bake - April 2018 - 20

with the party. You want to create an explosion of
ﬂavor in one bite. If a customer is going to pay $2 for
a macaron, it has to have that wow factor, if you want
to see them again. Don't be shy. Go for real ﬂavor. It
has to be good. You have to use the best ingredients."
Solveig Tofte, founder and head baker at Sun Street
Breads in Minneapolis, impressed the audience with
her "party bread" made with whole wheat ﬂour,
sesame seeds and white cheese curds.
"We're always creating ﬂavor memories," Tofte says of
the role of the artisan baker.
WheatStalk is a members-only event for members of
the Bread Bakers Guild of America, which assembled
the best and brightest minds of artisan baking in one
place for three days of lectures, demos, hands-on
classes, and baking conversation. Mentors, masters,
and members shared their knowledge, creating the
opportunity for Bread Bakers Guild members to
strengthen their community of artisans who value
education and the pursuit of quality.
Bread Bakers Guild of America board chair Jeff
Yankellow said the purpose of the successful
WheatStalk event is to continue to build strong ties
and a sense of community within the baking community through education and sharing.
"The most important reason is to get together with
like-minded people and to share the passion and share
the education," Yankellow says. "The connections and
relationships we build are the most valuable."
WheatStalk participants learned many techniques
from instructors including Rachel Crampsey, who led
a class on donuts, crullers and churros.
Harry Peemoeller led a class on rustic German bread,
rolls and snack ideas, and Charles Niedermyer II, chef
instructor at the Pennsylvania College of Technology,
demonstrated a modern approach to classic
viennoiserie.
Solveig Tofte and Pierre Zimmermann shared "greatest hits" of
the Assembly of Extraordinary Bakers, including a sesame whole
wheat bread with cheese curds and hazelnut macarons.

20 < APR 2018 | bakemag.com

http://www.bakemag.com

bake - April 2018

Table of Contents for the Digital Edition of bake - April 2018

Bake - April 2018
Editor's Note - THE DESIGN ISSUE: a profound influence
Contents
Management - Be Financially Fit
New Product Success Stories - Macarons That Pop
Technical Corner - All about Bagels
Practical Marketing - The Review Effect
Equipment Innovations - Spring Cleaning
Elevate your product line
Dessert to go
Inventive Displays
Chocolate & Decorating - National Donut Day
Cakes - Specialty Desserts
Sweet Goods - Seriously delicious donuts
Breads - The Best of Bread
Pastries - The finalists
Foodservice - Turkish Breads
Beverages - Shake it up
Product Showcase
Classifieds
Ad Index
Formula of the Month - Sorghum Whole Grain Banana Bread
bake - April 2018 - Bake - April 2018
bake - April 2018 - Bake - April 2018
bake - April 2018 - 2
bake - April 2018 - Editor's Note - THE DESIGN ISSUE: a profound influence
bake - April 2018 - 4
bake - April 2018 - 5
bake - April 2018 - Contents
bake - April 2018 - 7
bake - April 2018 - Management - Be Financially Fit
bake - April 2018 - 9
bake - April 2018 - New Product Success Stories - Macarons That Pop
bake - April 2018 - 11
bake - April 2018 - Technical Corner - All about Bagels
bake - April 2018 - 13
bake - April 2018 - Practical Marketing - The Review Effect
bake - April 2018 - 15
bake - April 2018 - Equipment Innovations - Spring Cleaning
bake - April 2018 - 17
bake - April 2018 - Elevate your product line
bake - April 2018 - 19
bake - April 2018 - 20
bake - April 2018 - 21
bake - April 2018 - 22
bake - April 2018 - 23
bake - April 2018 - 24
bake - April 2018 - 25
bake - April 2018 - Dessert to go
bake - April 2018 - 27
bake - April 2018 - 28
bake - April 2018 - 29
bake - April 2018 - Inventive Displays
bake - April 2018 - 31
bake - April 2018 - 32
bake - April 2018 - 33
bake - April 2018 - Chocolate & Decorating - National Donut Day
bake - April 2018 - 35
bake - April 2018 - Cakes - Specialty Desserts
bake - April 2018 - 37
bake - April 2018 - 38
bake - April 2018 - 39
bake - April 2018 - 40
bake - April 2018 - 41
bake - April 2018 - Sweet Goods - Seriously delicious donuts
bake - April 2018 - 43
bake - April 2018 - 44
bake - April 2018 - 45
bake - April 2018 - Breads - The Best of Bread
bake - April 2018 - 47
bake - April 2018 - Pastries - The finalists
bake - April 2018 - 49
bake - April 2018 - Foodservice - Turkish Breads
bake - April 2018 - 51
bake - April 2018 - Beverages - Shake it up
bake - April 2018 - Product Showcase
bake - April 2018 - 54
bake - April 2018 - Classifieds
bake - April 2018 - 56
bake - April 2018 - Ad Index
bake - April 2018 - Formula of the Month - Sorghum Whole Grain Banana Bread
bake - April 2018 - 59
bake - April 2018 - 60
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