contents 16 20 28 40 44 48 FEATURES 20 28 32 38 TIME TO GROW LAUNCHING PRODUCTS PARADOX OF CHOICE A STRANGE TWIST Companion breaks the mold with a new $5 million baking facility, including a cafe and teaching kitchen, that ushers in a new wave of opportunities. New products are exciting for any bakery, but they don't launch themselves. Check on tips from bakers on timing, marketing and taste. Do your customers really want it all? New research reveals a few inconsistencies about consumer eating habits and the future of what's in demand. Strange Donuts joins a growing number of donut shops that are finding great success by appealing to customers who want donuts for a snack or dessert. COVER DEPARTMENTS Issue No. / 3 BUSINESS. ACCURACY. KNOWLEDGE. EXECUTION. 08 News Bites 18 Equipment 10 Personality Spotlight 40 Bread and Baking 12 Management 46 Cake 14 Labor Front 54 Cafe 16 Ingredients 58 Products 06 < MAR 2016 | bakemag.com Josh Allen, founder and owner of 23-yearold Companion in St. Louis, is smiling after opening a new $5 million baking facility that features numerous equipment innovations, a cafe where customers can watch bakers in action, and a unique teaching kitchen. (page 20) Photo by J. Pollack Photography THE CONSUMER ISSUE: time to grow LAUNCHING NEW PRODUCTS Taste, timing and marketing are keys THE PARADOX OF CHOICE New research sheds light on demand A STRANGE TWIST Strange Donuts leads a revolutionhttp://www.bakemag.com