bake - February 2017 - 24
expects to try about 60 donut recipes, although he
owning a small business marketing agency taught me
Crowds line up in
plans to start with about a dozen varieties available
about the importance of the customer. We want our
droves at California
daily. "We're going to do this right and do it well,"
customers to be to delighted with visit, finding new
Donuts in Los Angeles,
Wysong told the Journal-World. "But the donut
and beautiful treats as well as their favorites in the
especially during late-
element is going to be huge. We're super stoked
case," says Davenport.
night hours on Friday.
about that."
In Chicago, owners Jonathan and Karen Fox started
In Oklahoma, Belle Kitchen recently landed on
the now popular Firecakes Donuts, available at three
Travel Channel's list of the "Best Doughnut Shops
locations in Chicago, to give customers "the same
in America." The Oklahoma City-based bakery,
exhilarating sensory experience that people used to
which recently expanded into the Deep Deuce area
get at the traditional neighborhood donut shop."
in Oklahoma City, has been creating their highly
acclaimed fresh, square donuts by hand for just over
Says chef Jonathan Fox: "We use the best traditional
a year.
donut recipes and apply sophisticated techniques
to produce layers of flavor that take our donuts to
"Fresh, beautiful and huge best describes our
another level. For example, we don't just roll our
donuts," says Cheryl Davenport, the founder of Belle
coconut donuts in shredded coconut. Rather, we roll
Kitchen. "We use only the very best ingredients. Our
them in three different kinds of coconut, each with a
dough takes about 24 hours to produce and results
different texture, making the experience much more
in a light and fluffy donut that is perfectly compli-
interesting and tasty."
mented with fresh, seasonal, super flavorful glazes
like roasted strawberry lime, vegan hibiscus, bacon
The impact of social media
maple, gluten-free mixed berry and black cocoa
Along with Instagram and Snapchat, California
powder old fashioned donuts."
Donuts utilizes social media sites like Facebook to
generate excitement about its brand and monitor
Originally from Canada and then Seattle, Davenport
customer demand and activity. One new Facebook
saw a need in the marketplace and developed the
feature that helps accomplish this mission is called
idea for gourmet donuts in Oklahoma City. She took
Popular Hours, which shows when the bakery is
months to perfect the recipe and built two locations
busiest.
to serve her Oklahoma customers. "Having worked
for Microsoft and Hitachi taught me that innovation
For example, Popular Hours reveals that walk-in traffic
and creation are cornerstones of great ideas, but
at California Donuts in Los Angeles peaks between
24 < FEB 2017 | bakemag.com
http://www.bakemag.com
bake - February 2017
Table of Contents for the Digital Edition of bake - February 2017
bake - February 2017
Editor's note - Wild about donuts
Table of Contents
Management - Understanding Quick Ratio
New product success stories - Stuffed Bagel Bites
Technical corner - Eliminating PHOs in Pies
Practical marketing - Creative Bakery Signs
Food safety - Big Gains for Gluten-Free
Equipment innovations - Accuracy in Dividers
Wild about Donuts
Catering reinvented
Chocolate & decorating - The Origins of Chocolate
Sharing Smiles with CAKES
Breads - Farm to Table
Pastries - Savory Strength
Foodservice - Pizza Developments
Beverages - The Coffeehouse Vibe
Product showcase
Classifieds
Ad index
Formulation of the month
bake - February 2017 - bake - February 2017
bake - February 2017 - 2
bake - February 2017 - Editor's note - Wild about donuts
bake - February 2017 - 4
bake - February 2017 - Table of Contents
bake - February 2017 - Management - Understanding Quick Ratio
bake - February 2017 - 7
bake - February 2017 - New product success stories - Stuffed Bagel Bites
bake - February 2017 - 9
bake - February 2017 - Technical corner - Eliminating PHOs in Pies
bake - February 2017 - 11
bake - February 2017 - Practical marketing - Creative Bakery Signs
bake - February 2017 - 13
bake - February 2017 - Food safety - Big Gains for Gluten-Free
bake - February 2017 - 15
bake - February 2017 - Equipment innovations - Accuracy in Dividers
bake - February 2017 - 17
bake - February 2017 - Wild about Donuts
bake - February 2017 - 19
bake - February 2017 - 20
bake - February 2017 - 21
bake - February 2017 - 22
bake - February 2017 - 23
bake - February 2017 - 24
bake - February 2017 - 25
bake - February 2017 - 26
bake - February 2017 - 27
bake - February 2017 - Catering reinvented
bake - February 2017 - 29
bake - February 2017 - 30
bake - February 2017 - 31
bake - February 2017 - Chocolate & decorating - The Origins of Chocolate
bake - February 2017 - 33
bake - February 2017 - 34
bake - February 2017 - 35
bake - February 2017 - Sharing Smiles with CAKES
bake - February 2017 - 37
bake - February 2017 - Breads - Farm to Table
bake - February 2017 - 39
bake - February 2017 - Pastries - Savory Strength
bake - February 2017 - 41
bake - February 2017 - Foodservice - Pizza Developments
bake - February 2017 - 43
bake - February 2017 - Beverages - The Coffeehouse Vibe
bake - February 2017 - 45
bake - February 2017 - Product showcase
bake - February 2017 - 47
bake - February 2017 - Classifieds
bake - February 2017 - Ad index
bake - February 2017 - Formulation of the month
bake - February 2017 - 51
bake - February 2017 - 52
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