©HIMILSBAH - STOCK.ADOBE.COM "What if we can scale, and make the (bread) even better?" Chad Robertson of Tartine Bakery in San Francisco "might cost $4 instead of $8. What if we can scale, and may forget that Gumpel was captain of the 1999 make the product even better?" Bread Bakers Guild Team USA that won the Coupe du Monde de la Boulangerie (World Cup of Baking) in The Panera experience Paris. For Panera Bread, the challenge that Tartine faces as it scale up production into the Manufactory environ- So he is well-versed in the art of great bread and ment is somewhat similar to what the 2,100-unit chain innovation. Gumpel points out that the stakes are has experienced from its beginnings in 1981. People higher today to keep pace with the competition. #BSSZ$BMMFCBVU/PSUI"NFSJDBt8FTU$IJDBHP"WFOVF 4UF $IJDBHP *-t XXXWBOMFFSDIPDPMBUFDPN bakemag.com | JUL 2017 > 51http://STOCK.ADOBE.COM http://www.vanleerchocolate.com https://www.facebook.com/vanleerchocolate/ https://www.instagram.com/vanleerchocolate/