bake - November 2017 - 3

editor's note

November 2017 / Issue 10

THE INNOVATION ISSUE:

twentyfive 2017
Today, the specialty bakery category is ﬂourishing, in part

transformation over the past decade. In many cases, this

because of newcomers who worked their way up through the

sweeping change can be attributed to the economic crash of

restaurant industry. One example is Paula Haney (featured on

2008-09, when restaurants were among the hardest hit and

the cover), who opened her now popular Hoosier Mama Pie Co.

independent retail bakeries started scrambling for niches to

in 2009 in Chicago. Haney had the foresight to devote her new

hang on to.

bakery to what she loved to bake: pies. It had been a long road
to get there, and she was determined to focus all her energies

In this special issue of Bake magazine, our annual twentyﬁve

on pie excellence.

edition, we celebrate 25 of the nation's most progressive retail
bakeries - including donut shops like Hurts Donut, pastry

"I had struggled with pie crusts for a long time," admits Haney,

stores such as Hoosier Mama Pie, bread shops including Arcade

who gained experience in the food business through ﬁne dining

Bakery in New York City, cake specialists like Cake Life Bake

(working in pastry at Trio under Shawn McClain and then Grant

Shop in Philadelphia, and Hispanic-owned bakeries including

Achatz). "I experimented with ﬂours, different sweeteners. I

Porto's in Southern California.

read every cookbook I could ﬁnd. Someone told me early in my
career that hard work will always be rewarded."

The goal of this issue is to celebrate the successes of a select
handful in order to bring inspiration to the collective many of

Haney has expanded her business to two locations and recently

you who are toiling every day to make your bakery business

renovated her original space. Her success story is one of many

stronger. These stories bring valuable lessons for all, as our

in the retail bakery business, which has undergone a rapid

industry responds to changing demands of the marketplace.

JOHN UNREIN

junrein@sosland.com

bakemag.com | NOV 2017 > 03

http://www.bakemag.com

bake - November 2017

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

bake - November 2017
Editor's Note - twentyfive 2017
Contents
Profile Introduction - 2017 twenty-five
Bread Profiles - The Future of Bread
Publican Quality Bread
Arcade Bakery
MANRESA BREAD
Columbia City Bakery
1900 Barker
Cake Profiles - Taking the Cake
Carlo's Bakery
Ron Ben-Israel WEDDING CAKES
CAKE LIFE Bake Shop
CREATIVE CAKES
GIGI’S Cupcakes
Donut Profiles - The Donut Revolution
Technical Corner - Mastering Yeast Raised Donut Mix
Duck Donuts
CAKENOMICS
Feature - The high stakes of birthday cakes
TIME SAVING TIPS
SUPPLY SIDE ECONOMICS
WINNING PROMOTIONS
INNOVATIVE PRODUCTS
VOODOO Doughnut
Dough
CALIFORNIA DONUTS
HURTS DONUTS
Hispanic Profiles - The Rapid Rise of Hispanic Bakeries
PORTO'S BAKERY & CAFÉ
Pasteleria Azteca
EL PUEBLO BAKERY
EL BOLILLO BAKERY
Pastry Profiles - MELAO BAKERY
The Power of Patisseries
Hoosier Mama Pie Company
Bisous Bisous Patisserie
BOUCHON BAKERY
Sister Pie
Piccione Pastry
Product Showcase
Classifieds
Ad Index
bake - November 2017 - bake - November 2017
bake - November 2017 - 2
bake - November 2017 - Editor's Note - twentyfive 2017
bake - November 2017 - 4
bake - November 2017 - 5
bake - November 2017 - Contents
bake - November 2017 - 7
bake - November 2017 - Profile Introduction - 2017 twenty-five
bake - November 2017 - 9
bake - November 2017 - Bread Profiles - The Future of Bread
bake - November 2017 - 11
bake - November 2017 - Publican Quality Bread
bake - November 2017 - 13
bake - November 2017 - 14
bake - November 2017 - Arcade Bakery
bake - November 2017 - 16
bake - November 2017 - 17
bake - November 2017 - MANRESA BREAD
bake - November 2017 - 1900 Barker
bake - November 2017 - Cake Profiles - Taking the Cake
bake - November 2017 - 21
bake - November 2017 - Carlo's Bakery
bake - November 2017 - Ron Ben-Israel WEDDING CAKES
bake - November 2017 - CAKE LIFE Bake Shop
bake - November 2017 - 25
bake - November 2017 - CREATIVE CAKES
bake - November 2017 - GIGI’S Cupcakes
bake - November 2017 - Donut Profiles - The Donut Revolution
bake - November 2017 - Technical Corner - Mastering Yeast Raised Donut Mix
bake - November 2017 - Duck Donuts
bake - November 2017 - CAKENOMICS
bake - November 2017 - cake - 2
bake - November 2017 - Feature - The high stakes of birthday cakes
bake - November 2017 - cake - 4
bake - November 2017 - cake - 5
bake - November 2017 - TIME SAVING TIPS
bake - November 2017 - cake - 7
bake - November 2017 - SUPPLY SIDE ECONOMICS
bake - November 2017 - cake - 9
bake - November 2017 - cake - 10
bake - November 2017 - cake - 11
bake - November 2017 - WINNING PROMOTIONS
bake - November 2017 - cake - 13
bake - November 2017 - INNOVATIVE PRODUCTS
bake - November 2017 - cake - 15
bake - November 2017 - cake - 16
bake - November 2017 - VOODOO Doughnut
bake - November 2017 - Dough
bake - November 2017 - 33
bake - November 2017 - HURTS DONUTS
bake - November 2017 - 35
bake - November 2017 - Hispanic Profiles - The Rapid Rise of Hispanic Bakeries
bake - November 2017 - 37
bake - November 2017 - PORTO'S BAKERY & CAFÉ
bake - November 2017 - 39
bake - November 2017 - Pasteleria Azteca
bake - November 2017 - 41
bake - November 2017 - EL PUEBLO BAKERY
bake - November 2017 - 43
bake - November 2017 - EL BOLILLO BAKERY
bake - November 2017 - Pastry Profiles - MELAO BAKERY
bake - November 2017 - The Power of Patisseries
bake - November 2017 - 47
bake - November 2017 - Hoosier Mama Pie Company
bake - November 2017 - 49
bake - November 2017 - Bisous Bisous Patisserie
bake - November 2017 - BOUCHON BAKERY
bake - November 2017 - Sister Pie
bake - November 2017 - Piccione Pastry
bake - November 2017 - Product Showcase
bake - November 2017 - 55
bake - November 2017 - Classifieds
bake - November 2017 - 57
bake - November 2017 - Ad Index
bake - November 2017 - 59
bake - November 2017 - 60
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