bake - January 2016 - 35
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BAKER GIVES "STARTING FROM
SCRATCH" A NEW MEANING
I
the flatbread is focaccia (Italy), lavash (Middle East), pita
(Greece), naan (Asia) or tortillas (Mexico and Central and
South America).
Even national chains are joining in the movement. Corner
Bakery Cafe launched a new line of flatbread sandwiches
in summer 2015 that includes Caprese, chicken Caesar and
barbecue pork. "Our new menu category has disrupted the
traditional flatbread," says Ric Scicchitano, executive vice
president of food & supply chain at Corner Bakery Café.
The key to any successful flatbread offering is a unique blend
of signature flavors that appeal to the local demand of the
neighborhoods you serve. t is also worth noting that flatbreads aren't just for pizzas and sandwiches.
Lavash is a wonderfully versatile flatbread for dips or wraps
and is thinner than pita bread. When baked, lavash is crispy
and light - perfect for dipping or making thin-crust pizzas.
It is sometimes called Armenian cracker bread. It also comes
in a soft version, and other applications include thinly rolled
sandwiches. The Lavash Cafe in Columbus, Ohio, offers eight
ndependent baker Fred Piechocki comes from a
proud family of bakers. However, during the Great
Depression, his grandfather, Stanley, and father,
Edward, lost their bakery. As a result, this third generation baker had no recipes or business to carry on.
So what did Fred do? He started his bakery from
scratch. In 1979, Fred opened The Cakery Bakery
in Philadelphia, Pennsylvania. Ten years later, he
moved to Warrington, Pennsylvania, where he and
long-time friend, Henry Stoughton, opened the
Warrington Pastry Shop. Fred describes his business
as a European style, traditional bakery where products are baked from scratch every day.
Best known for the 60 to 100 decorated cakes it
produces a week, Warrington Pastry Shop also turns
out 10 to 15 wedding cakes a weekend during prime
wedding season. It is also well known for Danish,
regular cakes, cupcakes, butter cakes, cinnamon buns
and donuts.
"My greatest accomplishment is to consistently produce
a high-quality product," said Fred. International®
Bakers Services has played a key role in maintaining
this quality.
"When I started out, I received a sample of
International® Bakers Services B&V® and I have
used IBS flavors ever since," Fred recalled. His bakery also uses chocolate, banana, rum, coconut and
hazelnut flavors. "I am very happy with IBS products," Fred stated. "They are easy to use, very consistent and economical. Most importantly, the flavors
hold up."
"Using ingredients that will keep product quality
high will make you proud to be an independent
baker," Fred advised. 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.
varieties of Middle Eastern sandwiches rolled in either lavash
or pita bread. J O H N UNREI N
bakemag.com | JAN 2016 > 35
http://www.bakemag.com
bake - January 2016
Table of Contents for the Digital Edition of bake - January 2016
Bake -- January 2016
Editor's Note - Beyond Breakfast
Table of Contents
News Bites - Corbion Caravan addresses vital wheat gluten shortage
Chocolatier joins Ambassador Club
A new decorating world record
Ardent supports organic wheat initiative
Personality - Nora Antene
Management - Co-Branding Clout
Labor Front - Monitoring Food Safety
Ingredients - Variations on Chocolate
Equipment - Time-Saving Depositors
Tech savvy
Maximizing mobile
On-demand delivery
Panera’s challenge
The Art of Pastry
Flatbread is Rising
Cupcakes on Parade
Paczki Day and Beyond
Cafe - Wild about Wings
Advanced Blending
Products
Product Showcase
Classifieds
Ad Index
Online - BakeMag.com
bake - January 2016 - Bake -- January 2016
bake - January 2016 - 2
bake - January 2016 - Editor's Note - Beyond Breakfast
bake - January 2016 - 4
bake - January 2016 - 5
bake - January 2016 - Table of Contents
bake - January 2016 - Ardent supports organic wheat initiative
bake - January 2016 - Personality - Nora Antene
bake - January 2016 - 9
bake - January 2016 - Management - Co-Branding Clout
bake - January 2016 - 11
bake - January 2016 - Labor Front - Monitoring Food Safety
bake - January 2016 - 13
bake - January 2016 - Ingredients - Variations on Chocolate
bake - January 2016 - 15
bake - January 2016 - Equipment - Time-Saving Depositors
bake - January 2016 - 17
bake - January 2016 - Tech savvy
bake - January 2016 - 19
bake - January 2016 - 20
bake - January 2016 - 21
bake - January 2016 - 22
bake - January 2016 - 23
bake - January 2016 - 24
bake - January 2016 - 25
bake - January 2016 - Maximizing mobile
bake - January 2016 - 27
bake - January 2016 - On-demand delivery
bake - January 2016 - 29
bake - January 2016 - Panera’s challenge
bake - January 2016 - 31
bake - January 2016 - The Art of Pastry
bake - January 2016 - 33
bake - January 2016 - Flatbread is Rising
bake - January 2016 - 35
bake - January 2016 - Cupcakes on Parade
bake - January 2016 - 37
bake - January 2016 - 38
bake - January 2016 - 39
bake - January 2016 - Paczki Day and Beyond
bake - January 2016 - 41
bake - January 2016 - 42
bake - January 2016 - 43
bake - January 2016 - Cafe - Wild about Wings
bake - January 2016 - 45
bake - January 2016 - 46
bake - January 2016 - 47
bake - January 2016 - Advanced Blending
bake - January 2016 - Products
bake - January 2016 - 50
bake - January 2016 - Product Showcase
bake - January 2016 - Classifieds
bake - January 2016 - 53
bake - January 2016 - 54
bake - January 2016 - 55
bake - January 2016 - 56
bake - January 2016 - Ad Index
bake - January 2016 - Online - BakeMag.com
bake - January 2016 - 59
bake - January 2016 - 60
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