bake - January 2017 - 22

•–Ǥͩͩͣ͡


—ƒ•–‡	Ž‘™‡”•
	Ž

Revel's iPad-based point-of-sale system is a great fit for the needs of growing her business.

over in Paris for a few months while I was

returned to Dallas after a few years in

still with (Ernst & Young) and I figured if I

California and hit the ground running to

didn't choose to do pastry as my profes-

get Bisous started.

sion after that trip, I'd just shut up about

Icing, Cookie & Cupcake Decorations

Décor, Mystical & Razzle Dazzle Powders
FDA Approved "Crystal Color Dusts"

it already!" After a casual course at Le

Baking Her Mark

Cordon Bleu in Paris on one Saturday

Today, the patisserie is widely regarded for

morning, Meyer knew she'd discovered

having the best French macarons in Dallas;

what she was meant to do.

it's been their signature specialty since
opening. Her shop carries at least 12 flavors

"Needless to say, we returned to the

on hand every day, sometimes more.

United States and I was enrolled in Le

Dragees

Cordon Bleu's program in Austin that

The basis of the business is rooted in

following spring! I knew that to do the

traditional French pastry options, "so

type of pastry I wanted to accomplish -

I'd have to say we don't feel the pull

at the level I wanted to work - I needed

of food trends that strongly. That said,

further education. I wasn't interested

our French macarons are gluten free,

in starting a business as a home baker,

which continues to be a focus for our

but to really learn from trained and

customers who increasingly are looking

experienced chefs and really learn the

for that type of product."

industry."
Edible Isomalt Gems

Being so new, the business is continuing

Foil Cake Drums

AVALON DECO SUPPLIES, INC.
800-325-3326 · Fax 516-676-6076
www.avalondeco.com

WWW.FACEBOOK.COM/AVALONDECO

info@avalondeco.com

22 < JAN 2017 | bakemag.com

She made the most of her culinary school

to evaluate trends and how they

experience and then went to work at

impact the business. "We have seen

Thomas Keller's legendary Bouchon

our customers learn more about French

Bakery in Yountville, California. There she

pastry these past 3-plus years and are

studied and learned as much as possible

slowly learning how to discern between

without losing sight of her goals. Meyer

the well-done products and those


http://www.avalondeco.com http://WWW.FACEBOOK.COM/AVALONDECO

bake - January 2017

Table of Contents for the Digital Edition of bake - January 2017

bake - January 2017
Editor's note - Convenience matters
Contents
Management ideas - Managing Your Time
New product success stories - Rainbow Birthday Cake
Technical corner - Bread Baking
Practical marketing - Simplifying the Order
Food safety - Food Safety Compliance
Equipment innovations - A Depositor for Every Need
A calculated risk
Mobile pay & POS
A platform of intent
Chocolate & decorating - Gourmet Accents
Cakes - The Cupcake Experience
Sweet goods - Paczkis that Pack a “Poonch”
Bread - Bread Rising
Foodservice - Wingin' It
Product showcase
Classifieds
Ad Index
Formulation of the month
bake - January 2017 - bake - January 2017
bake - January 2017 - 2
bake - January 2017 - Editor's note - Convenience matters
bake - January 2017 - 4
bake - January 2017 - Contents
bake - January 2017 - Management ideas - Managing Your Time
bake - January 2017 - 7
bake - January 2017 - New product success stories - Rainbow Birthday Cake
bake - January 2017 - 9
bake - January 2017 - Technical corner - Bread Baking
bake - January 2017 - 11
bake - January 2017 - Practical marketing - Simplifying the Order
bake - January 2017 - 13
bake - January 2017 - Food safety - Food Safety Compliance
bake - January 2017 - 15
bake - January 2017 - Equipment innovations - A Depositor for Every Need
bake - January 2017 - 17
bake - January 2017 - A calculated risk
bake - January 2017 - 19
bake - January 2017 - 20
bake - January 2017 - 21
bake - January 2017 - 22
bake - January 2017 - 23
bake - January 2017 - 24
bake - January 2017 - 25
bake - January 2017 - Mobile pay & POS
bake - January 2017 - 27
bake - January 2017 - 28
bake - January 2017 - 29
bake - January 2017 - A platform of intent
bake - January 2017 - 31
bake - January 2017 - Chocolate & decorating - Gourmet Accents
bake - January 2017 - 33
bake - January 2017 - 34
bake - January 2017 - 35
bake - January 2017 - Cakes - The Cupcake Experience
bake - January 2017 - 37
bake - January 2017 - Sweet goods - Paczkis that Pack a “Poonch”
bake - January 2017 - 39
bake - January 2017 - Bread - Bread Rising
bake - January 2017 - 41
bake - January 2017 - Foodservice - Wingin' It
bake - January 2017 - 43
bake - January 2017 - Product showcase
bake - January 2017 - Classifieds
bake - January 2017 - 46
bake - January 2017 - 47
bake - January 2017 - 48
bake - January 2017 - Ad Index
bake - January 2017 - Formulation of the month
bake - January 2017 - 51
bake - January 2017 - 52
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