentic Breads and Rolls
Canelés are Special
Cheesecake for the Holidays
Ethnic Holiday Cakes
Cafe - Soup Season
“Clean” Label Beverages
Products
Product Showcase
Classifieds
Ad Index
Bakemag.com
bake - October 2015 - bake - October 2015
bake - October 2015 - 2
bake - October 2015 - Editor's Note - Why ambiance matters
bake - October 2015 - 4
bake - October 2015 - 5
bake - October 2015 - Table of Contents
bake - October 2015 - 7
bake - October 2015 - Mars, Inc. investing in food safety collaboration
bake - October 2015 - 9
bake - October 2015 - My Favorite Things
bake - October 2015 - 11
bake - October 2015 - Management - Balanced and Happy
bake - October 2015 - 13
bake - October 2015 - Labor Front - Assign Trainees to Mentors
bake - October 2015 - 15
bake - October 2015 - Ingredients - Fall Flavors with a Twist
bake - October 2015 - 17
bake - October 2015 - Equipment - Slicers that Save Profits
bake - October 2015 - 19
bake - October 2015 - 20
bake - October 2015 - 21
bake - October 2015 - The Comfort of Home
bake - October 2015 - 23
bake - October 2015 - 24
bake - October 2015 - 25
bake - October 2015 - 26
bake - October 2015 - 27
bake - October 2015 - 28
bake - October 2015 - 29
bake - October 2015 - 30
bake - October 2015 - 31
bake - October 2015 - Superior Interiors
bake - October 2015 - 33
bake - October 2015 - 34
bake - October 2015 - 35
bake - October 2015 - Embracing change
bake - October 2015 - 37
bake - October 2015 - 38
bake - October 2015 - 39
bake - October 2015 - The great pumpkin
bake - October 2015 - 41
bake - October 2015 - 42
bake - October 2015 - 43
bake - October 2015 - Authentic Breads and Rolls
bake - October 2015 - 45
bake - October 2015 - 46
bake - October 2015 - 47
bake - October 2015 - Canelés are Special
bake - October 2015 - 49
bake - October 2015 - 50
bake - October 2015 - 51
bake - October 2015 - Cheesecake for the Holidays
bake - October 2015 - 53
bake - October 2015 - Ethnic Holiday Cakes
bake - October 2015 - 55
bake - October 2015 - Cafe - Soup Season
bake - October 2015 - 57
bake - October 2015 - “Clean” Label Beverages
bake - October 2015 - Products
bake - October 2015 - Product Showcase
bake - October 2015 - Classifieds
bake - October 2015 - 62
bake - October 2015 - 63
bake - October 2015 - 64
bake - October 2015 - 65
bake - October 2015 - Ad Index
bake - October 2015 - Bakemag.com
bake - October 2015 - 68
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