contents 08 12 16 38 40 44 FEATURES 16 24 28 38 THE SUSTAINABLE BAKERY NUTRITIOUS & DELICIOUS CAKE DONUTS FLOURISH FOR LOVE OF BREAD What does sustainability mean to the bakery community, and why are so many pursuing it? From coast to coast, retailers are embracing this movement to add value for customers. Celebrated British baker Mich Turner lobbies for a new approach to cake baking, sharing lessons from her new book on how to create "Skinnylicious" desserts. Two of America's hottest donut concepts, Duck Donuts and Hurts Donut, are riding the wave of popularity for creative cake donuts while delivering a unique experience. Jonathan Davis of La Brea Bakery shares insights and inspirations from his amazing career at one of the most influential bread bakeries in America. DEPARTMENTS COVER Issue No. / 11 06 Management Ideas 38 Breads 08 New Product Success 40 Pastries 10 Technical Corner 42 Foodservice 12 Practical Marketing 44 Beverages 14 Equipment 50 Formulation of the Month 34 Cakes 36 Sweet Goods Head baker and partner Avery Ruzicka of Manresa Bread ranks among the rising stars of the bread business. Her extraordinary zest for learning and her experiences at home and abroad with top chefs and bakers influence her ability to be a champion for sustainability and excellence. Photo by Aubrie Pick BUSINESS. ACCURACY. KNOWLEDGE. EXECUTION. THE BRANDING ISSUE: sustainable bakeries NUTRITIOUS & DELICIOUS Mich Turner's new approach to cakes WHY CAKE DONUTS ARE HOT A tale of two trend-setting chains FOR LOVE OF BREAD Jonathan Davis of La Brea Bakery bakemag.com | DEC 2017 > 05http://www.bakemag.com