contents 08 10 18 32 42 44 FEATURES 18 24 27 36 ALL IN ON WHOLE GRAINS VERMONT CONNECTION STONE MILLED SPRING CAKES Award-winning baker Joanne Chang of Flour Bakery + Cafe in Boston introduces a huge commitment to whole grains with her innovative new WHOLEflour line of cookies, brownies and more. Bakers, wheat breeders and wheat farmers in Vermont are helping lead the way for the local and regional grain movement by working together to develop grain varieties with beneficial traits. Elmore Mountain Bread baker/ miller Andrew Heyn and his wife, Blair Marvin, share their fascinating story of how they started a local bread bakery 14 years ago and wound up with so much more. In our newest edition of Cakenomics, we examine significant trends and business tools that can help cake shop owners improve their profitability during the allimportant spring season. DEPARTMENTS COVER February 2018 08 Management 38 Sweet Goods 10 New Product Success 40 Breads 12 Technical Corner 42 Pastries 14 Practical Marketing 43 Foodservice 16 Equipment 44 Beverages 32 Chocolate & Decorating 50 Formula of the month 36 Cakes 06 < FEB 2018 | bakemag.com Artisan breads and pastries made with whole grains and ancient grains are enjoying a huge upswing in demand across the nation. We devote an entire issue to significant developments for whole grains, including big news from retail bakery owner Joanne Chang of Flour Bakery + Cafe in Boston. BUSINESS. ACCURACY. KNOWLEDGE. EXECUTION. THE CONSUMER ISSUE: the future of whole grains THE VERMONT CONNECTION Bakers, farmers, breeders work together STONE MILLED Elmore Mountain Bread branches out SPRING CAKES Cake decorators share design trendshttp://www.bakemag.com