contents 06 12 18 26 30 32 FEATURES 18 26 30 32 A CALCULATED RISK MOBILE PAY & POS A PLATFORM OF INTENT GOURMET ACCENTS Bisous Bisous Patisserie in Dallas demonstrates how utilizing product innovation with new technology can take your bakery business far. Owner/pastry chef Andrea Meyer shares her success story. Younger customers are embracing mobile pay faster than expected, challenging retailers to keep pace. Learn valuable tips from experts on POS technology to maximize front-of-house efficiency. A key executive at Pinterest shares insights on how and why food remains the No. 1 category on its online platform. Knowing top trends and interests of millions of Pinterest users can help your bakery gauge demand. Chocolate belongs in so many places in the bakery case and offers numerous possibilities, ranging from chocolate-filled bread twists to chocolate crunch donuts. Discover new ideas for creative applications. DEPARTMENTS COVER Issue No. / 1 BUSINESS. ACCURACY. KNOWLEDGE. EXECUTION. 06 Management Ideas 32 Chocolate & Decorating 08 New Product Success 36 Cakes 10 Technical Corner 38 Sweet Goods 12 Practical Marketing 40 Breads 14 Food Safety 42 Foodservice 16 Equipment 50 Formulation of the month Andrea Meyer, owner and executive pastry chef of Bisous Bisous Patisserie in Dallas, is beaming with excitement about the future, as she has successfully earned a name for her pastry shop as a local favorite in a highly competitive marketplace. (page 18) Photography by Kevin Marple THE TECHNOLOGY ISSUE: a calculated risk taker MOBILE PAY AND POS How to integrate payment processes A PLATFORM OF INTENT Use Pinterest to gauge demand GOURMET ACCENTS Raise your game with chocolate bakemag.com | JAN 2017 > 05http://www.bakemag.com