contents 10 12 18 34 42 46 FEATURES 18 32 34 42 PREMIUM PAYOFF SOLVING THE SKILLS GAP THE SURVIVOR DRIP CAKES Bakeries and patisseries like Amaru Confections and Patisserie 46 are elevating their products and presentation to attract customers who are willing to pay more for a premium experience. The bakery industry is responding to the serious workforce skills gap that exists today with a renewed emphasis on training and certification, offering hope on the horizon. Billy Vanilly, the first branded cupcake shop in Kansas, prepares to celebrate its 10-year anniversary next year and offers lessons to all retail bakeries on how to ride the ups and downs of a consumer trend. One of the hottest global trends in the cake decorating business is the drip cake, which can be created in numerous ways to enhance the presentation of your signature cakes for special occasions. DEPARTMENTS COVER Issue No. / 10 06 News Bites 16 Equipment 08 Personality Spotlight 38 Bread and Baking 10 Management 42 Cake 12 Labor Front 46 Cafe 14 Ingredients 48 Products BUSINESS. ACCURACY. KNOWLEDGE. EXECUTION. What Patisserie 46 strives for every day is excitement and consistency. "I feel that we offer a variety of products from artisan breads to chocolates," owner John Kraus says, "and that is a rarity to provide quality daily with such a breadth of products." (page 18) Photo by Courtney Conk THE PROMOTION ISSUE: premium payoff MEASURING YOUR METRICS How to analyze food costs and more ADD BREADTH TO BREAD SALES Choosing the right slicer can help THE CUPCAKE SURVIVOR Billy Vanilly shares lessons to live by bakemag.com | OCT 2016 > 05http://www.bakemag.com